Green Bean Casserole with Bacon
Green bean casserole with bacon is an elevated classic with fresh green beans and lots of flavor making it a favorite holiday side!
Servings: 8
Ingredients
- 1 (10.5-ounce) can Campbell’s® Condensed Cream of Mushroom Soup
- ½ cup milk
- 1 teaspoon soy sauce
- 1 dash black pepper
- 4 cups fresh green beans, cut into 1 - 1.5 inch pieces
- 1⅓ cups French's® French Fried Onions
- 3 slices bacon, cooked and chopped
Instructions
- Preheat the oven to 350°F.
- To cook the green beans, bring a pot of water to a boil. Once boiling, add the cut green beans and cook for 6-7 minutes. Use a slotted spoon to put green beans in ice water, drain, and pat dry.
- Add the soup, milk, soy sauce, pepper, cooked beans, ⅔ cup of the onions, and most of the bacon to a 1½-quart casserole (8x10 or 9x9-inch pan) and stir.
- Bake uncovered for 25 minutes or until hot and bubbling. Give the mixture a stir and sprinkle the rest of the onions and bacon pieces evenly over the top.
- Bake for another 5 minutes until the onions are golden brown.
Notes
Frozen or canned green beans. Do not boil. Thaw frozen green beans and pat dry. Drain the canned green beans and pat dry.
Prep ahead. Assemble the casserole up to 48 hours in advance. Cover the dish with plastic wrap and store it in the refrigerator. Add the remaining bacon and french fried onions and bake.
Store leftovers in an airtight container(s) in the fridge for up to 3 days or in the freezer for about 2 months. Reheat in the microwave or oven until warm. Crisp up the French-fried onions under the broiler.
Nutrition
Calories: 144kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 473mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 1mg