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Green Bean Casserole Baked Mini Pumpkins

Laura Petersen
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Ingredients
  

  • 2 cans 10.5 oz. each Campbell’s® Condensed Cream of Mushroom Soup
  • 1 cup milk
  • 2 tsp. soy sauce
  • 1/4 tsp. ground black pepper
  • 4 cans 14.5 oz. each any style Del Monte® Green Beans, drained
  • 2 2/3 cups French’s® French Fried Onions
  • Prepared Green Bean casserole
  • grated cheese
  • French’s® Crispy Fried Onions
  • 6 mini pumpkins
  • Pam cooking spray

Instructions
 

  • Stir soup, milk, soy sauce, black pepper, beans and 1-1/3 cups onions in 3-qt. casserole.
  • Bake at 350°F, uncovered, for 25 min. or until bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions.
  • Bake for 5 min. or until onions are golden brown.
  • Preheat oven to 350 degrees.
  • Carefully slice top of pumpkin off, and clean out pulp and seeds from inside the pumpkins. Place one side of pumpkin down on baking tray sprayed with cooking spray along with tops. I covered the stem of the pumpkins with foil to keep them from getting too brown or burning. Bake for about 30 minutes or until pumpkins are tender. When cool enough to touch turn pumpkins open side up and fill with green bean casserole. Top with cheese and French’s® Crispy Fried Onions. Place back in oven until cheese is melted and onions are brown. Serve immediately.