Green Bean Casserole
1 can (26 oz.) Campbell's condensed
cream of mushroom soup
1 c. milk
2 tsp. soy sauce
1/2 tsp. black pepper
2 pkgs. (16 oz.) each frozen cut
green beans, cooked and drained
1 can (6 oz.) or 2 cans (2.8 oz.
each) Durkee French fried onions
1. In 13 x 9 inch baking dish combine soup, milk, soy sauce and pepper. Stir in green
beans and half of the onions. 2. Bake at 350 degrees for 25 minutes or until hot. Stir.
Top with remaining onion. Bake 5 minutes more.
Chicken and Green Bean Casserole
1 (16 oz.) pkg. French sliced green
3 cooked chicken breasts, chopped
1 can cream of celery soup
1 can cream of chicken soup
1 pkg. dry onion soup mix
1 (8 oz.) sour cream
1 box chicken flavored Stove Top
9 x 13 inch pan at 325 degrees covered and 350 degrees uncovered. 45 minutes and 15
minutes. Mix soup, soup mix, sour cream and chicken. Set aside. Prepare stuffing mix as
directed but reduce water to 3/4 cup. Grease a 9 x 13 inch pan, spread green beans on
bottom, then soup mixture and top with stuffing. Cover with foil and bake 45 minutes at
325 degrees, uncover and bake 15 minutes at 350 degrees. *Can use broccoli or peas.
Marinated Sweet and Sour Green Bean Salad
1 lg. onion, thinly sliced
1 green pepper, sliced
1 can French style green beans
1 can bean sprouts
1 (4 oz.) can mushrooms, sliced
1 can shoe peg corn
1 jar pimento, chopped
1 c. celery, sliced
1 sm. cauliflower, cut in buds
3 med. carrots, shredded
1 c. water chestnuts, sliced
1-1/2 c. vinegar
1 c. salad oil
2 c. sugar
6 tsp. salt
Pepper to taste
Drain all ingredients well.
DRESSING: Combine. Immediately pour over vegetable mixture, cover and
refrigerate at once. Keeps indefinitely. Serves 18.