| 1 | can (10 3/4 oz) condensed cream of mushroom soup |
| 1 | cup shredded American-Cheddar cheese blend (4 oz) |
| 1 | teaspoon soy sauce |
| 1 | bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed, drained |
| 1 | small red bell pepper, chopped (1/2 cup) |
| 1 1/2 | cups Cheddar French-fried onions (from 6-oz can) |
| 1. | Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions. |
| 2. | Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions. |
| 3. | Bake uncovered about 5 minutes longer or until onions are brown and crisp. |
| In step 2, cover and bake about 35 minutes. |
|
| Instead of the red bell pepper, drain a small jar of diced pimientos and stir them into the bean mixture. |
Nutrition Information:
180 ( 110); 12g ( 5g, 1 1/2g); 15mg; 480mg; 11g ( 2g, 3g); 5g 15%; 10%; 10%; 6% 1/2 ; 1 ; 1/2 ; 1 1/2 1