Thanksgiving is the one time of year that I have the urge to cook with cans of condensed soup. I love green bean casserole, and haven’t ever tried to make a “healthy” version of it. This year, I finally made it with fresh green beans instead of canned, and it really improved the flavor.
Classic Green Bean Casserole
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut 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.
Big Flavors Rating: 5 Stars