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.

Our Favorite Cocktails for Fall: From Boubon Apple Sippers to Moscow Mules