Irresistible Campbell’s Green Bean Casserole

Here is a simple, home-style green bean casserole you can make in minutes and enjoy with family.

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INTRODUCTION

This Irresistible Campbell’s Green Bean Casserole is a classic side dish. It uses Campbell’s Cream of Mushroom Soup and crunchy French fried onions. The recipe is easy and fast. You only need a few simple ingredients and a baking dish. This dish is great for holidays, weeknight dinners, and potlucks. It warms up well and the top stays crisp when served right away. If you love simple vegetable sides, you might also like a sweet vegetable side such as honey glazed carrots and green beans to round out your plate.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is quick and forgiving. It uses pantry items and a single soup can for a rich sauce. The dish is creamy inside and crunchy on top. It pairs well with meat, poultry, or vegetarian mains. It also feeds many people with little work. You can make it the day before and bake it later. The flavors are mild and familiar, so picky eaters usually enjoy it. Plus, the recipe is low effort but tastes like a homemade classic.

HOW TO MAKE Irresistible Campbell’s Green Bean Casserole

This section shows how to build the dish and how to get a hot, bubbly bake with a crisp onion topping. Read the simple steps and follow them one by one. If you want a heartier meal, you can serve the casserole with a warm, meaty main like a baked philly cheesesteak casserole for a filling plate.

EQUIPMENT NEEDED

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• 9×13-inch baking dish or similar oven-safe dish
• Oven mitts
• Colander (if you cook fresh or frozen green beans)
• Oven set to 350°F (175°C)

Ingredients You’ll Need :

1 can Campbell’s Cream of Mushroom Soup, 1/2 cup milk, 1/2 teaspoon soy sauce, 4 cups green beans (cooked and drained), 1 1/3 cups French fried onions, Salt and pepper to taste

STEP-BY-STEP INSTRUCTIONS :

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the Campbell’s Cream of Mushroom Soup, milk, soy sauce, and a pinch of salt and pepper.
3. Stir in the cooked green beans and half of the French fried onions.
4. Pour the mixture into a baking dish.
5. Bake for 25 minutes or until heated through.
6. Top with remaining French fried onions and bake for an additional 5-10 minutes until the onions are golden brown.

HOW TO SERVE Irresistible Campbell’s Green Bean Casserole

Serve this casserole hot and straight from the oven so the top stays crisp. Use a wide serving spoon to get both the creamy beans and the crunchy fried onions. Place it in the center of the table for family-style meals. It goes well with roast turkey, baked ham, roasted chicken, or grilled meat. For a lighter plate, serve with a baked fish and a fresh salad. For guests who want low-carb or more protein, you can serve it beside a main like a cheesy keto ground beef casserole to offer variety and balance.

STORAGE & FREEZING : Irresistible Campbell’s Green Bean Casserole

To store: Cool the casserole to room temperature. Cover tightly with plastic wrap or a lid. Keep in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until hot and the top is crisp again. To re-crisp the fried onions, add a fresh handful on top before the last few minutes of baking.

To freeze: Assemble the casserole without the final fried onion topping. Cover tightly with foil and freeze for up to 2 months. When ready to eat, thaw in the fridge overnight. Bake at 350°F (175°C) until heated through, about 30–40 minutes if thawed. Add the fried onion topping for the last 5–10 minutes to get a golden crust. Do not freeze food with the fried onions on top, as they get soggy when frozen and thawed.

SERVING SUGGESTIONS

• Place the casserole next to sliced roasted turkey for a classic holiday plate.
• Add it to a weeknight meal with grilled chicken and mashed potatoes.
• Serve with a crisp green salad to add brightness and contrast.
• Offer warm rolls or buttered bread on the side to soak up the creamy sauce.
• For a potluck, keep it warm in a slow cooker on the warm setting if you have a deep slow cooker dish.

VARIATIONS

• Make it fresh: Use homemade mushroom sauce by sautéeing chopped mushrooms with butter and flour, then stir in milk to thicken. Use this instead of the canned soup.
• Add cheese: Stir in 1/2 to 1 cup of shredded cheddar for a richer taste. Top with extra cheese in the last 5 minutes of baking.
• Make it lighter: Use low-fat or reduced-sodium soup and low-fat milk to cut calories. Skip the soy sauce if you prefer less salt.
• Add crunch mix-ins: Mix in toasted breadcrumbs or chopped toasted almonds with the fried onions for a nutty crunch.
• Add bacon: Crisp bacon and sprinkle it over the top before serving for a smoky twist.
• Use fresh beans: Blanch fresh green beans for 3–4 minutes, then cool and drain before adding. This gives a bright green color and fresh texture.
• Make it vegetarian: Use mushroom soup with vegetable stock (if you can find a vegetarian branded soup) and skip any bacon or meat add-ins.

FAQs

Q: Can I use frozen green beans instead of canned?
A: Yes. Thaw and cook the frozen green beans first. Drain well so the casserole is not watery.

Q: Do I have to cook the green beans before adding them?
A: Yes. Cook or blanch them until tender-crisp and drain well. If they are still wet, the casserole will be thin.

Q: Can I make this dairy-free?
A: Use a dairy-free condensed cream-style mushroom soup and a plant milk that holds up in baking. Texture will be similar but slightly different.

Q: How can I make the topping stay crispy longer?
A: Add the fried onions at the end of baking. Serve right away. If you must wait, reheat briefly in a hot oven to refresh the crunch.

Q: Is this recipe safe to freeze after baking?
A: You can freeze the baked casserole, but the fried onions will lose their crunch after thawing. For best results, freeze before adding the final topping.

Q: Can I double the recipe?
A: Yes. Use a larger baking dish or two dishes and adjust bake time slightly until the center is hot.

MAKE-AHEAD TIPS FOR Irresistible Campbell’s Green Bean Casserole

• Make the mix: Prepare the soup, milk, soy sauce, green beans, and half the onions in a bowl. Cover and keep in the refrigerator up to 24 hours. When ready to bake, pour into the dish and bake as directed. Add the remaining onions in the last minutes.
• Fully assemble and refrigerate: You can assemble the whole casserole up to 24 hours ahead. Keep it covered and chilled. Bake from cold; add a few extra minutes to the bake time if needed. Put the fried onions on top before the last 5–10 minutes of baking.
• For freezer make-ahead: Assemble without the top onions. Freeze in a foil-covered baking dish. Thaw overnight and bake as instructed. Add onions late so they stay crisp.

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