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This classic dish made its debut in 1955 and remains an American favorite. The creamy texture of Campbell's Mushroom Soup combined with the crispy, crunchy texture of FRENCH's French Fried Onions is the secret behind the success of this enduring recipe. Featuring two pantry classics, the version below respects the original '50s dish, but is brighter and more layered in flavor.
Recipe from David Rosengarten's "All American Food"
Makes 6 to 8 side-dish servings


· 1½ pounds green beans, trimmed and cut in half crosswise
· 1/4 cup all-purpose flour
· 1 teaspoon sweet paprika
· 1 cup FRENCH'S French Fried Onions
· 1 tablespoon butter
· 1/2 pound button mushrooms, washed and thickly sliced
· 1 can Campbell's Cream of Mushroom Soup
· 1/2 cup milk
· 1/2 cup water
· 1 tablespoon lemon juice
· 1 teaspoon soy sauce
· 1 teaspoon dried tarragon


1. Pre-heat oven to 350 degrees F.

2. Bring a pot of salted water to a boil. When water is boiling, add green beans and boil for 3 minutes. Drain beans, and immediately plunge into ice water to stop the cooking. Drain well, and set beans aside in a 9" x 13" baking dish.

3. Melt butter in a large skillet over medium heat.
Add sliced mushrooms and cook without stirring until browned, about 2 minutes. Add remaining ingredients, except FRENCH'S French Fried Onions, to skillet and whisk until smooth.
Bring mixture to a simmer, pour over green beans and stir to combine.
Add half the FRENCH'S French Fried Onions and stir again.
Bake until sauce bubbles, about 30 minutes.

Top evenly with remaining French Fried Onions and bake 5 more minutes.

Serve immediately.


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