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Creamy Green Bean Casserole
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| Ingredients | |
| 5 cups (1.2 L) | hot tender-cooked cut green beans, (1″/2.5 cm pieces) |
| 1 can (284 mL) | CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup |
| 1/4 cup (60 mL) | softened cream cheese |
| 1 tbsp (15 mL) | soy sauce |
| 1/8 tsp (0.5 mL) | ground black pepper |
| 3/4 cup (175 mL) | dry hickory-smoked potato sticks |
| 1/2 cup (125 mL) | sliced almonds |
Directions
1. Place green beans into shallow 1½ qt (1.5 L) baking dish. In small bowl, combine well: soup, cream cheese, soy sauce and black pepper. Stir gently into beans.
2. Sprinkle with mixture of potato sticks and almonds.
3. Bake at 350°F (160°C) for 30 minutes or until heated through. Let stand for 5 minutes.
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