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FRENCH'S® GREEN BEAN CASSEROLE
Ingredients:
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions
Directions:
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Nutrition Facts:
| Serving Size | 1 cup |
| Calories | 142 |
| Fat | 8g |
| Saturated Fat | 4g |
| Carbohydrates | 14g |
| Fiber | 3g |
| Protein | 3g |
| Cholesterol | 3mg |
Tips from French's
Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.
Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!
Reviews
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reviewed by: natecasler | Apr, 08, 2012
I love this recipe! The only thing I do different is I use condensed milk, it seems to help with the consistency! 
reviewed by: farmwife | Feb, 13, 2012
Can this be made ahead of time and reheated? Give me some info on that if you can please.
reviewed by: chyduckysaves | Jan, 16, 2012
I love this recipe for a side but for a meal, I add in a cup of cooked chicken & a cup of cooked rice. Feeds a happy family of 4 easily & is quite filling.
reviewed by: sdulka | Dec, 20, 2011
My family likes the crunch of the FF Onions, so I wait and put the final addition of onions on the casserole JUST before serving.
reviewed by: Fmbreece | Dec, 12, 2011
I add sautéed mushrooms and crispy bacon to this recipand it's always a huge hit
reviewed by: knpack87 | Nov, 29, 2011
very good recipe. My whole family loved it
reviewed by: tinker1162 | Nov, 26, 2011
OH wait!!!! Sorry, got confused about my recipes. The cream was not for the greenbean cassarole. My bad. But it was still great!
reviewed by: tinker1162 | Nov, 26, 2011
Ooppps... I also add sharp cheddar cheese to mine.
reviewed by: tinker1162 | Nov, 26, 2011
I love greenbean cassarole. And I used this recipe for Thanksgiving Dinner. I didn't have any cream on hand, so I had to use the milk that I had. Was fatfree milk. Still turned out great! Everyone loved it! I can't wait to try it with cream!
reviewed by: debra-dunn | Nov, 25, 2011
I love mixing half green beans and half corn, mix with cream of mushroom and cream of celery and it makes a awesome crunchy food fest in your mouth!!
reviewed by: jmbetau | Nov, 23, 2011
I doubled the recipe but found it took much longer to bake than just doubling the cook time listed for the regular recipe. After 1 hour it still was too "soupy". I reduced the heat by 50 degrees and cooked it another 25 minutes. It then set in the refrigerator overnight and was at the right consistency the next morning.
reviewed by: hawleycarol | Nov, 23, 2011
Has anyone made the Green Bean Casserole in a crock pot? Thanks, Carol
reviewed by: ncmom50 | Nov, 22, 2011
I always double the recipe since we have such a large crowd. I use a can of cream of chicken and a can of cream of mushroom. I also splash a litle worcestershire sauce in for a little exra taste. I also use fresh green beans that I can each year. Yum Yum
reviewed by: sylvester017 | Nov, 21, 2011
Doesn't matter what variations are suggested for this recipe. It's those wonderful French Fried Onions that make this casserole! Don't believe me? Then, try this casserole just ONCE without the onions!
reviewed by: CABRALB79 | Nov, 21, 2011
THIS IS A FAMILY FAVORITE I MAKE FOR THE HOLIDAY'S BUT I ALWAYS PERK IT UP WITH 3/4 CUPS OF CHESSE AND AND TOP IT WITH CRISP BACON IN THE MIDDLE... YUMMY!!!
reviewed by: sulley13 | Nov, 20, 2011
My husband and I love this recipe more than we love mac n' cheese as a side! I always use the cheddar french onion straws AND I add as much shredded cheddar (or whatever cheese you like) to the mix before I cook it. When I take it out to add the straws on top, I put extra shredded cheddar/mozarella on top. Makes it AMAZING!
reviewed by: habarka41 | Nov, 16, 2011
This is everyones favorite. I add a can of drained mushrooms along with a teaspoon of lite soy sauce. Soooo good and there is never any leftover.
reviewed by: nancybirdwatcher | Nov, 15, 2011
I made a happy mistake once. When I reached for the canned green beans I picked up canned Asparagus instead. By the time I realized it the can was already open. So I substituted the asparagus and everyone loved it. That is how I make it now.
reviewed by: regorneslen | Nov, 06, 2011
Substitute cayenne pepper to liven it up a bit
reviewed by: pcstokes | Jun, 28, 2011
I've been making this recipe for years and it's still a hit.
reviewed by: queenbeaver93514 | Apr, 22, 2011
My daughter was coming to visit and she won't eat mushrooms, so I substituted cream of celery soup for the cream of mushroom. OMG! It is so much better with cream of celery soup. Who knew? Now I always make it with cream of celery. Everyone wants to know my "secret". LOL!
reviewed by: MIKE_152647548 | Apr, 16, 2011
This is a recipe that is timeless....
It is always a favorite dishes to prepare for family and friends !!!!!
reviewed by: Smartzke52 | Nov, 25, 2010
Nice site
reviewed by: sumrmt | Nov, 20, 2010
this is one of my favorite recipes to make for the holidays. I like to use french style green beans. Its so tasty & smells so great
reviewed by: tamiseever | Nov, 17, 2010
I love this recipe. I not only make it at the holidays, but a couple times threwout the year as well. I have to admit though, i did change it a little. Instead of cream of mushroom, i used cream of chicken. & i used 2 cans of green beans instead of fresh. Yum! :) Thanks again.
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