Campbell's green bean casserole is a classic recipe that takes minimal prep work, is ready in a snap, and tastes delicious. This casserole is packed with green beans and a creamy sauce, perfect for the holidays, and then topped with crispy French fried onions. Plus, it only uses a handful of ingredients.
Serve with holiday favorites like turkey, ham, or prime rib. Include other sides like mashed potatoes, gravy, and biscuits.
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There are so many different variations of green bean casserole. However, Campbell's recipe is a tried-and-true classic that households continue to make year after year.
Not only is it incredibly delicious, but it is also ridiculously easy to prepare! When you are busy preparing for Thanksgiving, easy recipes are a must!
Whether you're a pro at hosting Thanksgiving dinner and holiday parties or giving it a try for the first time this year, you're sure to find my ultimate guide to planning Thanksgiving a help! Don't forget to safely thaw your holiday turkey early, too!
🥘 Ingredients
With only a handful of ingredients, this casserole is as simple as it gets (without lacking any flavor)! Plus, it is great if you are on a budget. You can use canned green beans for an extra effortless dish or fresh ones if you like.
- Fried Onions - 2⅔ cups of fried onions, divided into 2 equal portions. I like using French's brand, but feel free to use your favorite.
- Green Beans - 56 ounces (two 28-ounce cans) of green beans, drained.
- Cream of Mushroom Soup - 21.5 ounces (two 10.75-ounce cans) of condensed cream of mushroom soup.
- Milk - 1 cup of milk.
- Soy Sauce - 2 teaspoons of soy sauce for that signature flavor.
- Pepper - ¼ teaspoon of black pepper.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Campbell's Green Bean Casserole
For this casserole, all you have to do is stir and bake.
You will need a 3-quart casserole dish, a mixing bowl, and a wooden spoon, and you will be ready to cook.
As an added bonus, this casserole prepares a whopping 12 servings, making it perfect for Thanksgiving.
- Preheat. To begin, preheat your oven to 350°F (175°C) and lightly grease a 3-quart casserole dish.
- Stir ingredients. In a large mixing bowl, add half of your fried onions (1⅓ cups), 56 ounces of green beans, 21.5 ounces of cream of mushroom soup, 1 cup of milk, 2 teaspoons of soy sauce, and ¼ teaspoon of black pepper. Stir until everything is well-distributed.
- Bake. Pour the mixture into your prepared 3-quart casserole dish. Bake in the oven at 350°F (175°C) for 25 minutes.
- Add topping. Remove the casserole from the oven and stir it. Then, sprinkle the remaining fried onions on top.
- Finish. Place the casserole back into the oven and bake it for 5 more minutes. Remove from the oven when done and serve while warm.
This dish is great for making ahead of time or at the last minute. Serve this green bean casserole with any of your favorite Thanksgiving recipes! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- For this recipe, you can use two 28-ounce cans of green beans.
- 21.5 ounces is equivalent to two 10.75-ounce cans of Cambell's cream of mushroom soup (or the reduced-fat version).
- If fresh green beans are used, trim them and cut them in half, then add them to a pot of boiling water for 2-3 minutes. Immediately drain the blanched green beans and transfer them into a bowl of iced water. Drain them again and use them as directed in the recipe.
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🥡 Storing & Reheating
Keep your green bean casserole covered in the refrigerator for up to 4 days.
To freeze, prepare your casserole as directed, but do not bake it yet (or add on the topping). Cover the casserole and store it in the freezer. When ready, bake it from frozen, and add the topping after it has been in the oven for 20 minutes. *The green bean casserole will need to be baked longer due to being frozen.
Reheating
For small, individual portions, you can reheat your casserole in the microwave. Alternatively, you can put it back in the oven until heated to your liking.
❓ Recipe FAQs
Whether or not you prefer fresh or canned green beans is a personal preference. Of course, you can make this recipe using either! If using fresh green beans, they will need to be blanched in boiling water for 2-3 minutes before being transferred to an ice bath. Then, continue with the recipe as written.
Yep! This casserole is fantastic for preparing in advance. Simply make the casserole up until the point of baking (making sure to leave off the topping). Cover it and store it in the fridge. When ready, just pick up where you left off!
Nope! Casseroles that contain items such as rice or pasta are typically covered. However, this green bean casserole does not need to be covered when baking, especially if you want the fried onions to become nice and crisp!
🦃 More Thanksgiving Recipes
- Cornbread Stuffing - Instead of traditional stuffing, add in some extra flavor by making it with cornbread!
- Chocolate Pumpkin Pie - Add some chocolate to your pumpkin pie recipe for a unique and delicious variation!
- Slow Cooker Candied Yams - These candied yams are extra easy to prepare since they are made in the slow cooker!
- Apple Cider Cranberry Sauce - This homemade cranberry sauce features apple cider for some extra flavor!
- Traeger Smoked Turkey - If you have a smoker, try out smoking your Thanksgiving turkey instead of roasting it in the oven!
- Deviled Eggs - These deviled eggs are quick, easy, and a family-favorite appetizer!
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📖 Recipe Card
Classic Campbell's Green Bean Casserole
Ingredients
- 2⅔ cups fried onions (divided into 2 equal portions)
- 56 oz green beans (drained)
- 21.5 oz condensed cream of mushroom soup
- 1 cup milk
- 2 teaspoon soy sauce
- ¼ teaspoon ground black pepper
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To begin, preheat your oven to 350°F (175°C) and lightly grease a 3-quart casserole dish.
- In a large mixing bowl, add half of your fried onions, green beans, cream of mushroom soup, milk, soy sauce, and black pepper. Stir until everything is well-distributed.
- Pour the mixture into your prepared 3-quart casserole dish. Bake in the oven at 350°F (175°C) for 25 minutes.
- Remove the casserole from the oven and stir it. Then, sprinkle the remaining fried onions on top.
- Place the casserole back into the oven and bake it for 5 more minutes. Remove from the oven when done and serve while warm.
Notes
- For this recipe, you can use two 28-ounce cans of green beans.
- 21.5 ounces is equivalent to two 10.75-ounce cans of Cambell's cream of mushroom soup (or the reduced-fat version).
- If using fresh green beans, trim the green beans and cut them in half then add to a pot of boiling water for 2-3 minutes. Immediately drain the blanched green beans and transfer them into a bowl of iced water. Drain them again and use them as directed in the recipe.
- To store: Keep your green bean casserole covered in the refrigerator for up to 4 days.
- To freeze: Prepare your casserole as directed, but do not bake it yet (or add on the topping). Cover the casserole and store it in the freezer. When ready, bake it from frozen, and add the topping after it has been in the oven for 20 minutes. *The green bean casserole will need to be baked longer due to being frozen.
- To reheat: For small, individual portions, you can reheat your casserole in the microwave. Alternatively, you can put it back in the oven until heated to your liking.
Angie says
Great recipe. Everyone loved it. Will be a staple from now on.
Roswald Ledbeter says
I like this easy to make and delicious. I make a (loaded) version with Worcestershire sauce instead of soy. I also add 1/2tsp each of onion powder and garlic powder (1 cup), shredded cheddar cheese,bacon pieces (about 6 or 7 thin slices fried crisp and crumbled), and 1/2 cup of slivered water chestnuts. 1/2 cup each of milk and sour cream.
Anonymous says
I add fresh bacon bits to mine & it's a hit at the family Thanksgiving plus I do mine in a crockpot