1, 10 1/2 ounce can Campbell’s Kitchen low-sodium cream of mushroom soup

1 pound green beans, stem ends trimmed, cut in half on a bias

1/4 cup whole milk

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1, 2.8 ounce container French’s Crispy Fried Onions

Method:

1.     Preheat oven to 350ºF.

2.     In a large pot of salted boiling water, add trimmed and halved green beans and allow to cook, while occasionally stirring, for 4 minutes or until bright green in color and just cooked.

3.     Meanwhile, in a medium size bowl, whisk together cream of mushroom soup, milk, salt, and pepper.

4.     Using a handheld sieve or slotted spoon, remove beans from boiling water, shaking off any excess water, and transfer to the bowl with cream of mushroom soup.

5.     Gently toss until evenly incorporated and place in a small oval or square baking dish.

6.     Evenly top green beans with French’s Crispy Fried Onions and place in preheated 350ºF oven.

7.     Allow to bake until onions are golden brown in color and contents are bubbling, approximately 20 minutes.

8.     Remove from oven and serve while hot.