2
cans (14.5 oz each) French-style green beans, drained
1
can (10.5 oz) condensed cream of mushroom soup
1/4
cup milk
1
container (2.8 oz) crispy fried onions
Instructions
Step
1
Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
Step
2
Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.
Step
3
ALTERNATE METHOD: Heat oven to 325°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 25 to 30 minutes, topping with onions during last 5 minutes of baking, until bubbly.
To make sure your baking dish holds 1.5 quarts (6 cups), use a liquid measuring cup to pour water into the dish until it's full. There should be enough room for the green beans to not completely fill the dish.
Green Bean Casserole with Frozen Green Beans: Frozen French-style green beans can be substituted for the canned beans. Give frozen beans a quick rinse under cool water in a colander and shake off excess water before mixing with the soup and milk. Alternatively, 2 bags (1 lb each) frozen cut or whole green beans can be substituted. Cook as directed on bag for minimum time. Drain; stir into soup mixture. If prepping ahead of time, cover tightly and store overnight in refrigerator before baking. In Step 2, bake about 30 minutes or until beans are tender.
