Campbells Green Bean Casserole is the ultimate side dish that shows up on nearly every holiday table—and for good reason. Creamy, savory, and topped with crispy fried onions, this version stays true to the classic while delivering unbeatable flavor and texture. It’s easy to prep ahead, comes together with pantry staples, and pleases even the pickiest of eaters. Whether you’re feeding a crowd or cooking a weeknight meal, this timeless casserole deserves a place in your lineup.
Table of Contents
Why You’ll Love This Recipe
- Only 6 ingredients and under 15 minutes of prep
- Classic, creamy, crispy flavor profile everyone loves
- Flexible: use fresh, frozen, or canned green beans
- Make-ahead and freezer friendly
- Bakes beautifully in oven or air fryer
Ingredients
- 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 (fresh, frozen, or canned)
- 1⅓ cups crispy fried onions (French’s preferred), divided
Instructions
- Prep the Beans
If using fresh green beans, trim ends and blanch in boiling water for 4 minutes, then drain. For frozen beans, thaw and pat dry. Canned beans should be drained and rinsed thoroughly. - Make the Cream Base
In a large mixing bowl, whisk together the soup, milk, soy sauce, and black pepper until smooth. - Combine and Mix
Add green beans and ⅔ cup of the fried onions to the bowl. Gently stir to coat everything evenly in the sauce. - Bake the Casserole
Transfer mixture to a 9×9-inch baking dish. Bake at 350°F for 25 minutes, or until hot and bubbly around the edges. - Top and Finish Baking
Remove casserole, stir gently, then sprinkle with remaining fried onions. Return to oven and bake for an additional 5–10 minutes, until onions are golden and crisp.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Nutrition Facts (per serving, estimated)
- Calories: 650
- Protein: 14g
- Fat: 34g
- Carbohydrates: 72g
- Fiber: 6g
- Sodium: 850mg
Tips & Variations
- Swap the soup: Try cream of celery or cream of chicken if you prefer
- Add cheese: Stir in ½ cup shredded cheddar for a cheesy twist
- Upgrade the topping: Use homemade fried onions or panko + butter mix
- Go dairy-free: Use plant-based milk and mushroom soup alternative
- Double it: For a large gathering, double the recipe and bake in a 9×13 dish
Campbells Green Bean Casserole
Equipment
- – 9×9 baking dish
- Large mixing bowl
- Whisk
- – Oven or air fryer
Ingredients
- – 1 can 10.5 oz condensed cream of mushroom soup
- – ½ cup whole milk
- – 1 tsp soy sauce
- – ¼ tsp black pepper
- – 4 cups green beans fresh, frozen, or canned
- – 1⅓ cups crispy fried onions divided
Instructions
- Preheat oven to 350°F.
- Prep green beans: blanch fresh, thaw frozen, or drain canned.
- In a large bowl, mix soup, milk, soy sauce, and pepper until smooth.
- Add green beans and ⅔ cup fried onions. Stir to combine.
- Pour into 9×9 baking dish. Bake 25 minutes.
- Stir, top with remaining onions, and bake 5–10 minutes more.
- Serve warm and enjoy!
Notes
– Freeze before baking, then top with fresh onions
– Use fresh or frozen beans for more texture
FAQs
Can I use canned green beans?
Yes! Just be sure to drain and rinse them well to avoid soggy texture.
Can I prep this ahead of time?
Absolutely. Assemble the casserole (without final onion topping) and refrigerate up to 24 hours. Add fried onions just before final baking.
Can I freeze it?
Yes. Freeze before baking or right after the first bake—add fresh onions during reheating for the best texture.
How do I reheat leftovers?
Cover with foil and bake at 350°F for 20–25 minutes. Add fresh onions in the last 5 minutes if you want to restore crunch.
Conclusion
This Campbells Green Bean Casserole is a staple for a reason—easy, comforting, and universally loved. With its rich mushroom base and golden onion topping, it’s the perfect balance of creamy and crispy. Whether it’s Thanksgiving, Christmas, or a cozy Sunday dinner, this recipe brings tradition and flavor to your table in under an hour.