Dorcas Reilly has passed away, October 15, 2018. R.I.P. An inventor of the most important kind, food.
Although many mock her simple, and very elegant, Green Bean Casserole, I love it. The subtle flavoring for the mushroom soup combined with the crunch of the green beans and the aroma of the fried onions make for a wonderful dish that goes with so many other dishes.
How many Thanksgiving Day meals would be blah without it? How many picnics flat if it was not on the serving tables? Where would a pot roast, pork or beef, be if not having a serving next to it? The answer is always all would be incomplete.
Campbell’s Soup Classic Green Bean Casserole
It’s the dish everyone’s expecting on the holidays, but it’s so easy to make, you can serve it any day. Beyond its creamy, silky-smooth sauce and unmatchable flavor, its simplicity 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. Looking to try a new spin on the traditional? Then try: Bacon & Cheddar Green Bean Casserole
Ingredients
cost per recipe: $5.74
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1 dash black pepper
- 4 cups cooked cut green beans
- 1 1/3 cups French’s® French Fried Onions
Step 1
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-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 cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (14.5 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.