I love this recipe because it’s effortless, economical, and always a hit. It requires only a few ingredients, all of which are easy to find and store. It’s the ultimate no-fuss side that I can prepare in minutes, pop in the oven, and serve piping hot. The creamy mushroom sauce mixed with tender green beans and topped with golden crispy onions is the kind of comfort food that never goes out of style. It also holds up great as a make-ahead dish, which makes it ideal for holidays or potlucks.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 (15-ounce) cans green beans, drained
1 (10.5-ounce) can condensed cream of mushroom soup
½ cup milk
1 teaspoon soy sauce
½ teaspoon black pepper
1 ⅓ cups French fried onions
Directions
I preheat the oven to 350°F and grease a 9×9-inch baking dish to prevent sticking and make cleanup easier.
In a large mixing bowl, I combine the drained green beans, cream of mushroom soup, milk, soy sauce, black pepper, and ⅔ cup of the French fried onions. I stir everything together until the beans are well coated and the mixture is evenly combined.
I pour the green bean mixture into the prepared baking dish and spread it out evenly.
I bake the casserole uncovered for 25 minutes, just until it’s hot and bubbling around the edges.
I sprinkle the remaining ⅔ cup of crispy onions over the top and return the dish to the oven for another 5 minutes, just until the onions are golden and crisp.
Servings and timing
This recipe serves 6 people and takes just 30 minutes total—with 5 minutes of prep time and 25 minutes of baking time. It’s a quick and easy side dish that’s perfect for any meal.
Variations
I like keeping the classic version, but when I want to switch things up, here’s how I do it:
Fresh beans: I blanch fresh green beans for a brighter flavor and firmer texture.
Cheesy twist: I mix in ½ cup of shredded cheddar cheese for a richer, melty version.
Garlicky flavor: I add a clove of minced garlic or a pinch of garlic powder for a subtle kick.
Spicy upgrade: A dash of hot sauce or cayenne pepper adds a little heat.
Mushroom boost: I stir in sautéed mushrooms for added texture and depth of flavor.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I place the casserole in a 350°F oven for 10–15 minutes until warmed through. For individual portions, I microwave on medium power for about 1–2 minutes. If the onions lose their crispness, I like to add a few fresh ones on top before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble the casserole without the topping, cover it, and refrigerate it for up to a day in advance. When I’m ready to serve, I bake it as directed and add the crispy onions during the last 5 minutes.
Can I freeze green bean casserole?
While I can freeze it, I prefer making it fresh. The texture of canned green beans and creamy soup can change slightly after freezing. If freezing, I recommend doing so before baking and leaving off the onions until ready to bake.
Can I use fresh or frozen green beans?
Absolutely. I just blanch fresh green beans or thaw and drain frozen ones before mixing to ensure they’re not watery and cook evenly.
What can I use instead of cream of mushroom soup?
If I want a homemade option, I make a quick roux-based sauce with sautéed mushrooms, broth, and cream. It adds a more personal touch and tastes great.
How do I keep the onions from getting too dark?
If they start to brown too quickly, I tent the dish loosely with foil and remove it during the last few minutes to crisp up the topping without burning it.
Conclusion
Campbell’s Green Bean Casserole is the definition of a dependable classic. It’s creamy, crunchy, and full of comforting flavor in every bite. I love how easy it is to make, how well it fits into any meal, and how quickly it disappears from the table. Whether I’m serving it at a holiday feast or alongside a weeknight roast, it’s always welcome—and always devoured.
This classic Campbell’s Green Bean Casserole is the ultimate holiday side—creamy, crunchy, and ready in just 30 minutes. A must-have for your Thanksgiving table!
Author:Sarah
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:6 servings
Category:Side Dish
Method:Baking, Oven
Cuisine:American
Diet:Vegetarian
Ingredients
2 (15-ounce) cans green beans, drained
1 (10.5-ounce) can condensed cream of mushroom soup
½ cup milk
1 teaspoon soy sauce
½ teaspoon black pepper
1⅓ cups French fried onions, divided
Instructions
Preheat oven to 350°F and lightly grease a 9×9-inch baking dish.
In a large bowl, combine green beans, cream of mushroom soup, milk, soy sauce, black pepper, and ⅔ cup of the fried onions. Mix well.
Spread the mixture evenly into the prepared baking dish.
Bake uncovered for 25 minutes, or until hot and bubbling.
Sprinkle the remaining ⅔ cup of fried onions over the top and bake for an additional 5 minutes until golden and crispy.
Serve warm.
Notes
You can make this casserole ahead of time—just cover and refrigerate after Step 3, then bake when ready to serve.
Fresh or frozen green beans can be used instead of canned—just blanch them first.
Add shredded cheddar cheese or sautéed mushrooms for extra richness.
Make it vegetarian by using a vegetarian cream of mushroom soup.
