Green Bean Bake
- One 10¾-ounce can Campbell’s Cream of
- Mushroom Soup
- ½ cup milk
- 1 teaspoon soy sauce
- Dash of freshly ground black pepper
- One 20-ounce bag frozen cut green beans, thawed
- One 2.8 ounce can French-fried onions
Instructions:
It was invented in 1955 by a Campbell Soup Company home economist, Dorcas Reilly.
- Preheat the oven to 350°F. In a 1½-quart casserole, combine the soup, milk, soy sauce, and pepper. Stir in the green beans and half of the onions. (The casserole can be prepared up to 1 day ahead, covered, and refrigerated.)
- Bake until bubbling, about 25 minutes. Top with the remaining onions and bake for 5 more minutes. Serve hot.