Ingredients:

  • 1 can (10.5 oz) Campbell’s® Condensed Lower Sodium Cream of Mushroom Soup
  • 0.5 cup 2% Milk
  • 1 tsp low-sodium soy sauce
  • 0.25 tsp freshly cracked black pepper
  • 29 oz (2 cans) 'No Salt Added' green beans, drained
  • 1.33 cups French’s® Crispy Fried Onions

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, soy sauce, and black pepper until smooth.
  2. Gently fold the drained green beans and approximately 2/3 cup (half) of the crispy fried onions into the soup mixture until evenly coated.
  3. Transfer the mixture into a 1.5-quart casserole dish and spread evenly. Bake for 25 minutes until the edges are bubbling and the center is hot. This is the first stage of baking.
  4. Remove from the oven and sprinkle the remaining crispy fried onions over the top. Return to the oven for 5 additional minutes until the onions are golden brown and shattering-crisp. This is the second stage of baking.