Betty’s Cheesy Green Bean Casserole

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Betty demonstrates how to make an American classic, Campbell’s Soup Green Bean Casserole. A delicious blend of mushroom soup and onion crisps over green beans, this version also has sharp Cheddar cheese and chopped red bell pepper. It is great for holiday meals!

Cheesy Green Bean Casserole

10.75 oz. can condensed cream of mushroom soup
½ cup milk
Dash ground black pepper
4 cups cooked cut green beans (I used two 15 oz. cans, drained)
¼ cup red bell pepper, chopped
1 1/3 cups French fried onions, divided (These come in a can, or you can make your own.)
¾ cup shredded sharp Cheddar cheese, divided

In a large bowl, stir 10.75 oz. cream of mushroom soup, ½ cup milk, dash black pepper, 2 cans drained green beans, ¼ cup chopped red bell pepper, 2/3 cup French fried onions, and ½ cup Cheddar cheese. Bake at 350 degrees for 25 minutes, or until the bean mixture is hot and bubbling. In a small bowl, mix the remaining 2/3 cup of French fried onions and ¼ cup shredded Cheddar cheese. Sprinkle over the top of the casserole. Bake for 5 minutes, or until the topping is golden brown. Remove from the oven and serve immediately. This is a wonderful casserole, particularly for people who think they don’t like vegetables! –Betty

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Betty’s Cheesy Green Bean Casserole

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