Campbell’s Green Bean Casserole — Classic Green Bean Casserole Recipe
I have warm memories of my childhood Thanksgiving table, and at the center of many of those memories was a bubbling dish of Campbell’s Green Bean Casserole. My grandmother always set it out early so the crispy onions stayed golden and crunchy, and everyone reached for it before the turkey was even carved. I love this recipe for its simplicity, nostalgia, and the way it turns pantry staples into something comforting and familiar. Fun fact: the green bean casserole was invented by Dorcas Reilly at Campbell’s in the 1950s as an easy, family-friendly side — it’s become a Thanksgiving icon in many American homes.
Who is this recipe for?
- This recipe is ideal for busy parents, weeknight cooks, and anyone craving a classic, no-fuss side dish for holiday dinners.
Core ingredients overview:
- This dish combines 2 cans (14.5 oz each) green beans (drained), 1 can (10.5 oz) cream of mushroom soup, 3/4 cup milk, 1 1/3 cups French-fried onions, and salt and pepper to taste to create a creamy, savory, and crunchy casserole that comes together quickly.
Tools & Ingredients
Tools (you’ll need)
- Mixing bowl — to combine ingredients easily.
- Measuring cups and spoons — for accurate portions.
- Spoon or rubber spatula — to mix gently without mashing beans.
- 1.5–2 quart casserole dish — perfect size for even baking.
- Can opener — to open canned ingredients safely.
- Oven mitts — to handle the hot dish when removing from the oven.
Ingredients (with short benefits)
- 2 cans (14.5 oz each) green beans, drained — convenient, consistent texture and ready year-round.
- 1 can (10.5 oz) cream of mushroom soup — adds creamy, savory depth and binds the casserole.
- 3/4 cup milk — thins the soup to create a silky sauce and balances richness.
- 1 1/3 cups French-fried onions — provide crisp, salty topping and delightful texture contrast.
- Salt and pepper to taste — enhances and balances overall flavor.
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the drained green beans, the cream of mushroom soup, and milk. Stir until well mixed.
- Season with salt and pepper to taste, and stir gently.
- Pour the mixture into a casserole dish.
- Bake for 25 minutes, until the casserole is bubbling around the edges.
- Remove the dish from the oven and stir in 2/3 cup of the French-fried onions, folding them gently into the mixture. Return to the oven and bake for an additional 5–10 minutes, until hot.
- Top with the remaining French-fried onions before serving.
FAQ
Q: Can I freeze this recipe?
A: You can freeze the casserole before baking (assemble it, cover tightly, and freeze). Thaw in the refrigerator overnight before baking and add the crispy onions just before the final bake or after reheating for best texture.
Q: What can I use instead of cream of mushroom soup?
A: You can substitute homemade white sauce (béchamel) with sautéed mushrooms for a fresher flavor, or use a cream of celery or cream of chicken soup for a slightly different taste profile.
Q: Can I use fresh or frozen green beans instead of canned?
A: Yes — blanch fresh green beans for 3–4 minutes (then shock in ice water) before adding, or thaw and drain frozen beans. You may need to adjust baking time slightly to ensure they are tender.
Q: Can I make this ahead for a holiday meal?
A: Yes — assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add the fried onions and bake when ready.
Tips & Tricks
- Drain the canned green beans well to avoid a watery casserole; pat them lightly with a paper towel if needed.
- Save some onions for the very end — adding a portion before the final bake and the rest right before serving keeps some crunch.
- If you prefer less sodium, use low-sodium cream of mushroom soup and taste before adding extra salt.
- For a fresher twist, sauté a small diced onion and a clove of garlic and mix them in with the soup for extra flavor depth.
Conclusion
For the classic, original version straight from the brand that made it famous, see Campbell’s official recipe. If you want a community-tested variation with tips and reviews, check out Campbell’s Green Bean Casserole Recipe on Allrecipes. For a cozy blog take and Thanksgiving serving ideas, read this Upstate Ramblings Thanksgiving Classic.
Enjoy your meal — and if you try this, snap a photo and share it with friends and family. Always add
tag after Directions.
Classic Green Bean Casserole
Ingredients
- 2 cans cans (14.5 oz each) green beans, drained Convenient with consistent texture and available year-round.
- 1 can can (10.5 oz) cream of mushroom soup Adds creamy, savory depth and binds the casserole.
- 3/4 cup milk Thins the soup to create a silky sauce.
- 1 1/3 cups French-fried onions Provides a crisp, salty topping.
- to taste salt and pepper Enhances and balances overall flavor.
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the drained green beans, the cream of mushroom soup, and milk. Stir until well mixed.
- Season with salt and pepper to taste, and stir gently.
- Pour the mixture into a casserole dish.
- Bake for 25 minutes, until the casserole is bubbling around the edges.
- Remove the dish from the oven and stir in 2/3 cup of the French-fried onions, folding them gently into the mixture.
- Return to the oven and bake for an additional 5–10 minutes, until hot.
- Top with the remaining French-fried onions before serving.
