CAMPBELL'S GREEN BEAN CASSEROLE

The classic Thanksgiving side dish created in 1955 in the Campbell's Test Kitchen. This simple casserole requires just five staple ingredients and is a holiday tradition for families across America.

• 1 can (10.5 oz) Campbell's Condensed Cream of Mushroom Soup
• 1/2 cup 2% milk
• 1 teaspoon soy sauce
• 4 cups cooked cut green beans
• 1 1/3 cups French's French Fried Onions (divided)
• Salt and pepper to taste

Bean Options: You can use about 1 1/2 pounds fresh green beans (cooked in boiling water for 2 minutes, drained and rinsed under cold running water), 1 pound frozen green beans (thawed), or canned green beans (drained).

Step 1 — Heat the oven to 350°F. Fold in the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart oven safe casserole until all ingredients are combined. Season the mixture with salt and pepper.

Step 2 — Bake for 25 minutes or until hot and bubbling. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.

Step 3 — Bake for another 5 minutes or until the onions are golden brown. Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6 (about 3/4 cup each)

Storage: Keep leftovers in an oven-safe dish for convenient reheating.

Variations: You may substitute the Cream of Mushroom Soup with Campbell's unsalted or celery soup varieties.