Most everyone knows about the popular green bean, Campbell’s soup casserole that Grandmothers serve on Thanksgiving! It brings to mind warm memories of joyous family get-togethers around a crackling fire. Children are running to and fro, while grownups talk quietly around the remains of dinner. This twist on a traditional favorite should get your kids to lick their plate! It is healthy and delicious too. This creamy casserole is easy to prepare and fulfills Mom’s requirements for “eat your vegetables!” Try this amazing dish at your next dinner party or family event. You will be pleasantly surprised at the reactions around the table.
Creamy Fall Casserole
1 can Campbell’s Cream of Mushroom soup
1 can Campbell’s Garlic Potato soup
1 cup whole or 2% milk
2 tsp. Worchester sauce
6 cups al dente cooked green beans
4 large carrots cut into penny shapes and cooked
1 cup French’s Fried Onions
1 tablespoon spicy steak seasoning
1 tsp. pepper
2 tablespoons butter
¼ cup of slivered or sliced toasted almonds
Stir gently together and place in a greased casserole dish. Bake at 375 for 20 minutes, until bubbly and browned.