Pantry Friendly Green Bean Casserole

 

1 Can Cream of Mushroom Soup

¼ – ½ C. Reconstituted Milk

1 tsp. Soy Sauce, optional

1 dash Black Pepper

2 can Green Beans, drained

1 1/3 C. French Fried Onions

 

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 C. onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown. This is the ONLY recipe I ever used canned cream of anything soup in preparing. You can replace the soup with the Cream of Anything mix, but my palette expects it to taste just like this.