Cheesy Green Bean Casserole
Here is how to make an American classic, Campbells Soups Green Bean Casserole. A delicious blend of mushroom soup and onion crisps over green beans, this version also has sharp Cheddar cheese and chopped red bell pepper. It is great for holiday meals!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
kid friendly
thanksgiving
picnics
easter
christmas
bake
casserole
green beans
side dish
american
thanksgiving
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup milk
- 10 3/4 oz. can condensed cream of mushroom soup
- dash ground black pepper
- 4 cups cooked cut green beans (i used two 15 oz. cans, drained)
- 1/4 cup red bell pepper chopped
- 1 1/3 cups french fried onions divided (these come in a can, or you can make your own.)
- 3/4 cup shredded sharp cheddar cheese divided
- Carbohydrate 16.0046502941243 g
- Cholesterol 16.4529772784295 mg
- Fat 12.2017791397507 g
- Fiber 1.02635257034397 g
- Protein 5.60244124507518 g
- Saturated Fat 5.54576351822192 g
- Serving Size 1 1 Serving (76g)
- Sodium 219.68523761814 mg
- Sugar 14.9782977237804 g
- Trans Fat 0.840052369325462 g
- Calories 194 calories
In a large bowl, stir 10.75 oz. cream of mushroom soup, ? cup milk, dash black pepper, 2 cans drained green beans, ? cup chopped red bell pepper, 2/3 cup French fried onions, and ? cup Cheddar cheese. Bake at 350 degrees for 25 minutes, or until the bean mixture is hot and bubbling. In a small bowl, mix the remaining 2/3 cup of French fried onions and ? cup shredded Cheddar cheese. Sprinkle over the top of the casserole. Bake for 5 minutes, or until the topping is golden brown. Remove from the oven and serve immediately. This is a wonderful casserole, particularly for people who think they dont like vegetables!
