Ingredients:

  • 1 can (10.5 oz) Campbell's Condensed Cream of Mushroom Soup (standard or low-sodium)
  • 1/2 cup (120 ml) Half-and-Half (or whole milk)
  • 1 tablespoon (15 ml) Soy Sauce (low sodium is recommended) or Worcestershire Sauce
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 4 cans (14.5 oz each) Cut Green Beans, thoroughly drained and rinsed
  • 2 cups (140 g) Crispy Fried Onions (such as French's), divided

Instructions:

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the canned Cream of Mushroom Soup and the Half-and-Half until smooth and creamy. Stir in the Soy Sauce or Worcestershire Sauce and the Freshly Ground Black Pepper.
  3. Add the thoroughly drained and rinsed green beans to the cream mixture. Use a spatula to gently fold the beans until they are completely coated. Stir in 1 cup of the crispy fried onions.
  4. Transfer the green bean mixture to the prepared baking dish, smoothing the top. Bake for 20 minutes, or until the mixture is bubbling around the edges.
  5. Carefully remove the casserole from the oven. Sprinkle the remaining 1 cup of crispy fried onions evenly over the top.
  6. Return the casserole to the oven and bake for an additional 5–10 minutes, or until the onions are golden brown and perfectly crisp. Watch carefully to prevent scorching.
  7. Let the casserole rest for 5 minutes before serving piping hot. This Green Bean Casserole is a perfect addition to any holiday meal.