30 ounces green beans, canned, drained

10 3/4 ounces Cream of Mushroom Soup

3/4 cup milk

2 3/4 ounces French-fried onions

1/8 teaspoon pepper

Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish.

Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more.

Green Bean Casserole Amandine

2 cups French-Style green beans

1/2 cup celery, thinly sliced

1 shallot, finely minced

2 cloves garlic, thinly sliced

1 10 oz can Campbell’s Cream of Mushroom Soup

1/2 cup water (from cooking the vegetables)

1/2 teaspoon soy sauce

1 tablespoon Kosher salt (for the boiling water)

1/8 teaspoon freshly ground pepper

2 teaspoons Worcestershire sauce

1 tablespoon butter, melted

1/4 cup slivered almonds

Preheat oven to 350°F.

In a large saucepan, bring 3 quarts water to a boil; add 1 tablespoon Kosher salt.

If fresh green beans are not available, frozen may be used. Add beans and celery to boiling water and cook just until tender but not soft. Using a slotted spoon, transfer cooked vegetables to a bowl filled with ice and water. Green beans should still be a bright green color when cooled.

Butter a casserole baking dish and transfer vegetables to dish. Combine 1/2 cup of the vegetable cooking water, 1/2 teaspoon soy sauce and the mushroom soup. Pour over vegetables.

Heat almonds, garlic and shallot with butter in the microwave until butter melts. Sprinkle buttered almonds over the top of the casserole, along with any remaining butter.

Bake at 350F for 20-25 minutes or until top is bubbly and lightly browned.

Green Bean Pork Chop Casserole

6-8 pork chops

3-4 medium potatoes scrubbed, thinly sliced

1 family size can mushroom soup

1/2 – 3/4 can milk

1 bag frozen haricot verts (green beans)

Desires spices

2-3 tablespoons olive oil

1 cup sour cream

Add oil to pan; cook and season the pork chops as desired, until almost done (no longer pink inside).

While that is cooking, wash, scrub and thinly slice the potatoes; rinse and pat dry. Mix sour cream, milk and soup together. Add to bottom of a 13-9″ casserole dish.

Layer potatoes and 1/2 soup mixture (reserve other half for later). Each layer is very lightly covered. Arrange pork chops in a single row across mixture. Mix frozen green beans and soup mixture together; spread along top, over the pork chops.

Bake in a 400°F oven for 30-40 minutes; cover top with foil and place on a baking pan to avoid spillage.