Green Bean Casserole with Campbell’s® Condensed Cream of Mushroom Soup

1. Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add green beans and cook uncovered until crisp but tender (about 6 minutes). Strain and immediately submerge in ice water to prevent the beans from cooking further. Strain and transfer to a large bowl.
2. Add Campbell’s® Condensed Cream of Mushroom Soup, milk, soy sauce, and 2/3 cup of onions. Season all over with salt and pepper. Mix until combined and transfer to a greased 9-10 inch cast iron skillet or 1.5 qt oven-safe casserole dish.
3. Bake for 25 minutes or until hot and bubbling. Stir the bean mixture and top with the remaining onions.
4. Bake for an additional 5 minutes or until the onions are golden brown. Let green beans rest for a few minutes before serving. Keep in the skillet or casserole dish for easy reheating.

Notes: you can double the recipe and prepare in a 12-inch cast iron skillet or 9x13 baking dish or similar.