#CampbellsPartner Today I'm sharing an extra cheesy green bean casserole recipe using Campbell's® Condensed Cheddar Cheese Soup and I added a southwest twist by topping it with crispy corn cereal. I hope you give this a try! Tell me in the comments what your favorite side dish is from your region! #SidesSeason @Campbell’s Soup ✨ 1 can Campbell's® Condensed Cheddar Cheese Soup ✨16 ounces green beans ✨1/4 cup plus 1 Tablespoon butter ✨8 oz baby Bella mushrooms ✨6 ounces Swiss cheese ✨1/3 cup grated Parmesan cheese ✨1 Tablespoon soy sauce ✨2 cups corn cereal ✨salt and pepper to taste Cooking Instructions: 1. Preheat the oven to 350°F. 2. Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until tender. Drain and set aside. 3. Add 1 tablespoon of butter to a pan over medium-high heat. Add mushrooms, season with salt and pepper, and sauté until soft. 4. Stir in the soy sauce and minced garlic. Sauté for about 2 minutes or until fragrant. 5. Mix in the green beans, Campbell's® Condensed Cheddar Cheese Soup, Swiss cheese, and Parmesan cheese. Combine well, then transfer to a baking dish. 6. In a separate bowl, combine the corn cereal with 1/4 cup of melted butter. 7. Spread the buttered cornflakes over the casserole and sprinkle with more Parmesan cheese. 8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until golden brown. Serve and enjoy