Creamy green beans baked in savory mushroom gravy with a golden onion crunch on top, ready in about 40 minutes of hands‑off oven time for an easy holiday or weeknight side that tastes like tradition with a touch more depth. The twist adds a quick umami boost and keeps the topping crisp so every bite has contrast and comfort.
Table of Contents
Ingredients
- 2 cans cut green beans, drained 14.5 ounces each for classic tenderness and speed
- 1 can condensed cream of mushroom soup 10.5 ounces for the signature creamy base
- 1/2 cup whole milk thins the soup to the right coating consistency
- 1 teaspoon soy sauce or Worcestershire depth and umami that wake up the mushroom flavor
- 1/4 teaspoon black pepper balances the salt in soup and onions
- 1 cup French fried onions divided for mix‑in and crunchy top
- Optional 1/2 cup sliced mushrooms or 1/4 cup sautéed onions for extra texture if you have them
- Optional pinch of paprika on top for color and gentle warmth
How to Prepare Mouthwatering Campbells Green Bean Casserole
- Heat the oven to 350 F and lightly butter a 2 quart baking dish for even browning and easy serving 2 minutes.
- Mix base in a large bowl soup, milk, soy sauce, pepper, and half the fried onions until smooth then fold in green beans and any optional mushrooms 3 minutes watch for a glossy, scoopable coat, not soupy.
- Bake covered with foil until bubbling at the edges and steaming in the center 25 minutes a gentle simmer across the top means the sauce has set.
- Top and finish uncover, scatter remaining fried onions evenly, dust with paprika if using, and bake until the topping is deep golden and crisp 8 to 10 minutes if onions darken too fast, tent loosely and add 2 extra minutes.
- Rest and serve let it stand 5 minutes so the sauce thickens slightly for clean scoops if it looks loose when first out, the rest sets it right.
Substitutions and variations
- From scratch base swap condensed soup with 1 cup thick béchamel and 1/2 cup sautéed mushrooms for an authentic scratch feel.
- Extra crispy stir 1/4 cup panko with the top layer of onions for a heartier crunch.
- Lighter option use 2 percent milk and half the onions in the mixture keep the full amount on top for texture.
- Gluten friendly use gluten free cream soup and certified gluten free fried onions or top with toasted almond slices for a nutty crunch.
- Seasonal upgrade add 1/2 teaspoon lemon zest and 1 teaspoon Dijon before baking to brighten rich holiday plates.
- Pantry swaps green beans can be 24 ounces thawed and drained frozen beans for a slightly firmer bite.
Storage and reheating
- Refrigerate covered up to 4 days the onions soften but flavor deepens.
- Reheat covered at 325 F until hot 15 to 20 minutes then uncover and add a handful of fresh fried onions for 3 minutes to re crisp.
- Freezer not ideal the sauce can separate and onions lose texture better to assemble without the top, freeze 2 months, thaw, then bake and add onions at the end.
Campbell’s Green Bean Casserole
Creamy green beans baked in savory mushroom gravy with a golden onion crunch on top, ready in about 40 minutes of hands-off oven time for an easy holiday or weeknight side that tastes like tradition with a touch more depth.
Equipment
- 2-quart baking dish
- Large bowl
- Aluminum foil
Ingredients
- 2 cans cut green beans 14.5 ounces each, drained
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1/2 cup whole milk
- 1 tsp soy sauce or Worcestershire sauce
- 1/4 tsp black pepper
- 1 cup French fried onions divided
Optional Ingredients
- 1/2 cup sliced mushrooms optional
- 1/4 cup sautéed onions optional
- paprika pinch, optional
Instructions
- Heat the oven to 350°F and lightly butter a 2-quart baking dish.
- In a large bowl, mix together the cream of mushroom soup, milk, soy sauce, black pepper, and half of the fried onions until smooth. Fold in the drained green beans and any optional mushrooms or sautéed onions until evenly coated.
- Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 25 minutes, until bubbling at the edges and steaming in the center.
- Uncover the dish and scatter the remaining fried onions evenly over the top. Dust with paprika if desired. Bake uncovered for 8 to 10 minutes, until the onions are deep golden and crisp.
- Remove from oven and let stand for 5 minutes to allow the sauce to thicken slightly before serving.
Notes
Substitutions and Variations:
- From Scratch Base: Swap condensed soup with 1 cup thick béchamel and 1/2 cup sautéed mushrooms.
- Extra Crispy: Stir 1/4 cup panko with the top layer of onions for a heartier crunch.
- Lighter Option: Use 2% milk and half the onions in the mixture; keep the full amount on top.
- Gluten-Friendly: Use gluten-free cream soup and certified gluten-free fried onions, or top with toasted almond slices.
- Seasonal Upgrade: Add 1/2 teaspoon lemon zest and 1 teaspoon Dijon before baking.
- Pantry Swaps: Use 24 ounces thawed and drained frozen green beans for a slightly firmer bite.
- Refrigerate: Store covered up to 4 days. Reheat covered at 325°F for 15-20 minutes, then add fresh fried onions and bake 3 minutes to re-crisp.
- Freezer: Not ideal, as sauce can separate and onions lose texture. Better to assemble without topping, freeze up to 2 months, thaw, then bake and add onions at the end.
- Make Ahead: Assemble without topping up to 24 hours ahead. Refrigerate, add 5 extra minutes to first bake, then finish with onions.