Green Bean Casserole

This recipe has a serving size of 6.

Product:

Vegetable Oil

Ingredients:

  • 1 10.5-ounce can condensed low-sodium Cream of Mushroom soup
  • 3/4 cup 2% milk
  • 18 ounces frozen and thawed green beans, cut in half
  • 1/2 cup cremini mushrooms, thinly sliced
  • 1 1/3 cups fried onions
  • 3 cloves garlic, peeled and thinly sliced
  • 2 tsp Worcestershire sauce
  • 1/2 jalapeño pepper, seeded and minced
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 1 tsp Wesson Vegetable Oil

Directions:

1. Preheat the oven to 350°F. In a large mixing bowl, stir together the cream of mushroom soup, milk, green beans, mushrooms, 2/3 cup fried onions, garlic, jalapeño, Worcestershire sauce, and salt and fresh cracked black pepper until combined.
2. Spoon into a 9″ casserole dish and bake for 20 minutes or until the casserole is bubbling.
3. In a small mixing bowl, stir together the remaining fried onions and Wesson Vegetable oil. Spoon onion mixture on top of casserole and continue baking for another 5 minutes. Serve immediately.