From the pantry...Green Bean Casserole

[Cathy Monaghan]

Green Bean Casserole

Here's a holiday favorite that you can have anytime. And since most boats don't have refrigeration, we're substituting fresh green beans with canned. Serves 6.

Ingredients:

• 1 can (10.75 oz.) Campbell's Condensed Cream of Mushroom Soup
  1/2 cup Milk (Parmalat)
  1 tsp Soy Sauce
  Dash ground black pepper
  2 cans Cut green beans (drained)
  1 1/2 cups French fried onions

Stir the soup, milk, soy sauce, black pepper, green beans and 2/3 cup of the onions in a 1 1/2 quart casserole (a 9" x 9" brownie pan will do).

Bake at 350F for 25 minutes or until hot. Stir the green bean mixture.

Sprinkle the remaining onions over the green bean mixture. Bake for 5 minutes more or until the onions are golden brown.

Substitutions: Use 1 bag (16 to 20 oz.) of frozen green beans OR 1 1/2 pounds fresh green beans (4 cups cooked).