Grocery List:

• 2 – Campbell’s cream of mushroom soup
• 4 – cans of cut green beans, drained (sub 2 lbs of blanched fresh green beans)
• 1 – cup of milk
• 1 – tsp of ground black pepper
• 1 – 16 oz package of potato gnocchi
• 1 – 6 oz tubs of french fried crispy onions

Recipe:

1. Preheat oven to 350°F and grease the oval baking dish.
2. Combine the mushroom soup, milk and pepper in a mixing bowl and stir until combined.
3. Add the green beans as well as most of the crispy onions, leave a few for topping at the end.
4. Bring water to a boil in the pot and add the gnocchi, cook for 3-4 minutes, or until they’re floating. Then, add the gnocchi to the green bean mixture.
5. Transfer the mixture to the oval baking dish and baking for 25-30 minutes.
6. Top with the remaining crispy onions and bake for another 5 minutes.
7. Serve warm

Notes:

• This recipe halves well, and doubles well.
• Feel free to omit the gnocchi for a classic green bean casserole.
• This recipe can be started ahead of time, but leave out the crispy onions until you’re ready to bake to prevent sogginess.
• Leftovers keep well in the fridge for a few days. (but you’ll have soggy onions instead of crispy ones 🥲)