Campbell's Green Bean Casserole

This is the green bean casserole I grew up with! I add extra french fried onions b/c YUM. I'd fried my own onions in this picture but I actually like store bought better. It's a perfect addition to my turkey dinners, though you could make it anytime. Check here for ideas on how to change it up. Serves 4.

Campbell's Green Bean Casserole

2-10 3/4 oz can Campbell’s® Condensed Cream of Mushroom Soup
1 cup milk*
2 teaspoon soy sauce
1/4 tsp black pepper
8 cups cooked cut green beans**
3 cups French's® French Fried Onions


1. Stir the soup, milk, soy sauce, black pepper, beans and 2 cup onions in a 3-quart casserole.
2. 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.
3. Bake for 5 minutes more or until the onions are golden brown.

* If you're afraid it's too runny with 1 cup, use 3/4 cups.
** They can be fresh, steamed green beans with the ends snipped or 4-14 oz cans (with no salt added is best).

Green Bean and Bacon Bundles

I love to switch up my side dishes, and this one is soooooo good! It goes perfect with any steakhouse-style dish! I'd suggest preparing the bundles ahead of time because the prep can be time-consuming. These are great for the family--my kids LOVED them!--and to impress your family and friends. You can make these with asparagus, also. Serves 4-8 (I ate 3 because they were sooooo good). Enjoy!

Green Bean and Bacon Bundles

1 1/2 lbs fresh string beans*
8 slices lean, regularly sliced bacon
3 Tbsp butter
1 Tbsp onion, minced
1 clove garlic, minced
1 Tbsp rice vinegar
1 Tbsp sugar
1/4 tsp salt

1. Preheat oven to 400 degrees if cooking right away. If making head, preheat oven before baking. Line a baking sheet with foil; set aside.
2. Rinse string beans and cut ends off, discarding any icky looking beans or parts. Fill large saucepan 1/2 to 3/4 full of hot water. Lightly salt and bring to a boil. Add beans and boil for 2-3 minutes, or until the beans have turned bright green. Quickly drain in cold water until the beans have cooled.
3. Separate beans into 8 equal piles. Carefully wrap each bundle in a slice of bacon and place on prepared baking sheet. If you are preparing ahead of time, refrigerate until later.
4. If baking right away, place in preheated oven for 10-15 minutes, or until bacon is crisped and sizzling.
5. Meanwhile, melt the butter in a small saucepan over medium-high heat. When butter is bubbling, add onions and garlic and saute 2-3 minutes, or until onions are soft and fragrant. Turn heat to low and add vinegar, sugar, and salt. Stir for 30 seconds, then remove from heat and set aside.
6. When bundles are ready, pull them out of the oven and place on serving platter. Pour butter sauce over bundles and serve immediately.

* Can be made with asparagus, also. Snip of bottom of each stalk and cut in half. Boil 3-4 minutes and follow rest of directions accordingly.

Green Beans with Toasted Almonds

My sister-in-law made me some green beans similar to these. They're so tasty! The almonds add protein and the Parmesan cheese adds a delicious flavor. Serves 4.


Green Beans with Toasted Almonds

1 lb fresh green beans, trimmed
2 Tbsp butter
2 tsp Dijon mustard
1/2 tsp garlic salt
2 Tbsp Parmesan cheese
3 Tbsp slivered almonds, lightly toasted

1. Boil green beans in salted water until crisp-tender, about 5 minutes. Drain and soak in ice water to cool them completely; drain well.
2. Melt butter in large, heavy skillet on medium-high heat; whisk in the Dijon mustard and garlic salt. Add beans to skillet and toss until heated through, about 4 minutes. Add Parmesan cheese and toss to coat. Transfer to a serving bowl and sprinkle with roasted almonds.