This Campbells Green Bean Casserole is a time-honored favorite that shows up on holiday tables across America—and for good reason. Creamy, crunchy, and full of nostalgic flavor, it comes together with just a few pantry staples. Whether you’re serving it at Thanksgiving, a weeknight dinner, or potluck gathering, this version delivers on both taste and ease. With a buttery mushroom base and crispy fried onions on top, it’s comfort food at its best.
Table of Contents
Why You’ll Love This Recipe
- 🥫 Uses classic Campbell’s cream of mushroom soup
- ⏱️ Quick 10-minute prep, 35-minute bake
- 🧄 Only 6 ingredients, all pantry-ready
- 🧅 Crispy fried onion topping = major crunch factor
- 🍽️ Make ahead, freeze, or bake fresh
- 🔁 Easy to customize (fresh, frozen, or canned beans)
Ingredients
For the Casserole
- 1 can (10.5 oz) Campbell’s condensed cream of mushroom soup
- ½ cup whole milk
- 1 tsp soy sauce
- ¼ tsp ground black pepper
- 4 cups green beans (canned, fresh-blanched, or thawed frozen)
- 1⅓ cups French fried onions, divided
Instructions
- Prep Oven & Ingredients
Preheat oven to 350°F. Drain canned or thawed beans; if using fresh, blanch 3–4 minutes in salted boiling water. Divide fried onions: ⅔ cup for mixing, ⅓ cup for topping. - Make Cream Base
In a large bowl, whisk together soup, milk, soy sauce, and pepper until smooth. - Combine
Add green beans and ⅔ cup fried onions to the bowl. Gently stir to coat. - Bake
Pour into 9×9-inch baking dish. Bake for 25 minutes, or until bubbling around the edges. - Top & Finish
Stir casserole gently, then top with remaining fried onions. Bake an additional 5 minutes until golden and crispy.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Nutrition Facts (Per Serving – Approximate)
- Calories: 650
- Fat: 35g
- Carbohydrates: 75g
- Protein: 14g
- Sodium: 900mg
- Sugar: 8g
- Fiber: 4g
Tips & Variations
- Fresh, frozen, or canned beans? All work. Blanch fresh, drain canned well.
- No soy sauce? Sub with Worcestershire or leave out entirely.
- Need a dairy-free option? Use unsweetened almond milk and a dairy-free cream soup.
- Make-ahead friendly: Assemble up to 24 hours ahead, store covered, and bake when needed.
- Freezer tip: Freeze before adding onions. Top with fresh ones just before final bake.
Campbells Green Bean Casserole
Equipment
- – Mixing bowl
- – 9×9-inch baking dish
- Spatula
- – Oven
Ingredients
- **Casserole**
- – 1 can 10.5 oz Campbell’s cream of mushroom soup
- – ½ cup whole milk
- – 1 tsp soy sauce
- – ¼ tsp ground black pepper
- – 4 cups green beans canned, fresh-blanched, or thawed frozen
- – 1⅓ cups French fried onions divided
Instructions
- Preheat oven to 350°F.
- Drain green beans. If using fresh, blanch for 3–4 mins.
- Mix soup, milk, soy sauce, and pepper in a bowl.
- Fold in beans and ⅔ cup onions.
- Transfer to 9×9 baking dish. Bake 25 mins.
- Stir, top with remaining onions. Bake 5 mins more.
Notes
– Make ahead and bake just before serving
– Add cheese or sautéed mushrooms for extra flavor
FAQs
Can I use homemade cream of mushroom soup?
Yes. Mix 1 cup heavy cream with 2 tbsp flour, sautéed mushrooms, and a pinch of salt and pepper.
Can I air-fry this casserole?
Yes! Cook at 350°F for 10 minutes, stir, top with onions, and cook 2–3 more minutes.
What size dish should I use?
A 9×9-inch or 8×8-inch dish works well. Double the recipe for a 9×13 pan.
Can I add cheese?
Absolutely! Stir in ½ cup shredded cheddar or parmesan for a cheesier variation.
Conclusion
When you want that perfect holiday side dish that’s quick, satisfying, and a hit with everyone, look no further than this Campbells Green Bean Casserole. It’s creamy, crunchy, and foolproof—no wonder it’s been a family staple for generations. Whether you go classic or add your own twist, this casserole never disappoints.