Ingredients
2 cans (10 oz. each) Condensed Cream of Mushroom Soup
1 cup milk
2 tablespoons Dijon-style mustard
½ cup shredded Swiss cheese
¼ teaspoon ground black pepper
4 cans (14 oz. each) any style Del Monte Green Beans, drained
2 ⅔ cups Crispy Fried Onions
2 tablespoons chopped fresh parsley
Preparation
- Stir the soup, milk, mustard, half the cheese, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish.
- Bake at 350°F. for 25 min. or until bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions
- Bake for 5 min. or until onions are golden brown. Sprinkle with remaining cheese and the parsley.
