Recipe by Bev
Cambell's Soup home economists created this recipe in 1955, and it has been popular ever since. For many reasons it is delicious and easy to make, easy to remember and leaves room for creativity. From American Century Cookbook.
Top Review by Chuck in Killbuck
Very Nice tasting dish. Made this for 6 and everyone enjoyed it. The Soy sauce makes this I think. I've never used it with green beans before. Thanks for a nice tasting dish. I'll make this again for sure.
- 1 (10 ounce) can condensed cream of mushroom soup
- 1⁄2 cup milk
- 1⁄2 teaspoon soy sauce
- 1 pinch black pepper
- 2 (18 ounce) packages frozen green beans, cooked and drained or 2 (2 lb) cans green beans, drained
- 1 (2 ounce) can French-fried onions
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Lightly spray 1 1/2 qt casserole.
- Mix soup, milk, soy sauce, and pepper in casserole.
- Stir in beans and half the onions.
- Bake uncovered for 25 minutes until bubbling; stir well.
- Top with remaining onions, bake 5 minutes more and serve.
- Corn and Bean Amandine: Prepare as above substituting 1 (10 3/4 oz) can condensed golden corn soup for mushroom.
- After baking 25 minutes, mix in 1/4 cup toasted slivered almonds; proceed as directed.
- Broccoli Bake: Prepare as directed, substituting 1 (10 3/4 oz) can condensed cream of broccoli soup for mushroom and 1 (20 oz) package frozen broccoli cuts or 4 cups cooked and drained broccoli florets for beans.