Green Bean Casserole

Campbells original recipe!

Ingredients

  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup or Cream of Celery Soup
  • 1/2 cup 2% milk
  • 1 teaspoon soy sauce
  • 4 cups cooked cut green beans
  • 1 1/3 cups French’s® French Fried Onions (amount divided in recipe steps below)

Directions

  1. Heat the oven to 350°F.  Fold in the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart oven safe casserole until all ingredients are combined.  Season the mixture with salt and pepper.
  2. Bake for 25 minutes or until hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining 2/3 cup onions. combined. Add mustard powder; season with salt and pepper. Bring to a simmer over medium-high heat and cook, stirring, until sauce starts to thicken, about 2 minutes.
  3. Bake for another 5 minutes or until the onions are golden brown.  Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle.  Store leftovers in an oven safe dish for easy reheating.

Notes

  1. For the cooked green beans, use about 1 1/2 pounds of fresh green beans. We recommend you prepare the fresh green beans to be just slightly cooked or “blanched”. To do this boil the trimmed beans for 2-4 minutes until they are crisp-tender, then immediately plunge them into a bowl of ice water to stop the cooking and preserve their bright green color.
  2. You could also use 16-20 ounces of thawed frozen green beans or 2 cans (14.5 ounces each) green beans, drained. Canned green beans suck – just a warning!
  3. Consider your bean preference – French cut, whole beans or cut
  4. For a little different flavor substitute the Cream of Mushroom soup with Cream of Chicken soup!