Introduction

This Irresistible Campbell’s Green Bean Casserole is a classic comfort dish that’s creamy, flavorful, and topped with crispy fried onions. Perfect for holidays or any cozy meal, it’s simple to prepare and always a crowd-pleaser.

A close-up of a creamy green bean casserole in a white oval dish, showing a thick layer of green beans mixed in a smooth, beige cream sauce with visible mushroom pieces. The dish is topped with a generous layer of crunchy, golden-brown fried onion strips that add a crispy texture and contrast to the creamy base. The casserole edges show a slight browning from baking, while the green beans remain bright and fresh-looking beneath the topping. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can condensed cream of mushroom soup (10.5 oz)
1/2 cup milk
1 tsp soy sauce
4 cups cut green beans (from 2 cans, 1 lb fresh, or one 16 oz frozen package)
1/4 tsp ground black pepper
1 1/3 cups crispy french fried onions, divided

Instructions

Step 1: Prepare the green beans. If using frozen, thaw completely and drain any excess liquid. For fresh beans, trim and cut into 2-inch pieces, then blanch briefly in salted boiling water before draining. If using canned beans, drain well. Preheat your oven to 350°F (or set your air fryer to the same temperature). Divide the fried onions into two portions: about 2/3 cup for mixing and 1/3 cup reserved for topping.
Step 2: In a large bowl, whisk together the cream of mushroom soup, milk, and soy sauce until smooth. The soy sauce adds a subtle umami flavor that enhances the dish without making it salty.
Step 3: Add the prepared green beans, 2/3 cup of fried onions, and black pepper to the soup mixture. Gently fold to coat the beans evenly without breaking up the onions.
Step 4: Pour the mixture into a 9×9-inch baking dish and spread evenly. Bake for 25 minutes in the oven or 10 minutes in an air fryer, until bubbling around the edges.
Step 5: Remove the casserole and gently stir to redistribute the sauce. Sprinkle the reserved 1/3 cup fried onions evenly on top. Return to the oven and bake for 5 more minutes (or 2 minutes in air fryer) until the onions are golden and crispy.

Tips & Variations

For extra flavor, add a pinch of garlic powder or onion powder to the soup mixture before baking.
Use fresh green beans for a firmer texture and brighter color.
Try substituting soy sauce with tamari for a gluten-free option.
For a richer casserole, add 1/2 cup shredded cheddar cheese to the mixture before baking.
To keep your fried onions crispy before topping, store them in an airtight container until use.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes, to maintain the crispy topping. Avoid microwaving to keep the texture of the fried onions intact.

How to Serve

A close-up view of a white bowl filled with creamy green bean casserole, showing a mix of bright green beans and tender mushroom pieces coated in a smooth, light tan sauce. The top layer is covered in a thick, even spread of crispy, golden-brown fried onions with some pieces curling and overlapping, creating a crunchy texture contrast. A silver spoon scoops into the casserole, lifting the creamy veggie mixture and breaking through the crunchy onion layer. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh green beans instead of canned or frozen?

Yes, fresh green beans add a nice texture and flavor. Be sure to blanch them briefly in salted boiling water before using to keep them tender yet crisp.

Can I prepare this casserole ahead of time?

Absolutely. Assemble the casserole up to the baking step and refrigerate it covered for up to 24 hours. Add the topping onions and bake just before serving for best results.