Ingredients:

  • 1 (10.5 oz) can Campbell’s Condensed Cream of Mushroom Soup (do not dilute)
  • ½ cup Whole Milk (or half-and-half)
  • 1 teaspoon Soy Sauce (low sodium preferred)
  • ½ teaspoon Black Pepper, freshly cracked
  • ½ teaspoon Garlic Powder
  • 4 (14.5 oz) cans Canned Cut Green Beans, thoroughly drained
  • 1 (6 oz) container French Fried Onions (Crispy Onions)

Instructions:

  1. Preheat Oven: Set oven rack to the middle position and preheat the oven to 350°F (175°C). Lightly grease a 9 x 13 inch baking dish.
  2. Drain Beans: Thoroughly drain the canned green beans. Pat them lightly dry with paper towels to prevent a watery casserole, and set them aside.
  3. Combine Cream Base: In a large mixing bowl, whisk together the Cream of Mushroom Soup, milk, soy sauce, black pepper, and garlic powder until the mixture is completely smooth.
  4. Add Initial Crunch: Measure out and reserve 2/3 of the French fried onions for the final topping. Fold the remaining 1/3 of the onions directly into the soup mixture.
  5. Fold in Beans: Gently fold the drained green beans into the soup and onion mixture until they are completely coated.
  6. Initial Bake: Pour the green bean mixture evenly into the prepared baking dish. Bake in the preheated oven for 20 minutes, until the casserole is bubbling hot around the edges.
  7. Add Topping: Remove the casserole from the oven. Sprinkle the reserved French fried onions evenly over the top, making sure they cover the surface completely.
  8. Final Bake: Return the casserole to the oven and bake for an additional 5 to 10 minutes, or until the onions are golden brown and perfectly crisp.
  9. Rest and Serve: Allow the casserole to rest for 5 minutes before serving. This allows the sauce to set slightly and retains the integrity of the crisp topping.