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Green Bean Casserole

An image of prepared Green Bean Casserole shown with green beans in a creamy sauce made with Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed Cream of Celery Soup and topped with French's® French Fried Onions.
  • prep time: 10 min
  • total time: 40 min
  • serves: 6 people
  • calories: 232 1 serving

Born in the Campbell’s Test Kitchen in 1955, this recipe has stood the test of time. With just five staple ingredients and a mere 10 minutes of prep, it's no wonder this dish has been a beloved family favorite for over six decades. A forever crowd-pleaser, this iconic recipe is always an instant hit at dinner parties. 

Ingredients

  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup or Cream of Celery Soup
  • 1/2 cup 2% milk
  • 1 teaspoon soy sauce
  • 4 cups cooked cut green beans
  • 1 1/3 cups French's® French Fried Onions (amount divided in recipe steps below)

Instructions

  • Tips

    • If preparing using Unsalted Cream of Mushroom you can add salt to taste.  Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 98.3 mg of sodium per serving, but you can add less or more to make it right for you.
    • For Bite-Sized Green Bean Casseroles, cut the green beans into smaller, 1/2-inch, pieces and combine with the soup, milk, soy sauce and 2/3 cup French fried onions.  Spoon the mixture into frozen ready-to-use mini phyllo pastry cups and bake on a rimmed baking sheet at 350°F. for 7 minutes or until hot.  We like to use half the bean mixture to fill about 30 phyllo cups and then freeze the rest for a quick weeknight side dish!
    • For Mini Green Bean Casseroles (makes 16), heat the oven to 375°F.  Prep the bean mixture but substitute 1 cup shredded Cheddar cheese for the soy sauce.  Roll 16 uncooked refrigerated buttermilk biscuits (two 16-ounce packages) into 4-inch circles and press into 16 muffin-pan cups.  Fill with the bean mixture and bake for 20 minutes.  Mix 1/3 cup French fried onions and 1/2 cup shredded Cheddar cheese and sprinkle over the green bean mixture. Bake for another 5 minutes.
    • Toasted almonds can add a delightful crunch.  Add 1/4 cup toasted sliced almonds to the onion topping.
    • For Golden Green Bean Casserole: Substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
    • For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.
    • To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.
    • Chef Tip: Try this Italian version with pancetta and rosemary!  Cook 4 ounces pancetta, diced, in a skillet over medium heat until almost crisp.  Add 1/4 cup chopped onion and 1/2 teaspoon minced fresh rosemary leaves to the skillet and cook until onion is tender.  Add the pancetta mixture to the soup mixture in Step 1.  In Step 2, sprinkle the remaining French fried onions with 1 tablespoon grated Pecorino Romano cheese, then bake as directed in Step 3.
    • For the cooked green beans: Use 2 cans (14.5 ounces each) green beans, drained, about 1 1/2 pounds fresh green beans or 16 to 20 ounces frozen green beans, thawed, for this recipe.

  • Step 1

    Heat the oven to 350°F.  Fold in the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart oven safe casserole until all ingredients are combined.  Season the mixture with salt and pepper.

  • Step 2

    Bake for 25 minutes or until hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining 2/3 cup onions.

  • Step 3

    Bake for another 5 minutes or until the onions are golden brown.  Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle.  Store leftovers in an oven safe dish for easy reheating. 

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Calories 231
Total Fat 16 g
Sat. Fat 6 g
Trans Fat 0 g
Cholesterol 2 mg
Sodium 296 mg
Total Carb 20 g
Dietary Fiber 2 g
Sugar 4 g
Protein 2 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 4 %DV
Potassium 4 %DV
Calories 231
Total Fat 16 g
Sat. Fat 6 g
Trans Fat 0 g
Cholesterol 2 mg
Sodium 620 mg
Total Carb 20 g
Dietary Fiber 2 g
Sugar 4 g
Protein 3 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 4 %DV
Potassium 4 %DV
Calories 232
Total Fat 16 g
Sat. Fat 6 g
Trans Fat 0 g
Cholesterol 2 mg
Sodium 619 mg
Total Carb 20 g
Dietary Fiber 2 g
Sugar 3 g
Protein 2 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 4 %DV
Potassium 4 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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