Heat oven to 350°F. Coat a 21/2- to 3-qt shallow baking dish with nonstick spray.
Cook beans in a large pot of lightly salted water to cover 7 minutes or until crisp-tender. Drain well.
Melt butter in same pot. Add mushrooms and sauté over medium-high heat 5 minutes or until golden. Remove from heat.
Add soup, milk and red pepper; stir until well blended. Add beans and 3/4 cup fried onions; toss to mix and coat. Scrape into prepared baking dish and cover with a lid or foil.
Bake 30 minutes or until hot. Uncover, sprinkle with remaining fried onions and bake uncovered 5 minutes to crisp onions.
Planning Tip: Can be prepared through Step 4 up to 1 day ahead. Refrigerate covered. Bring to room temperature before baking.
Calories 87 Fat 3g Saturated fat 1g Cholesterol 8mg
Sodium 278mg Carbohydrate 13g Fiber 2g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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