From campbells.com…: “Created by Campbell Test Kitchen Manager Dorcas Reilly in 1955, its creamy, smooth sauce and unmatchable flavor combined with its simplicity makes Green Bean Casserole so appealing. Just six ingredients and 10 minutes to put together, this family pleasing side has been a favorite for over 60 years.”
INGREDIENTS
1 can (10½ ounces) Campbell’s Condensed Cream of Mushroom Soup or Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup
½ cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French’s French Fried Onions
PREPARATION
- Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1½-quart casserole.
- Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
- Bake for 5 minutes or until the onions are golden brown.
Recipe tips
For the cooked green beans: Use 2 cans (14½ ounces each) green beans, drained, about 1½ pounds fresh green beans or 16 to 20 ounces frozen green beans, thawed, for this recipe.
For Golden Green Bean Casserole: Substitute Campbell’s Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in ¼cup chopped red pepper with the green beans.
For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.
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