A warm, humble scent rises — mushroom, buttered onions, and green bean earth — promising comfort with a hush.
The surface will golden slowly, a thin, crackling skin that gives way to a velvety interior; one spoonful is memory made manifest.
This is the recipe that teaches patience in three simple steps: stir, bake, wait.
Why make this recipe
Because some dishes are quiet anchors for a table. Classic Campbell’s Green Bean Casserole offers texture in every forkful: the lush creaminess of mushroom soup, the gentle snap of canned green beans, and the bright punctuation of crispy onions. It is a perennial companion for holiday feasts and weeknight simplicity alike — a canvas for small variations and big comforts. For a regional twist that leans more Southern and soulful, consider exploring a southern-style green bean casserole that layers Southern seasoning into the same comforting framework.
How to make Classic Campbell’s Green Bean Casserole
As with fine pastry, the ease here is in the rhythm: combine, season, top, and wait for the oven to translate simple ingredients into something resonant. The texture journey — from wet and uniform to bubbling and then crisped-on-top — is where the casserole reveals itself. If you’d like to imagine a version folded into stuffing-like richness, see a green bean stuffing casserole for inspiration before you begin.
Ingredients:
- 2 cans (14.5 oz each) green beans, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 1/3 cups French’s crispy fried onions
- Salt and pepper to taste
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the green beans, cream of mushroom soup, and milk.
- Season with salt and pepper.
- Stir in 1 cup of the crispy fried onions.
- Pour the mixture into a baking dish.
- Bake for 25 minutes or until hot.
- Remove from oven and sprinkle remaining onions on top.
- Return to the oven and bake for an additional 5-10 minutes until the onions are golden brown.
How to serve Classic Campbell’s Green Bean Casserole
Spoon the casserole onto warm plates so the steam can tell its story — the aroma of mushroom and fried onion rising in an immediate, homey bloom. Serve alongside roast turkey, glazed ham, or a simple roast chicken. Texturally, encourage guests to aim for the edge where the topping crisps more deeply; that contrast of brittle onion and creamy bean is the dish’s heart.
How to store Classic Campbell’s Green Bean Casserole
Cool completely before covering tightly with foil or transferring to an airtight container. Refrigerate for up to 3–4 days. To reheat, cover with foil and warm in a 325°F oven until heated through, then uncover and bake a few minutes more to revive the topping. For longer storage, the components freeze better than the finished dish: freeze the unbaked mixture in a freezer-safe container for up to 2 months, then bake from frozen with a slightly longer baking time.
Tips to make Classic Campbell’s Green Bean Casserole
- Drain the beans thoroughly; excess water dilutes the sauce.
- Taste and season before baking — canned soup varies, and a pinch more salt or a grind of black pepper can lift the whole dish.
- If you prefer a richer mouthfeel, stir in a tablespoon of butter or a splash of cream.
- For a crispier top, reserve extra fried onions and add them unseasoned just before serving.
- For playful variations that borrow textures from other comfort casseroles, consider a riff inspired by a Big Mac Tater Tot Casserole — think alternate toppings or layered crunches.
Variations (if any)
- Mushroom-forward: sauté fresh mushrooms with butter and shallot, fold in for a deeper umami note.
- Cheesy layer: stir in 1/2 cup grated cheddar or Gruyère for a creamy, savory lift.
- Green-fresh: swap one can for drained, lightly steamed fresh green beans at peak season for brighter color and bite.
- Gluten-free: choose gluten-free fried onions or make your own crisped panko alternative.
FAQs
Q: Can I use fresh green beans instead of canned?
A: Yes. Blanch fresh beans until just tender-crisp, drain well, and use in place of canned. You may need slightly less milk because fresh beans hold less brine.
Q: Is this recipe suitable for vegetarians?
A: As written, yes — assuming the cream of mushroom soup and fried onions are vegetarian-friendly brands. Always check labels for animal-derived ingredients.
Q: How do I keep the onions from getting soggy?
A: Add most of the onions before baking to meld flavors, but reserve some to sprinkle on at the end. Bake uncovered for the final minutes to re-crisp the topping.
Q: Can I make this ahead for a holiday?
A: Assemble the casserole, cover, and refrigerate for up to 24 hours. Add reserved onions just before the final bake to ensure crispness.
Conclusion
For the classic recipe as Campbell’s shares it, you can consult the original for proportions and history at Green Bean Casserole | Campbell’s® Recipes. For a storyteller’s take and a Thanksgiving-focused approach, see this warm essay on the dish at Campbells Green Bean Casserole (Thanksgiving Classic) – Upstate Ramblings.
Let the slow patience of the oven do its quiet work — there is, in that waiting, a small and luminous reward: the beauty of food that softens, browns, and becomes belonging.
Classic Campbell's Green Bean Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the green beans, cream of mushroom soup, and milk.
- Season with salt and pepper.
- Stir in 1 cup of the crispy fried onions.
- Pour the mixture into a baking dish.
- Bake for 25 minutes or until hot.
- Remove from oven and sprinkle remaining onions on top.
- Return to the oven and bake for an additional 5-10 minutes until onions are golden brown.