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- Favorite Campbell soup recipe, especially, during the holidays.
- Ellen Thometz
- 1 10-3/4 oz (301 grm). can Campbell's cream of mushroom soup
- 1/2 cup (125 ml) milk
- 1 tsp (5 ml) soy sauce
- 1 dash ground black pepper
- 4 cups (950 ml) cooked cut green beans
- 1-1/3 cups (325 ml) canned French's French Fried Onions
- Mix soup, milk, soy sauce, black pepper, green beans, and 2/3 cup (150 ml) of the onions in a 1-1/2 quarts (1425 ml) casserole.
- Bake at 350 degrees (175 C.) for 25 minutes or until hot.
- Stir and then sprinkle with remaining onions.
- Bake 5 minutes more.
- TIPS: Use 1 bag (16 oz (448 grm). to 20 oz (560 grm).)frozen green beans, 2 pkgs (9 oz (252 grm). each)frozen green beans, 2 cans (about 16 oz (448 grm). each) green beans, or about 1-1/2 lbs (.7 kg) fresh green beans for this recipe.
- This recipe came directly from Campbell's website www.campbellkitchen.com. My personal changes are as follows: I usually double this recipe and use the frozen cut green beans, thawed, because the finished product has a better texture; not so mushy. I also use more of the canned onions, 2 tsp soy sauce, freshly ground pepper and, sometimes, add chopped waterchestnuts and canned sliced mushrooms to the mixture. I bake this for about 45 minutes or until hot and bubbling, then add a good layer of the onions over the top and bake for another 5-10 minutes.
An American classic!
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