Creamy, cozy, and crowned with a golden crunchy topping, this Mouthwatering Campbells Green Bean Casserole is the side dish everyone asks for. It comes together fast, bakes up beautifully, and tastes like pure holiday comfort every time.
Why You’ll Love This Mouthwatering Campbells Green Bean Casserole
- Familiar, crowd-pleasing flavor with a perfectly crispy onion top.
- Easy pantry ingredients and minimal prep for busy days.
- Flexible make-ahead and reheating options that still taste fresh.
- Simple swaps for gluten-free, dairy-free, or vegetarian needs.
- Ready in about 35 minutes with very little cleanup.
Mouthwatering Campbells Green Bean Casserole Ingredients & Substitutions
- 2 cans (14.5 oz each) cut green beans, drained (or 1 lb fresh trimmed and blanched 3 to 4 minutes, or 16 oz frozen thawed and patted dry)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk (use half-and-half for extra richness, or unsweetened almond milk to keep it dairy-light)
- 1 teaspoon soy sauce (tamari for gluten-free, or 1 teaspoon Worcestershire)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder, optional
- 1 1/3 cups French fried onions, divided (about 2/3 cup inside, 2/3 cup on top)
- 1 cup shredded cheddar cheese, optional for a cheesy version
Simple Swaps:
- No mushroom soup? Use cream of chicken or a homemade mushroom cream sauce.
- No fried onions? Top with buttery panko crumbs or crushed Ritz plus a drizzle of oil.
- Low sodium tip: choose low sodium soup and use low sodium soy sauce.
Step-by-Step Instructions to Make Mouthwatering Campbells Green Bean Casserole
Step 1: Preheat and Prep the Dish
Preheat oven to 350°F. Grease a 1.5 quart casserole dish or 8 to 9 inch square baking dish. Drain canned beans well. If using fresh, blanch in salted boiling water for 3 to 4 minutes, then drain and pat dry.
Step 2: Make the Creamy Base
In a large bowl, whisk together the cream of mushroom soup, milk, soy sauce, black pepper, and garlic powder if using. For a richer casserole, swap part of the milk for half-and-half.
Step 3: Combine and Load the Dish
Fold in the green beans, 2/3 cup fried onions, and cheddar if using. Spread the mixture evenly into the prepared dish, smoothing the top.
Step 4: Bake Until Bubbly
Bake uncovered for 25 minutes, until hot and bubbly around the edges.
Step 5: Add the Crunchy Topping
Sprinkle the remaining fried onions over the top. Return to the oven for 5 to 10 minutes, just until the onions are golden and super crisp.
Step 6: Rest and Serve
Let the casserole rest 5 minutes so it sets slightly, then serve warm. That first spoonful should be creamy, cozy, and crunchy all at once.
Tips for Success
- Dry the beans well so the sauce stays thick and creamy.
- Use a shallow dish for maximum crispy surface area.
- Save the topping for the end so the onions do not over-brown.
- Want brighter color and snap? Blanch fresh beans and shock in ice water.
- Season to taste. A pinch of salt or extra pepper can balance the creamy sauce.
Variations of Mouthwatering Campbells Green Bean Casserole
- Cheddar Lover: Stir 1 to 1 1/2 cups shredded cheddar into the mixture.
- Bacon Mushroom: Fold in 1/2 cup cooked crumbled bacon and 1 cup sautéed mushrooms.
- Spicy Kick: Add 1/4 to 1/2 teaspoon crushed red pepper or a few dashes of hot sauce.
- Gluten-Free: Use tamari, a gluten-free soup, and gluten-free fried onions or toasted GF panko.
- Dairy-Light: Use unsweetened almond milk and skip the cheese.
Serving Suggestions: What to Pair with Mouthwatering Campbells Green Bean Casserole
- Holiday mains like roast turkey, ham, or prime rib.
- Comfort sides such as mashed potatoes, cornbread, and cranberry sauce.
- A crisp salad with lemon vinaigrette for freshness.
- Wine pairing: buttery Chardonnay or light Pinot Noir.
Storage & Reheating Instructions
- Refrigerate: Cool completely, cover, and store up to 3 to 4 days.
- Reheat: 350°F for 15 to 20 minutes until hot. Add a handful of fresh fried onions at the end if you want extra crunch.
- Air Fryer: 300°F for 5 to 8 minutes to re-crisp the top.
- Freeze: Best to freeze the base without the onion topping, up to 2 months. Thaw, reheat, then add fresh onions and bake 5 to 10 minutes.
Memories Made Around the Table
I learned early that this casserole disappears faster than anything else on the buffet. When I finally doubled the recipe, my family cheered and there were still barely any leftovers. It is tradition now, and it always tastes like home.
FAQs
Can I use fresh green beans instead of canned?
Absolutely. Trim and blanch fresh beans 3 to 4 minutes in salted water, then drain and pat dry. The casserole will be a bit brighter and slightly snappier.
How do I make this ahead?
Assemble the base without the final onion topping, cover, and refrigerate up to 24 hours. Bake 5 to 10 minutes longer from cold, then add onions and finish.
Can I double the recipe?
Yes. Use a 9×13 inch dish and add a few extra minutes to the initial bake. Keep the topping timing the same and watch for golden color.
What if I do not have soy sauce?
Use tamari, coconut aminos, or 1 teaspoon Worcestershire. It adds a savory depth that balances the creaminess.
How do I keep the onions crispy?
Add them at the end and bake just until golden. For reheating, toss on a fresh handful right before the final warm-through.
Final Thoughts
This Mouthwatering Campbells Green Bean Casserole is the reliable side that makes any meal feel like a celebration. Keep it classic or add your twist, and watch it become the dish everyone asks you to bring back year after year.
Mouthwatering Campbells Green Bean Casserole
Equipment
- 1 Casserole dish 1.5-quart or 8–9 inch square
- 1 Mixing Bowl
- 1 Whisk or spatula
Ingredients
Casserole
- 2 cans cut green beans 14.5 oz each, drained; or use 1 lb fresh (trimmed and blanched 3–4 min) or 16 oz frozen (thawed, patted dry)
- 1 can cream of mushroom soup 10.5 oz
- 0.5 cup milk use half-and-half for extra richness, or unsweetened almond milk for dairy-light
- 1 tsp soy sauce tamari for gluten-free, or Worcestershire
- 0.25 tsp black pepper
- 0.25 tsp garlic powder optional
- 0.67 cup French fried onions divided; for inside the casserole
- 1 cup cheddar cheese shredded, optional for a cheesy version
Topping
- 0.67 cup French fried onions for topping
Instructions
Make the Casserole
- Preheat oven to 350°F. Grease a 1.5-quart casserole dish or 8–9 inch square baking dish. Drain canned beans well. If using fresh, blanch in salted boiling water for 3 to 4 minutes, then drain and pat dry.
- In a large bowl, whisk together the cream of mushroom soup, milk, soy sauce, black pepper, and garlic powder (if using). For a richer casserole, swap part of the milk for half-and-half.
- Fold in the green beans, 2/3 cup fried onions, and cheddar (if using). Spread the mixture evenly into the prepared dish, smoothing the top.
- Bake uncovered for 25 minutes, until hot and bubbly around the edges.
- Sprinkle the remaining fried onions over the top. Return to the oven for 5 to 10 minutes, just until the onions are golden and super crisp.
- Let the casserole rest 5 minutes so it sets slightly, then serve warm.