GREEN BEAN CASSEROLE
for those who don't care for MUSHROOMS!
I have never cared for Green Bean Casserole until I switched the soups! Now..I love it!
3 cans (1 lb each) Blue Lake cut or fancy cut green beans, drained
1 (10 1/2 oz) can Campbell's condensed cream of asparagus soup
3/4 cup milk
pinch of pepper
1 Can French's Fried Onions (divided use)
Preheat oven to 350 degrees F.
Place all ingredients into casserole dish with the exception of 1/2 of the fried onions. Mix until everything is combined.
Bake in oven UNCOVERED for 35 minutes.
Stir, then pour remaining onions on top of casserole DO NOT MIX THEM IN. Leave in oven an additional 5-10 minutes until the onions are crisp and golden brown.
for those who don't care for MUSHROOMS!
I have never cared for Green Bean Casserole until I switched the soups! Now..I love it!
3 cans (1 lb each) Blue Lake cut or fancy cut green beans, drained
1 (10 1/2 oz) can Campbell's condensed cream of asparagus soup
3/4 cup milk
pinch of pepper
1 Can French's Fried Onions (divided use)
Preheat oven to 350 degrees F.
Place all ingredients into casserole dish with the exception of 1/2 of the fried onions. Mix until everything is combined.
Bake in oven UNCOVERED for 35 minutes.
Stir, then pour remaining onions on top of casserole DO NOT MIX THEM IN. Leave in oven an additional 5-10 minutes until the onions are crisp and golden brown.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Zucchini Corn Bake (1970's)
- Bhindi Subji (Okra and Tomatoes)
- Green Beans and Peanuts
- Indian Potatoes (using red potatoes, yogurt, ginger and spices)
- Cabbage Au Gratin (with homemade white sauce)
- Wine and Butter-Sauteed Fresh Corn (using onion, garlic and white wine)
- Healthy Onion Rings (baked, using egg whites)
- Honey-Glazed Cumin-Spiced Carrots (make ahead)
- Marinated Vegetables in a Grill Pan, Asian Marinade, Italian Marinade
- Wilted Brussels Sprouts Salad with Prosciutto and Balsamic Vinegar (served warm)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!