This year, make this easy Campbell's Green Bean Casserole recipe, a holiday classic. Creamy mushroom soup and crispy fried onions take green beans to the next level of deliciousness. This is the best side dish for every holiday table, and as an added bonus, it can be made in advance and only takes 10 minutes to put together!
It's that time of year again, it's time to start thinking about what to serve for your holiday dinner.
If you are hosting a family dinner this holiday season and are looking for a fabulous side dish that everyone will love, you should try this traditional green bean casserole!
This is a classic recipe that will definitely add a festive touch to your holiday table.
Creamy mushroom sauce, tender green beans, and the pleasing crunch of the crispy onions. Mmmm, mmm. It is loaded with flavor!
The simple ingredients and easy-to-follow instructions make this a perfect side dish to serve for any holiday meal.
The best part is you can easily make it ahead of time, so you can free up your oven space and enjoy your holiday gathering stress-free.
There are so many side dishes you can serve alongside this Campbell Soup green bean casserole, such as Sweet Potato Casserole, Roasted Buttercup Squash, Carrot Salad, Cranberry Sauce, Homemade Stuffing, and Air Buns.
Also, if you want more holiday dinner ideas, check out my Holiday Recipes.
Jump to:
- What is Campbell's green bean casserole?
- Why you will love this recipe
- Ingredients and substitutions
- Instructions
- Equipment
- Make ahead instructions
- Variations
- Storage and freezing
- Top tips for best results
- FAQ
- What goes well with classic Campbells green bean casserole?
- More side dish recipes
- 📋 Recipe
- Food safety
- 💬 Comments
What is Campbell's green bean casserole?
The dish known as "green bean casserole" is a creamy, vegetable-based side dish that is commonly served in the United States. It typically consists of green beans, cream of mushroom soup, and fried onions.
The dish was first created in 1955 by Dorcas Reilly, who was working as a home economist for Campbell's Soup Company.
It was originally intended to be a quick and easy way to use up leftover beans, but it quickly became a favorite dish to serve on your holiday table.
While it is generally considered to be a simple dish, there are a number of variations on the basic recipe that have been developed over the years.
Some recipes call for the addition of cheese or bacon, while others include different ingredients such as Worcestershire sauce.
This recipe is my version of Campbell green bean casserole. I hope you enjoy it as much as I do!
Why you will love this recipe
- Uses simple ingredients. Only simple, easily accessible ingredients are needed to make this easy side dish.
- Easy recipe. Only 10 minutes of prep time is required to make this dish. And it can even be made ahead of time, making it perfect when entertaining guests.
- Packed with flavor. The creamy mushroom soup and crispy onion topping create a delicious flavor combination that your family and friends will love. This is a favorite recipe loved by everyone!
- Sure to please. Everyone at your holiday table will love this tasty side dish. It is the perfect dish to serve at Thanksgiving dinner or Christmas dinner.
- Easy to double or triple. If you are having a large gathering, you can double or triple the ingredients. Just keep in mind that you will need more casserole dishes or a larger one.
Ingredients and substitutions
- Green beans. I used canned green beans, but you can also use fresh green beans or frozen green beans. If you use fresh beans, you will need to cook the beans on the stove first. If you use frozen beans, you will need to thaw and drain them first. If you use canned beans, simply drain the liquid from the beans before using them.
- Cream of mushroom soup. This makes the smooth sauce that the beans are covered in. I used cream of mushroom soup. You could also use cream of asparagus soup, cream of celery soup, or cream of chicken soup.
- French fried onions. This is another ingredient that makes the casserole as good as it is. Feel free to add more fried onions if you like! This dish is also known as French’s green bean casserole because it is made with French’s fried onions.
- Milk. I used 2% milk. You can use any milk you like, or even cream if you would like a richer sauce. Almond milk, chicken broth, or vegetable broth are also good substitutes.
- Soy sauce. This gives a lovely hint of flavor to the dish, and because it is high in sodium, no extra salt is needed. You can also use low-sodium soy sauce, but you may need to add a dash of salt to taste.
- Garlic powder, onion powder, black pepper. These spices are not in the original green bean casserole recipe, but I like the addition of them for extra flavor. I recommend using them for best results.
See the printable recipe card for quantities.
Instructions
Preheat the oven to 350°F.
If using fresh beans, blanch them until tender-crisp. To do this, bring a pot of water to a boil on the stove over medium heat. Cook fresh beans for 3-5 minutes. Drain well.
If using frozen beans, thaw them first, then drain them extremely well. I like to leave them in a colander to drain after they are defrosted.
If using canned beans, drain all the liquid from the beans. To do this quickly and efficiently, I pour the beans into a colander and let the liquid run out.
In a large mixing bowl, add the mushroom soup, milk, soy sauce, garlic powder, onion powder, and black pepper. Mix together until well combined.
Next, add the cooked beans and 1 cup of crispy fried onion. Mix with the soup mixture until well combined.
Place the bean mixture into a greased 1½-quart casserole dish. Bake for 30 minutes at 350 degrees until hot and bubbly.
Stir the casserole, and sprinkle the remaining french-fried onions on top.
Return the casserole back to the oven to bake for 10 minutes more, or until the onions are crispy.
Enjoy!
Equipment
To make this recipe, you will need a large mixing bowl, a spoon, and either an 8 x 8 baking dish or a 1.5-quart casserole dish.
Make ahead instructions
To make this classic green bean casserole ahead of time, simply follow the recipe, but do not cook it. Cover and refrigerate the casserole until you're ready to bake it.
When you're ready to serve, simply bake the casserole according to the recipe instructions.
This dish is always a hit with guests, so make sure to make plenty!
Variations
- Spicy - top the casserole with diced jalapenos, red pepper flakes, or cayenne pepper before cooking.
- Deluxe - add sour cream and extra crispy onions
- Bacon lovers - Add 4 slices of bacon (cooked and diced) to the casserole.
- Cheese lovers - Add shredded cheddar cheese to the casserole or sprinkle parmesan cheese on top for added flavor.
Storage and freezing
Make sure the casserole is completely cooled before storing it. Otherwise, condensation can cause it to become soggy.
- How to store. Transfer the casserole to an airtight container or wrap it tightly in plastic wrap. It will keep in the fridge for up to 3 days.
- How to freeze. Place the casserole into an airtight container or wrap with plastic wrap. It will keep in the freezer for up to 2 months. Let the casserole thaw in the fridge overnight before reheating.
- How to reheat. When reheating, be sure to heat in a 350-degree F oven until hot and bubbly throughout.
Top tips for best results
- Make sure to preheat your oven to 350 degrees F. This will ensure that your casserole cooks evenly.
- Make sure to drain your green beans before adding them to the mixing bowl. This will prevent the casserole from being too watery.
- When adding the mushroom soup, be sure to mix it well with the milk and seasoning before adding the green beans. This will help to evenly distribute the flavor of the soup.
- Keep an eye on the casserole in the oven to make sure it doesn't burn. If you have a convection oven, it will cook much faster. If it starts to burn on top, cover the casserole with aluminum foil around the edges.
FAQ
A can of green beans is typically around 2 cups, so 4 cups would be around 2 cans (15 ounces each). 4 cups of green beans are also equal to 1½ pounds of fresh beans, or 16 ounces of frozen beans.
No, you don't need to cover the green bean casserole when baking.
Instead of milk, you can use chicken broth or vegetable broth.
Yes, you can double or triple this recipe. However, keep in mind that you will need a bigger baking dish or casserole dish.
It is important to make sure the beans are drained well. It is especially important with frozen beans, as they retain a lot of water. After thawing, leave them in a colander to ensure that the water drains well.
What goes well with classic Campbells green bean casserole?
- Thanksgiving Turkey
- Air Fryer Turkey Wings
- Smoked Venison Roast
- Roast Turkey
- Air Fryer Turkey Thighs
- Smoked Spatchcock Turkey
- Smoked Turkey Breast
- Smoked Turkey Thighs
- Air Fryer Boneless Skinless Chicken Thighs
More side dish recipes
- Easy Air Fryer Green Beans
- Smoked Baked Beans Recipe with Bacon
- Bacon-Wrapped Asparagus Air Fryer
- Roasted Air Fryer Carrots
- Air Fryer Broccoli and Cauliflower
- Crispy Squash in the Air Fryer
- Crispy Air Fryer Sweet Potato Fries
If you like this Campbell's Green Bean Casserole, please take a moment to rate the recipe and leave a comment letting me know how you liked it.
📋 Recipe
Campbell's Green Bean Casserole Recipe (Air Fryer and Oven)
Equipment
- Large mixing bowl
- Spoon for mixing
- 1½ quart casserole dish or baking dish
Ingredients
- 1 can cream of mushroom soup 10.5 oz
- ½ cup milk
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 4 cups canned green beans, drained 2 cans, 14 fl oz/398 mL
- 1¾ cup crispy french fried onions divided
Instructions
- Preheat the oven to 350°F.
- Add the mushroom soup, milk, soy sauce, garlic powder, onion powder, and black pepper to a large mixing bowl. Mix together until well combined.
- Next, add the green beans and 1 cup of crispy fried onions. Mix until well combined.
- Place the green bean mixture into a greased 1½-quart casserole dish. Bake for 30 minutes until hot and bubbly.
- Stir the casserole, and sprinkle the remaining ¾ cup of crispy fried onions on top. Return the casserole to the oven to bake for 10 minutes more, or until the onions are crispy.
- Enjoy!
Notes
- How to store. Transfer the casserole to an airtight container or wrap it tightly in plastic wrap. It will keep in the fridge for up to 3 days.
- How to freeze. Place the casserole into an airtight container or wrap with plastic wrap. It will keep in the freezer for up to 2 months. Let the casserole thaw in the fridge overnight before reheating.
- How to reheat. When reheating, be sure to heat in a 350-degree F oven until hot and bubbly throughout.
- Make sure to preheat your oven to 350 degrees F. This will ensure that your casserole cooks evenly.
- Make sure to drain your green beans before adding them to the mixing bowl. This will prevent the casserole from being too watery.
- When adding the mushroom soup, be sure to mix it well with the milk and seasoning before adding the green beans. This will help to evenly distribute the flavor of the soup.
- Keep an eye on the casserole in the oven to make sure it doesn't burn. If you have a convection oven, it will cook much faster. If it starts to burn on top, cover the casserole with aluminum foil around the edges.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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