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Born in the Campbell’s Test Kitchen in 1955, this recipe has stood the test of time. With just five staple ingredients and a mere 10 minutes of prep, it's no wonder this dish has been a beloved family favorite for over six decades. A forever crowd-pleaser, this iconic recipe is always an instant hit at dinner parties.
Ingredients
1 can (10.5 ounces) Condensed Cream of Mushroom Soup (or celery)
1/2 cup milk
1 teaspoon soy sauce
4 cups cooked cut green beans
1 1/3 cups Fried Onions (amount dividedin recipe steps below)
Step 1
Heat the oven to 350°F. Fold in the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart oven safe casserole until all ingredients are combined. Season the mixture with salt and pepper.
Step 2
Bake for 25 minutes or until hot and bubbling. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.
Step 3
Bake for another 5 minutes or until the onions are golden brown. Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle.
Store leftovers in an oven safe dish for easy reheating