![]() Chef Tip: Try this Italian version with pancetta and rosemary! Cook 4 ounces pancetta, diced, in a skillet over medium heat until almost crisp.For bacon lovers: Add 2 slices bacon, cooked and crumbled, to the bean mixture.To add crunch: Add 1/4 cup toasted sliced almonds to the onion topping.To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions. For Cheese Lovers: Stir in 1/2 cup shredded Cheddar cheese with the soup.For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.Stir in 1/4 cup chopped red pepper with the green beans. For Golden Green Bean Casserole: Substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup.For the cooked green beans: Use 2 cans (14.5 ounces each) green beans, drained, about 1 1/2 pounds fresh green beans or 16 to 20 ounces frozen green beans, thawed, for this recipe.Sprinkle with the remaining onions.īake for 5 minutes or until the onions are golden brown. for 25 minutes or until the bean mixture is hot and bubbling. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.īake at 350☏. 1 1/3 cups French's® French Fried Onions. ![]()
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