Classic green bean casserole.

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This is what everyone is expecting for the holidays, but it’s easy to do, and you can always serve you. In addition to the creamy sauces and incomparable flavor, its simplicity makes Campbell’s green bean casserole so appealing. With only six ingredients and ten minutes to put together, this delightful side has been a favorite for more than 60 years. Want to try new traditions? Then try: bacon and cheddar green bean casserole.
ingredients
Cost per recipe: $5.74.
Can 1 1/2 ounces (10) Campbell ‘s ? concentrated cream of mushroom soup or Campbell’ s ? concentrated 98% fat-free cream of mushroom soup
1/2 cup of milk
1 teaspoon soy sauce
1 sprints black pepper.
Cooked and cut green beans.
1 1/3 cup of French ‘s ? French Fried Onions
How do you do that?
Step 1
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup Onions in 1 1/2 quart casserole.
Step 2
In the 350 ° F. Continue for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle the remaining onion.
Step 3
Bake for 5 minutes or until the onion is golden brown.
Diet tips
Cooked beans: use 1 bag (16 to 20 ounces) of frozen green beans, thawing, 2 bags (each of the nine ounces) of frozen green beans, thawing, 2 tank (14.5 ounces) of each green beans, drained or about 1/2 pound of fresh green beans for this recipe.
Golden yellow mung bean casserole: Campbell ‘s ? enrichment of gold cream mushroom soup instead of mushroom soup. Skip the soy sauce. Stir 1/4 cup chopped red chilli with green beans.
For the broccoli casserole: instead of 4 cups cooked broccoli green beans.
For cheese lovers: stir 1/2 cup cheddar and cheddar. Skip the soy sauce. Add 1/4 cup cheddar cheese to the remaining onion.
Add a festive atmosphere: stir in 1/4 cup chopped red pepper and soup.
Add austerity: add 1/4 cup roasted sliced almonds to the top of the onion.
For bacon lovers: add 2 pieces of bacon, cooked and crushed, bean mixture.
Chef’s tip: try the Italian version with pancetta and rosemary! Cook 4 ounces bacon, cut into cubes, and cook until crisp. Add 1/4 cup chopped onion and 1/2 teaspoon chopped fresh rosemary into skillet until tender. Add the soup mixture in step 1 to the bacon mixture. In step 2, sprinkle the remaining French fries with 1 tablespoon grated Pecorino Romano cheese, then bake in step 3.

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