Ingredients
2 cans (10½ oz) Condensed Cream of Mushroom Soup
1 cup milk
2 tsp soy sauce
1 tsp garlic powder
1 dash black pepper
2 lb frozen cut green beans
3 cups french fried onions
Directions
Preheat oven to 350°.
Stir the soup, milk, soy sauce, black pepper, beans and 1½ cups onions in a 3-quart casserole.
Transfer casserole to preheated oven and bake for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining French fried onions. Bake for another 5 minutes or until the onions are golden brown.
Alternatives
For Golden Green Bean Casserole: Substitute Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in ¼ cup chopped red pepper with the green beans.
For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.
For Cheesy Casserole: Stir in ½ cup shredded cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional ¼ cup cheddar cheese when adding the remaining onions.
For bacon lovers: Add 2 slices of cooked and crumbled bacon to the bean mixture.
For an Italian version with pancetta and rosemary: Cook 4 ounces diced pancetta in a skillet over medium heat until almost crisp. Add ¼ cup chopped onion and ½ teaspoon minced fresh rosemary leaves to the skillet and cook until onion is tender. Add the pancetta mixture to the soup mixture. Just before serving, sprinkle the remaining French fried onions with 1 tablespoon grated Pecorino Romano cheese, then bake another 5 minutes or until the onions are golden brown.