Bacon & Cheddar Green Bean Casserole
Campbell's
Campbell's
Recipe - Burnsville Heart of the City
Bacon & Cheddar Green Bean Casserole
Prep Time10 Minutes
Servings12
Cook Time40 Minutes
Ingredients
2 cans (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
1 cup milk
1/2 cup shredded Cheddar cheese
6 slices bacon, cooked and chopped (about 6 tablespoons)
1/4 teaspoon ground black pepper
8 cups cooked green beans
2 cups French's® French Fried Onions
Directions
- Stir the soup, milk, 1/4 cup cheese, 5 tablespoons bacon, black pepper, beans and 1 cup onions in a 3-quart baking dish.
- Bake at 350°F. for 25 minutes or until the bean mixture is hot and the beans are tender (for softer beans, bake a little longer). Stir the bean mixture. Sprinkle with the remaining cheese, onions and bacon.
- Bake for another 5 minutes or until the onions are golden brown.
Tip:
For the cooked green beans, use 4 cans (14.5 ounces each) green beans, drained, about 3 pounds fresh green beans or 32 to 40 ounces frozen green beans, thawed, for this recipe.
10 minutes
Prep Time
40 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup, 10.5 Ounce
$1.69 was $1.99$0.16/oz
Cub Milk, Low Fat, 1% Milkfat, 0.5 Gallon
$2.29$4.58/gal
Essential Everyday Cheese, Mild Cheddar, Classic Cut, 8 Ounce
$2.50 was $2.79$0.31/oz
Hormel Black Label Bacon, Original, 16 Ounce
$7.99$0.50/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Essential Everyday Green Beans, No Salt Added, Cut, 14.5 Each
$0.79 was $0.99$0.05 each
French's Original Crispy Fried Onions, 6 Ounce
$5.29 was $5.59$0.88/oz
Directions
- Stir the soup, milk, 1/4 cup cheese, 5 tablespoons bacon, black pepper, beans and 1 cup onions in a 3-quart baking dish.
- Bake at 350°F. for 25 minutes or until the bean mixture is hot and the beans are tender (for softer beans, bake a little longer). Stir the bean mixture. Sprinkle with the remaining cheese, onions and bacon.
- Bake for another 5 minutes or until the onions are golden brown.
Tip:
For the cooked green beans, use 4 cans (14.5 ounces each) green beans, drained, about 3 pounds fresh green beans or 32 to 40 ounces frozen green beans, thawed, for this recipe.