Campbell’s Green Bean Casserole Recipe

Why You’ll Love This Recipe

There’s a reason this recipe has stood the test of time. I keep coming back to it because:

• It takes just 20 minutes from start to finish.

• I can use fresh, canned, or frozen green beans depending on what I have.

• It’s creamy, crunchy, and full of savory flavor.

• Everyone—from kids to picky in-laws—asks for seconds.

• It pairs perfectly with turkey, ham, mashed potatoes, and more.

Ingredients

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

• 1 can condensed Cream of Mushroom soup (10.5 ounces)

• ½ cup milk

• 1 teaspoon soy sauce

• 4 cups cut green beans (canned, frozen, or fresh—see notes)

• 1⅓ cups crispy French fried onions, divided

• ¼ teaspoon pepper, or to taste

Directions

1. Prep the green beans:

   • If I’m using fresh green beans, I wash, trim, and blanch them in boiling water for 2 minutes, then drain.

   • For canned green beans, I just drain them well.

   • Frozen green beans can be used as-is (no need to thaw).

2. Mix the base:
   In a mixing bowl, I combine the cream of mushroom soup, milk, and soy sauce. I stir until smooth with no lumps.

3. Add the beans and onions:
   I fold in the green beans, ⅔ cup of the crispy onions (about half), and pepper. I mix everything until well coated.

4. Transfer to baking dish:
   I spray a 9×9 casserole dish with cooking spray and pour in the green bean mixture, spreading it evenly.

5. Bake:

   • In the oven: I bake at 350°F for 25 minutes. Then I stir the casserole, sprinkle the remaining onions on top, and bake for another 5 minutes until golden brown.

   • In the air fryer: I bake at 350°F for 10 minutes. After stirring, I top with the remaining onions and cook for another 2 minutes.

Servings and Timing

Yield: Serves 6
Prep time: 5 minutes
Cook time: 15 minutes (oven may take 25–30 minutes total)
Total time: 20–30 minutes depending on method

Variations

• Healthier version: I use low-sodium soup and soy sauce to cut the salt without sacrificing flavor.

• Cheesy twist: I sometimes stir in ½ cup of shredded cheddar for a creamier, richer casserole.

• Add mushrooms: Sautéed mushrooms add depth and texture—great if I want to bulk up the dish.

• Herb flavor: I add a pinch of thyme or garlic powder for a subtle savory boost.

• Vegan option: I swap in a plant-based cream of mushroom soup and unsweetened non-dairy milk.

Storage/Reheating

• Refrigerator: I store leftovers in an airtight container for up to 3 days.

• Reheating: I reheat in the oven at 350°F until warmed through, or microwave in 30-second intervals. I like to add fresh crispy onions on top if the original ones get soft.

• Make ahead: I assemble the casserole (without the topping) a day ahead, refrigerate it, and just bake it before serving.

FAQs

Can I use fresh green beans?

Yes. I like to blanch them for 2 minutes first to soften them slightly and help them cook evenly.

Can this casserole be made ahead?

Definitely. I prepare it up to the baking step, cover it, and refrigerate overnight. I add the crispy topping just before baking.

What can I substitute for French fried onions?

If I’m out of them, I sometimes use crushed buttery crackers, breadcrumbs, or even crispy shallots for a similar crunch.

Is this dish freezer-friendly?

Not really. I’ve tried freezing it, but the texture of the green beans and the crispy topping suffers. It’s best fresh or refrigerated for a few days.

Can I double the recipe?

Absolutely. I often double it for a crowd and bake it in a 9×13 dish. I just add a few extra minutes to the bake time.

Conclusion

Campbell’s Green Bean Casserole is one of those beloved dishes that never goes out of style. It’s creamy, crunchy, and comforting in all the right ways—and it’s so easy that I don’t wait for Thanksgiving to make it. Whether I’m feeding a holiday crowd or just craving something nostalgic, this classic casserole always delivers.

Campbell’s Green Bean Casserole Recipe

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• Author: Mia
• Total Time: 20 minutes (air fryer)
• Yield: Serves 6
• Diet: Vegetarian

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Description

This classic green bean casserole made with Campbell’s Cream of Mushroom Soup and crispy onions is a must-have side dish at every Thanksgiving table. Quick, easy, and comforting!

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Ingredients

1 can (10.5 oz) condensed cream of mushroom soup

½ cup milk

1 teaspoon soy sauce

4 cups cut green beans (use 2 cans, one 16 oz frozen package, or 1½ lbs fresh green beans)

1⅓ cups crispy French fried onions, divided

¼ teaspoon pepper, to taste

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Instructions

Preheat oven to 350°F (or preheat air fryer if using).

Spray a 9×9 casserole dish with nonstick cooking spray.

Prep the beans:

Canned: Drain well.

Frozen: Thaw and drain.

Fresh: Clean, cut, and blanch in boiling water for 2 minutes.

In a large bowl, whisk together the soup, milk, and soy sauce until smooth.

Stir in green beans, pepper, and ⅔ cup of crispy onions. Mix well.

Transfer the mixture to the casserole dish and spread evenly.

For Oven:

Bake at 350°F for 25 minutes.

Stir, then top with remaining onions and bake for 5 more minutes until golden and bubbly.

For Air Fryer:

Cook at 350°F for 10 minutes.

Stir, add remaining onions, and cook for another 2 minutes to crisp the topping.

Notes

This recipe is naturally high in sodium; avoid adding extra salt unless using low-sodium ingredients.

Use unsalted cream of mushroom soup or reduced-sodium soy sauce for a lighter version.

Make sure the casserole is heated through, especially if the oven is full with other dishes.

Easily doubles for a crowd—use a 9×13 pan if scaling up.

• Prep Time: 5 minutes
• Cook Time: 15 minutes (oven: up to 30 min)
• Category: Side Dish
• Method: Baking, Air Fryer
• Cuisine: American