Categories: Thanksgiving Casseroles

Ingredients

• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
• 1/2 cup milk
• 1 tsp. soy sauce
• Dash ground black pepper
• 4 cups cooked cut green beans
• 1 1/3 cups French's® French Fried Onions
• In a large bowl mix milk with cool whip.

Directions

1. MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

2. BAKE at 350°F. for 25 min. or until hot.

3. STIR . Sprinkle with remaining onions. Bake 5 min.

4. *TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

5. *For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

6. *For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

7. *For a festive touch, stir in 1/4 cup chopped red pepper with soup.

8. *For a heartier mushroom flavor, substitute Campbell’s® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

9. *This recipe can be made up to a day ahead, and baked when you’re ready. Simply assemble the casserole, reserving 2/3 cup of French fried onions as directed; cover and refrigerate. When ready to bake, uncover and bake as directed in the recipe.

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