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Green Bean Casserole

4.48 60

It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. Beyond the creamy, silky-smooth sauce and unmatchable flavor, its simplicity is what makes Campbell’s 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.  Not only that, it's easy to make ahead!  See Recipe Tips to learn how.

serves 12 people

Ingredients

cost per recipe: $12.22

The price is determined by the national average.

  • 2

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

  • 1

    cup milk

  • 2

    teaspoons soy sauce

  • 1/4

    teaspoon ground black pepper

  • 8

    cups cooked cut green beans

  • 2 2/3

    cups French's® French Fried Onions

view nutrition info

How to Make It

Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 13x9x2-inch baking dish or a 3-quart casserole. 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. Bake for 5 minutes or until the onions are golden brown.
Step 1

Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 13x9x2-inch baking dish or a 3-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 green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (14.5 ounces each) green beans, drained or about 3 pounds fresh green beans.
  • For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
  • For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
  • For a festive touch, add 1/2 cup chopped red pepper with the soup.
  • For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce.  Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.
  • For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup.  Omit the soy sauce.  Stir in 1/2 cup chopped red pepper with the green beans.
  • For Slow Cooker Green Bean Casserole: Omit the milk.  Stir the soup, soy sauce, black pepper, beans and 1 1/3 cups onions in a 6-quart slow cooker.  Cover and cook on LOW for 5 to 6 hours or until the beans are tender.  Stir.  Sprinkle with the remaining onions.
  • Make Ahead: Assemble as directed but do not bake (reserve remaining 1 cup onions for topping).  Cover and refrigerate for up to 24 hours.  To bake, heat the oven to 350°F.  Bake, uncovered, for 25 minutes or until hot.  Sprinkle with the reserved onions and bake for 5 minutes more.
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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

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

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

Ratings & Reviews

(60)
  • Julie G.

    May 30, 2017

    My alterations on this recipe

    I buy individually frozen French cut green beans and then steam them with chicken bouillon instead of water, leaving them cooked but with a slight crunch. Very lightly sprinkle on seasoning (peppercorn/garlic or whatever you like) before you drain them. I buy the regular Cream of Mushroom soup, not the fat free or healthy choice. (I'm going for taste here) I use fresh ground peppercorns instead of black pepper. I mix the same amount of French Fried onions inside, but I cover the entire dish with French Fried onions vs only putting them around the edges. The rest of the ingredients and cooking time is the same as the original recipe. I bring this dish to potlucks and make it for holidays. It's always the first dish to go empty.

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  • Leta S.

    February 26, 2018

    A Little Change

    Many in my family don't care for mushrooms. I use the Dark Cream of Mushroom soup. Not a fan of the taste of frozen green beans. I use canned green beans. It makes for a much richer casserole dish. Took it to a Christmas dinner. The 'regular' green bean casserole was barely touched but my dish was licked clean!

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  • Lisa K.

    March 14, 2020

    Very good recipe!

    Usually I'd buy the Green Giant already made Green Bean Casserole, but it's kinda expensive for a small package.I made my own spin on it, using a can of Demonte Green beans and mushrooms, a little milk, and Campbell's Cream of Cramini and Shiitake Mushrooms, along with the French's dried onions. Turned out great, and tastes great too!

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  • dharvey1999

    December 24, 2019

    Why so few reviews?

    At the time Im writing this, there are only 58 reviews of this recipe! How can that be for the single greatest Campbell's soup recipe ever? Haven't you people ever been to a grocery store around Christmas and seen the stacks of cream of mushroom soup and green beans? Why do you think cream of mushroom soup was even created? Has anyone in the history of the universe ever eaten it just as soup? No! It exists purely for the fabulous creation that is Green Bean Casserole!

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  • Maria S.

    December 29, 2018

    Super Easy & DELICIOUS

    My teenaged boys have eaten this recipe since they were young. My sister and her family now enjoy and bring to family gatherings! Best served warm, of course. Try it out!

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