Green Bean Casserole

I found the recipe at: http://www.campbellskitchen.com/recipes/classic-green-bean-casserole-24099, but I'm pretty sure it is very similar to what we use. I don't think we use the soy sauce, but it would probably be a good addition. Kim recommends using fresh cooked or canned green beans with a preference towards canned. She likes to jazz it up with fresh sauteed mushrooms.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup 
  or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
  or (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup  
• 1/2 cup milk  
• 1 teaspoon soy sauce  
• 1 dash black pepper  
• 4 cups cooked cut green beans 
  or use 1 bag (16 to 20 ounces) frozen green beans, thawed
  or 2 packages (9 ounces each) frozen green beans, thawed,
  or 2 cans (14.5 ounces each) green beans, drained 
  or about 1 1/2 pounds fresh green beans for this recipe.
• 1 1/3 cups French's® French Fried Onions 

Directions

1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
   
2. 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.
   
3. Bake for 5 minutes or until the onions are golden brown.