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.
cost per recipe: $12.22
The price is determined by the national average.
cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
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.
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.
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 orabout 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.
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.
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!
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.
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 :\