½ cup of milk
1 teaspoon of soy sauce
4 cups cooked cut green beans
1⅓ cups French’s Fried Onions (divided)
Heat oven to 350 F. Combine soup, milk, soy sauce, beans, and ⅔ cup onions in 1½-quart casserole dish. Season the mixture with salt and pepper.
Bake for 25 minutes or until hot. Stir the bean mixture. Sprinkle with the remaining ⅔ cup of onions.
Cook for another 5 minutes or until the onions are golden.
Variants: This recipe can be customized as you see fit. Double the amount of condensed soup if you desire a more moist pot or change up the flavor by selecting a different flavored soup variety, such as Cream of Asparagus. You can add grated parmesan or grated cheddar if you want a cheesy option. Some people prefer to use French-style green beans instead of the thicker variety.
Alternate cooking method: The traditional recipe has you bake the casserole in the oven. However, if you have a large enough toaster oven, you can bake it to free up space in the oven. if not, prepare casserole as directed in a slow cooker and cook on low for about 3-4 hours, until tender. Then add the remaining onions and transfer the casserole to the oven to brown for 5 minutes. (Check that the slow cooker pot is oven safe; if not, pour the mixture into a baking dish for final baking and serving.)