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Vegetable Recipes

Green Bean Casserole with a Baked Potato Twist


This twist to the classic comes from Amanda in Nevada

What You Need

  • 1 can (10 1/2 oz.) Campbell’s® Cream of Mushroom Soup
  • 1 cup crumbled, cooked bacon
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 1 tsp. soy sauce
  • 1/8 tsp. black pepper
  • 2 cans (14.5 oz. each) Del Monte® Cut Green Beans, drained
  • 2 cans (14.5 oz. each) Del Monte® Diced New Potatoes, drained
  • 1 1/3 cups French's® Crispy Fried Onions, divided
  • 2 to 3 cups shredded cheddar cheese


  1. Preheat oven to 350°F. Grease a 13x9-inch baking dish and set aside.
  2. In a large bowl, stir together soup, bacon, milk, sour cream, soy sauce and black pepper. Stir in green beans, potatoes and 2/3 cup fried onions. Spread mixture into prepared dish.
  3. Top with desired amount of cheese. Cover with foil and bake 25 minutes. Uncover and top with remaining fried onions. Bake an additional 5 minutes.
Cooking time (duration)

Prep Time: 15 minutesCook Time: 30 minutes

Number of servings (yield)

Serves: 12




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