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Green Bean Casserole Soup

An image of prepared Green Bean Casserole Soup made with leftover Green Bean Casserole, Campbell's® Condensed Cream of Mushroom Soup, Swanson® Unsalted Chicken Broth, shredded chicken or turkey and fresh thyme topped with fried onions.
  • prep time: 5 min
  • total time: 15 min
  • serves: 6 people
  • calories: 248 1 serving

In the unlikely event that you have leftover green bean casserole, this Green Bean Casserole Soup is the perfect recipe to transform it into a soup!  Making soup from leftovers is a great way to stretch your grocery budget, and green bean casserole is a perfect soup starter, giving you the vegetables and the flavor.  Just add more condensed cream of mushroom soup, chicken broth and fresh thyme and simmer.  Leftover cooked chicken or turkey makes it hearty enough for lunch or dinner.  Sprinkle with some French fried onions for crunch and Green Bean Casserole Soup goes from a fan-favorite side dish to a favorite weeknight meal!


  • 2 cups leftover Green Bean Casserole (see recipe)
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 3 cups Swanson® Unsalted Chicken Broth
  • 2 cups shredded cooked chicken or turkey
  • 2 sprigs fresh thyme leaves
  • 1/4 cup French fried onions (you can add more, if you like!)


  • Step 1

    Heat the casserole, soup, broth, chicken and thyme sprigs in a 3-quart saucepan over high heat to a boil.  Reduce the heat to medium and cook for 5 minutes.  Remove and discard the thyme sprigs.

  • Step 2

    Season to taste with salt and pepper.  Sprinkle with the onions before serving.

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Calories 248
Total Fat 13 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 40 mg
Sodium 693 mg
Total Carb 14 g
Dietary Fiber 1 g
Sugar 2 g
Protein 18 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 5 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.