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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Green bean casserole Recipe

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This recipe for Green bean casserole is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup or Cream of Celery Soup
1/2 cup 2% milk
1 teaspoon soy sauce
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions (amount divided in recipe steps Cook Beans: Simmer fresh or frozen green beans. (drain them if they’re canned)simmer in chicken broth and use broth for stuffing
Optional one cup shredded cheddar cheese

Directions:
Directions:
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.

 

 

 

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