Ingredients
1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1/4 teaspoon black pepper
4 cups cooked cut green beans (about 2 cans of 14.5 ounces each, drained well)
1 1/3 cups French’s Crispy Fried Onions (divided)
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a 1.5-quart casserole or baking dish, stir the Campbell’s Cream of Mushroom Soup, milk, soy sauce, and black pepper together until the mixture is smooth and well combined.
3. Add the drained green beans and 2/3 cup of the crispy fried onions to the soup mixture. Stir until everything is evenly coated.
4. Bake the casserole uncovered at 350°F for 25 minutes, or until the mixture is hot and bubbling around the edges.
5. Remove the casserole from the oven and carefully stir the mixture.
6. Sprinkle the remaining 2/3 cup of crispy fried onions evenly over the top of the green bean mixture.
7. Return the casserole to the oven and bake for an additional 5 minutes, just until the onions on top are golden brown. Be sure to watch them closely to prevent burning.
8. Let the casserole stand for a few minutes before serving. This allows it to set slightly.
Notes
For best results, thoroughly drain canned green beans or pat dry thawed frozen green beans to prevent a watery casserole.
Use whole milk or a splash of cream for an extra-rich texture.
Customize your casserole with add-ins like shredded cheese, sautéed mushrooms, crumbled bacon, or a dash of garlic powder.
To make ahead, assemble the casserole without the final onion topping, cover, and refrigerate. Add onions and finish baking just before serving.
Swap the soup with Cream of Chicken, Cream of Celery, or Cheddar Cheese for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 180
- Sugar: 2g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg