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.