| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 12 servings |
Ingredients
- 2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 cup milk
- 2 teaspoons soy sauce
- 1/4 teaspoon ground black pepper
- 8 cups cooked cut green beans
- 2 2/3 cups French’s® French Fried Onions
Instructions
- Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
- Bake at 350 degrees 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 204 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 2 mg |
| Sodium | 536 mg |
Reviews
This is the same recipe on the backs of the soup can or fried onions package. It is super fast to make and bake. I add diced chicken and a light sprinkle of cheese under the onions to turn it into a “one pot meal.” I also replace the soy sauce with Worcestershire sauce.
I love the creamy & Crunchy textures of the greenbeans and the onions
It’s a family favorite. Really like the variation adding swiss cheese.
I made this for Thanksgiving at the behest of my mate. He liked it but I thought it was awful! Canned beans cooked in canned soup, topped with canned fried onion pieces… Yuck! Plus the French’s onion pieces are loaded with trans fats. Maybe I’m just not a casserole lover, but I much prefer my veggies fresh, unembellished and healthful.
the liquid sat at the bottom of the dish and didn’t cover all the green beans. the beans at the top were not moist, so they shriveled in the over.
The perfect classic green bean casserole. Love it. I used the Cambell’s Healthy Request cream of mushroom and canned green beans with no salt added so I could control the salt content since I usually find green bean casseroles to be SO super salty. I only added a small pinch of sea salt before baking the casserole, the fried onions add just the right amount of salt to the dish. I did also add quite a bit of roasted garlic before baking the dish too 😀
perfect nostalgia trip.
I do not enjoy eating other people’s green bean casseroles. They always feel like they gotta throw something in it a little extra. It doesn’t need anything, this recipe right here by far is the best and perfect way. It’s heaven in your mouth.
I know there are all these unique takes on green bean casserole, but I still love this traditional recipe because it’s the one I grew up on. All I do differently is add some slivered almonds and it gives it a really good crunch.
This casserole is a hit every year. I never have any left overs because everyone sneaks a plate of it home.
Use 1 can of Cream of Chicken, 1 can of Cream of Celery, and 1/2 of a large Velveeta brick of cheese to make the sauce for a large green bean casserole dish. Just melt them all together with a splash or two of milk in the microwave & you have a hit.
Don’t forget to cover with the French’s Crispy Onions. It’s sooooooooo good!