Ingredients
1
can (10 3/4 oz) condensed cream of mushroom soup
1
cup shredded Cheddar cheese blend (4 oz)
1
teaspoon soy sauce
1
bag (12 oz) frozen cut green beans, thawed, drained
1
small red bell pepper, chopped (1/2 cup)
1 1/2
cups cheddar crispy fried onions (from 6-oz can)
Preparation
Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
Bake uncovered about 5 minutes longer or until onions are brown and crisp.
