Popular Topics

Classic Green Bean Casserole

Classic Green Bean Casserole

4.29 265

It is the dish everyone is expecting on the holidays, but it is so easy to make, you can serve it any day. Created by Campbell Test Kitchen Manager Dorcas Reilly in 1955, its creamy, smooth sauce and unmatchable flavor combined with its simplicity makes Green Bean Casserole so appealing. Just six ingredients and 10 minutes to put together, this family pleasing side has been a favorite for over 60 years.  Looking to try a new spin on the traditional?  Then try: Bacon & Cheddar Green Bean Casserole.

serves 6 people


cost per recipe: $5.74

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1/2

    cup milk

  • 1

    teaspoon soy sauce

  • 1

    dash black pepper

  • 4

    cups cooked cut green beans

  • 1 1/3

    cups French's® French Fried Onions

view nutrition info

How to Make It

Step 1

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Step 2

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

Step 3

Bake for 5 minutes or until the onions are golden brown.

Recipe Tips

  • For the cooked green beans: Use 2 cans (14.5 ounces each) green beans, drained, about 1 1/2 pounds fresh green beans or 16 to 20 ounces frozen green beans, thawed, for this recipe.
  • For Golden Green Bean Casserole: Substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
  • For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.
  • For Cheese Lovers: Stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
  • To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.
  • To add crunch:  Add 1/4 cup toasted sliced almonds to the onion topping.
  • For bacon lovers:  Add 2 slices bacon, cooked and crumbled, to the bean mixture.
  • Chef Tip: Try this Italian version with pancetta and rosemary!  Cook 4 ounces pancetta, diced, in a skillet over medium heat until almost crisp.  Add 1/4 cup chopped onion and 1/2 teaspoon minced fresh rosemary leaves to the skillet and cook until onion is tender.  Add the pancetta mixture to the soup mixture in Step 1.  In Step 2, sprinkle the remaining French fried onions with 1 tablespoon grated Pecorino Romano cheese, then bake as directed in Step 3.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?


New Collection

Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Buy Now

Ratings & Reviews

  • Maureen P.

    April 12, 2017


    I love this recipe, but do not use canned green, usually frozen French style beans. Sometimes (quite often) I add cheese. My family love it. I make my own onion rings since French's onion rings are so expensive in Canada.

    Was this helpful?

    (3) (0)
  • Jennifer H.

    January 5, 2019

    Add More Cream of Mushroom!

    My trick for this is adding an extra can of Cream of Mushroom. Also stir it quite a bit to break up the green beans. Add extra French's friend onions to enhance the flavor too!

    Was this helpful?

    (1) (0)
  • Colleen C.

    January 26, 2019

    Colleen Convery

    I have used the glazed pork chop recipe for years. It is made with French Onion soup, brown sugar and other household seasonings. I highly recommend this sauce! It's easy and readily available and kids love the sweetness it gives to pork chops.

    Was this helpful?

    (0) (0)
  • Maureen O.

    November 21, 2018

    Maureen O

    I use Campbell's Golden Mushroom Soup which was the soup used in the 60's in the recipe I found in either Women's Day or Family Circle Magazines. Richer than Cream of Mushroom.

    Was this helpful?

    (0) (0)
  • jim m.

    November 9, 2018

    Add water chestnuts for a little crunch, Crumbled Bacon, Bacon grease too

    We like to add water chestnuts for a little crunch.1 can for a small batch and 2 for a large batch . Some extra mushrooms,canned bits and pieces usually. Some fine crumbled bacon and a little bacon grease too I am going to try the Beau Monde spice like anther person who reviewed suggested

    Was this helpful?

    (0) (0)

Your Rating:



  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names

By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed