Pantry Friendly Green Bean Casserole<\/p>\n
<\/p>\n
1 Can Cream of Mushroom Soup<\/p>\n
\u00bc – \u00bd C. Reconstituted Milk<\/p>\n
1 tsp. Soy Sauce, optional<\/p>\n
1 dash Black Pepper<\/p>\n
2 can Green Beans, drained<\/p>\n
1 1\/3 C. French Fried Onions<\/p>\n
<\/p>\n
Stir the soup, milk, soy sauce, black pepper, beans and 2\/3 C. onions in a 1 1\/2-quart casserole. Bake at 350\u00b0F. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pantry Friendly Green Bean Casserole 1 Can Cream of Mushroom Soup \u00bc – \u00bd 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\u00b0F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining…<\/p>\n