green bean casserole — lacto vegetarian

Published October 17, 2015 by lisaolisa

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
1/2 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

Stir  the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-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.

Serves
• For the cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (14.5 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans 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 1/4 cup chopped red pepper with the green beans.
• For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.
• For Cheese Lovers: Stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
• To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.
• To add crunch: Add 1/4 cup toasted sliced almonds to the onion topping.

Source: http://www.campbellskitchen.com/recipes/classic-green-bean-casserole-24099

 

 

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