SPREAD LOVE

Short, Catchy Intro

So you want comfort food that feels fancy but takes almost no effort, huh? Same. Meet the Campbell’s green bean casserole that has saved many holiday tables and weeknight dinners when you need something warm, crunchy, and reliably delicious. It is simple, nostalgic, and weirdly addictive. Stick with me and you will look like a kitchen wizard without breaking a sweat.

Why This Recipe is Awesome

This casserole hits all the right notes: creamy, salty, and crunchy. It is basically cheat day magic in a casserole dish. It comes together fast, uses pantry staples, and somehow tastes like you spent hours fussing. It is idiot proof, even I did not mess it up the first time.

Want to impress guests but also binge-watch a show while it bakes? This is your win. Want to bring something to a potluck that disappears first? This is also your win. Also, if you ever feel adventurous, pair it with other sides or riffs based on what you find in the fridge. If you like testing appetizers too check out summer appetizers for some fun inspiration.

Ingredients You’ll Need

1 can (10.75 oz) Campbell’s condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon ground black pepper
1 teaspoon soy sauce
4 cups green beans, fresh, frozen (thawed), or canned (drained)
1 1/3 cups crispy fried onions, divided

Yes that is literally it. No weird secret ingredients. You can totally brag that your dish is made with classic Campbell’s nostalgia energy and zero culinary pretense.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Lightly grease a 1.5-quart or 2-quart baking dish.
Drain and pat dry the green beans.
In a large bowl, combine the mushroom soup, milk, black pepper, and soy sauce until smooth.
Fold in the green beans and two-thirds of the crispy fried onions.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake uncovered for 25-30 minutes, until bubbly.
Sprinkle the remaining crispy fried onions on top and bake for an additional 5-10 minutes until golden brown.
Allow to rest for 5-10 minutes before serving.

A few quick tips while you do this: use thawed frozen green beans or well drained canned ones for best texture. Do not skip the resting time so the casserole firms up and slices nicely.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven. Rookie mistake. Your casserole needs steady heat to bubble and brown right.
Overcrowding the dish. Too many beans means uneven baking and a soggy top. Keep to the recipe volume.
Skipping the soy sauce. It sounds tiny but that splash of umami makes the whole thing sing.
Adding the crispy onions too early. They burn fast. Save most for the final crisping step.
Forgetting to pat dry canned beans. Extra moisture kills the creamy texture and makes everything watery.

If you avoid these, you are golden. Literally golden and crunchy on top.

Alternatives & Substitutions

No Campbell’s? Use any condensed cream of mushroom soup or try cream of celery for a twist. I like the mushroom OG for that earthy vibe.
Dairy free? Swap milk for oat milk or another unsweetened plant milk. Texture stays pretty similar.
Want more veggies? Mix in a cup of sliced mushrooms or sautéed onions before baking. Totally fine.
Gluten free? Use gluten free crispy onions or make your own with gluten free panko.
Want extra flavor? Add a pinch of garlic powder or a splash of Worcestershire sauce instead of or in addition to soy sauce. IMO even small tweaks punch it up.
Fancy? Stir in a little shredded cheddar before baking for a cheesy top layer.

My personal take? The classic version hits nostalgia hard and rarely needs fixing. But cooking is fun so experiment if you feel spicy.

FAQ (Frequently Asked Questions)

Q How long can I keep leftovers in the fridge
A 3 to 4 days in an airtight container. Reheat in the oven at 350°F for best texture or microwave in short bursts if you are impatient.

Q Can I use fresh green beans instead of canned or frozen
A Yes of course. Blanch them for a few minutes until bright and tender crisp, then cool and proceed. You want them cooked but not mushy.

Q Can I add more soup if I like it extra creamy
A You can but go easy. Too much liquid leads to a runny bake. If you like it creamier add a little more milk or a splash of heavy cream and reduce the beans slightly.

Q Do I have to use soy sauce
A You technically do not, but that teaspoon gives the dish a nice savory lift. Skip it and the casserole will still be fine, just a little flatter in flavor.

Q Can this be prepared ahead of time
A Yes assemble it up to the point of baking, cover it, and refrigerate for a few hours. Add the final crispy onions and bake when you are ready.

Q Can I make this in a slow cooker
A You can but I prefer the oven for the crispy topping. Slow cooker versions tend to be very soft and need a broiler finish to crisp the onions.

Q How many does this serve
A It serves about 4 to 6 as a side depending on portion sizes. Perfect for a small family or as one of several dishes at a potluck.

Final Thoughts

This Campbell’s green bean casserole is the kind of dish that sneaks onto the table and disappears fast. It feels like comfort with minimal effort and maximum payoff. Whether you make it for a holiday, a weeknight, or just because you deserve something cozy, it delivers every time. Trust the classic combo of cream, beans, and crunchy onions. Now go impress someone or yourself with your new culinary skill. You have earned it.

Conclusion

Want to try a from scratch version or see another classic take on this dish? Check out Creamy Green Bean Casserole (From Scratch) Recipe | Little Spice … for a homemade spin and explore the original style at Campbells Green Bean Casserole Recipe – Bowl Me Over. These are great reads if you want to nerd out on variations or compare techniques.

Campbell’s Green Bean Casserole

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and delicious casserole that’s creamy, salty, and crunchy; perfect for holidays or weeknight dinners.

Ingredients

Scale

1 can (10.75 oz) Campbell’s condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon ground black pepper
1 teaspoon soy sauce
4 cups green beans, fresh, frozen (thawed), or canned (drained)
1 1/3 cups crispy fried onions, divided

Instructions

Preheat your oven to 350°F (175°C).
Lightly grease a 1.5-quart or 2-quart baking dish.
Drain and pat dry the green beans.
In a large bowl, combine the mushroom soup, milk, black pepper, and soy sauce until smooth.
Fold in the green beans and two-thirds of the crispy fried onions.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake uncovered for 25-30 minutes, until bubbly.
Sprinkle the remaining crispy fried onions on top and bake for an additional 5-10 minutes until golden brown.
Allow to rest for 5-10 minutes before serving.

Notes

For best texture, use thawed frozen green beans or well-drained canned ones. Don’t skip the resting time to ensure the casserole firms up nicely.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 700mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 6g
Cholesterol: 5mg

Keywords: green bean casserole, comfort food, holiday dish, quick recipe, creamy casserole

Irresistible Campbell’s Green Bean Casserole