Green Bean Casserole
A nostalgic and comforting dish made with creamy mushroom sauce, tender green beans, and topped with crispy fried onions, perfect for any occasion.
Ingrédients
For the base
- 1 can 10 1/2 ounces Campbell’s® Condensed Cream of Mushroom Soup
- 3/4 cup milk Can use low-fat or non-dairy milk for adjustments.
- 1/8 teaspoon McCormick® Pure Ground Black Pepper
For the main ingredients
- 2 cans 14 1/2 ounces each Del Monte® Green Beans, drained Or use 4 cups trimmed fresh or frozen green beans, cooked.
- 1 1/3 cups French’s® Original Crispy Fried Onions, divided
Instructions
Preparation
- Gather all your ingredients, including the cream of mushroom soup, milk, green beans, and crispy fried onions.
- Preheat the oven to 350°F.
Mix and Bake
- In a 1 1/2-quart baking dish, combine the cream of mushroom soup, milk, and black pepper. Stir until smooth.
- Add drained green beans to the mixture and fold them in gently.
- Stir in 2/3 cup of crispy fried onions.
- Bake uncovered for about 30 minutes, until hot and bubbly.
- Stir the casserole after 30 minutes to evenly distribute heat.
- Sprinkle the remaining 2/3 cup of crispy fried onions on top.
- Return to the oven and bake for an additional 5 minutes until the topping is golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for 2-3 months. Reheat in the oven at 350°F for best results.