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