• 1 can (10 1/2 ounces) Campbell’s Condensed Cream of Mushroom Soup
  • 3/4 cup milk
  • 1/8 teaspoon McCormick Black Pepper, Ground
  • 2 cans (14 1/2 ounces each) any style Del Monte Green Beans, drained Substitutions available
  • 1 1/3 cups French’s Crispy Fried Onions, Original, divided


1. Preheat oven to 350°F. Mix soup, milk and pepper in a 1 1/2-quart baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.

**Try using French’s Crispy Jalapeños or Red Pepper Crunchy Toppers in place of the Crispy Fried Onions for a fun flavor twist.**

2. Bake 30 minutes or until hot. Stir.

3. Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden brown.

Test Kitchen Tips:
• For a kick of spice, double the black pepper in this recipe to 1/4 teaspoon and prepare as directed.

• To feed a crowd, double the recipe and prepare in a 13×9-inch baking dish. Use an entire 6-ounce container of Crispy Fried Onions, reserving 1 1/3 cup for the topping. Increase cooking time to 40 minutes or until heated through.


Recipe by: McCormick

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