Creamy Campbell’s Green Bean Casserole in Just 2 Steps

There’s something magical about dishes that instantly transport you back to childhood holiday dinners, isn’t there? For me, that magic comes bubbling up in a creamy, crispy bite of Campbell’s Green Bean Casserole – the ultimate comfort food that’s graced our family table every Thanksgiving since I can remember. I still picture my grandma’s oven mitts covered in flour as she’d pull out that steaming dish, the fried onions golden and crackling on top.

This classic recipe has been bringing people together since the 1950s, and for good reason! With just a few pantry staples – green beans, cream of mushroom soup, and those irresistible crispy onions – you can create a side dish that disappears faster than the turkey. It’s the first thing my cousins ask about when planning our holiday menu, and honestly? I wouldn’t have it any other way.

What makes this casserole special isn’t just its simplicity (though that’s definitely part of its charm). It’s how those familiar flavors wrap around you like a warm hug, reminding you of laughter around crowded tables and the comforting chaos of family gatherings. Every bite tastes like home.

Why You’ll Love Campbell’s Green Bean Casserole

Oh, trust me—this isn’t just any old side dish. This casserole is the unsung hero of holiday dinners, and here’s why:

• It’s ridiculously easy. Five ingredients, one bowl, and you’re basically done. Even my cousin who can’t boil water makes this!
• That classic, cozy flavor hits every time—creamy, savory, with that CRUNCH on top. It’s pure comfort in a baking dish.
• It’s a total crowd-pleaser. Kids, grandparents, picky uncles… everyone goes back for seconds. It just makes people happy.

Honestly, it’s the dish I get the most compliments on, and it’s by far the simplest. Go figure!

Ingredients for Campbell’s Green Bean Casserole

Here’s the beauty of this recipe—you probably have most of these in your pantry right now! Gather up:

• 2 cans (14.5 oz each) green beans, drained – I like to give them a quick rinse too, just to freshen them up.
• 1 can (10.5 oz) condensed cream of mushroom soup – Campbell’s is the classic, but any brand works.
• 1/2 cup milk – Whole milk makes it extra creamy, but any kind you have on hand will do.
• 1 teaspoon soy sauce – Trust me, this little splash adds so much depth!
• 1/4 teaspoon black pepper – Freshly ground if you’ve got it.
• 1 1/3 cups French-fried onions – Don’t skimp here—these are the best part!

That’s it! Simple, right? Now let’s make some magic.

How to Make Campbell’s Green Bean Casserole

Okay, let’s get cooking! This is so simple you’ll laugh—but the results? Pure holiday magic. Here’s exactly how I make it:

1. Preheat your oven to 350°F (175°C). No rushing—give it a good 10 minutes to get properly hot.
2. Mix everything except the onions in your casserole dish. I use a 1.5-quart baking dish—no need to grease it! Just dump in the green beans, soup, milk, soy sauce, and pepper. Stir until it looks like creamy green bean soup (that’s how you know it’s right).
3. Bake uncovered for 25 minutes. You’ll know it’s ready when the edges start bubbling happily.
4. Give it a good stir—this helps distribute all that creamy goodness evenly.
5. Top with those glorious fried onions—sprinkle them evenly across the top like you’re decorating a cake!
6. Bake 5 more minutes until the onions turn golden brown and crispy. Watch closely—they go from perfect to burnt fast!

Baking Campbell’s Green Bean Casserole

Here’s my pro tip: don’t cover the dish at all during baking! That first 25 minutes lets the sauce thicken perfectly, and those last 5 uncovered minutes give you that signature crispy top. When the onions are golden and the whole kitchen smells amazing, it’s done. Let it sit for 5 minutes before serving—if you can wait that long!

Tips for Perfect Campbell’s Green Bean Casserole

Listen, I’ve made this casserole more times than I can count, and I’ve picked up some tricks along the way. Here’s how to take yours from good to “oh-my-goodness-can-I-get-the-recipe” amazing:

• Fresh green beans? Yes! Swap the canned ones for 1 pound fresh—just blanch them first (3 minutes in boiling water, then ice bath). They’ll stay crunchier and taste brighter.
• Cheese lovers, rejoice: Stir in 1/2 cup shredded cheddar before baking for extra richness. My niece calls this the “cheesy upgrade.”
• Dairy-free? No problem. Use almond milk instead of regular, and grab a vegan cream of mushroom soup. It works like a charm!

Oh—and always make extra fried onions for topping. Because someone (me) will start “taste-testing” them straight from the can!

Serving Suggestions for Campbell’s Green Bean Casserole

This casserole was practically made for holiday feasts! It’s the perfect partner to roasted turkey—the creamy beans cut through that rich meat beautifully. At Christmas, I love pairing it with glazed ham; the salty-sweet combo is magic. Truth? I’ve been known to eat it straight from the dish with a spoon when no one’s looking. Just don’t tell Grandma!

Storing and Reheating Campbell’s Green Bean Casserole

Now let’s talk leftovers – because let’s be real, this casserole is just as good the next day! Pop any extra into an airtight container (I’m partial to my grandma’s old Pyrex dishes) and it’ll keep beautifully in the fridge for 3-4 days. When you’re ready to bring back that crispy magic, reheat it uncovered at 350°F for about 15 minutes, or until bubbling at the edges. A quick tip? Sprinkle on a handful of fresh fried onions after reheating to revive that perfect crunch!

Campbell’s Green Bean Casserole Variations

Listen, the classic version is perfection, but sometimes I like to mix it up! Try adding sautéed mushrooms with the green beans for extra earthiness. Feeling adventurous? Swap those crispy onions for buttered panko breadcrumbs—they’ll give you that same gorgeous crunch. My cousin swears by adding a dash of garlic powder, and honestly? She’s onto something!

Nutritional Information for Campbell’s Green Bean Casserole

Now, I’m no nutritionist, but here’s the scoop on what’s in this cozy dish (per serving): about 150 calories, 9g fat, and 2g fiber—not bad for comfort food! Remember, these numbers can vary depending on your exact ingredients—especially which brand of soup or onions you grab!

Frequently Asked Questions About Campbell’s Green Bean Casserole

Over the years, I’ve gotten SO many questions about this beloved casserole! Here are the ones that pop up most often:

Can I use fresh green beans instead of canned? Absolutely! You’ll need about 1 pound—just blanch them in boiling water for 3 minutes first. They’ll stay nice and crisp in the casserole. (Though I’ll admit, the canned version is what tastes like childhood to me!)

How do I make this gluten-free? Easy-peasy! Use gluten-free cream of mushroom soup (Pacific and Progresso both make great ones) and check that your fried onions are GF. Oh, and swap the soy sauce for tamari!

Can I make it ahead? You bet! Assemble everything except the onions, cover, and refrigerate overnight. Just add 5 extra minutes to the baking time and don’t forget to top with those crispy onions!

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