I have to admit, I was not a fan of this that much when I was a kid. Two of my own children turn up their nose at it. But it has grown on me over the years.
Is it basic? Yep. Is it quick, simple, and delicious? Also, yep. When it comes to Thanksgiving meal prep, don't overlook fast and easy side dishes. Checking things off your to do list feels great. The ingredients can be tossed together the night before and the casserole dish can just sit in your fridge until oven time.
Embrace it. No one need know how easy this one is. Maybe the only easier side is homemade cranberry sauce.
Ingredients
2 cans (10.5 oz. each) Campbell’s® Condensed Cream of Mushroom Soup
1 cup milk
2 tsp. soy sauce
1/4 tsp. ground black pepper
4 cans (14.5 oz. each) Del Monte® Cut Green Beans, drained
2 2/3 cups French’s® Original Crispy Fried Onions, divided
Directions
Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-qt. baking dish.
Bake at 350°F, uncovered, for 25 minutes or until bean mixture is hot and bubbling.
Stir bean mixture. Sprinkle with remaining onions.
Bake for 5 minutes or until onions are golden brown.
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