Name: Irresistible Campbell’s Green Bean Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup milk (whole milk works best for creaminess); 1/4 tsp ground black pepper; 1 tsp soy sauce (adds depth without overpowering); 1 can condensed cream of mushroom soup (Campbell’s recommended); 4 cups green beans (fresh, frozen, or canned; thawed if frozen); 1 1/3 cups crispy fried onions (French’s brand is traditional; reserve some for garnish)

Jump to Recipe· 4.2 from 15 reviews

I absolutely adore this Irresistible Campbell’s Green Bean Casserole Recipe because it brings together simple ingredients into a comforting dish that feels like a warm hug from the inside. Every time I make it, the creamy mushroom sauce mingling with tender green beans and that crunchy fried onion topping just hits the perfect nostalgic spot for me. Whether it’s a holiday feast or just a cozy weeknight dinner, this casserole never fails to steal the spotlight.

Why You’ll Love This Irresistible Campbell’s Green Bean Casserole Recipe

From the very first bite, I’m amazed at how this recipe balances creaminess with just the right amount of crisp texture. The classic flavor of Campbell’s condensed cream of mushroom soup forms this velvety base, enriched further by a splash of soy sauce that deepens the umami without overpowering the dish. The fresh or frozen green beans add a bright, slightly earthy freshness that keeps things from being too heavy. Honestly, it’s like a perfect harmony of taste and texture that comforts your soul.

What truly makes this recipe stand out for me is how easy it is to whip up without sacrificing that homemade charm. It comes together quickly, with no complicated steps or fussy ingredients, yet the final dish feels special enough for any occasion. I’ve served it at family dinners, holiday tables, and casual gatherings, and it’s always a crowd-pleaser. It’s that recipe I turn to when I want something reliable, delicious, and full of flavor, making it my go-to green bean casserole anytime.

Ingredients You’ll Need

The dish shows a white oval baking dish filled with a creamy green bean casserole. The casserole has several layers: at the bottom, green beans mixed in white sauce with small chunks of tender chicken pieces; on top, golden-brown crispy fried onions scattered evenly across the surface. A wooden spoon held by a woman's hand is lifting a portion of the casserole, showing green beans coated in the creamy sauce with crispy onions on top. The dish is placed on a white marbled surface, and a red and white striped cloth is partially visible near the dish. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for a handful of straightforward ingredients that work together beautifully to create a rich, comforting casserole. Each element plays a specific role, whether it’s adding creaminess, an umami punch, that crunch factor, or fresh green color and texture.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Milk: I use whole milk for that extra creamy texture that makes the sauce smooth and rich.
Ground black pepper: Just a touch to brighten and give a subtle kick to the flavor profile.
Soy sauce: It’s a secret ingredient I swear by—it brings an umami depth that enhances the mushroom soup without making it salty.
Condensed cream of mushroom soup: Campbell’s brand is my classic choice because of its iconic savory flavor and perfect creaminess.
Green beans: Fresh, frozen (thawed), or canned—all work great, just drained well to keep the casserole from getting watery.
Crispy fried onions: I go with French’s for that traditional, irresistible crunch, splitting them between the sauce and a crispy topping garnish.

Directions

Step 1: If you’re using frozen green beans, be sure to thaw them completely and drain any excess liquid. For fresh beans, trim and cut them into 2-inch pieces, then briefly blanch in salted boiling water before draining. If you’re using canned, just drain them thoroughly. Also, preheat your oven to 350°F or get your air fryer ready at that same temperature. Measure out your fried onions, dividing them into two parts: about 2/3 cup to mix in and 1/3 cup reserved for the topping. Keeping the topping onions separate helps retain their crispness.

Step 2: In a large bowl, whisk together the condensed cream of mushroom soup, milk, and soy sauce until you have a smooth, creamy mixture. The soy sauce is key here—it adds a delightful umami boost that makes the sauce taste complex and luscious without being salty. Whisk well so all the flavors are evenly blended.

Step 3: Gently fold in the green beans, 2/3 cup of crispy fried onions, and black pepper into your cream mixture. I like to be careful here and not overmix because I want the fried onions to stay crunchy and not get soggy before baking. The goal is an even coating without mashing the beans or breaking the onions.

Step 4: Pour this mixture into a 9×9-inch casserole dish, spreading it out evenly. Bake in the preheated oven for about 25 minutes (or only 10 minutes if you’re going the air fryer route) until the edges are bubbling and the casserole is heated through. You’ll know it’s ready when you see steam coming off and hear gentle bubbling.

Step 5: Carefully remove the casserole and give it a gentle stir to redistribute everything evenly. Then, sprinkle the reserved 1/3 cup of crispy fried onions over the top, spreading them out nicely. Pop it back into the oven for another 5 minutes (or 2 minutes air fryer) until those onions turn a gorgeous golden brown and the casserole is bubbling gently. This second bake gives you that perfect crispy topping texture that contrasts beautifully with the creamy filling.

Servings and Timing

This Irresistible Campbell’s Green Bean Casserole Recipe serves about 6 people—perfect for a family get-together or a holiday side dish. Prep time takes around 15 minutes, which is honestly so quick given how incredible the end result is. The initial bake is about 25 minutes, followed by 5 minutes to crisp the onion topping, bringing total cook time to roughly 35 minutes. In total, from start to delicious finish, you’re looking at just under an hour—about 50 minutes. No resting time is needed since it’s best enjoyed warm and fresh from the oven.

How to Serve This Irresistible Campbell’s Green Bean Casserole Recipe

The image shows a close-up of a white oval dish filled with a creamy green bean casserole. The bottom layer is green beans, bright green and slightly crisp. The middle layer is a thick, creamy white sauce coating the green beans evenly. On the top is a golden-brown crunchy fried onion layer, scattered all over and adding texture. A wooden spoon lifts a portion of the casserole, showing all the layers mixing together. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this casserole alongside a roast chicken or turkey for a classic holiday spread, but it’s equally fantastic next to grilled pork chops or baked ham for a comforting weeknight meal. The creamy texture and flavorful mushroom sauce are the perfect companions to juicy, savory proteins.

To make the presentation a little extra special, I like to add a sprinkle of fresh chopped parsley or thyme leaves on top after baking—this adds a pop of color and freshness that brightens the dish visually and in flavor. You can also reserve some extra crispy fried onions for garnishing each serving plate, giving every bite an extra crunch to look forward to.

When it comes to drinks, a chilled glass of Chardonnay or a light Pinot Noir complements the mushroom and soy flavors beautifully. For non-alcoholic options, a sparkling apple cider or a lightly sweetened iced tea pairs wonderfully without overpowering the dish. This casserole is best served warm, straight out of the oven or after a few minutes of cooling—it’s when the creamy sauce and crunchy topping come together at their absolute best.

Variations

One thing I love about this Irresistible Campbell’s Green Bean Casserole Recipe is how adaptable it is. If you want to switch things up, try using a non-dairy milk like oat or almond milk for a lighter creaminess, but keep in mind that the texture might be a touch different. You can also swap the soy sauce for tamari to keep it gluten-free while preserving that savory umami kick.

If you’re vegan or looking for a plant-based option, I recommend replacing the cream of mushroom soup with a homemade or store-bought vegan mushroom soup, use plant-based milk, and swap the fried onions for a crispy shallot topping or toasted breadcrumbs for crunch. You’d be amazed at how well these substitutions work without sacrificing flavor.

For a flavor twist, adding a teaspoon of fresh minced garlic to the soup mixture or a handful of sautéed mushrooms folded with the green beans adds an earthy dimension. And for cooking methods, I sometimes make a stovetop version that I finish under the broiler for a quicker prep when I’m short on time but craving that golden onion crunch.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I like to store them in an airtight container in the refrigerator. It keeps well for up to 3 days. When packing it away, I make sure the casserole has cooled completely to prevent condensation that could make the topping soggy. The onions tend to soften, but the flavors remain delicious.

Freezing

You can absolutely freeze this casserole for up to 2 months. I recommend freezing it before adding the crispy fried onion topping so you can add that fresh and crunchy element after reheating. Use a freezer-safe dish or heavy-duty freezer bags, wrapping the casserole tightly to protect it from freezer burn.

Reheating

When it’s time to reheat, the oven is your best friend. I gently warm the casserole at 325°F until heated through and then add fresh fried onions on top, popping it back in the oven for a few minutes to crisp them up. Avoid microwaving if you want to preserve the topping’s crunch and the sauce’s texture. The result is almost as good as freshly baked and just as comforting.

FAQs

Can I make this Irresistible Campbell’s Green Bean Casserole Recipe ahead of time?

Yes! You can assemble the casserole a day in advance, but I suggest waiting to add the fried onion topping until you’re ready to bake. This keeps the onions from getting soggy, ensuring that perfect crunch when you serve it.

What type of green beans work best in this recipe?

Fresh green beans give the best texture and bright flavor, though frozen works just as well if thawed and drained properly. Canned green beans can be used but make sure to drain them thoroughly to avoid a watery casserole.

Is there a gluten-free version of this recipe?

Definitely! Use a gluten-free cream of mushroom soup and a gluten-free brand of crispy fried onions or substitute with toasted gluten-free breadcrumbs for the topping. Also, opt for tamari instead of traditional soy sauce to keep it gluten-free.

Can I add other vegetables to this casserole?

Absolutely, I sometimes add sautéed mushrooms or sliced water chestnuts for extra texture. Roasted pearl onions or even cooked diced carrots can complement the green beans nicely without overpowering the original flavors.

How do I prevent the casserole from becoming watery?

Draining the green beans thoroughly and not overmixing is key. Also, make sure to bake the casserole long enough until you see the edges bubbling—this helps evaporate any excess moisture. Reserving some crispy onions for the topping rather than mixing them all in also helps maintain texture and prevents sogginess.

Conclusion

I truly hope you’ll give this Irresistible Campbell’s Green Bean Casserole Recipe a try because it’s one of those dishes that never disappoints. It’s simple, comforting, and brings everyone together with its familiar, heartwarming flavors. The creamy mushroom sauce paired with fresh green beans and a crunchy onion topping really makes it a standout side dish you’ll want to make again and again. Happy cooking!