This is my version of everyone's favorite Campbell's Green Bean Casserole. Just combine green beans with creamy mushroom soup and top with crispy fried onions for the perfect holiday side dish.
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Classic Green Bean Casserole
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.
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. You could also use cream of asparagus soup, cream of celery soup, or cream of chicken soup.
- 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.
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
- 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.
- 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 and bake for 10 more minutes until the onions are crispy. Serve immediately and enjoy!
Variations
- Spicy - Top the French's green bean casserole with diced jalapenos, red pepper flakes, or cayenne pepper.
- Deluxe - Add sour cream and extra crispy onions.
- Bacon lovers - Add diced cooked bacon.
- Cheese lovers - Add shredded cheddar cheese to the casserole or sprinkle parmesan cheese on top.
What To Serve With Campbell's Green Bean Casserole
I always serve this casserole with Pellet Grill Smoked Turkey, Smoked Spatchcock Turkey, and Traeger Smoked Turkey Breast.
It also goes great with Smoked Venison Roast, Roaster Oven Turkey, Smoked Turkey Thighs, and Air Fryer Boneless Skinless Chicken Thighs.
Storage & 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.
Recipe Tips
- Drain the green beans well to prevent the casserole from being too watery.
- 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.
Recipe FAQ's
Four cups would be 2 cans of beans (15 ounces each); 1½ pounds of fresh beans, or 16 ounces of frozen beans.
Yes, you can double or triple this recipe.
Yes. To make it ahead, prepare it according to the recipe, but do not bake it. Cover and refrigerate until ready, then bake.
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Printable Recipe
Campbell's Green Bean Casserole
Equipment
- 1½ quart casserole dish or baking dish
Ingredients
- 1 can Campbell's 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 your oven to 350°F.
- Combine Campbell's cream of mushroom soup, milk, soy sauce, garlic powder, onion powder, and black pepper in a large mixing bowl. Add green beans and 1 cup of crispy fried onions. Stir 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. Serve immediately.
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Notes
- Drain the green beans well to prevent the casserole from being too watery.
- 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.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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