Campbells Green Bean Casserole (Thanksgiving Classic Recipe)

Campbell’s Green Bean Casserole just saying those words brings me right back to my grandmother’s kitchen, where the aroma of crispy onions and creamy mushroom sauce filled the air every Thanksgiving. I’m Emeli, and if there’s one dish that embodies the comfort and nostalgia of holiday cooking, it’s this one.

I remember the first time I attempted to “improve” this classic recipe. Fresh out of culinary school, armed with fancy techniques and exotic ingredients, I thought I could elevate it. You know what happened? My family politely ate my gourmet version, then asked, “But where’s the real green bean casserole?” That’s when I learned a valuable lesson: sometimes, the classics are classic for a reason.

At FoodFansy, I celebrate recipes that bring people together, and Campbell’s Green Bean Casserole is the ultimate crowd-pleaser. Whether you’re a first-time Thanksgiving host or a seasoned kitchen veteran, this dish delivers every single time. In this guide, I’ll walk you through everything you need to know from choosing your green beans to achieving that perfectly golden, crispy topping. Plus, I’ll share pro tips I’ve picked up over years of making this beloved side dish.

Why This Campbell’s Green Bean Casserole Recipe Works

There’s a reason this recipe has graced American tables since 1955. It’s not just nostalgia (though that helps) it’s pure culinary genius disguised as simplicity.

Here’s why this Campbell’s Green Bean Casserole is a winner:

• Just 5 ingredients: Green beans, Campbell’s Cream of Mushroom Soup, milk, black pepper, and French’s Fried Onions that’s it. No hunting down obscure ingredients or breaking the bank.
• Ready in 30 minutes: From prep to table, this casserole fits into even the busiest holiday cooking schedule. Perfect when you’re juggling a turkey, sides, and desserts.
• Foolproof for beginners: If you can open a can and stir, you can make this. It’s the dish I recommend to anyone hosting their first Thanksgiving.
• Scales beautifully: Feeding 6 or 60? Just multiply the recipe. It’s the ultimate potluck champion.
• Loved by all ages: Picky kids? Check. Health-conscious aunts? They’ll make an exception. Traditionalist grandparents? They’ll be thrilled.

The magic is in the balance creamy, savory sauce coating tender-crisp green beans, all topped with that irresistible crunch. It’s comfort food that doesn’t compromise on flavor.

Choosing the Right Green Beans for Campbell’s Green Bean Casserole

Not all green beans are created equal, and your choice makes a real difference in the final dish.

Best Green Bean Options for This Recipe

Fresh Green Beans: My personal favorite. They offer superior texture and a vibrant, garden-fresh flavor. Look for beans that snap crisply when bent that’s your sign of freshness. The slight bite they retain after blanching creates a beautiful contrast with the creamy sauce.

Frozen Green Beans: The busy cook’s best friend. They’re pre-trimmed, consistently sized, and often frozen at peak freshness. Just thaw and drain them well before using. While they won’t have quite the snap of fresh, they’re perfectly respectable and save precious prep time.

Canned Green Beans: The original recipe calls for these, and they’re absolutely fine if that’s what you have. They’re softer and more uniform, which some people actually prefer. Just make sure to drain them thoroughly excess liquid will make your casserole watery.

Buying Tips for Campbell’s Green Bean Casserole

When shopping for fresh green beans, keep these pointers in mind:

Look for bright, vibrant color: Deep green beans with no brown spots or blemishes are your goal. Yellowing is a sign they’re past their prime.

Check for firmness: Give them a gentle squeeze. They should feel firm and crisp, not limp or rubbery.

Size matters: Choose medium-sized beans. Super thin haricots verts cook too quickly and can turn mushy, while overly thick beans may stay tough.

Buy a bit extra: Plan on about 1½ pounds of fresh green beans (or two 14.5-oz cans) for a standard recipe. Fresh beans will shrink slightly when blanched.

Substitutions for Campbell’s Green Bean Casserole

Life happens, and sometimes you need to improvise:

No fresh beans? Swap in equal amounts of frozen or canned. For frozen, thaw completely and pat dry. For canned, drain and rinse to remove excess sodium.

Want to sneak in extra veggies? Try adding sliced mushrooms, diced bell peppers, or even broccoli florets. Keep the ratio 80% green beans to 20% add-ins.

Different soup? Campbell’s Cream of Celery or Cream of Chicken work surprisingly well if mushroom isn’t your thing.

Ingredients & Prep for Campbell’s Green Bean Casserole

Let me break down what you need and how to prep it like a pro.

Veggie Prep Essentials for Campbell’s Green Bean Casserole

For Fresh Green Beans: Trim both ends using a sharp knife it goes faster than you’d think. Bring a large pot of salted water to a rolling boil (salt is key for flavor and color retention). Add your trimmed beans and blanch for 3–4 minutes. They should be tender-crisp, not fully cooked remember, they’ll continue cooking in the oven. Immediately drain and plunge into ice water to stop the cooking process and lock in that gorgeous green color. Drain well and pat dry with kitchen towels.

For Canned Beans: Open, drain, and drain again. I’m serious shake that colander and press gently to remove excess moisture. Watery beans equal watery casserole, and nobody wants that.

Sauce Base for Campbell’s Green Bean Casserole

The creamy heart of this dish couldn’t be simpler:

• 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup: The iconic flavor base. Don’t skimp the Campbell’s original really does taste different.
• ½ cup milk: Whole milk creates the richest sauce, but 2% works fine. Avoid skim you’ll sacrifice creaminess.
• ¼ teaspoon black pepper: Freshly ground is best, but pre-ground is perfectly acceptable.
• ⅔ cup French’s Crispy Fried Onions: Half goes into the mixture, half crowns the top.

Pantry Staples for Campbell’s Green Bean Casserole

Beyond the core ingredients, keep these on hand:

• Butter or oil: For greasing your casserole dish
• Salt: Though the soup is seasoned, a pinch of salt in the blanching water is essential
• Optional flavor boosters: Garlic powder (¼ teaspoon), a splash of soy sauce (adds umami), or a pinch of cayenne if you like heat

Step-by-Step Cooking Instructions for Campbell’s Green Bean Casserole

Let’s walk through this together. I promise it’s easier than assembling flat-pack furniture.

Pre-Cooking Prep for Campbell’s Green Bean Casserole

Preheat your oven to 350°F (175°C) that’s standard baking temperature, hot enough to heat everything through without drying it out. Lightly grease a 1½-quart casserole dish (or an 8×8-inch baking dish) with butter or a neutral oil. I like running a stick of butter along the bottom and sides; it adds flavor and makes cleanup easier.

If you’re using fresh beans, this is when you’d complete your blanching. Have them drained, cooled, and completely dry before moving forward.

Cooking Method for Campbell’s Green Bean Casserole

Grab a large mixing bowl you’ll need room to toss everything together. In it, combine the Campbell’s Cream of Mushroom Soup, milk, and black pepper. Whisk or stir until smooth and well combined. The mixture should be pourable but not thin think somewhere between pancake batter and sour cream.

Add half (about ⅔ cup) of the French’s Crispy Fried Onions to the mixture. These will soften as they bake, adding flavor throughout the casserole. Now fold in your prepared green beans, stirring gently until every bean is evenly coated with the creamy sauce. Don’t overmix you’re not making a smoothie.

Transfer the mixture to your prepared casserole dish. Use a spatula to spread it evenly and smooth the top. This ensures even cooking and a professional presentation.

Doneness Check for Campbell’s Green Bean Casserole

Slide your casserole into the preheated oven and bake for 25 minutes. You’re looking for the mixture to be hot throughout and bubbling around the edges. The top should look slightly set but won’t be browned yet that comes next.

To test, insert a knife into the center and carefully touch it to your wrist (after waiting a few seconds). If it’s very hot, you’re ready for the next step.

Resting & Topping for Campbell’s Green Bean Casserole

Remove the casserole from the oven (use oven mitts I know, obvious, but I’ve seen things). Give it a gentle stir to redistribute the sauce this prevents dry spots. Now comes the crowning glory: sprinkle the remaining fried onions evenly over the top.

Return the dish to the oven for 5 more minutes. This final blast crisps up the onions and turns them golden brown. Watch carefully those last few minutes separate “perfectly crispy” from “slightly burned.” When the onions are golden and the casserole is bubbling vigorously, it’s showtime.

Let it rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes serving much neater.

Pro Tips for Perfect Campbell’s Green Bean Casserole

After making this dish countless times, here are the tricks I’ve learned.

Avoiding Mushy or Watery Campbell’s Green Bean Casserole

Drain, drain, drain: Whether using canned, frozen, or blanched fresh beans, excess moisture is your enemy. Pat everything bone-dry.

Don’t overblanch fresh beans: They should still have snap when you bite them. Remember, they’re going in the oven for another 30 minutes.

Use room temperature ingredients: Cold soup and cold milk won’t combine smoothly. Let them sit out for 15 minutes before mixing.

Avoid overcrowding: If doubling or tripling the recipe, use multiple dishes rather than one enormous pan. Overpacked casseroles cook unevenly.

Tool Recommendations for Campbell’s Green Bean Casserole

You don’t need fancy equipment, but these help:

A quality colander: For draining and shocking those fresh beans Large mixing bowl: Bigger than you think you need tossing beans in sauce gets messy in a small bowl Ceramic or glass casserole dish: Metal pans work, but ceramic distributes heat more evenly and looks pretty going from oven to table Instant-read thermometer: Optional, but if you want to verify the center reaches 165°F, it’s handy

Storage & Reheating Campbell’s Green Bean Casserole

Make-ahead: Assemble the casserole (without the final fried onion topping) up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, add 10 minutes to the cooking time since it’s starting cold. Add the final onion topping in the last 5 minutes as directed.

Leftover storage: Cool completely, cover, and refrigerate for up to 4 days. Reheat individual portions in the microwave (30-second intervals) or the whole dish in a 325°F oven for 20 minutes, covered with foil to prevent the onions from burning.

Freezing: Honestly? I don’t recommend it. The sauce separates and the beans turn mushy. But if you must, freeze before baking, then thaw completely in the fridge before cooking. Expect texture changes.

Flavor Variations for Campbell’s Green Bean Casserole

The classic is perfect, but sometimes it’s fun to play.

Spicy Twist on Campbell’s Green Bean Casserole

Add ¼ teaspoon cayenne pepper to the soup mixture, or stir in 2 tablespoons of diced jalapeños (fresh or pickled). For smokiness, try a pinch of chipotle powder. Top with crispy jalapeño slices instead of (or in addition to) the fried onions.

Gourmet Upgrade for Campbell’s Green Bean Casserole

Sauté 8 ounces of sliced fresh mushrooms in butter with minced garlic, then fold into the mixture. Replace half the fried onions with panko breadcrumbs tossed in melted butter for a more sophisticated crunch. Add ¼ cup grated Parmesan to the topping for extra savory depth.

Healthier Campbell’s Green Bean Casserole

Use low-fat milk and Campbell’s Healthy Request Cream of Mushroom Soup (98% fat-free). Make your own crispy shallots by thinly slicing and baking them instead of using store-bought fried onions. Add an extra pound of green beans to increase the veggie-to-sauce ratio.

Global Flavors for Campbell’s Green Bean Casserole

French-Inspired: Add herbes de Provence and a splash of white wine to the sauce. Top with toasted slivered almonds instead of onions.

Asian Fusion: Use cream of chicken soup, add soy sauce and sesame oil to the mix, top with crispy wonton strips.

Italian Style: Mix in Italian seasoning, sun-dried tomatoes, and top with mozzarella and fried onions together.

Here’s a quick comparison of these variations:

Serving Suggestions for Campbell’s Green Bean Casserole

This casserole plays well with others it’s the ultimate team player at holiday meals.

Perfect protein pairings: Obviously, it’s a Thanksgiving staple alongside roasted turkey, but don’t stop there. It’s equally delicious with honey-glazed ham, herb-crusted pork loin, or even a simple rotisserie chicken for weeknight dinners.

Complementary sides: Since the casserole is creamy and rich, balance it with brighter, lighter sides. Think cranberry sauce (the tartness cuts through the richness), roasted Brussels sprouts with balsamic glaze, sweet potato casserole (yes, double casserole duty is allowed on holidays), or a crisp green salad with vinaigrette.

Bread basket additions: Buttery dinner rolls, cornbread, or herb biscuits are perfect for soaking up any extra sauce on the plate.

Beverage pairings: The earthy, creamy flavors pair beautifully with medium-bodied white wines like Chardonnay or Viognier. If you prefer red, go for a lighter Pinot Noir. Beer drinkers should reach for a malty amber ale or a crisp pilsner. And honestly? A simple glass of sparkling apple cider works wonderfully for the whole family.

FAQs About Campbell’s Green Bean Casserole

Let me answer the questions I hear most often.

Can I make Campbell’s Green Bean Casserole ahead of time? Absolutely! Assemble everything except the final fried onion topping up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, let it sit at room temperature for 15 minutes, then bake as directed, adding 5-10 minutes since it’s starting cold. Add the final onion topping in the last 5 minutes.

Can I use frozen green beans for Campbell’s Green Bean Casserole? Yes! Just thaw them completely first (overnight in the fridge is easiest) and drain thoroughly. Pat them dry with paper towels to remove excess moisture. They’ll work just as well as fresh or canned.

Why is my Campbell’s Green Bean Casserole watery? This usually happens when beans aren’t drained well enough. Whether using canned, frozen, or blanched fresh beans, make sure they’re as dry as possible before mixing with the sauce. Also, avoid adding extra milk stick to the ½ cup specified.

Can I double the Campbell’s Green Bean Casserole recipe? Definitely! Use a 9×13-inch baking dish for a double batch. The cooking time may increase by 5-10 minutes, so check that it’s bubbling throughout before adding the final onion topping.

What can I substitute for French’s Fried Onions in Campbell’s Green Bean Casserole? Try crushed cornflakes, panko breadcrumbs tossed in butter, toasted slivered almonds, or crispy fried shallots. Each brings a different texture, but all work well. If you can’t have onions, the cornflake-butter combination is the closest in texture.

Is Campbell’s Green Bean Casserole gluten-free? Not in its original form French’s Fried Onions contain wheat flour. However, French’s makes a gluten-free version, or you can use gluten-free panko or crushed gluten-free cornflakes as a topping. Make sure your Campbell’s soup is labeled gluten-free as well.

How do I prevent the top from burning on my Campbell’s Green Bean Casserole? If your onions are browning too quickly in that final 5 minutes, tent the casserole loosely with aluminum foil. This lets it finish heating through while protecting the top. Also, make sure your oven rack is in the center position, not too close to the top heating element.

Can I add cheese to Campbell’s Green Bean Casserole? You can! Fold in ½ cup of shredded cheddar or Gruyère with the green beans, or sprinkle it on top during the last 5 minutes with the final onions. It’s not traditional, but it’s delicious.

Conclusion

Campbell’s Green Bean Casserole isn’t just a recipe it’s a tradition, a comfort, and for many of us, it’s simply not Thanksgiving without it. I’ve seen this humble dish bring smiles to faces year after year, and I’ve watched it disappear from serving bowls faster than dishes ten times more complicated.

The beauty of this recipe lies in its simplicity and reliability. Whether you’re cooking for your first holiday or your fiftieth, whether you follow the classic recipe exactly or add your own twist, you’re carrying on a tradition that’s brought joy to millions of American tables since the 1950s.

If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!

Campbells Green Bean Casserole (Thanksgiving Classic Recipe)

---

• Author: Emili
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A creamy, crunchy, and comforting Campbells Green Bean Casserole—your must-have Thanksgiving classic.

---

Ingredients

Scale 1x2x3x

4 cups cooked green beans (fresh, frozen, or canned)

1 can Campbell’s Cream of Mushroom Soup

1/2 cup milk

1/4 tsp black pepper

1 1/3 cups French’s Crispy Fried Onions

---

Instructions

1. Preheat oven to 350°F (175°C).

2. Mix soup, milk, pepper, beans, and half of the fried onions in a bowl.

3. Transfer mixture into a baking dish.

4. Bake for 25 minutes until hot and bubbly.

5. Stir, then top with remaining fried onions.

6. Bake 5 more minutes until golden.

Notes

Make ahead: Prepare casserole without topping and refrigerate up to 24 hours. Add onions just before baking.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 160
• Sugar: 3g
• Sodium: 400mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 5mg

Keywords: Campbells Green Bean Casserole, Thanksgiving side, holiday recipe