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Green Bean Caserole




Source of Recipe


Campbels


Recipe Introduction



Servings: 6 servings | Prep Time: 5 minutes |
Cook Time: 35 minutes



List of Ingredients







1 can (10 3/4 ounces) CAMPBELL'S� Cream of Mushroom Soup
3/4 cup milk
1/8 teaspoon black pepper
2 packages (9 ounces each) frozen cut green beans, thawed*
1 1/3 cups French's� French Fried Onions, divided


Recipe




Directions

1. Combine soup, milk and pepper in a 1 1/2 -quart baking dish; stir until blended. Stir in beans and 2/3 cup French Fried Onions.

2. Bake at 350�F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden.

Alternate Cooking Directions:

*Or 2 cans (14 1/2 ounces each) cut green beans, drained.

Variations:

Tomato Alfredo Green Bean Casserole: In step 1, substitute 1 cup prepared Alfredo sauce for the soup, and reduce milk to 1/2 cup; mix well. Stir in 1/2 cup grated Parmesan cheese and 1/3 cup oil-packed sun-dried tomatoes, drained and cut into thin strips. Proceed as recipe directs.

Swiss-style Green Bean Casserole: In step 1, add 1/3 cup sour cream, and reduce milk to 1/3 cup; mix well. Stir in 1 cup shredded Swiss cheese. Proceed as recipe directs.

Pepper Jack Green Bean Casserole: In step 1, substitute 1 can (10 3/4 oz.) CAMPBELL'S� Cream of Celery Soup for the mushroom soup, and decrease milk to 1/2 cup; mix well. Stir in 1 cup shredded Monterey Jack with Jalape�o cheese, 1 cup diced red bell pepper and 1 tsp. ground cumin. Proceed as recipe directs.

Cheddar Salsa Green Bean Casserole: In step 1, substitute 1 can (10 3/4 oz.) CAMPBELL'S� Cheddar Cheese Soup for the mushroom soup, and reduce milk to 1/3 cup; mix well. Stir in 3/4 cup shredded Cheddar cheese and 1/4 cup mild salsa. Proceed as recipe directs.

Creamy Pesto Green Bean Casserole: In step 1, substitute 1 cup prepared Alfredo sauce for the soup, and reduce milk to 1/2 cup; mix well. Stir in 1/4 cup prepared basil pesto, drained. Proceed as recipe directs.

Almondine Green Bean Casserole: In step 1, substitute 1 pkg. (0.9 oz.) Hollandaise sauce mix for the soup, and increase milk to 1 1/2 cups; mix well. Stir in 2 tbsp. melted butter and 1/4 cup sliced almonds. Proceed as recipe directs. In step 2, top casserole with 2 tbsp. sliced almonds along with the French Fried Onions.