Friday, November 20, 2009

So Good

I never pretend to be the best cook but when I cook what I cook, I cook it well:)

My fav thing that's quick and easy is green bean casserole.

Mr. Hailey "claims" he won't eat it. We'll see...he will come around.

Anyway, with Thanksgiving just days away...if you're looking for a last minute dish to add to your menu. Try takes about 35-40 min (including prep time).
I made it for our work dinner today...and it was a BIG hit!

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
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

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.

For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
For Golden Green Bean Cassrole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce.

Tip: Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe.


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