QUICK GREEN BEAN CASSEROLE

For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.
To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.
To add crunch: Add 1/4 cup toasted sliced almonds to the onion topping.
Chef Tip: Try this Italian version with pancetta and rosemary! Cook 4 ounces pancetta, diced, in a skillet over medium heat until almost crisp. Add 1/4 cup chopped onion and 1/2 teaspoon minced fresh rosemary leaves to the skillet and cook until onion is tender. Add the pancetta mixture to the soup mixture in Step 1. In Step 2, sprinkle the remaining French fried onions with 1 tablespoon grated Pecorino Romano cheese, then bake as directed in Step 3.
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.
Instructions
Step 1Heat the oven to 350°F degrees. Stir the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart casserole. Season the mixture with salt and pepper.
Step 2Bake for 25 minutes or until hot. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.
Step 3Bake for another 5 minutes or until the onions are golden brown.
ENJOY!