Campbell’s Green Bean Casserole

INTRODUCTION

Campbell’s Green Bean Casserole is a classic dish that is easy to make and tastes like home. This recipe uses canned green beans, cream of mushroom soup, milk, and fried onions. It cooks in one dish and comes out warm and creamy with a crunchy top. People serve it for family meals and holidays because it is simple and comforting.

For an easy vegetable side to go with this dish, try the recipe for honey-glazed carrots and green beans which pairs well and keeps the meal light.

WHY YOU WILL LOVE THIS RECIPE

You will love this version of Campbell’s Green Bean Casserole because it is fast and uses few ingredients. The steps are short and clear. You mix the cans and bake. The soup makes the green beans creamy and mild. The fried onions add a crisp bite. The dish heats evenly and feeds a small group or a family.

This casserole works well with store-bought ingredients. You do not need to make a sauce from scratch. The flavor is familiar and mild. Kids and adults often like it. It is also a good make-ahead choice. You can bake it just before the meal or heat it from the fridge.

HOW TO MAKE Campbell’s Green Bean Casserole

This casserole is simple. Start by warming the oven and mixing the ingredients. Stir the soup and milk with the drained green beans. Add some of the crispy onions into the mix. Put it in a baking dish, bake, then top with more onions. Bake a short time more so the top turns golden.

Keep a timer and check the edges. The dish should bubble and look hot all over. The top should be browned and crisp. Let it rest for a few minutes so it sets. Serve on warm plates.

EQUIPMENT NEEDED

• 1 large mixing bowl
• Spoon or spatula for mixing
• 1.5-quart baking dish (or a similar size)
• Measuring cup
• Can opener
• Oven mitts
• Timer or clock

These tools are common in most kitchens. A 1.5-quart dish gives the casserole a good depth. If you have a larger dish, the casserole will be thinner but still fine.

Ingredients You’ll Need :

2 cans (14.5 oz each) green beans, drained, 1 can (10.5 oz) condensed cream of mushroom soup, 1 cup milk, 1 1/3 cups crispy fried onions, Salt and pepper to taste

STEP-BY-STEP INSTRUCTIONS :

1. Preheat the oven to 350°F (175°C)., 2. In a large mixing bowl, combine green beans, cream of mushroom soup, and milk. Mix well., 3. Add about 1 cup of crispy fried onions to the mixture and stir until evenly distributed., 4. Pour the mixture into a 1.5-quart baking dish., 5. Bake for 25 minutes or until hot and bubbling., 6. Top with the remaining crispy fried onions and bake for an additional 5-10 minutes until onions are golden brown., 7. Serve hot!

HOW TO SERVE Campbell’s Green Bean Casserole

Serve the casserole hot from the oven. Use a spoon to dish it on plates or put it in a serving bowl. It goes well with roasted meats, baked chicken, or simple ham. Keep serving spoons nearby so people can help themselves.

For a meal of many dishes, place the casserole in the center of the table with sides around it. If you want a fuller plate, add a roll or a slice of bread. For a warm, rich dinner, pair it with a hearty casserole like a baked Philly cheesesteak casserole for a mix of textures.

STORAGE & FREEZING : Campbell’s Green Bean Casserole

Store leftovers in an airtight container in the fridge. The casserole will keep for 3 to 4 days. To reheat, place a portion in a microwave-safe bowl and heat until hot. You can also cover the baking dish with foil and reheat in a 350°F oven for about 15-20 minutes.

You can freeze the casserole before baking. Put the mixed but unbaked casserole in a freezer-safe dish. Cover it well with foil and a lid if you have one. Freeze for up to 2 months. When you are ready to bake, thaw overnight in the fridge, then bake at 350°F until hot and bubbling. Add the crispy onions on top near the end of baking so they stay crunchy.

SERVING SUGGESTIONS

• Serve with roasted turkey or chicken for a classic meal.
• Add mashed potatoes and gravy for a fuller plate.
• Offer cranberry sauce or a simple green salad to add freshness.
• For a warm, rich dinner menu, balance this dish with a meaty casserole like a cheesy ground beef casserole which gives a different flavor and texture to the table.

Keep plates warm so the casserole stays hot when you serve. A small scoop of the casserole pairs nicely with a spoonful of mashed potatoes.

VARIATIONS

You can change this casserole in small ways to suit taste or diet.

• Use fresh or frozen green beans: If you use fresh or frozen beans, blanch or cook them first until tender. Drain well.
• Use low-sodium soup: If you watch salt, use a low-sodium cream of mushroom soup and add salt last.
• Add cheese: Stir in a half cup of shredded cheddar for a cheesier dish. Top with extra cheese for a rich finish.
• Add mushrooms: Sauté sliced mushrooms first for a stronger mushroom flavor. Then mix into the casserole.
• Make it gluten-free: Use gluten-free crispy fried onions or crushed gluten-free crackers for the topping.
• Add bacon: Cook and crumble bacon, then mix some into the casserole for a smoky taste.

Try one change at a time so you can see what you like best. You can also pair it with other casseroles for a varied meal. For a very different style, try a recipe for a meaty, cheesy bake like the one for baked Philly cheesesteak casserole when you want a heavy main and this casserole as a side.

FAQs

Q: Can I use fresh green beans instead of canned?
A: Yes. Cook fresh beans until tender, drain them, and use the same steps. Fresh beans give a firmer texture.

Q: Do I have to use cream of mushroom soup?
A: You can try cream of chicken or a homemade white sauce. The flavor will change but the casserole will still be good.

Q: Can I make this dish ahead of time?
A: Yes. You can mix it and cover it in the fridge. Bake when ready. For best crunch, add the fried onions near the end of baking.

Q: How do I keep the fried onion topping crisp?
A: Add the onions in the last 5 to 10 minutes of baking. If stored in the fridge, add fresh onions before reheating.

Q: Is this dish vegetarian?
A: The basic recipe is vegetarian if the soup and onions are vegetarian. Check labels for animal-derived ingredients.

Q: Can I double the recipe for a large crowd?
A: Yes. Use a larger baking dish or two dishes. Baking time may need to be longer for very large pans.

MAKE-AHEAD TIPS FOR Campbell’s Green Bean Casserole

Make the casserole up to 24 hours ahead for best results. Mix the drained green beans with the soup and milk. Stir in about one cup of the crispy onions. Cover the dish with plastic wrap or foil and place it in the fridge. When it is time to bake, preheat the oven and bake as directed. Add the rest of the onions and bake until the top is golden.

If you want to freeze, mix and pack the unbaked casserole in a freezer-safe dish. Label the dish with the date. Thaw in the fridge before baking. Add the crispy onions on top for the last few minutes to keep them crunchy.

Keep the timing simple. Let the casserole rest for a few minutes after baking so it sets and is easier to serve. This simple plan makes it easy to bring a warm dish to the table when guests arrive.

Print