Green Bean Casserole (With Frozen Green Beans)
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 (10 3/4 ounce) can cream of mushroom soup
- 3⁄4 cup milk
- 1⁄8 teaspoon black pepper
- 2 (9 ounce) packages French style green beans, thawed
- 1 1⁄3 cups French-fried onions, divided
directions
- Combine soup, milk and pepper in a 1 1/2 -quart baking dish; stir until blended.
- Stir in beans and 2/3 cup French Fried Onions.
- Bake at 350°F for 30 minutes or until hot. Stir.
- Sprinkle with remaining 2/3 cup onions.
- Bake 5 minutes or until onions are golden.
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Reviews
-
This recipe did not work for me at all. After baking for 30 minutes, not only were the beans still raw, but the casserole was very soupy. And yes, the beans _were_ thawed when I put it in the oven. I baked it for an additional 15 minutes, but it still was not done. At that point I gave up. The garbage disposal had a nice meal.
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The recipe was a hit. I added walnuts to the top of the casserole in place of the fried onions to make the recipe a little healthier. I also substituted the Campbells Healthy Request reduced sodium soup since family members have to limit their sodium intake. For extra pizazz, I added 1 tsp of Mrs. dash lemon pepper sodium free seasoning. I reduced the milk to 1/3 cup after reading the reviews that the consistency was too thin.
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Tweaks
-
Don’t put frozen beans directly in the oven with the soup mixture. Cook them on the stovetop in a small amount of water for a few minutes. You’ll have almost twice as much water/fluid as when you started. Drain them, then add soup/milk & dried onion rings as the recipe instructs. Perfect @ so much better then canned beans.