Mouthwatering Campbells Green Bean Casserole
A timeless holiday side that combines tender green beans, creamy mushroom sauce made with Campbells condensed cream of mushroom soup, and a golden crunchy topping. Easy to make, crowd pleasing, and perfect for Thanksgiving or any family dinner.
Why this recipe works
- Classic flavors with minimal prep
- Uses Campbells condensed soup for reliable creaminess
- Options for fresh or frozen green beans
- Make ahead and reheat well
Ingredients
- 2 pounds fresh green beans trimmed and cut into 1 to 2 inch pieces or 2 12 ounce bags frozen green beans, thawed
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 8 ounces cremini or white mushrooms, sliced optional
- 2 cloves garlic, minced optional
- 2 tablespoons all purpose flour
- 1 cup milk
- 1 10.5 ounce can Campbells condensed cream of mushroom soup
- 1 teaspoon soy sauce or Worcestershire sauce
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups crispy fried onions for topping
- 1/2 cup shredded cheddar cheese optional
Equipment
- Large pot for blanching or boiling
- Skillet for sauce
- 2 quart casserole dish or 9 by 13 inch baking dish
- Whisk and spatula
Timing
- Prep time 20 minutes
- Cook time 25 to 30 minutes
- Total time 45 to 50 minutes
- Serves 6 to 8
Instructions
- Preheat oven to 350 F. Lightly grease a 2 quart casserole dish.
- If using fresh green beans, bring a large pot of salted water to a boil. Add green beans and blanch 4 minutes until bright green and slightly tender. Drain and immediately plunge into an ice bath to stop cooking. If using frozen green beans, thaw and drain well.
- In a large skillet, melt butter over medium heat. Add chopped onion and cook 4 to 5 minutes until translucent. Add mushrooms and cook until they release moisture and begin to brown, about 4 to 6 minutes. Add garlic and cook 30 seconds more if using.
- Sprinkle flour over the vegetables and stir to combine, cooking 1 minute to remove raw flour taste.
- Slowly whisk in milk until smooth. Add the can of Campbells condensed cream of mushroom soup and whisk until blended. Add soy sauce, salt, and pepper. Simmer gently for 2 to 4 minutes until sauce thickens.
- Remove skillet from heat and fold in green beans and half of the crispy fried onions. If using cheddar, stir in now for a cheesy version.
- Transfer mixture to prepared casserole dish, spread evenly, and top with remaining crispy fried onions.
- Bake in preheated oven 20 to 25 minutes until bubbly and topping is golden brown. For extra browning, place under broiler 1 to 2 minutes watching carefully.
- Let rest 5 minutes before serving.
Make ahead and storage
- Assemble casserole, cover tightly, and refrigerate up to 24 hours. Increase bake time by 10 to 15 minutes if baking from chilled.
- To freeze, assemble but do not bake, wrap well, and freeze up to 2 months. Thaw overnight in refrigerator and bake as directed, adding extra time as needed.
- Leftovers keep refrigerated 3 to 4 days. Reheat covered in a 350 F oven until warmed through or microwave individual portions.
Variations and add ins
- Bacon green bean casserole: Stir in 6 slices cooked crisp and chopped bacon into the filling and sprinkle extra bacon on top.
- Mushroom forward: Double the mushrooms and omit store bought crispy onions for homemade fried shallots or panko topping.
- Cheesy: Stir in 1 cup shredded Gruyere or cheddar for a richer sauce.
- Low sodium: Use low sodium soup and reduce added salt.
Tips for best results
- Do not overcook green beans before baking; they should be slightly underdone so they finish tender in the oven.
- If using frozen green beans, pat dry to prevent a watery casserole.
- For a lighter topping, mix half crispy fried onions with panko and a little melted butter before sprinkling on top.
Nutrition estimate per serving (approximate)
- Calories 230 to 320 depending on additions
- Protein 6 to 10 g
- Fat 12 to 18 g
- Carbohydrates 18 to 24 g
Serving suggestions
- Serve alongside roasted turkey, glazed ham, mashed potatoes, and cranberry relish for a complete holiday plate.
- Garnish with freshly chopped parsley or thyme for color and freshness.
Frequently asked questions
- Can I use canned green beans? Yes, drain them well and reduce added salt. They will be softer than fresh or frozen.
- Can I make this dairy free? Substitute milk with an unsweetened dairy free milk and use a dairy free condensed mushroom soup alternative or make a mushroom béchamel with dairy free butter.
- Is Campbells necessary? Campbells condensed cream of mushroom soup provides classic flavor and consistency, but you can substitute with a homemade cream sauce if preferred.
