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Green bean casserole mixture in casserole dish ready to bake with creamy sauce

Campbell's Green Bean Casserole

Classic green bean casserole with creamy mushroom sauce and crispy fried onions, perfect for Thanksgiving and holiday gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Side Dish, Thanksgiving
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 10.5 oz condensed cream of mushroom soup 1 can
  • 1/2 cup whole milk
  • 1 tsp soy sauce
  • 4 cups cut green beans 2 cans (14.5 oz each), drained, or 1.5 lbs fresh blanched
  • 1 1/3 cups French fried onions divided (2/3 cup for mixing, 2/3 cup for topping)
  • 1/4 tsp black pepper to taste
  • cooking spray for dish

Equipment

  • 9x9 inch casserole dish
  • Mixing bowl
  • Oven or air fryer
  • Whisk or spoon

Method
 

  1. Preheat oven to 350°F or air fryer to 350°F. Spray a 9x9 inch casserole dish with cooking spray. If using fresh green beans, blanch in boiling water for 2 minutes, then drain. If using canned beans, drain thoroughly.
  2. In a large mixing bowl, whisk together cream of mushroom soup and milk until smooth with no lumps. Stir in soy sauce.
  3. Add drained green beans and 2/3 cup of the fried onions to the soup mixture. Season with black pepper and stir until beans are evenly coated.
  4. Transfer mixture to prepared casserole dish and spread evenly. For oven: bake 25 minutes, stir, top with remaining 2/3 cup onions, and bake 5 more minutes until golden and bubbling. For air fryer: bake 10 minutes, stir, add remaining onions, and cook 2 more minutes until crispy.

Notes

Don't add extra salt as the soup and soy sauce provide plenty of sodium. Can be made ahead and refrigerated up to 1 day before baking. Freezes well for up to 3 months without onion topping. Center should reach 165°F when properly heated.