CAMPBELL’S GREEN BEAN CASSEROLE

Prep Time:10 min. Bake Time: 30 min

2 cans (10 3/4 oz each) Campbell’s Cream Of Mushroom Soup(Regular or 98% Fat Free)
1 Cup Milk
2 tsp. Soy Sauce
1/4 tsp. Ground Black Pepper
8 cups cooked cut green beans
2 2/3 cups French’s French Fried Onions

Mix soup, milk, soy, black pepper, beans and 1 1/3 cups onions in 3 qt casserole. Bake at 350 degrees F for 25 min or until hot. Stir. Sprinkle with remaining onions. Bake 5 min. Serves 10.

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Chicken & Cornbread Stuffing Casserole

4 to 6 boneless chicken breasts
1 small box stove-top Cornbread Stuffing
1 (10oz) package frozen chopped broccoli (or mixture of broccoli & other veggies), thawed
1 can cream of broccoli with cheese soup (I use reduced-fat)
1/2 cup chicken broth
Lighly butter a 3 1/2-quart crockpot and place chicken breasts in the bottom. Mix together the remaining ingredients and place on top of chicken. Cover and cook on low 6 to 7 hours.
Serves 4.

STRING BEAN AND MUSHROOM CASSEROLE

A variation of this dish was very popular in the 1950’s. if you have vegetarians in your congregation, use only cream of vegetable soups and be sure to let them know they can safely eat this caserole because it does not include any meat

Serves 8-10

3 cups cooked canned mushrooms
3 (10 1/2 -ounce) cans cream soup, use any combinations of cream of celery, mushroom, or chicken
6 cups canned string beans
1 cup French-fried onions or slivered almonds

Preheat the oven to 350 degrees. Cover the bottom of a 3 quart baking dish with the mushrooms. Combine the cream soups and stir in 1 cup water. Pour half the soup mixture over the mushrooms and spread to cover. Add the string beans and cover with the remaining soup mixture. Top with onion or almonds, cover the dish with aluminum foil, and bake 30 minutes or until the mixture bubbles and the vegetables are heated throughout.