A twist on our classic Green Bean Casserole made by adding roasted red peppers and sundried tomatoes. For a video demonstration please click here.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|cut green beans||970 oz.||2 ea.|
|milk||1 1/2 qt.|
|roasted red bell pepper||14.5 oz.||3 cups|
|sun-dried tomatoes||7.75 oz.||2 cups|
|French fried onions||24 oz.||1 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.
|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.
|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.