Classic Campbell's Green Bean Casserole

What's in Campbell's Green Bean Casserole?

This classic side dish blends green beans with Campbell's Cream of Mushroom Soup, milk, and a few seasonings, topped with crispy French fried onions and baked until golden brown - ready in about 50 minutes, with only 10 minutes of hands-on prep.

Classic Green Bean Casserole - Everyone's Favorite

This casserole is easy to make, uses simple ingredients, and is full of flavor. That's a win-win for me. I think it's the perfect side dish for Thanksgiving dinner or Christmas dinner.

Green bean casserole has stood the test of time since it was first created by Campbell's Test Kitchen back in 1955 - it's been a holiday table staple for generations, and this version keeps that same classic flavor.

You can even use Cajun Crispy Fried Onions instead of store-bought fried onions.

Ingredients in Campbell's Green Bean Casserole

• Green beans. I used canned green beans, but you can also use fresh or frozen green beans. If you use fresh beans, cook them first. If you use frozen beans, thaw and drain them first. If you use canned beans, drain the liquid before using them.
• Campbell's Cream of Mushroom Soup. This recipe uses the classic Condensed Cream of Mushroom Soup (10.5 oz can). You could also use cream of asparagus soup, cream of celery soup, or cream of chicken soup for a slightly different flavor. Campbell's also makes a 98% fat-free version if you want to lighten things up - I haven't tested this recipe with that specific version, but it should work similarly.
• French fried onions. Use extra, or make homemade crispy fried onions.
• Milk. I used 2% milk, but you can use any milk you like or even cream if you want a richer sauce. Almond milk, chicken broth, or vegetable broth can also be used.
• Soy sauce. You can also use low-sodium soy sauce.
• Garlic powder, onion powder, black pepper. These spices are not in the original green bean casserole recipe, but they add extra flavor. There's no added salt in this recipe - the canned soup, soy sauce, and fried onions already bring plenty, so taste before adding any extra.

See the printable recipe card below for the full list of ingredients and quantities.

How to Make Campbell's Green Bean Casserole

Prepare the beans

• Fresh beans: Blanch until tender-crisp by boiling in a pot of water over medium heat for 3-5 minutes. Drain well.
• Frozen beans: Thaw first, then drain extremely well. I wrap them in a paper towel to squeeze out as much water as I can.
• Canned beans: Drain all the liquid from the beans and they're ready to use.

Make the casserole

1. Preheat your oven to 350°F. Add cream of mushroom soup, milk, soy sauce, garlic powder, onion powder, and black pepper to a large bowl. Mix together until well combined. Add the cooked beans and 1 cup of crispy fried onion. Mix with the soup mixture until well combined.
2. Place the green bean mixture into a greased 1½-quart casserole dish. Bake for 30 minutes until hot and bubbly.

3. Stir the casserole, and sprinkle the remaining ¾ cup of french-fried onions on top.
4. Return the casserole back to the oven and bake for 10 more minutes until the onions are golden brown and crispy. Serve immediately and enjoy!

Storage and Reheating

• Refrigerator. Store the casserole in an airtight container or wrap it tightly in plastic wrap for 3-4 days.
• Freezer. Cover the casserole with plastic wrap and then a double layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating. Heat in a 350-degree F oven until hot and bubbly throughout.