Classic Green Bean Casserole
Original recipe by the Campbell Soup Company.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
2 (16-ounce) cans of cooked green beans
1 1/3 cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
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.
Bake for 5 minutes or until the onions are golden brown.
Makes 6 servings.
Green Bean Supreme - Green Bean Casserole
This is my family's favorite version of the classic green bean casserole.
3 (14.5-ounce) cans French-style
green beans, undrained
4 uncooked bacon slices, chopped
2 tablespoons chopped
1 green bell pepper, cored, seeded, and chopped
1/2 cup chopped pimiento, drained
2 tablespoons butter or margarine
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (2-ounce) can mushrooms, undrained
1/2 pound processed American cheese, cut into cubes
1/4 teaspoon Worcestershire sauce
1 cup crushed Ritz crackers or canned onion rings (your choice)
Preheat oven to 350°F.
In a large saucepan over medium-high heat, cook green beans with bacon pieces and onion long enough to cook bacon and season beans; remove from heat.
Drain bean mixture and place into an ungreased 2-quart casserole dish.
In the same saucepan over medium heat, sauté bell pepper and pimiento in butter or margarine. Add mushroom soup, mushrooms, American cheese, and
Worcestershire sauce. Cook, stirring occasionally, until cheese is melted and mixture is thick. Remove from heat and pour over beans.
Sprinkle the top with crushed Ritz crackers or onions rings and dot with butter. NOTE: My family likes the onion rings on top.
Bake, uncovered, 30 minutes or until top is golden brown and thoroughly heated. Remove from oven and serve.
Makes 8 servings.