Crunchy Green Bean Casserole Bites with Creamy Dipping Gravy

Prepare the Crunchy Green Beans
1 Preheat the oven to 425°F. Line a baking sheet with parchment paper, and set aside.
2 Drain the water and sea salt from the Del Monte® Blue Lake® Cut Green Beans by placing them in a colander. (Please note that they do not need to be rinsed.) Set aside.
3 In a large bowl with high sides, crack the eggs. Break the yolks with a fork, and stir in the milk. Set aside.
4 In another large bowl, measure out the panko breadcrumbs and parmesan cheese. Season with the black pepper. Set aside.
5 Take a handful of the Del Monte® Blue Lake® Cut Green Beans and place them in the egg wash. Coat, then transfer them to the breading.
6 When coated, carefully transfer them back into the egg wash. Coat the green beans again, then transfer to the breading mixture.
7 When the green beans have been dipped and breaded twice, place them on the prepared baking sheet.
8 Work in batches, coating the green beans in the egg wash before they go into the breading. Do this twice with each batch, and place on the prepared baking sheet.
9 When all the green beans have been breaded, transfer the baking sheet into the preheated oven.
10 Bake the green beans for 20 minutes, or until the breading begins to brown and crisp up.
11 Remove the green beans from the oven, and store in a warm place until ready to serve. (They’re best served hot, so while the Crunchy Green Beans bake, make the gravy!)
Make the Mushroom Gravy
1 In a heavy-bottomed saucepan over medium-high heat, pour in the Campbell's® Cream of Mushroom Soup and the Swanson® Chicken broth.
2 Whisk occasionally while heating, cooking until the mixture is bubbling and combined.
3 Serve immediately with the warm Crunchy Green Beans!