Green Bean Casserole
"This is a recipe from Campbell's Kitchen.
This traditional classic features green beans and Campbell's® Cream of Mushroom Soup topped with savory, crunchy French fried onions."
photo by Caroline Cooks
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
- 1⁄2 cup milk
- 1 teaspoon soy sauce
- 1 dash ground black pepper
- 4 cups cut green beans, cooked
- 1 1⁄3 cups French's French fried onions
directions
- Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
- Bake at 350°F for 25 minute or until hot.
- Stir. Sprinkle with remaining onions. Bake 5 minute.
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Reviews
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Forgot how simple and tasty the dish is and I agree with the other reviewer that the soy sauce gives a punch to the flavor. I haven't made this casserole in years and when my husband came home with the ingredients that came as a bonus with our Butterball turkey, I made for our holiday dinner. . . .barely any leftovers! Thanks for posting - I love having a one stop place for recipes of old and new! -
I always make Campbell's Green Bean Casserole every year for holiday dinner. I use Kentucky Wonder Italians with the standard-cut green beans. In addition, since my DH doesn't like Cream of Mushroom Soup, I'll use Cream of Celery or Cream of Chicken, which ever I may have in the pantry. We end up with left-overs of no more than two servings because it just gets DEVOURED! I've never done the soy sauce. Will need to give that a try this year. And I'm like Robyn ... I'll eat the fried onions, too, so I always make sure I purchase at least two large cans. I may get two of the original and one of the new cheese fried onions to mix with it the original :) -
This has always been a favorite of mine and my family. I am so glad to have found the recipe here again! It's been so long. Thanks for posting it Cookin' in Texas. -
It's those little French-fried onions dude. Why are they so gross out of the can but once they're on the greenbean pie, ZOMG! Can't get enough. And it's that smidgen of soy sauce that makes a world of difference! I like to use a little less milk so it comes out creamier, but this is a holiday classic up there with stuffing, pumpkin pie, and the wiggly cranberry jelly that retains the can's shape. -
This was very good and enjoyed on my Thanksgiving dinner by all. I agree not sure what the soy sauce did but this was very good, the only problem is I needed to go to the store on Thanksgiving because I ate the can of french fried onions the night before! I got this ready to bake that night.
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RECIPE SUBMITTED BY
My name is Sandra Bins. I am from Georgetown, TX. I have 2 sons, ages 5 and 11. I have been married for 4 years but we have been together for 15 years. Most of my cooking I have picked up from my mother and grandmother. They did not cook new things just the same ones over and over. When I got my own place and started to experiment, I learned that I can really make things turn out quite well. I love cookbooks, I don't really have a favorite one, more like a favorite 10. I like to take a recipe and find the variations in other cookbooks and mix things up. My husband, who is from Austin, Texas, likes things spicy and a little wild. But I tend to keep things a little mild. My sons like the fact that there is always something new on the table. We eat as a family every night no matter what. If there is something that my kids don't like, there is always hot pockets....lol. I love to cook mostly on the stove top. I am not a baker, but on occasion I can cook a mean casserole. I try not to depend on casseroles, they are loaded with fat and tend to really heat the house up. For fun my family likes to hike and bike. I am a stay at home mom/assistant cub master. I like what I do but as soon as my youngest starts school I am going back to work.
