Ingredients
1
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1
teaspoon gluten free soy sauce
Dash ground black pepper
2
tablespoons gluten free plain bread crumbs
2
bags (12 oz each) frozen cut green beans, thawed
Preparation
Heat oven to 350°F. In ungreased 1 1/2-quart casserole, mix soup, soy sauce, pepper, bread crumbs and green beans.
Bake about 40 minutes or until hot and bubbly.
