Description
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 6
Ingredients
Scale
- 4 cups (or 2 cans) green beans (fresh, frozen, or canned)
- 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
- ½ cup milk
- 1 teaspoon soy sauce
- ¼ teaspoon black pepper
- 1⅓ cups crispy fried onions, divided
Instructions
1️⃣ Preheat oven to 350°F (175°C).
2️⃣ Prepare green beans:
- Fresh: Trim and blanch for 5 minutes.
- Frozen: Thaw and pat dry.
- Canned: Drain and rinse.
3️⃣ Mix ingredients: In a large bowl, combine cream of mushroom soup, milk, soy sauce, and black pepper. Stir in green beans and ⅔ cup of crispy fried onions.
4️⃣ Bake: Transfer the mixture to a 9×13-inch baking dish and spread evenly. Bake uncovered for 25-30 minutes, until bubbly.
5️⃣ Add crispy topping: Remove from oven, sprinkle remaining ⅔ cup of crispy fried onions, and bake for an additional 5 minutes until golden brown.
6️⃣ Let it rest for 5 minutes before serving. Enjoy!
Notes
✔️ For a thicker sauce: Stir in 1 tablespoon of cornstarch before baking.
✔️ Make ahead: Assemble the casserole (without fried onions), cover, and refrigerate for up to 24 hours. Add fried onions just before baking.
✔️ Storage: Refrigerate leftovers in an airtight container for up to 3 days. For best texture, reheat in an oven at 350°F for 20 minutes.
✔️ Variations: Add cheese, bacon, or spicy seasoning for extra flavor!