Thread: Recipe File: Campbell's Green Bean Casserole

The original recipe called for a teaspoon of soy sauce. I haven't seen this ingredient listed in recent years but I still use it. I think it adds flavor.

HayleyJeremich wrote: I have a question... Is this dish supposed to come out watery? No, it's fairly thick. Did you drain the liquid from the green beans? The only liquid you should be adding is the 3/4 cup milk.

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Cream of Shrimp? Do they really make that?

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P.S. I forgot to add something to that recipe - you can use an immersion blender, food processor, or upright blender to cream down the soup to a smooth consistency after it is cooked and before pouring it over the green beans. I prefer the chunky variety.

I have a question... Is this dish supposed to come out watery?

at this point in time, T-Day minus xx hrs,,,, I'd keep it covered & chilled. it'll be okay for a couple hours in the car. don't add the "toppings" of a crispy nature - take those along "dry" and add at going into the oven. . .

Here is a recipe I've been using for the past 35 years with rave reviews. I like it so much better than the one on the Campbell's soup can. 2 cans french style green beans, drained 1 can regular (not fat free or low sodium) Campbell's Cream of Mushroom soup 1 small can french fried onion rings 1 Tbsp. Worcestershire sauce Preheat oven to 350 degrees. Mix soup, 1/2 can onion rings, and Worcestershire sauce in large bowl. Add...

We always use cream of asparagus, much more flavor, everyone in my family likes it better