Campbell’s green bean casserole is the kind of dish that instantly evokes holiday tables and family gatherings. It’s a simple bake of green beans wrapped in a creamy mushroom sauce and topped with crunchy fried onions. I grew up watching this go from fridge to oven and return as a steaming, nostalgic side. It’s quick, forgiving, and exactly the sort of thing you want when you need a reliable crowd-pleaser. If you enjoy easy, make-ahead comfort food, you might also like this cottage cheese breakfast casserole for a different but equally effortless family meal.
Why you’ll love this dish
This casserole is famous for good reason: it’s economical, needs pantry staples, and scales up without drama. The canned green beans and condensed mushroom soup keep prep under 10 minutes. The crispy fried onions on top add textural contrast that kids and adults both praise. It’s ideal for Thanksgiving or any potluck when you want a familiar side that complements roasted meats, mashed potatoes, and bright cranberry flavors. A comforting classic — no fuss, high payoff.
“Simple to assemble, reliably delicious — the crunchy onions are everything.”
How this recipe comes together
Start by mixing drained beans with the condensed soup and milk to build the sauce. Fold in most of the crispy onions so they meld into the casserole and provide pockets of crunch. Bake in a shallow dish until the filling is hot and bubbling. Finish with the remaining onions so they brown up to a golden, crunchy topping. That’s it: mix, bake, top, bake.
What you’ll need
- 2 cans french cut green beans
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1 1/3 cups crispy fried onions
- Salt to taste
Notes: You can use low-sodium soup and adjust salt to your preference. For a dairy-free version, substitute the milk with an unsweetened oat or soy milk and use a dairy-free cream-style mushroom soup alternative.
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the green beans, cream of mushroom soup, milk, and black pepper. Mix well.
- Stir in 2/3 cup of the crispy fried onions.
- Pour the mixture into a 1.5-quart casserole dish. Smooth the top.
- Bake for 30 minutes or until the casserole is hot and bubbly.
- Remove from the oven and sprinkle the remaining crispy fried onions on top.
- Return to the oven and bake for an additional 10 minutes until the onions are golden brown.
- Serve hot and enjoy your holiday tradition!
Best ways to enjoy it
Serve this casserole straight from the oven so the topping stays crisp. It pairs beautifully with roasted turkey, baked chicken, or a prime rib. If you’re building a vegetarian spread, add roasted root vegetables and a bright salad to balance the richness. For brunch reinterpretations, try alongside egg dishes; for family dinners, place it beside mashed potatoes and green salads. For inspiration on other casseroles that travel well to potlucks, check a rich, savory cottage cheese breakfast casserole.
Storage and reheating tips
- Refrigerate: Place leftovers in an airtight container and refrigerate within two hours of baking. Consume within 3–4 days.
- Reheat: For best texture, reheat in a 350°F oven until warmed through (15–20 minutes). This restores some crunch to the topping. Microwave reheating is quicker but will soften the onions; cover loosely and heat in short intervals.
- Freeze: You can freeze the baked casserole (without the final crispy topping) up to 2 months. Thaw overnight in the fridge, add fresh crispy onions, and bake until hot and golden.
- Food safety: Always cool casseroles quickly and refrigerate promptly to avoid the temperature danger zone.
Pro chef tips
- Drain the canned beans well. Excess liquid thins the sauce and makes the bake watery.
- If you like a thicker filling, add a tablespoon of flour or 2 tablespoons of instant mashed potato flakes to the soup mixture.
- Toast a few extra onions in a skillet before topping if your store-brand onions are pale; a little extra browning boosts flavor.
- Use a shallow, 1.5-quart dish so the top crisps evenly. Deep dishes may need extra bake time.
- Taste the mix before baking and adjust salt carefully — the fried onions and soup can carry a fair amount of sodium.
Recipe variations
- Fresh beans & mushrooms: Blanch 1 1/2 pounds fresh French green beans and sauté sliced mushrooms in butter. Use these in place of the canned options for an elevated version.
- Gluten-free: Swap the crispy topping for a gluten-free fried onion or a mixture of crushed gluten-free crackers and crunchy fried shallots.
- Cheesy twist: Stir 1/2 cup grated cheddar into the filling for a richer, creamier result.
- Lighter version: Use reduced-fat soup and milk, and bake until just bubbly. Add lemon zest to a side salad to lift the palate.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 10 minutes. Bake time is 30 + 10 minutes for topping, so plan roughly 50–60 minutes total.
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Add the final crispy onions and bake when ready.
Q: Is it safe to freeze?
A: Yes. Freeze the baked casserole without the final fried-onion topping for up to 2 months. Thaw in the fridge before reheating and adding fresh topping.
Q: Can I use fresh green beans instead of canned?
A: Absolutely. Blanch fresh beans for 3–4 minutes until bright and slightly tender, then cool in ice water before using. You may need to adjust liquid slightly.
Q: How do I keep the topping crunchy after reheating?
A: Reheat in the oven rather than the microwave, and if needed, add a few fresh fried onions on top to restore crunch.
Conclusion
If you want the original inspiration and official proportions used by Campbell’s, refer to the Campbell’s Green Bean Casserole recipe for a classic reference and serving ideas.
Print
Campbell’s Green Bean Casserole
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A classic, easy-to-make casserole featuring green beans in a creamy mushroom sauce topped with crispy fried onions, perfect for holiday gatherings.
Ingredients
- 2 cans french cut green beans
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1 1/3 cups crispy fried onions
- Salt to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the green beans, cream of mushroom soup, milk, and black pepper. Mix well.
- Stir in 2/3 cup of the crispy fried onions.
- Pour the mixture into a 1.5-quart casserole dish. Smooth the top.
- Bake for 30 minutes or until the casserole is hot and bubbling.
- Remove from the oven and sprinkle the remaining crispy fried onions on top.
- Return to the oven and bake for an additional 10 minutes until the onions are golden brown.
- Serve hot and enjoy your holiday tradition!
Notes
You can use low-sodium soup and adjust salt to your preference. For a dairy-free version, substitute the milk with unsweetened oat or soy milk and use a dairy-free cream-style mushroom soup alternative.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American