Side dishes · Campbell’s

Green Bean Casserole

Green beans baked in a creamy mushroom sauce, finished with a crisp fried-onion topping. A classic holiday side from Campbell’s.

Recipe adapted from Campbell’s — view original recipe (opens in a new tab).

Directions independently written by Local Loop; not tested in our kitchen. AI-generated illustrative photo, not the source’s photo.

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Illustrative green bean casserole with a golden fried-onion topping

The recipe

6 servings

Prep: 10 min
Cook: 30 min
Total: 40 min

Ingredients

0 of 6 checked

For the casserole

1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup
½ cup 2% milk
1 teaspoon soy sauce
4 cups cooked cut green beans
1⅓ cups French’s French Fried Onions, divided
Salt and pepper, to taste

Equipment

1½-quart oven-safe casserole dish
Measuring cups and spoon
Mixing spoon

Allergen note: Contains milk, wheat, and soy with the listed products. Check all package labels for additional allergens and formulation changes.

Instructions

Combine the casserole
Set your oven to 350°F. In a 1½-quart oven-safe dish, mix the condensed soup, milk, soy sauce, cooked beans, and ⅔ cup of the fried onions. Add salt and pepper to suit your taste.
Bake and add the topping
Put the dish in the oven for 25 minutes. When the filling is bubbling and heated through, stir it, then scatter the other ⅔ cup of fried onions across the surface.
Brown and serve
Return the casserole to the oven for 5 minutes to brown the onion topping. Give it a few minutes to settle before serving.

Kitchen notes

Campbell’s lists 10 minutes of prep and 40 minutes total. The green beans in the ingredient list are already cooked; allow extra time if preparing fresh beans.
For fresh beans, Campbell’s suggests about 1½ pounds. Trim and blanch for 2–4 minutes until crisp-tender, then transfer to ice water and drain before measuring.
Campbell’s alternatives are 16–20 ounces of thawed frozen beans or two drained 14.5-ounce cans of green beans.
For a variation, Campbell’s suggests mixing in ¼ cup chopped red pepper, or adding ¼ cup toasted sliced almonds to the topping. Almonds introduce a tree-nut allergen.

Storage & make-ahead

Campbell’s recommends keeping leftovers in an oven-safe dish to simplify reheating. Local Loop food-safety note: refrigerate within 2 hours, use within 3–4 days, and reheat to 165°F.