Green Bean and Mushroom Casserole

Campbell's Green Bean and Mushroom Casserole Recipe

Here's a savory spin on a classic...sautéed mushrooms and onions, and fresh tomato wedges add wonderful flavor to this casserole that gets topped with cheesy breadcrumbs.

At a glance


20 min.


40 min.



Servings: about 3/4 cup each

Bake: 20 min.

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

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What You'll Need

1/4 cup grated Parmesan cheese
3 tablespoons dry bread crumbs
2 tablespoons butter
3 ounces sliced mushrooms (about 1 cup)
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
4 cups cooked cut green beans
2 large tomatoes, cut into wedges

How to Make It

  • 1

    Heat the oven to 400°F.  Stir the cheese and bread crumbs in a small bowl. 

  • 2

    Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, onion, basil, oregano and garlic powder and cook until the vegetables are tender, stirring occasionally.

  • 3

    Stir the soup, mushroom mixture, green beans and tomatoes in a 13x9x2-inch baking dish.  Sprinkle with the cheese mixture.

  • 4

    Bake for 20 minutes or until the green bean mixture is hot and bubbling.

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  • Ingredient Note: Use 1 bag (16 to 20 ounces) frozen cut green beans, 2 packages (about 10 ounces each) frozen cut green beans, 2 cans (14.5 ounces each) cut green beans, drained or about 1 1/2 pounds fresh green beans for the cooked cut green beans in the recipe.
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