Chef Cindy
To some, this dish is the highlight of any holiday table. Plus, it counts as a vegetable in the middle of all those starchy sides. Topped with French’s Original Crispy Fried Onions …. wait, does that mean it counts for two veggies?!
5m
PREP TIME
35m
COOK TIME
145
CALORIES
5
INGREDIENTS
Servings: 6
Ingredients
- 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Mushroom Soup
- 3/4 cup milk
- 1/8 teaspoon McCormick® Pure Ground Black Pepper
-
2
cans
(14 1/2 ounces each)
any style Del Monte® Green Beans, drained
![substitution]( "substitution")
Substitutions available
- 4 cups trimmed fresh or frozen green beans, cooked
- 1 1/3 cups French's® Original Crispy Fried Onions, divided
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix cream of mushroom soup, milk and pepper in 1 1/2-quart baking dish. Stir in green beans and 2/3 cup Crispy Fried Onions. TIP - Make green bean casserole with canned, frozen (thawed) or fresh green beans. If using fresh green beans, they work best when blanched beforehand so they fully cook in the oven along with the creamy mushroom sauce.
- 2 Bake 30 minutes or until hot. Stir.
-
3
Top with remaining 2/3 cup onions. Bake 5 minutes longer or until onions are golden brown.
Can you make Green Bean Casserole ahead of time? Sure!
• Prepare this casserole through Step 1. Cover tightly with plastic wrap and a layer of foil for extra freezer burn protection. Freeze until ready to serve.
• Thaw in the refrigerator the night before baking, then start with Step 2 (Make sure to remove the plastic wrap and foil). • To bake from frozen, let stand 10 minutes at room temperature. Start with Step 2, but increase the bake time in 15 minute increments until the center reaches 160°F.
