I love how quick and easy this casserole is to make—it comes together with minimal prep and just a handful of pantry staples. The cream of mushroom soup brings a rich, comforting base while a splash of soy sauce deepens the flavor subtly. The crispy fried onions? That irresistible crunch on top takes it to another level. Whether I’m bringing it to a potluck or serving it alongside roasted meats at home, it always gets devoured. Plus, I can easily adapt it based on what I have in my kitchen.
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
If I’m using frozen green beans, I thaw them completely and drain the excess liquid. For fresh beans, I trim and cut them into 2-inch pieces, then blanch them briefly in salted boiling water before draining. If I use canned beans, I just make sure to drain them well.
I preheat my oven to 350°F. If I’m using an air fryer, I set it to the same temperature. Then, I measure out the crispy fried onions, dividing them into two portions—about 2/3 cup for mixing into the casserole and 1/3 cup reserved for topping later.
In a large mixing bowl, I whisk together the cream of mushroom soup, milk, and soy sauce until smooth. The soy sauce adds a nice umami kick without making it too salty, so I make sure to mix it in well.
I add the drained green beans, the 2/3 cup of fried onions, and ground black pepper into the creamy soup mixture. I gently fold everything together so the green beans are well coated, being careful not to crush the onions.
I pour the mixture into a 9×9-inch baking dish and spread it out evenly. Then I bake it in the oven for 25 minutes (or 10 minutes in the air fryer) until it’s hot and bubbling around the edges.
I remove the dish from the oven, give it a gentle stir, and then sprinkle the remaining fried onions evenly over the top. I return it to the oven for another 5 minutes (or 2 minutes in the air fryer), just until the onions are golden and crisp.
Servings and timing
This recipe makes 6 servings and takes about 50 minutes total to prepare—15 minutes for prep and 35 minutes for baking. Each serving contains approximately 650 calories, making it a hearty and satisfying side dish.
Variations
I sometimes like to switch things up depending on the occasion or what I have in the fridge:
Cheesy version: I mix in 1/2 cup of shredded cheddar cheese to the creamy base.
Spicy kick: I add a dash of cayenne or some chopped jalapeños for a bit of heat.
Mushroom boost: I sauté fresh mushrooms and mix them in for extra texture and earthiness.
Bacon lovers: I crumble in cooked bacon for a smoky twist.
Gluten-free: I use a gluten-free cream soup and gluten-free crispy onions.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I simply pop it into the oven at 350°F for about 15-20 minutes until warmed through. For a quick option, I microwave single servings for about 1-2 minutes. I usually add a few fresh fried onions on top before reheating to restore that crunch.
FAQs
What kind of green beans work best for this casserole?
I’ve made this recipe with fresh, frozen, and canned green beans. Fresh ones give the best texture after blanching, but frozen (thawed) work well too. Canned beans are the softest and the quickest to use.
Can I make this casserole ahead of time?
Yes, I often prepare the casserole mixture a day in advance and store it in the fridge. I just wait to add the crispy topping until I’m ready to bake so it stays crunchy.
Can I freeze green bean casserole?
I don’t recommend freezing it after baking, as the sauce can separate and the onions lose their crunch. However, I can freeze the unbaked mixture (without the onions) and bake it fresh later.
Is there a dairy-free version of this recipe?
To make it dairy-free, I swap the milk for an unsweetened plant-based milk (like almond or oat) and use a dairy-free cream of mushroom soup. I also check the fried onions to ensure they’re dairy-free.
Can I double the recipe for a larger group?
Absolutely! I double all the ingredients and bake it in a 9×13-inch dish. It may need a few extra minutes in the oven, so I keep an eye on it.
Conclusion
This Irresistible Campbell’s Green Bean Casserole is a comforting classic that I come back to time and again. Whether it’s a holiday table or a weeknight dinner, it always hits the spot with its creamy texture and crunchy topping. It’s simple to make, easy to customize, and totally satisfying—just the kind of recipe I love to share.
A creamy, crunchy classic made with Campbell’s mushroom soup, tender green beans, and crispy fried onions. This is the ultimate holiday or weeknight side everyone loves.
Ingredients
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 (Campbell’s recommended)
4 cups green beans (fresh, frozen, or canned; thawed if frozen)
