Are You a User of Canned Foods?

What I learned about the canning process is that vegetables are picked in their prime to keep nutrients and are then cleaned before they are canned.  Almost all canned vegetables are fat free.  Two more great facts I never knew are that canned pumpkin contains three times more vitamin A than fresh, cooked pumpin and canned blueberries offer higher levels of antioxidants that do fresh blueberries.  Who knew?

 

Here is a Green Bean Casserole recipe I have that uses canned foods:

 

Ingredients:

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup  (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
2 cans cooked cut green beans
1 1/3 cups French’s® French Fried Onions

Directions:

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.

For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.

To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.

To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.

For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.

For Golden Green Bean Casserole, substitute Campbell’s® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

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