Wednesday, November 10, 2010

Cheesy Green Bean Casserole

Very easy and enjoyable! The red bell pepper and mild cheddar cheese were a nice compliment to the classic green bean casserole.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
1/2 cup milk
1 1/2 cup shredded medium cheddar cheese, divided
1/2 cup red bell pepper
Dash ground black pepper
1 1/3 cups French's® French Fried Onions
1 ½ lbs fresh green beans, stemmed and washed
8 cups water
1 tablespoon salt
1 tablespoon of olive oil


1. In a large saucepan over medium-high heat, bring water to a gentle boil. Add salt and olive oil. Add trimmed green beans and cook, uncovered, 5 to 8 minutes or until crisp-tender (you may need to experiment with the degree of doneness you like).

2. Stir the soup, milk, black pepper, 3/4 cup cheese, red bell pepper, beans and 2/3 cup onions in a 1 ½-quart casserole. Bake at 350F degrees for 25 minutes or until the mixture is hot and bubbling.

3. Stir the bean mixture. Sprinkle with the remaining French's fried onions and cheese. Bake for 5 minutes or until the onions are golden brown.

NOTE: You can also use a steamer basket. You can sprinkle salt and olive oil on the green beans. 

Hint: When boiling green beans , by adding olive oil and salt to the water helps the green beans retain its color. (Learned this from my Tita Joy)

No comments:

Post a Comment