If You Want Cozy and a Little Chaos, Here’s Your Dish
Alright, gather ’round! I swear, every time Thanksgiving (or honestly just a random rainy Tuesday) rolls around, someone in my house is going to ask, are you making that green bean casserole?—and by that, they mean Campbells Green Bean Casserole. Sometimes I think I could disappear from dinner and as long as I send in a dish of this, nobody would notice. My cousin Lisa once tried to “fancy it up” with fresh mushrooms; the grin on my uncle’s face vanished like a snowball in July. There’s just something about this retro, crispy thing that’s pure comfort. Or, maybe it’s just an excuse to eat fried onions out of the tin (been there, done that, still doing it).
Why You’ll Love This (Or At Least, Why I Do)
I make this when the day’s already running circles around me but I still want to feel the warm hug of nostalgia. My family goes a little loopy for it because those crispy onions are basically edible gold and, bonus, there’s always a squabble over the corners. If I’m feeling sentimental (or lazy?), it turns into a main dish, which…well, I’m not proud of but it does handle it. Even my neighbor (the one who claims she “doesn’t like creamy things”) asks for leftovers, go figure. Basically: it’s easy, it’s comfy, and the cleanup is laughably quick—unless you drop the onions, then all bets are off.
What You’ll Need (Here’s Where I Get Creative…or Not)
- 2 cans (14.5 oz each) green beans – I use cut, French, or even fresh (if I’m feeling ambitious, so, like…once every four years). In a pinch, frozen works; just thaw and pat ’em dry.
- 1 can (10.5 oz) Campbell’s Cream of Mushroom soup – Grandma swore by Campbell’s only, but honestly the store brand has saved me plenty of times (and nobody noticed, shh).
- About 3/4 cup milk – Whole, skim, even oat milk when my sister visits (“lactose likes to fight me”). It all works, just not orange juice (don’t ask).
- 1 teaspoon soy sauce – I consider this optional but my aunt says it’s “non-negotiable,” your call.
- 1/4 teaspoon black pepper – More or less, I sometimes go wild (double it!).
- 1 1/3 cups crispy fried onions – The French’s brand is classic, but any crisp onion thing from the store does fine. Sometimes I snack as I cook and end up short (oops).
Let’s Make It! (Warning: Some Steps Are Dangerously Snackable)
- Heat the oven to 350°F (or 175°C if you’re like my college roommate who swore by metric). Grab a casserole dish—the classic 9×13 is overkill here, I usually use one of those 8-inch square ones but honestly, whatever fits and doesn’t spill.
- Toss the green beans, soup, milk, soy sauce (if you’re using it!), pepper, and about two-thirds of the fried onions into the dish. Stir it together. Don’t worry if it looks a bit…gloppy, that’s normal—actually, I find it works better if you don’t overmix. Oh, and this is when I sneak a quick taste (for quality control, obviously).
- Smooth the top, sort of. Some people insist on perfection but mine always has a few rogue green beans sticking up like antennae.
- Pop it in the oven for about 30 minutes (sometimes a hair less if you like it soupier, or a bit more if you want it to hold its shape for leftovers—which, honestly, rarely happens here).
- Pull it out, sprinkle the rest of the onions on top (don’t be stingy! This is where the magic lives), and send it back for 5-10 more minutes so things get golden and that nearly-burny, super crispy top forms. If the onions start to look suspiciously dark, yank it out. Done!
Notes from the Trenches
- If you forget to drain the green beans, it turns into “casserole soup”— which, hey, isn’t the worst, but not what I intended. I definitely did this last year, oops.
- Turns out you can make this with those “lite” soups, but the result always seems a bit…well, sad. I say go classic.
- If you don’t have a casserole dish, honestly any oven-safe pan will do. Once I used a big coffee-mug-sized Pyrex bowl. It was weird but it worked.
Not-So-Secret Variations (Experiments Galore)
- Once, I tried using cream of chicken instead of cream of mushroom—my mushroom-averse cousin approved.
- Fresh green beans are super snazzy, just steam them a bit first or you’ll end up with a casserole that bites back.
- My biggest flop? Adding shredded cheddar for “extra oomph”—turned into rubbery science fair project. Would not recommend, but if you like it, hey, no judgment!
- Sneak in some sautéed garlic or frozen peas for color. That part actually works pretty well.
Equipment (But Don’t Panic If You’re Missing Something)
- Casserole dish – But really, any oven-safe pan or even a deep pie plate if you’re in a bind.
- Spoon for mixing – Or use clean hands. Or a spatula. Or the handle of a wooden spoon if you’re desperate. Just not your little brother’s hockey stick (don’t ask, just…don’t).
- An oven – Unless you’re still living with that old toaster oven—then you’ll need to work in batches, but it sort of works anyway.
Storage Info (If You Even Have Leftovers)
Technically, you can cover and refrigerate leftovers for up to three days; I also found (after some late-night trial and error) that it reheats fine in the microwave. But, honestly, in my house it never lasts more than a day! You can also freeze it, just know the onions get a little soggy—but still edible, if you desperately want a taste of yesterday’s dinner next week.
My Favorite Way to Serve This (And a Tangent…)
I like to serve Campbells Green Bean Casserole right next to mashed potatoes, where the creamy sauce sort of runs together—delicious! For holidays, it’s always right next to the turkey or ham, but sometimes I pair it with hamburgers because, why not? Makes me think of summer camp for some reason, though there’s no green bean casserole at summer camp…go figure.
Pro Tips from My (Slightly Messy) Kitchen
- I once tried rushing the onion-topping part and regretted it—pulling it out too soon means floppy onions. The crunch is sacred, don’t cheat yourself.
- If you halve the recipe, use a smaller pan or it’ll dry out—learned this one after making a “mini casserole crisp.”
- Actually, I find letting it sit for 10 minutes before serving helps that sauce settle a bit. Or don’t if you’re too hungry; I’ve never seen anyone complain.
Real Questions I’ve Gotten (And Some I Wish I Had)
- Can I make this ahead? Yep, for sure. Sometimes I make it the night before, then just add the onions right before baking. Makes holidays a breeze. Or, well, a little less of a hurricane.
- Is it gluten free? Erm, not usually, but you can get GF soup and onions. I’m not a label-reading wizard, so double-check those packages.
- Could I add more veggies? Why not? Toss in some corn or peas; it’s “casserole,” not “strict veggie policy.”
- Where do you get the crispy onions? Right by the canned veggies at my grocer. Or, you can make your own but honestly, who has the time?
- Is this the same as the classic Campbell’s version? Pretty much, but with more loving mess and a few shortcuts. I always peek at Campbell’s official recipe if I want to feel fancy; mine is messier, but I like it that way.
- If you’re curious about casserole history (because I spent way too long reading food trivia), check out this roundup of Southern classics. Just don’t blame me if you spend forever drooling over cobblers and biscuits.
Ingredients
- 2 cans (14.5 oz each) cut green beans, drained
- 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
- 3/4 cup milk
- 1/8 tsp black pepper
- 1 cup crispy fried onions
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 tsp garlic powder
- 1/4 tsp salt
Instructions
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1Preheat oven to 350°F (175°C).
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2In a mixing bowl, combine cream of mushroom soup, milk, black pepper, garlic powder, and salt. Stir until well mixed.
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3Add drained green beans and half of the crispy fried onions to the bowl. Mix until evenly coated.
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4Pour the mixture into a 1.5-quart casserole dish. Sprinkle with shredded cheddar cheese if using.
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5Bake for 20 minutes or until hot and bubbling. Remove from oven, top with remaining crispy fried onions, and bake for an additional 5 minutes until golden.
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6Let stand for 5 minutes before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180 caloriescal
Protein:
5gg
Fat:
9gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
17gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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