Give your green bean casserole a little French flair. Dijon mustard stirred in with the rich and creamy mushroom soup perfectly enhances the flavor. Then top it off with a sprinkle of Swiss and parsley. Looks fabulous and tastes delicious!
2 cans (10 1/2 ounces each) Campbell's® Condensed Cream of Mushroom Soup
1 cup milk
2 tablespoons Dijon-style mustard
1/2 cup shredded Swiss cheese
1/4 teaspoon ground black pepper
4 cans (14.5 ounces each) any style Del Monte® Green Beans, drained
2 2/3 cups French's® Crispy Fried Onions
2 tablespoons chopped fresh parsley
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.