Creamy Green Bean Casserole

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CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•A delicious blend of fresh mushrooms and real cream make it delicious
•Low in fat
•Rich in Vitamin D
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Ingredients

  • 5 cups (1.25 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 (1 mL) ground black pepper
  • 3/4 cup (185 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.

Recipe tips

When fresh green beans are not in season, frozen beans are a convenient substitute – just cook according to package directions, omitting salt.

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    May 30, 2013

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    December 5, 2012

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  • Séan B.

    September 3, 2012

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 130
Fat 8 g
Saturated Fat 2.5 g
Cholesterol 10 mg
Sodium 330 mg
Carbohydrate 13 g
Dietary Fibre 3 g
Protein 4 g
Vitamin A 8 %DV
Calcium 6 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre

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