Heat oven to 350 degrees. In an ungreased 1-1/2-quart casserole dish, mix soup, soy sauce, pepper, bread crumbs, green beans and 2/3 cup of the onions.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
This casserole can be made ahead, covered and refrigerated until ready to bake. Don't forget to add a few extra minutes to the bake time since it will be cold when it goes in the oven.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (18-oz.) can Progresso Vegetable Classics creamy mushroom soup | ||
| 1 tsp. soy sauce | ||
| ground black pepper | ||
| 2 tbsp. Progresso plain bread crumbs | ||
| 3 (14.5-oz. each) cans Green Giant cut green beans, drained | ||
| 1 (2.8-oz.) can French-fried onions |
Things To Grab
- 1-1/2-quart casserole dish
Directions
Hyvee Culinary Expert Tip
Want to make this recipe vegan? Simply skip the non-vegan ingredients and substitute prepackaged cream of mushroom soup for 1 cup of our homemade vegan cream of mushroom soup.
Related Content, Soup, Chili & Stew
Vegan Cream of Mushroom SoupBake about 30 minutes or until hot and bubbly. Stir; sprinkle with remaining onions.
Bake about 10 minutes longer or until onions are golden brown.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 1030mg
- Total Carbohydrates: 19g
- Protein: 3g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 6%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
General Mills.