This twist on the classic green bean casserole is packed with even more delicious flavor and is so easy to make. Sun-dried tomatoes and Italian seasoning add for a subtle Italian flavor. Mozzarella cheese melts in for an extra creamy texture that's the perfect complement to the crunchy onion topping.
2 cans (10 1/2 ounces each) Campbell's® Condensed Cream of Mushroom Soup
1 cup milk
1/2 cup shredded mozzarella cheese
1/2 cup chopped well drained sun-dried tomatoes in olive oil
1/4 teaspoon ground black pepper
2 teaspoons Italian seasoning, crushed
4 cans (14.5 ounces each) any style Del Monte® Green Beans, drained
2 2/3 cups French's® Crispy Fried Onions
Stir the soup, milk, half the cheese, 6 teaspoons tomatoes, black pepper, Italian seasoning, beans, and 1 1/3 cups onions in a 3-quart baking dish.
Bake at 350 for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining cheese, onions, and tomatoes.
Bake for 5 minutes or until the onions are golden brown.