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!
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
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
