Stir the soup, milk, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 30 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture.
Top with remaining 2/3 cup onions.
Bake for 5 minutes or until the onions are golden brown.
You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (188g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 262 (65%)|
|Amt Per Serving||% DV|
|Total Fat 29.1g||39 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 776.5mg||27 %|
|Potassium 210.3mg||6 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 6.6g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 404
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