CREAMY GREEN BEAN CASSEROLE

Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

A smooth, rich soup made with mushrooms, cream and garlic.

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Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 316
% Daily Value
Total Fat 19.1g
29%
Saturated Fat 7.4g
37%
Cholesterol 4mg
1%
Sodium 994mg
41%
Total Carbohydrate 31.5g
11%
Dietary Fiber 4g
16%
Protein 5.4g
11%
Vitamin A 16%
Vitamin C 34%
Calcium 15%
Iron 14%
Total Time

90 min.

Serving & Size

1 CUP

Yields

A twist on our classic Green Bean Casserole made by adding roasted red peppers and sundried tomatoes.  For a video demonstration please click here.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 316
% Daily Value
Total Fat 19.1g
29%
Saturated Fat 7.4g
37%
Cholesterol 4mg
1%
Sodium 994mg
41%
Total Carbohydrate 31.5g
11%
Dietary Fiber 4g
16%
Protein 5.4g
11%
Vitamin A 16%
Vitamin C 34%
Calcium 15%
Iron 14%

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Profit Per Serving
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Step 2
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
cut green beans, #10 can, drained 970 oz. ea.
milk 1 1/2  qt.
Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

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Campbells® Condensed Cream of Mushroom Soup, 50 oz can 50 oz. cans
1. Place the drained green beans in a bowl.

2. In separate bowl, combine Campbells® Condensed Cream of Mushroom Soup and milk. Whisk until combined.

3. Pour the soup mixture over the green beans.
Weight Measure
roasted red bell pepper, chopped 15 oz. cups
sun-dried tomatoes, reconstituted, chopped 8 oz. cups
garlic, peeled, roasted, minced tbsp.
4. Add roasted red peppers, sundried tomatoes, and roasted garlic. Mix well.

5. Pour out into one 2 inch hotel pan and bake at 350 degrees for 1 hour or until the middle is hot. If needed, stir casserole a little while baking to even out the heat distribution.
Weight Measure
French fried onions, 24 ounce each 24 oz. cans
6. Remove from oven.  Top with fried onions. Return to oven. Bake for another 10-15 minutes. Be careful not to burn the fried onions.

7.  To Serve: Using a #4 scoop, portion 1 cup onto plate. Serve immediately.
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