Subject: Campbell's Green Bean Casserole
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 07 2000 - 07:05:59 EST
Food for Thought:
There is only one difference between a long life and a good dinner:
that, in the dinner, the sweets come last. (Robert Louis Stevenson)
Recipe of the Day:
This Campbell?s casserole has become a holiday dinner classic since it
was first introduced in 1955, and is now as essential to the
Thanksgiving table as turkey, dressing or potatoes. It launches a
special collection of holiday cooking and leftover turkey recipes we?ll
be spotlighting through the end of November.
Campbell's Green Bean Casserole
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1186
Prep/Cook Time: 40 minutes
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
Dash pepper
4 cups cooked cut green beans
1 can (2.8 oz.) French's French fried onions
MIX soup, milk, soy, pepper, beans and 1/2 can onions in 1 1/2-qt.
casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR Sprinkle with remaining onions. Bake 5 min. Serves 6.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
Milk
1 can (2.8 oz.) French?s French fried onions
Green beans: 1/2 lb. fresh; 1 16-20-oz. bag frozen; 2 9-oz pkgs. frozen;
or 2 16-oz. cans
Soy sauce
Pepper
Kitchen Clip:
Follow these tips if you?re using fresh green beans. Refrigerate
unwashed fresh green beans in an airtight container for up to 4 days.
When cooking, add a pinch of sugar to the cooking water to bring out the
flavor. Cook until tender-crisp but not overdone.
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