CLASSIC GREEN BEAN CASSEROLE

Ainekset

2 PKG. (9 0Z. EACH) FROZEN CUT GREEN BEANS OR HOME CANNED or 1 16-20 oz bag frozen green beans, thawed; or 2 14.5 oz cans drained green beans; or 1-1/2 lb fresh green beans, tailed.

1 CAN CAMPBELL'S CREAM OF MUSHROOM SOUP

½ C. MILK

1 TSP. SOY SAUCE

DASH OF PEPPER

1 CAN (2.8 0Z) DURKEE FRENCH FRIED ONIONS (1-1/3 c)

Ohjeet

COOK AND DRAIN GREEN BEANS, IF USING FROZEN BEANS.

IN 1-1/2 QUART CASSEROLE, STIR SOUP, MILK, SOY SAUCE AND PEPPER UNTIL SMO0TH.

STIR IN BEANS AND 1/2 CAN (2/3 c) OF ONIONS.

BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL HOT; STIR.

TOP WITH REMAINING ONIONS. BAKE 5 MINUTES.