Green Bean Casserole


Taylor Holthus, Author

     With Thanksgiving and Christmas coming up, dinner meals and plans are already being discussed. One of the most common side dishes is the Green Bean Casserole, a very liked and popular dish that has many different recipes. But this casserole isn’t only made for Holidays! It’s good any time of the year and is pretty simple to make. Here’s one from Campbell’s!


  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat-Free Cream of Mushroom Soup or Condensed Unsalted Cream of Mushroom Soup
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • 4 cups cooked cut green beans
  • 1 1/3 cups French’s® French Fried Onions (amount divided into recipe steps below)


  • If preparing using Unsalted Cream of Mushroom you can add salt to taste.  Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 98.3 mg of sodium per serving, but you can add less or more to make it right for you.
  • For Bite-Sized Green Bean Casseroles, cut the green beans into smaller, 1/2-inch, pieces and combine them with the soup, milk, soy sauce, and 2/3 cup French fried onions.  Spoon the mixture into frozen ready-to-use mini phyllo pastry cups and bake on a rimmed baking sheet at 350°F. for 7 minutes or until hot.  We like to use half the bean mixture to fill about 30 phyllo cups and then freeze the rest for a quick weeknight side dish!
  • For Mini Green Bean Casseroles (makes 16), heat the oven to 375°F.  Prep the bean mixture but substitute 1 cup of shredded Cheddar cheese for the soy sauce.  Roll 16 uncooked refrigerated buttermilk biscuits (two 16-ounce packages) into 4-inch circles and press into 16 muffin-pan cups.  Fill with the bean mixture and bake for 20 minutes.  Mix 1/3 cup French fried onions and 1/2 cup shredded Cheddar cheese and sprinkle over the green bean mixture. Bake for another 5 minutes.
  • 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 of cooked broccoli florets for the green beans.
  • To add a festive touch: Stir in 1/4 cup of chopped red pepper with the soup.
  • To add crunch:  Add 1/4 cup of toasted sliced almonds to the onion topping.
  • Chef Tip: Try this Italian version with pancetta and rosemary!  Cook 4 ounces of 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 of grated Pecorino Romano cheese, then bake as directed in Step 3.
  • For the cooked green beans: Use 2 cans (14.5 ounces each) of green beans, drained, about 1 1/2 pounds fresh green beans, or 16 to 20 ounces frozen green beans, thawed, for this recipe.


  • Heat the oven to 350°F.  Stir the soup, milk, soy sauce, beans, and 2/3 cup onions in a 1 1/2-quart casserole.  Season the mixture with salt and pepper.
  • Bake for 25 minutes or until hot. Stir the bean mixture. Sprinkle with the remaining ⅔ cup of onions.
  • Bake for another 5 minutes or until the onions are golden brown.