Green Bean Bake

Name: Green Bean Bake
Ingredients: 1 can cream of mushroom soup; 1 teaspoon soya sauce; 1/2 can (3 1/2 ounce size) French-fried onions; 3 cups cooked French-style green beans; dash pepper

From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963

6 servings of company-good green beans.

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

851Calories

26 gProtein

113 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories851 kcal

Protein26 g

Carbohydrates113 g

Fiber30 g

Sugars34 g

Total Fat37 g

Saturated Fat9.7 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat17 g

Omega-30 g

Cholesterol9.4 mg

Sodium671 mg

Potassium2776 mg

Calcium572 mg

Iron9.1 mg

Magnesium260 mg

Phosphorus528 mg

Zinc5 mg

Copper1.5 mg

Manganese5.5 mg

Vitamin D0 mcg

Vitamin C5.7 mg

Vitamin A72 mcg

Vitamin E3.7 mg

Vitamin K345 mcg

Vitamin B61 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8.2 mg

Folate90 mcg

Choline61 mg

Caffeine0 mg

Water1527 g

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 3. The excerpt below is the record exactly as published.

GREEN BEAN BAKE Mrs. Beth Spaugh In 1 quart casserole, stir 1 can cream of mushroom soup and 1 teaspoon soya sauce until smooth; mix in 1/2 can (3 1/2 ounce size) French-fried onions, 3 cups cooked French-style green beans, dash pepper

Cook this with the app: pantry check, scaling, and the assistant.