5-Ingredient, 3-Step Green Bean Casserole

Try This Gluten-Free Version of the Green Bean Salad

With everything else you have to get done on Thanksgiving, it’s nice to have a six ingredient side that you can put together in 10 minutes. And it always reminds me of Thanksgivings when I was a kid!

Ingredients
1 can (10 1/2 ounces) Campbell’s condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
4 cups cooked cut green beans*
1 1/3 cups French’s French Fried Onions
(dash of black pepper)

Directions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

*For the cooked green beans, you can either: Use 2 cans (14.5 ounces each) green beans, drained, about 1 1/2 pounds fresh green beans or 16 to 20 ounces frozen green beans, thawed, for this recipe.


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Author: Heather Zachariah

Former Art Director for Home Magazine, Heather Leahy Zachariah, left her career in publishing after baby number number one. She now works from home as a freelance graphic designer and a chauffeur to her 3 busy kids. "Working on TipsFromTown has been a wonderful outlet for me. It renewed my love of publishing where I can design colorful, enticing pages online and allows me to share the things I love about being a mom." Heather grew up in Shaker Heights, Ohio, a place that still is near and dear to her. " After living in Brooklyn for 18 years and studying Graphic Design at Pratt Institute, she now lives in the Jersey burbs. "I love living so close to NYC, but in my heart, I'm an Ohio girl."

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