Recipe

Campbell’s Soup Green Bean Casserole

The classic creamy casserole with crispy fried onions. Easy, comforting, and basically mandatory at the holiday table.

By Matt Campbell

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4.8

A golden baked green bean casserole in a glass baking dish on a cozy kitchen counter, topped with crispy fried onions and a serving spoon nearby

There are recipes that try to reinvent the wheel, and then there are recipes that are the wheel. Campbell’s soup green bean casserole is in that second category. It is creamy, salty in the best way, and crowned with those crunchy fried onions that somehow vanish faster than anyone will admit.

This version sticks to the familiar flavor, but I’ll walk you through a few tiny tweaks (all optional) that help keep it from going bland or watery. No drama, no weird ingredients, and yes, you can absolutely taste as you go.

A kitchen counter with canned cream of mushroom soup, milk, soy sauce, black pepper, green beans, and a container of crispy fried onions arranged for cooking

Why It Works

Classic flavor, zero guesswork: Campbell’s cream of mushroom soup does the heavy lifting for a creamy, savory sauce.
Great texture: Tender green beans, thick sauce, and a crunchy onion topping that stays crisp if you add it in two stages.
Less likely to be watery: A quick drain and the right bake time help keep the casserole rich, not soupy.
Make-ahead friendly: Assemble early, bake later, and still get that fresh-from-the-oven crunch.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool completely, then cover the dish or transfer to an airtight container. Store for up to 3 to 4 days.

Reheat: For best texture, reheat in the oven at 350°F until hot, about 15 to 25 minutes depending on portion size. Add a small handful of fresh crispy onions on top for revived crunch.

Microwave: Works fine for quick lunches, but the topping will soften. Still tasty, just less crispy.

Freeze: I do not recommend freezing once baked, since the sauce can get grainy and the beans can turn mushy. If you must, freeze the base without onions, thaw overnight, then bake and top with fresh onions.

Common Questions

Can I use fresh green beans instead of canned?

Yes. Trim and cut about 1 1/4 to 1 1/2 pounds fresh green beans (trimmed), then blanch in salted boiling water until crisp-tender, 4 to 5 minutes. Drain well (really well), then proceed as written.

Can I use frozen green beans?

Absolutely. Thaw first, then squeeze or pat dry. Excess water is the main culprit behind a thin casserole.

Do I have to use Campbell’s cream of mushroom soup?

This is the classic for a reason, but you can swap in Cream of Chicken or Cream of Celery if you have mushroom skeptics at the table. The method stays the same.

How do I keep the fried onions crispy?

Add some into the casserole for flavor, then add the final layer during the last 5 minutes of baking. And do not cover the dish after baking if you want max crunch.

Can I make it ahead?

Yes. Mix everything except the final onion topping, cover, and refrigerate up to 24 hours. Bake as directed, adding a few extra minutes if it is going in cold, then top with onions at the end.

Why is my casserole watery?

Usually one of three things: you did not drain the beans well, you used watery thawed frozen beans, or it just needed a few more minutes in the oven to thicken. Bake uncovered so moisture can evaporate.

My onions are browning too fast. Help?

Totally normal in some ovens. If the topping is getting too dark, loosely tent the dish with foil for the last couple minutes, or cut the final bake down to 3 to 4 minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch baking dish (about 1.5 to 2-quart casserole dish)
Large mixing bowl
Measuring cup
Can opener
Rubber spatula or large spoon

I used to think this casserole was just a holiday obligation, like untangling Christmas lights or pretending you are not going back for a third roll. Then I actually paid attention to why it works: it is creamy, savory, and comforting in a way that makes the whole table exhale. Now I make it with the same energy I bring to weeknight pasta: keep it simple, season it like you mean it, and do not skimp on the crispy onion situation.