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Green Bean Casserole

4.47 58

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


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

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 Cream of Mushroom Soup

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

Buy Now
(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

Ratings & Reviews

  • 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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  • 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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  • Christy D.

    February 28, 2017

    Bacon, Bacon, and more Bacon

    I always use this recipe, but add 6-8 slices of thick cut bacon depending on how much I can get into dish before it is snagged up. I break it up into 1 in x 1 in squares (appproximately). Our family likes it crispy, but not burnt. I also add shredded cheese...whatever flavor is in the fridge. Don't forgot extra French's French Fried onions...if you're lucky enough to find extra on the shelves. It is a favorite on both sides of the family.

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  • Ann B.

    November 27, 2016

    A few tweaks

    I used cream of onion soup as I am not a huge mushroom fan, but that is neither here nor there. The only thing I would definitely do differently is to omit the soy sauce. The recipe is salty enough without it and it turned the casserole an upappetizing brown color :\

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