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Classic Green Bean Casserole

At a glance

Prep

10 min.

Total

40 min.

Serves

6

Servings: about 3/4 cup each

Bake: 30 min.

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.

What You'll Need

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

How to Make It

  • 1

    Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

  • 2

    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.

  • 3

    Bake for 5 minutes or until the onions are golden brown.

Recipe Tips

  • For the cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (14.5 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.
  • 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.
  • For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.
  • For Cheese Lovers: Stir in 1/2 cup shredded Cheddar cheese with the 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.
  • Chef Tip: Try this Italian version with pancetta and rosemary!  Cook 4 ounces pancetta, diced, in a skillet over medium heat until almost crisp.  Add 1/4 cup chopped onion and 1/2 teaspoon minced fresh rosemary leaves to the skillet and cook until onion is tender.  Add the pancetta mixture to the soup mixture in Step 1.  In Step 2, sprinkle the remaining French fried onions with 1 tablespoon grated pecorino Romano cheese, then bake as directed in Step 3.

Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Mushroom Soup Campbell's Cream of Mushroom Soup Healthy Request Cream of Mushroom Soup

Calories

144 161 149

Total Fat

8g 9g 8g

Saturated Fat

2g 2g 2g

Cholesterol

3mg 4mg 4mg

Sodium

371mg 530mg 342mg

Total Carbohydrate

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