Campbell's Ready to Serve Low Sodium Cream of Mushroom Soup, 10.5 oz. Can (Pack of 12) Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350F. 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. 1 can (10.5 oz) Campbell&#039;s Condensed Cream of Mushroom Soup 1/2 cup milk 1 teaspoon soy sauce 1 dash black pepper 4 cups cooked cut green beans 1 1/3 cups French&#039;s French Fried Onions Heat the oven to 450F and spray a 3-quart casserole with vegetable cooking spray. Season sweet potatoes as desired. Stir soup, mustard, thyme, garlic powder and onion powder in a large bowl. Add the sweet potatoes and toss to coat. Pour the sweet potato mixture into the casserole and cover. Bake for 20 mins. Uncover. Sprinkle with the cheese. Bake, uncovered, for 25 mins or until the sweet potatoes are tender. 1 can Campbell&#039;s Condensed Cream of Mushroom Soup 1 tablespoon Dijon-style mustard 2 teaspoons chopped fresh thyme leaves 2 teaspoons garlic powder teaspoon onion powder 5 large sweet potato, peeled and cut into 3/4-inch cubes 1  cups shredded Cheddar cheese (~ 6 ounces)