It is the dish everyone is expecting on the holidays, but it is so easy to make, you can serve it any day. Created by Campbell Test Kitchen Manager Dorcas Reilly in 1955, its creamy, smooth sauce and unmatchable flavor combined with its simplicity makes Green Bean Casserole so appealing. Just six ingredients and 10 minutes to put together, this family pleasing side has been a favorite for over 60 years. Looking to try a new spin on the traditional? Then try: Bacon & Cheddar Green Bean Casserole.

Ingredients

cost per recipe: $5.74

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup

98% Fat Free Cream of Mushroom Soup 1/2 cup milk

1 teaspoon soy sauce

1 dash black pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions

Instructions

Tips 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. 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. For Cheese Lovers: Stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions. To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup. To add crunch: Add 1/4 cup toasted sliced almonds to the onion topping. For bacon lovers: Add 2 slices bacon, cooked and crumbled, to the bean mixture. 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.

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Step 1 Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Step 2 Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Step 3 Bake for 5 minutes or until the onions are golden brown.

Reviews

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moepugs Maureen P. I love this recipe, but do not use canned green, usually frozen French style beans. Sometimes (quite often) I add cheese. My family love it. I make my own onion rings since French's onion rings are so expensive in Canada.

How can you not!? Kathleen C. What good is all the work of a Turkey dinner without the Green Bean Casserole?

Add More Cream of Mushroom! Jennifer H. My trick for this is adding an extra can of Cream of Mushroom. Also stir it quite a bit to break up the green beans. Add extra French's friend onions to enhance the flavor too!

Try THIS next time... Steve H. Save your Campbell's Cream of Mushroom Soup for your other casseroles and substitute Campbell's Cream of Asparagus Soup instead. Campbell's Cream of Asparagus Soup really brings out the flavor of the green beans. My entire family much prefers Campbell's Cream of Asparagus Soup in this dish. And Campbell's Cream of Chicken Soup is also a very tasty alternative! Campbell Soup Company So happy that you shared this great way to customize our beloved Green Bean Casserole! You certainly can make this classic casserole with other varieties of our condensed cream soups!

[email protected] Joseph G. Scrumptious Show More