This is the classic Campbell’s casserole from most of our childhoods with a few twists of my own.
PREPARE YOUR ONION TOPPING
- Combine 1 TBL sugar, 1 TBL cornstarch, 1/4 C AP flour, 1 tsp salt and 2 TBL panko breadcrumbs
- Slice two medium onions into very thin slices
- Toss with breading
- Spread out on baking sheet
- Bake at 475º for 30 minutes – Toss at 10 and 20 minutes
- Set aside on paper towel to cool
PREPARE THE MUSHROOMS
- Slice 16-20 (cleaned) mushrooms – about 12 ounces
- Saute in 2 TBL butter, 1 tsp salt and 1 tsp black pepper
- Saute for at least 10 minutes, then add 2 cloves minced garlic and 1/4 tsp nutmeg – meanwhile, gather all the ingredients. The next Step by Step is assembly.
INGREDIENTS
- 1 regular sized can Campbell’s Cream of Mushroom Soup
- 1 C whole milk (or Half and Half)
– I like to use lowfat buttermilk because it is thick and creamy AND it is low fat. Two good things! - 1 tsp soy sauce or Worchestershire
- 1/2 tsp Grandpa's Thunder Powder or Arghhh Powder
- 3 cans green beans
- Onion Topping: half inside, and half on top
STEP BY STEP
- In the mushroom skillet, stir soup, milk, soy sauce, spices, beans together in a mixing bowl
- Toss 1/2 of the onions gently into the mixture
- Empty into a baking dish
- Bake at 350º for 30-45 minutes
- Stir gently once or twice
- Top with remaining onions
- Bake for another 10 minutes
