Ingredients:

  • 4 x 14.5 oz cans Canned Green Beans, cut or French style, thoroughly drained
  • 1 x 10.5 oz can Campbell's Cream of Mushroom Soup (Uncondensed)
  • 1/2 cup Whole Milk or Half-and-Half Cream
  • 1 teaspoon Soy Sauce or Worcestershire Sauce
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Garlic Powder or Granulated Onion (Optional)
  • 1 x 6 oz container French Fried Onions (e.g., French’s), Divided

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9 x 13 inch baking dish.
  2. Drain Thoroughly: Empty all cans of green beans into a large colander or sieve. Rinse briefly with cold water, then shake vigorously and allow to drain fully. Pat the beans dry with kitchen paper if time permits to prevent a watery result.
  3. Mix the Sauce: In a large mixing bowl, combine the Cream of Mushroom Soup, milk or cream, soy sauce (or Worcestershire), black pepper, and garlic powder. Whisk until smooth and well combined.
  4. Fold in Beans and Onions (Initial Mix): Add the thoroughly drained green beans and half (3 oz / 85 g) of the French Fried Onions to the sauce mixture. Gently fold them together using a rubber spatula until the beans are fully coated.
  5. Transfer and Bake (Phase 1): Pour the green bean mixture into the prepared baking dish, ensuring an even layer. Bake in the preheated oven for 20 minutes. The casserole should be bubbly around the edges.
  6. Add Final Topping: Carefully remove the casserole from the oven. Sprinkle the remaining half (3 oz / 85 g) of the French Fried Onions evenly over the top.
  7. Final Bake (Phase 2): Return the casserole to the oven and bake for an additional 5 to 10 minutes, or until the topping is golden brown and deeply crisp.
  8. Rest and Serve: Allow the casserole to rest for 5 minutes before serving. This allows the sauce to thicken slightly.