Irresistible Campbell’s Green Bean Casserole Recipe

Introduction

This irresistible Campbell’s green bean casserole is a timeless holiday favorite known for its creamy mushroom sauce and crispy fried onion topping. Easy to prepare with pantry staples, this dish brings comforting flavors to any table and can be assembled ahead for stress-free entertaining. Whether you use fresh, frozen, or canned green beans, this casserole always delivers crowd-pleasing goodness.

Ingredients

• 1 can condensed cream of mushroom soup (Campbell’s preferred)
• 1/2 cup milk (whole milk recommended)
• 1 tsp soy sauce
• 1/4 tsp ground black pepper
• 4 cups green beans (fresh, frozen, or canned; thawed if frozen)
• 1 1/3 cups crispy fried onions (divided)

Instructions

1. Step 1: Prepare your green beans depending on type: thaw frozen beans and drain; trim and blanch fresh beans in salted boiling water for 4-5 minutes; drain canned beans well. Preheat oven to 350°F. Divide 1 1/3 cups fried onions into two portions: 2/3 cup for mixing and 1/3 cup reserved for topping.
2. Step 2: In a large bowl, whisk together the cream of mushroom soup, milk, and soy sauce until smooth and combined.
3. Step 3: Add the prepared green beans, 2/3 cup fried onions, and black pepper to the soup mixture. Gently fold to coat the beans evenly without breaking up the onions.
4. Step 4: Transfer the mixture to a 9×9-inch baking dish, spreading evenly. Bake for 25 minutes until bubbling around the edges.
5. Step 5: Remove casserole and stir gently. Sprinkle the reserved 1/3 cup fried onions evenly on top. Return to the oven and bake another 5 minutes until onions are golden and crisp.

Tips & Variations

• Use fresh, frozen, or canned green beans based on convenience, but avoid overcooking fresh beans to prevent mushiness.
• Substitute cream of mushroom soup with cream of celery or chicken soup, or make a homemade cream sauce with heavy cream and flour.
• Make your own crispy onion topping by frying thinly sliced onions coated in flour, or use buttered breadcrumbs as an alternative.
• For a richer casserole, swap milk for heavy cream; for a lighter version, use chicken broth.
• Add Worcestershire sauce in place of soy sauce or omit it entirely if preferred.
• Save some fried onions to add at the very end of baking to maintain their crisp texture.

Storage

Store leftovers in an airtight container or covered dish in the refrigerator for up to 4 days. The flavors often improve overnight. To freeze, assemble the casserole without the crispy onions topping and freeze for up to 3 months. When reheating, bake covered at 350°F for 20-25 minutes from refrigerated or 45 minutes from frozen. Add fresh fried onions during the last 5 minutes to restore crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans directly without thawing?

It’s best to thaw frozen green beans and pat them dry before using to avoid excess water, which can make the casserole watery.

How do I keep the fried onions crispy?

Mix only part of the fried onions into the casserole and reserve some to sprinkle on top near the end of baking. Adding all at once causes sogginess.

Irresistible Campbell’s Green Bean Casserole Recipe

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This Irresistible Campbells Green Bean Casserole is a classic holiday favorite known for its creamy mushroom sauce and crispy fried onion topping. Quick and easy to prepare with versatile green bean options—fresh, frozen, or canned—this comforting casserole suits any occasion and can be made ahead for convenience. Perfect as a crowd-pleasing side dish at Thanksgiving or any family meal.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Casserole:

• 1/2 cup milk (whole milk recommended for creaminess)
• 1/4 tsp ground black pepper
• 1 tsp soy sauce
• 1 can (10.5 oz) condensed cream of mushroom soup (Campbell’s preferred)
• 4 cups green beans (fresh, frozen, or canned; thawed if frozen)

For the Topping:

• 1 1/3 cups crispy fried onions (French’s brand is traditional; divided into 2/3 cup and 1/3 cup)

Instructions

1. Prepare Your Ingredients and Preheat Equipment: If using frozen green beans, thaw and drain thoroughly. For fresh beans, trim ends, cut into 2-inch pieces, and blanch in salted boiling water for 4-5 minutes until crisp-tender, then drain. Canned beans should be drained and rinsed. Preheat oven to 350°F. Divide fried onions into two portions: 2/3 cup for mixing and 1/3 cup reserved for topping.
2. Build the Creamy Soup Base: In a large mixing bowl, whisk together the condensed cream of mushroom soup, 1/2 cup milk, and 1 tsp soy sauce until smooth. The soy sauce enhances umami flavor without adding excessive saltiness—mix thoroughly to ensure even distribution.
3. Combine Green Beans with Sauce and Seasonings: Add the prepared green beans, 2/3 cup fried onions, and 1/4 tsp black pepper to the soup mixture. Gently fold everything to coat beans evenly while preserving the texture of the fried onions for crispness.
4. Transfer to Baking Dish and Initial Bake: Pour the mixture into a 9×9-inch baking dish, spreading evenly. Bake in the preheated oven at 350°F for 25 minutes until bubbling around the edges and heated through. (If using an air fryer, bake for 10 minutes.)
5. Stir and Top with Crispy Onion Garnish: Remove casserole, stir gently to redistribute sauce, then evenly spread the reserved 1/3 cup fried onions on top. Return to oven and bake an additional 5 minutes until topping is golden and crispy. (In an air fryer, bake 2 minutes.) This final step contrasts creamy filling with a crunchy, warm topping.

Notes

• For fresh green beans, don’t over-blanch—3-4 minutes achieves crisp-tender texture.
• Drain canned green beans thoroughly and pat dry to avoid sogginess.
• Reserve some fried onions for topping at the end to maintain crispness; adding all at once results in soggy onions.
• Use whole milk for creaminess or substitute with heavy cream for richer taste; chicken broth or water can lighten the dish but reduce creaminess.
• If unavailable, cream of celery or cream of chicken soup can replace cream of mushroom soup.
• Make homemade fried onions by thinly slicing onions, coating in flour, and frying until golden if store-bought is unavailable.
• Don’t overbake; casserole is done when bubbling and onions are golden (about 25-30 minutes).
• Refrigerate leftovers covered up to 4 days; freeze unbaked casserole without fried onions for up to 3 months, then add fresh onions when reheating.
• Reheat covered at 350°F: 20-25 minutes from refrigerated or 45 minutes from frozen, adding fresh fried onions last 5 minutes.

Keywords: green bean casserole, Campbell’s, holiday side dish, mushroom soup casserole, Thanksgiving recipe, classic casserole, creamy green beans, fried onion topping