Irresistible Campbell’s Green Bean Casserole

Why I Love This Recipe

I love how easy this casserole is to pull together with pantry staples, yet it delivers rich, nostalgic flavor every time. The cream of mushroom soup creates that signature creamy base, while the soy sauce adds a subtle depth I didn’t know I needed until I tried it. And of course, the crispy fried onions on top make it totally irresistible. Whether I’m serving a holiday feast or just want a cozy weeknight side, this dish never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Casserole

• 1/2 cup milk (whole milk works best for creaminess)

• 1/4 tsp ground black pepper

• 1 tsp soy sauce (adds depth without overpowering)

• 1 can condensed cream of mushroom soup (I use Campbell’s for the classic flavor)

• 4 cups green beans (fresh, frozen, or canned; thawed if frozen)

Topping

• 1 1/3 cups crispy fried onions (French’s brand is traditional; reserve some for garnish on top)

Directions

1. If I’m using frozen green beans, I make sure they’re completely thawed and drained. For fresh beans, I trim and cut them into 2-inch pieces, then blanch them briefly in salted boiling water before draining. Canned beans just need to be drained well. I preheat the oven to 350°F (or set the air fryer to the same temp).

2. I measure out the fried onions, dividing them into two portions: 2/3 cup to mix into the casserole and the remaining 1/3 cup to save for the final crispy topping. I keep the reserved portion in a separate bowl so they stay dry and crunchy.

3. In a large mixing bowl, I whisk together the condensed cream of mushroom soup, milk, and soy sauce until smooth. The soy sauce gives the sauce a nice umami boost without being salty—so I make sure it’s mixed thoroughly.

4. I gently fold in the green beans, the 2/3 cup of fried onions, and the black pepper. I stir just enough to coat everything without breaking up the onions too much.

5. I pour the mixture into a 9×9-inch baking dish and spread it out evenly. Then I bake it for 25 minutes (or 10 minutes in the air fryer) until it’s bubbling at the edges and heated through.

6. Once it’s out of the oven, I give it a light stir to redistribute the sauce, then top it with the remaining fried onions. I return the dish to the oven for another 5 minutes (or 2 minutes in the air fryer), just until the top is golden and crisp.

7. I let it rest for a few minutes before serving—it’s piping hot and bubbling, just the way I like it.

Servings and timing

This recipe serves 6 and takes about 50 minutes total—15 minutes of prep and 35 minutes of cook time. It’s quick enough for a weeknight side dish but feels special enough for any holiday table.

Variations

When I want a richer version, I stir in a handful of shredded cheddar or Parmesan cheese before baking. I’ve also added sautéed mushrooms, cooked bacon bits, or even chopped roasted almonds for texture. For a vegetarian option with extra depth, I swap the soy sauce for tamari and toss in some sautéed shallots or garlic.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer to bring the casserole back to life and keep the topping crispy. I avoid the microwave unless I’m in a rush—it works fine, but the onions lose their crunch.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble everything except the topping, cover the dish, and refrigerate it for up to 24 hours. Just before baking, I add the fried onions and pop it in the oven.

Can I freeze green bean casserole?

Technically yes, but I’ve found the texture of the cream sauce and fried onions can suffer. If I do freeze it, I leave off the topping and add fresh onions after thawing and reheating.

What kind of green beans work best?

I’ve used all three—fresh, frozen, and canned. Fresh has the best texture, frozen is super convenient, and canned delivers that nostalgic, ultra-soft feel.

Is there a dairy-free version of this recipe?

Yes. I swap the milk with a dairy-free alternative like unsweetened almond or oat milk and use a vegan mushroom soup. I skip the mayo or cheese if adding any.

Can I double this recipe?

Absolutely. I double everything and use a 9×13-inch dish. The baking time stays about the same—just check that it’s bubbling hot before topping with onions.

Conclusion

This Campbell’s Green Bean Casserole is the definition of comfort food—creamy, savory, and topped with those irresistible crispy onions. It’s easy, familiar, and always a hit at the table. Whether I’m making it for a holiday dinner or just because I’m craving something warm and satisfying, this recipe always brings a little joy to the plate.

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