Quarantine Recipe: Green Bean Casserole

Green Bean Casserole -- Campbell's Soup 

It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. Beyond the creamy, silky-smooth sauce and unmatchable flavor, its simplicity is what makes Campbell's Green Bean Casserole so appealing. Just six ingredients and 10 minutes to put together, this family-pleasing side has been a favorite for over 60 years. Not only that, it's easy to make ahead! See Recipe Tips to learn how. 

prep time    10minutes
total time    40minutes
serves         12people

Ingredients
 
2cans (10 1/2 ounces) Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3cups French's® French Fried Onions

How to Make It

Step 1
Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 13x9x2-inch baking dish or a 3-quart casserole. 

Step 2
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. 

Step 3
Bake for 5 minutes or until the onions are golden brown.

Recipe Tips
For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (14.5 ounces each) green beans, drained or about 3 pounds fresh green beans.

For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.

For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.

For a festive touch, add 1/2 cup chopped red pepper with the soup.

For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. 

Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.

For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
For Slow Cooker Green Bean Casserole: Omit the milk. Stir the soup, soy sauce, black pepper, beans and 1 1/3 cups onions in a 6-quart slow cooker. Cover and cook on LOW for 5 to 6 hours or until the beans are tender. Stir. Sprinkle with the remaining onions.

Make Ahead: Assemble as directed but do not bake (reserve remaining 1 cup onions for topping). Cover and refrigerate for up to 24 hours. To bake, heat the oven to 350°F. Bake, uncovered, for 25 minutes or until hot. Sprinkle with the reserved onions and bake for 5 minutes more.