Introduction
Crispy fried onions shattering under your fork, creamy mushroom sauce coating tender green beans—this Campbell’s Green Bean Casserole has graced American Thanksgiving tables since 1955 for good reason. The iconic recipe combines just six simple ingredients to create layers of flavor and texture that turn an ordinary vegetable into a craveable side dish. This traditional green bean casserole proves that sometimes the simplest recipes become the most beloved, with its perfect balance of creamy, crunchy, and savory elements in every bite. You’ll learn how to recreate this nostalgic classic with foolproof techniques, discover make-ahead strategies, and explore creative variations while staying true to the original’s timeless appeal.
Why You’ll Love This Recipe
This Campbell’s Green Bean Casserole represents effortless comfort food at its finest—requiring just 10 minutes of prep time and five pantry-friendly ingredients. The contrast between the silky Campbell’s Cream of Mushroom soup base and the golden-brown French’s fried onion topping creates an addictive texture combination that keeps everyone coming back for more. Unlike complicated holiday sides, this green bean casserole recipe delivers consistent results every single time, making it perfect for novice cooks and busy hosts alike. The umami-rich mushroom sauce clings to each green bean, while the crispy onions add a satisfying crunch that elevates the entire dish beyond basic steamed vegetables. What makes this recipe truly special is its ability to feed a crowd without breaking your budget or monopolizing oven space. The familiar flavors evoke powerful food memories for generations of families, yet the recipe remains fresh and relevant at modern gatherings. Best of all, this casserole reheats beautifully and can be assembled completely ahead of time, freeing you to focus on more time-intensive dishes.
Ingredients
Main Components:
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2 cans (10.5 ounces/298g each) Campbell’s Cream of Mushroom Soup—the essential base that creates signature creaminess
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1 cup (240ml) whole milk—thins the soup to perfect coating consistency
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2 teaspoons soy sauce—adds savory depth and enhances umami flavors
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¼ teaspoon black pepper—provides subtle heat
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8 cups (about 2 pounds/900g) fresh or frozen green beans, cut into 1-2 inch pieces—fresh beans offer better texture, but frozen works perfectly
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2⅔ cups (135g) French’s French Fried Onions, divided—the iconic crunchy topping that defines this dish
Optional Enhancement:
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½ teaspoon garlic powder—adds aromatic complexity without overwhelming the classic flavor profile
The beauty of this old-school green bean casserole recipe lies in its simplicity—no exotic ingredients or specialty items required, just reliable pantry staples that come together into something greater than the sum of their parts.
Pro Tips
Fresh vs. Frozen Green Beans: While the original Campbell’s recipe calls for canned green beans, fresh or frozen delivers superior texture and flavor. If using fresh beans, blanch them in boiling salted water for 5 minutes until crisp-tender, then shock in ice water to preserve their vibrant color. Frozen green beans should be thawed and patted completely dry to prevent a watery casserole—excess moisture dilutes the creamy sauce and prevents proper browning.
The Two-Stage Onion Technique: Here’s a game-changing secret for the best green bean casserole—reserve half the fried onions for topping, but mix the other half directly into the green bean mixture before the initial baking. This distributes crispy texture throughout the casserole rather than just on top. The moisture from the sauce softens these interior onions slightly, creating interesting textural variation in every bite.
Perfect Sauce Consistency: The Campbell’s Cream of Mushroom soup needs proper thinning to coat beans evenly without being gluey or too runny. Whisk the soup, milk, soy sauce, and pepper together until completely smooth before mixing with beans. The mixture should have the consistency of heavy cream—thick enough to cling to beans but thin enough to flow freely. If your sauce seems too thick after mixing, add milk one tablespoon at a time until you achieve the right texture.
Instructions
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter. If using fresh green beans, trim the ends and cut into 1-2 inch pieces, then blanch in boiling water for 5 minutes. For frozen beans, thaw completely and spread on paper towels to absorb excess moisture—this step is crucial for achieving the proper consistency in your Campbell’s Green Bean Casserole. The drier your beans, the better the sauce will cling and the crispier your topping will become.
Step 2: Create the Creamy Base
In a large mixing bowl, whisk together both cans of Campbell’s Cream of Mushroom Soup, milk, soy sauce, and black pepper until completely smooth with no lumps remaining. The soy sauce might seem unusual, but it’s the secret ingredient that adds savory depth to balance the richness. Add your prepared green beans and 1⅓ cups of the French fried onions to this mixture, stirring gently but thoroughly to ensure every bean gets coated in the creamy sauce. This traditional green bean casserole mixture should look glossy and well-combined.
Step 3: Assemble and Bake
Pour the green bean mixture into your prepared baking dish, spreading it evenly across the bottom with a spatula. The layer should be relatively uniform to ensure even cooking throughout. Place the dish in your preheated oven and bake uncovered for 25 minutes until the mixture is hot and bubbling around the edges. You’ll see small bubbles forming across the surface, and the sauce will have thickened slightly—these are signs your casserole is ready for its crowning glory.
Step 4: Add the Signature Topping
Remove the casserole from the oven and immediately sprinkle the remaining 1⅓ cups of French fried onions evenly across the entire surface. Don’t pile them in the center—distribute them edge to edge for complete coverage. Return the dish to the oven and bake for an additional 5 minutes until the onions turn deep golden brown and crispy. Watch carefully during these final minutes, as the onions can go from perfectly toasted to burnt quickly. Let your green bean casserole Campbell’s style rest for 5 minutes before serving, allowing the sauce to set slightly for easier serving.
Variations
Bacon Lover’s Version: Elevate your green bean casserole from classic to indulgent by cooking 6 slices of bacon until crispy, then crumbling and mixing half into the green bean mixture along with the sauce. Sprinkle the remaining bacon over the top with the fried onions during the final bake. The smoky, salty bacon complements the creamy mushroom sauce beautifully, creating a heartier dish that stands up to rich holiday meats.
Homemade Mushroom Sauce: For those avoiding canned soups, create a from-scratch version by sautéing 8 ounces sliced mushrooms in 3 tablespoons butter until golden. Add 3 tablespoons flour, cook for 1 minute, then whisk in 2 cups chicken broth and ½ cup heavy cream. Simmer until thickened, season with salt and pepper, and use in place of the Campbell’s soup mixture. This scratch-made approach takes extra time but delivers deeper mushroom flavor.
Lighter Crockpot Green Bean Casserole: Make a healthier green bean casserole crock pot version by using Campbell’s 98% fat-free Cream of Mushroom soup, swapping milk for unsweetened almond milk, and adding an extra pound of green beans to stretch the sauce further. Cook on low for 3-4 hours, adding fried onions only during the final 10 minutes with the lid off to maintain their crispness.
Storage and Serving
Store leftover Campbell’s Green Bean Casserole in an airtight container in the refrigerator for up to 4 days. The fried onion topping will soften during storage, but the flavors actually deepen overnight as the beans continue absorbing the creamy sauce. Reheat individual portions in the microwave for 90 seconds, or warm the entire casserole covered with foil at 325°F for 20-25 minutes. For the best texture, add fresh fried onions on top before reheating to restore the signature crunch.
Make-Ahead Strategy: Assemble the entire casserole up to 24 hours before serving, but reserve all the fried onions. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from refrigerator 30 minutes before cooking to take the chill off, then bake as directed, adding 5-10 extra minutes to account for the cold start.
Serving Suggestions: This classic pairs perfectly with roasted turkey, honey-glazed ham, or prime rib. Serve it alongside mashed potatoes, cranberry sauce, and dinner rolls for a complete Thanksgiving spread. The casserole also works wonderfully at potlucks, church suppers, and casual weeknight dinners when you need a reliable crowd-pleaser that travels well.
Frequently Asked Questions
Can I use canned green beans instead of fresh or frozen?
Yes, the original Campbell’s recipe actually calls for canned beans. Use four 14.5-ounce cans, drained thoroughly. However, fresh or frozen beans provide better texture and more vibrant color. If using canned, skip any blanching and drain them extremely well to prevent a watery casserole.
Why is my green bean casserole watery?
Excess moisture from improperly drained beans is the main culprit. Always drain canned beans thoroughly, pat frozen beans completely dry, or ensure fresh beans are well-drained after blanching. Additionally, don’t add extra milk beyond what the recipe calls for—the sauce will thin as it bakes.
Can I substitute the cream of mushroom soup?
Absolutely! Try Campbell’s Cream of Chicken, Cream of Celery, or even a combination. For dairy-free versions, look for Campbell’s Well Yes! soups or make a homemade white sauce. Each creates a slightly different flavor profile but maintains the creamy base this dish requires.
How do I keep the fried onions crispy?
The key is adding them at the very end of baking rather than at the beginning. Also, ensure your casserole mixture isn’t too wet before adding the topping. Some cooks even toast fresh onions separately and add them just before serving for maximum crunch.
Can this be made in a slow cooker?
Yes! Combine all ingredients except half the fried onions in your crockpot. Cook on low for 3-4 hours or high for 1.5-2 hours. During the final 10-15 minutes, remove the lid and sprinkle remaining onions on top to help them crisp slightly, though they won’t achieve the same crunch as oven-baked.
Conclusion
This Campbell’s Green Bean Casserole continues to earn its place as a Thanksgiving classic because it delivers maximum flavor with minimal effort—exactly what busy holiday cooks need. The combination of creamy mushroom sauce, tender green beans, and crispy fried onions creates a comforting dish that feels both nostalgic and timeless. Whether you’re recreating childhood memories or starting new traditions, this foolproof recipe guarantees success every time you make it. The make-ahead flexibility and budget-friendly ingredients mean you can serve this crowd-pleaser without stress or breaking the bank. Now that you’ve mastered the original, feel free to experiment with the variations to put your own spin on this American classic. Grab those iconic cans, preheat your oven, and get ready to create the green bean casserole that brings everyone together around the table.
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Campbell’s Green Bean Casserole (Thanksgiving Classic)
- Total Time: 40 minutes
- Yield: 8-10 servings 1x
Description
Crispy fried onions shattering under your fork, creamy mushroom sauce coating tender green beans—this Campbell’s Green Bean Casserole has graced American Thanksgiving tables since 1955 for good reason. The iconic recipe combines just six simple ingredients to create layers of flavor and texture that turn an ordinary vegetable into a craveable side dish.
Ingredients
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2 cans (10.5 ounces/298g each) Campbell’s Cream of Mushroom Soup
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1 cup (240ml) whole milk
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2 teaspoons soy sauce
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¼ teaspoon black pepper
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8 cups (about 2 pounds/900g) fresh or frozen green beans, cut into 1-2 inch pieces
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2⅔ cups (135g) French’s French Fried Onions, divided
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½ teaspoon garlic powder (optional)
Instructions
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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. If using fresh green beans, trim ends and cut into 1-2 inch pieces, then blanch in boiling water for 5 minutes. For frozen beans, thaw completely and pat dry with paper towels.
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In a large mixing bowl, whisk together Campbell’s Cream of Mushroom Soup, milk, soy sauce, and black pepper until completely smooth. Add prepared green beans and 1⅓ cups of the French fried onions, stirring gently to coat everything evenly.
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Pour the green bean mixture into the prepared baking dish, spreading evenly. Bake uncovered for 25 minutes until hot and bubbling around the edges.
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Remove from oven and sprinkle remaining 1⅓ cups French fried onions evenly across the surface. Return to oven and bake for an additional 5 minutes until onions are deep golden brown and crispy.
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Let rest for 5 minutes before serving to allow sauce to set slightly.
Notes
For best texture, use fresh or frozen green beans rather than canned. If using frozen beans, ensure they are completely thawed and patted dry to prevent a watery casserole. The soy sauce adds savory depth to balance the richness of the cream sauce. Casserole can be assembled up to 24 hours ahead—just reserve the fried onions until ready to bake. Store leftovers in refrigerator for up to 4 days and reheat covered at 325°F.
- Prep Time: 10 minutes
- Cook Time: 30 minutes