It is the dish most are expecting on the vacations, however it’s really easy to prepare, you’ll serve it any day. Created by Joseph Campbell Test Kitchen Manager Dorcas Reilly in 1955, its creamy, sleek sauce and peerless flavor combined with its simplicity makes inexperienced Bean Casserole therefore appealing. simply six ingredients and ten minutes to placealong, this family pleasing facet has been a favourite for over sixty years. wantingto undertakea replacement spin on the traditional? Then try: Bacon inexperienced Bean Casserole.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed ninety eight Fat Free Cream of Mushroom Soup.
1/2 cup milk.
1 teaspoon soy.
1 dash black pepper.
4 cups burnt cut inexperienced beans.
1 one/3cups French’s French deep-fried Onions.
How to make it:
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions during aone 1/2-quart casserole.
Bake at 350°F. for twenty five minutes or till the bean mixture is hot and effervescent. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for five minutes or till the onions square measure golden brown.
1.For the cooked beans: Use two cans (14.5 ounces each) inexperienced beans, drained, concerningone 1/2 pounds contemporary beans or sixteen to twenty ounces frozen inexperienced beans, thawed, for this formula.
2.For Golden inexperienced Bean Casserole: Substitute Campbell’s® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the condiment. Stir in 1/4 cup cut red pepper with the inexperienced beans.
For Broccoli Casserole: Substitute four cups broiled broccoli florets for the inexperienced beans.
3.For Cheese Lovers: Stir in 1/2 cup cutcheese with the soup. Omit the condiment. Sprinkle with an extra 1/4 cup cheeseonce adding the remaining onions.
4.To add a joyous touch: Stir in 1/4 cup cut red pepper with the soup.
5.To add crunch: Add 1/4 cup cooked sliced almonds to the onion topping.
7.For bacon lovers: Add two slices bacon, broiled and broken, to the bean mixture.
8.Chef Tip: do that Italian version with pancetta and rosemary! Cook four ounces pancetta, diced, in an pan over medium heat tillnearly crisp. Add 1/4 cup cut onion and 1/2 teaspoon minced contemporary rosemary leaves to the frypan and cook till onion is tender. Add the pancetta mixture to the soup mixture in Step one. In Step 2, sprinkle the remaining French deep-fried onions with one tablespoon grated Pecorino Romano cheese, then bake as directed in Step three.