Campbell's Kitchen Home > Recipes > Classic Green Bean Casserole

Classic Green Bean Casserole

It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. What makes our green bean casserole so good?  A secret ingredient - cream of mushroom soup.

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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup  (Regular, 98% Fat Free or Healthy Request®)

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions

  • Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
  • Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
  • Bake for 5 minutes or until the onions are golden brown.

RECIPE TIPS

  • Tip: Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe.
  • For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
  • For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
  • To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
  • To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
  • For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
  • 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.

Ratings & Reviews

(355) Average rating from 355 members

  • Submitted by: super s.

    Date: 12/14/2008

    I use french style string beans to mine. Wonderful as always.

  • Submitted by: Ann T.

    Date: 12/12/2008

    I used broccoli. Ut's very tasty and easy to make. Even my six year old son who doesn't like vegetables asked for a second helping.

  • Submitted by: Barbara D.

    Date: 12/11/2008

    I make it without the milk and soy sauce. I add broccoli.

  • Submitted by: Scott L.

    Date: 11/27/2008

    I have been a fan of this wonderful recipe for many years. It, along with Scalloped Corn and Mashed Potatoes, really rounds out a lovely turkey dinner on Thanksgiving. I like to make a few additions to my variation of this recipe. I cut up some lean bacon and fry it until crisp and add it to the caserole along with a package of frozen pearl onions.

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Nutritional Information

Nutrition Information: Original Recipe* Alternate Recipe† Alternate Recipe‡
Calories 148 161 149
Total Fat 8g 9g 8g
Saturated Fat 2g 3g 2g
Cholesterol 4mg 4mg 3mg
Sodium 431mg 529mg 346mg
Total Carbohydrates 17g 17g 17g
Dietary Fiber 3g 3g 3g
Protein 3g 3g 3g
Vitamin A 12%DV 12%DV 12%DV
Vitamin C 14%DV 14%DV 14%DV
Calcium 7%DV 6%DV 10%DV
Iron 3%DV 3%DV 3%DV

*Primary Recipe

†Campbell's® Condensed Cream of Mushroom Soup

‡Alternate Recipe

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At a Glance

Source: Campbell's Kitchen

Prep: 10 minutes

Bake: 30 minutes

Makes: 6 servings (about 3/4 cup each)

Nutrition per Serving

Calories: 148

Fat: 8g

Fiber: 3g

Protein: 3g

Sodium: 431mg


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