A green bean casserole has been a must for every holiday dinner in our family for ages. The current low-sodium version is pretty much like the classic as featured on every box of French’s Crispy Fried Onions. That product is reasonably low, claiming just 60 mg of sodium per two tablespoons.
Here we use canned green beans, the Publix variety of No Salt Added Cut Green Beans is just 15 mg of sodium, and Campbell’s Unsalted Cream of Mushroom soup, 50 mg.
Of course, no salt is added and our spices are black pepper and paprika.
Ingredients
- 2 cans Publix No Salt Added Cut Green Beans
- 1 can Campbells’s Unsalted Cream of Mushroom Soup
- 1 cup 2% Milk
- 1 1/3 cup French’s Crispy Fried Onions
- 1 teaspoon Black Pepper
- 1 teaspoon Paprika
Combine all ingredients except about 1/3 cup fried onions in a casserole dish. Bake in oven preheated to 350 F for about 30 minutes. Sprinkle remaining fried onions on top and return to oven for another 5 to 10 minutes.
