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Thursday, November 1, 2012

Yum Yum: Green Bean Bake

As all mother's know, getting kids to eat their vegetables is sometimes challenging. My girls love green bean casserole so why not make it on a regular basis and not just for Thanksgiving. Here is the recipe that I started using but now I just do it by memory and look. I typically don't add the entire can of soup because I don't use multiple cans of green beans to make it for just one night. I also add less french fried onions. Even though they are the best part, they are overly nutritious for a week night meal.

Green Bean Casserole
picture from
Classic Green Bean Casserole
What You'll Need
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

How to Make It

  • 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

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