Ingredients:

  • 10.5 oz condensed low-sodium cream of mushroom soup
  • 2/3 cup whole milk
  • 1 tsp soy sauce
  • 1/4 tsp ground black pepper
  • 4 cups canned cut green beans, drained (approx. 29 oz total)
  • 1 1/3 cups French's Crispy Fried Onions, divided

Instructions:

  1. Preheat your oven to 350°F (175°C). Place canned green beans in a colander and drain thoroughly for at least 5 minutes to remove excess moisture.
  2. In a large mixing bowl, whisk together the condensed cream of mushroom soup, whole milk, soy sauce, and ground black pepper until the mixture is uniform and smooth.
  3. Gently fold the drained green beans and 2/3 cup of the fried onions into the soup mixture until every bean is evenly coated.
  4. Transfer the mixture into a 2.5 Liter (approx 9x13 inch) casserole dish. Bake for 25 minutes or until the sauce is bubbly and hot.
  5. Remove from oven and sprinkle the remaining 2/3 cup of fried onions over the top. Return to the oven and bake for an additional 5 minutes until the onion topping is golden brown and crispy.