Campbell’s Green Bean Casserole Recipe

Some of my most vivid childhood memories are wrapped up in the aromas of a holiday kitchen. I can still picture my grandmother’s hands, expertly moving around the kitchen, never missing a beat. On her counter, right next to the turkey, there was always a casserole dish filled with the classic Campbell’s Green Bean Casserole. It was creamy, savory, and topped with those irresistibly crunchy fried onions. It was perfect in its simplicity.

For years, I made it exactly her way. It was a taste of home, a non-negotiable part of every Thanksgiving and Christmas feast. But as I got more comfortable in my own kitchen, that little voice that loves to tinker started whispering. What if, I thought, I could keep all that nostalgic comfort but just… elevate it? Make it taste a little more homemade without losing the soul of the original?

That’s how this version was born. I started by swapping out the canned mushrooms for fresh, sautéed cremini mushrooms and onions. Then came a dollop of sour cream for a subtle tang, a splash of Worcestershire for depth, and a generous handful of sharp white cheddar. The final touch? Mixing panko breadcrumbs with the classic French’s fried onions for a topping that stays extra crispy. It’s the Campbell’s Green Bean Casserole we all grew up with, just dressed up for a new generation.

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Why This Campbell’s Green Bean Casserole Recipe Works

The original green bean casserole, invented by Dorcas Reilly for the Campbell’s Soup Company back in 1955, is an American icon for a reason. It’s incredibly simple, uses pantry staples, and delivers a comforting, savory flavor that has pleased families for decades. It’s the definition of a reliable, crowd pleasing side dish. We’re not trying to reinvent the wheel here, we’re just putting some shiny new rims on it.

This recipe works because it builds upon that flawless foundation. We still use the classic Campbell’s Condensed Cream of Mushroom Soup as the base, because it provides that distinct, creamy texture and nostalgic flavor that is essential to the dish. Without it, it just wouldn’t be the same casserole we all know and love.

The magic happens in the details we add. Sautéing fresh cremini mushrooms, onions, and garlic creates a layer of deep, earthy, savory flavor that you simply cannot get from the soup alone. This step develops a rich base that makes the whole casserole taste more complex and thoughtful. Then, we introduce a few key players to elevate the sauce even further. A bit of sour cream adds a wonderful, subtle tang that cuts through the richness, keeping the casserole from feeling too heavy. Worcestershire sauce brings a touch of umami depth, making everything taste more savory.

And let’s talk about the cheese and the topping! Stirring in sharp white cheddar or Gruyère cheese makes the sauce incredibly luscious and adds a nutty, salty bite. The final genius touch is combining the traditional French’s fried onions with panko breadcrumbs. The panko ensures the topping gets exceptionally crunchy and golden brown, and it stays that way even after baking. It’s the perfect textural contrast to the creamy beans below. This recipe is the perfect marriage of classic comfort and modern culinary flair.

Ingredients for Campbell’s Green Bean Casserole

The beauty of this recipe is that we’re using simple, accessible ingredients to create something truly special. While it starts with the classic can of soup, a few fresh additions make all the difference. Here’s exactly what you’ll need to make this unforgettable casserole.

• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, cleaned and sliced
• 1/2 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) Campbell’s® Condensed Cream of Mushroom Soup
• 1/2 cup sour cream
• 1/4 cup milk
• 1 tsp Worcestershire sauce
• 1/2 tsp black pepper
• 1/4 tsp salt
• 4 cups (about 1.25 lbs) frozen cut green beans, thawed and patted dry
• 1 cup shredded sharp white cheddar or Gruyère cheese
• 1 1/3 cups French’s® Fried Onions, divided
• 1/4 cup panko breadcrumbs

A few notes on these ingredients can really help you get the best result. For the mushrooms, I highly recommend cremini (sometimes called baby bellas). They have a deeper, earthier flavor than standard white button mushrooms. Make sure you clean them with a damp paper towel rather than rinsing them, as they can absorb water and become soggy when cooked.

The sour cream is my secret weapon for creaminess and tang. I suggest using full fat sour cream for the richest texture and flavor. For the cheese, buying a block and shredding it yourself is always best. Pre shredded cheeses often have anti caking agents that can prevent them from melting as smoothly. Both sharp white cheddar and Gruyère are fantastic choices. Gruyère will give you a nuttier, more sophisticated flavor, while white cheddar is classic and sharp.

And finally, don’t skip the panko breadcrumbs! They are Japanese style breadcrumbs that are lighter and flakier than traditional breadcrumbs. This makes them absorb less oil, resulting in a crunchier, crispier topping that provides the perfect contrast to the creamy casserole.

Step-by-Step Instructions For Making Campbell’s Green Bean Casserole

This recipe comes together in just a few simple stages. We’ll start by building a flavorful base on the stovetop, then mix everything together and bake it to bubbly perfection. Don’t be intimidated by the extra steps, they are quick and so worth the effort.

Step 1: Preheat Your Oven and Prepare Your Dish

First things first, get your oven preheating to 350°F (175°C). This is a crucial step to ensure your casserole cooks evenly. While it’s heating up, grab your baking dish. An 8×8 inch square dish or a similar 1.5 quart casserole dish is the perfect size for this recipe. Give it a light coating of cooking spray or butter to prevent anything from sticking.

Step 2: Sauté the Mushrooms and Onion

In a large skillet, melt your unsalted butter over medium high heat. Once it’s shimmering, add your finely diced yellow onion and sliced cremini mushrooms. The key here is to let them cook without stirring too often at first. Allow them to sit and get some nice color. Cook for about 8 to 10 minutes, stirring occasionally, until the mushrooms have released their water and are starting to get beautifully browned and caramelized. This step builds a massive amount of flavor.

Step 3: Add the Garlic

Once the mushrooms and onions are looking gorgeous, add your minced garlic to the skillet. Cook for just one more minute, stirring constantly. You want the garlic to become fragrant, but be very careful not to let it burn, as it can become bitter. One minute is all it takes.

Step 4: Create the Creamy Sauce

Now it’s time to build that luscious sauce. Pour the Campbell’s soup directly into the skillet with the vegetables. Add the sour cream, milk, Worcestershire sauce, salt, and black pepper. Stir everything together until it’s smooth and well combined. Let the mixture come to a gentle simmer and cook for about 2 minutes, allowing the flavors to meld together.

Step 5: Fold Everything Together

Remove the skillet from the heat. Now, gently fold in your thawed and patted dry green beans. It’s important they are as dry as possible to prevent a watery casserole. Also, add the shredded cheese and 2/3 cup of the French’s fried onions. Stir gently until everything is evenly coated in that creamy sauce.

Step 6: Assemble the Casserole

Pour the entire green bean mixture from the skillet into your prepared baking dish. Use a spatula to spread it into an even layer, making sure it reaches all the corners.

Step 7: Prepare and Add the Topping

In a small bowl, toss together the remaining 2/3 cup of fried onions and the panko breadcrumbs. This combination is the key to an ultra crunchy topping. Sprinkle this mixture evenly all over the top of the green bean mixture.

Step 8: Bake to Perfection

Place the casserole in your preheated oven and bake, uncovered, for 25 to 30 minutes. You’ll know it’s done when the sauce is hot and bubbly around the edges and the topping is a beautiful golden brown and crisp.

Step 9: Let it Rest

This might be the hardest step! Once you pull the casserole out of the oven, let it stand for 5 to 10 minutes before serving. This allows the sauce to set up a bit, making it easier to serve. It will be piping hot, so this also prevents anyone from burning their tongue in their eagerness to dig in.

How To Serve Campbell’s Green Bean Casserole

This elevated Campbell’s Green Bean Casserole is destined to be the star of your holiday table, but it’s so delicious you’ll want to make it for Sunday dinners and weeknight meals too. Serving it is all about letting its comforting, homemade appeal shine through. The best way to serve it is often the simplest: straight from the oven, hot and bubbly, in the beautiful dish you baked it in.

For a family style meal, especially during Thanksgiving or Christmas, just place the casserole dish on a trivet right on the dinner table with a large serving spoon. The golden, crunchy topping and creamy, bubbling interior are so visually appealing. If you want to add a little touch of freshness, a sprinkle of chopped fresh parsley or chives over the top right before serving adds a nice pop of color and a hint of bright flavor.

This casserole pairs perfectly with all the classic main courses. Here are a few of my favorite pairings:

• Holiday Roasts: It’s a natural companion for roasted turkey, glazed ham, or a juicy prime rib. Its creamy texture and savory flavor complement the rich meat wonderfully.
• Weeknight Dinners: Don’t just save it for holidays! It’s fantastic alongside a simple roast chicken, pork chops, or even a hearty meatloaf.
• Dinner Parties: For a more elegant presentation, you can bake and serve the casserole in individual ramekins. It’s a lovely way to give each guest their own personal portion with plenty of that crunchy topping.

No matter how you serve it, this Campbell’s Green Bean Casserole is pure comfort food. It brings people together and always feels like a special treat, whether it’s a grand holiday feast or a quiet dinner at home.

How To Store & Reuse Campbell’s Green Bean Casserole Leftovers

If you’re lucky enough to have leftovers of this delicious casserole, you’ll be happy to know it stores and reheats beautifully. A little planning ensures you can enjoy it again without sacrificing too much of that wonderful texture. The key is proper storage and choosing the right reheating method.

To store your leftovers, first allow the casserole to cool completely to room temperature. Covering it while it’s still hot can create condensation, which will make the topping soggy. Once cooled, you can either cover the baking dish tightly with aluminum foil or plastic wrap, or transfer the leftovers to an airtight container. It will keep well in the refrigerator for up to 4 days.

When you’re ready to enjoy it again, you have a couple of options for reheating:

• Oven (Recommended Method): For the best results that preserve the crispy topping, the oven is your friend. Preheat your oven to 350°F. Place the leftover casserole in an oven safe dish and cover it with foil. Bake for 15 to 20 minutes, or until it’s heated through. For the last 5 minutes, remove the foil to allow the topping to re-crisp.
• Microwave (Quickest Method): If you’re in a hurry, the microwave will work. Place a portion on a microwave safe plate and heat it in 1 minute increments until hot. Be aware that the microwave will soften the fried onion and panko topping, so you will lose that signature crunch.

While I don’t typically recommend freezing the fully baked casserole as the creamy sauce can sometimes separate and the topping loses its crispness, you certainly can. A better option is to freeze it before baking. Simply assemble the casserole without the topping, cover it tightly, and freeze for up to 3 months. When ready to bake, prepare the topping, add it to the frozen casserole, and bake at 350°F, adding about 20 to 30 extra minutes to the baking time.

Substitutions & Variations For Campbell’s Green Bean Casserole

One of the best things about a classic recipe like this is how easy it is to adapt to your own tastes or what you have on hand. This Campbell’s Green Bean Casserole is a fantastic canvas for a little creativity. Whether you need to accommodate a dietary restriction or just feel like trying something new, here are some of my favorite substitutions and variations.

Feel free to mix and match these ideas to create your own signature version of this holiday staple. It’s all about making it a dish that your family will love and ask for year after year.

• Cheese Swaps: While I love sharp white cheddar or Gruyère, you can experiment with other cheeses. Smoked Gouda would add a wonderful smoky dimension. A classic sharp yellow cheddar is always a winner, or you could try a mix of Parmesan and mozzarella for a salty, melty combination.
• Add Some Bacon: Everything is better with bacon, right? Cook about 4 to 6 slices of bacon until crisp. Crumble it and stir half into the green bean mixture and sprinkle the other half on top before baking. It adds a salty, smoky crunch that is absolutely divine.
• Different Cream Soups: While Cream of Mushroom is classic, you could easily substitute Campbell’s Cream of Chicken, Cream of Celery, or even their Cheddar Cheese soup for a different flavor profile.
• Spice It Up: For those who like a little heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the soup mixture. A dash of nutmeg can also enhance the creamy, savory flavors beautifully.
• Add More Veggies: Feel free to bulk up the casserole with other vegetables. Sautéed sliced bell peppers, water chestnuts for a nice crunch, or even some corn would be lovely additions. Just add them in with the green beans.
• Nutty Topping: For another layer of texture and flavor, try adding 1/4 cup of chopped toasted pecans or slivered almonds to the panko and fried onion topping.
• Gluten-Free Version: To make this casserole gluten free, simply use a gluten free condensed cream of mushroom soup, and be sure to buy gluten free fried onions and gluten free panko breadcrumbs. The results are just as delicious!

5 FAQs About Campbell’s Green Bean Casserole

Here are some straightforward answers to the most common questions I receive about this Campbell’s Green Bean Casserole recipe.

Can I make Campbell’s Green Bean Casserole ahead of time?

Absolutely! This is one of the best things about this casserole, especially when you’re preparing for a big holiday meal. Making it ahead of time is a huge time saver. You can prepare the entire casserole base, without the topping, up to two days in advance. Just follow the recipe instructions through step 6, where you pour the green bean mixture into your baking dish. At that point, let it cool completely, then cover it tightly with plastic wrap or foil and store it in the refrigerator.

It’s very important that you store the crunchy topping mixture separately. Combine the remaining fried onions and panko breadcrumbs in a small airtight container or zip top bag and keep it at room temperature. Storing the topping on the casserole in the fridge will make it soft and soggy. When you are ready to bake, simply remove the casserole from the fridge, sprinkle the topping over it, and pop it in the oven. You may need to add about 10 to 15 minutes to the baking time to ensure it’s heated all the way through, since it will be starting from cold.

Why is my Campbell’s Green Bean Casserole watery?

A watery green bean casserole is a common problem, but it’s very easy to avoid. The number one culprit is usually the green beans themselves. If you are using frozen green beans, it is absolutely essential that you thaw them completely and then pat them very, very dry with paper towels or a clean kitchen towel before adding them to the sauce. Frozen vegetables release a lot of water as they cook, and if you don’t remove that excess moisture beforehand, it will all end up in your casserole sauce.

Another potential cause is not cooking the mushrooms long enough. Fresh mushrooms contain a lot of water. The initial step of sautéing them until they release their liquid and that liquid evaporates is crucial. If you rush this step, that moisture will be released during baking instead. Finally, make sure you are using condensed soup and not a thinned, ready to eat soup. Following the recipe and ensuring your vegetables are properly prepped will give you a perfectly thick and creamy casserole every time.

Can I use fresh green beans instead of frozen in this Campbell’s Green Bean Casserole recipe?

Yes, you can definitely use fresh green beans, and they lend a wonderful, crisp texture to the dish. However, you can’t just throw them in raw. Fresh green beans need to be blanched before you add them to the casserole to ensure they are tender enough after baking. To do this, you’ll need about 1.25 pounds of fresh green beans, trimmed.

Bring a large pot of salted water to a rolling boil. Add the fresh green beans and cook them for about 4 to 5 minutes. They should be bright green and just barely tender. Immediately drain them and plunge them into a large bowl of ice water. This is called “shocking,” and it stops the cooking process instantly, preserving their vibrant color and crisp texture. Once they are completely cool, drain them very well and pat them dry before proceeding with the recipe as written.

What’s the best way to upgrade the classic Campbell’s Green Bean Casserole?

That’s exactly what this recipe is all about! While the original is beloved for its simplicity, a few thoughtful upgrades can turn it into a truly standout dish. My philosophy is to enhance, not replace, the classic elements. The first and most impactful upgrade is building a real flavor base. Instead of just relying on the can, sautéing fresh cremini mushrooms, diced onion, and fresh garlic in butter creates an incredible depth of savory, earthy flavor that permeates the entire dish.

The next upgrade is to enrich the sauce. Adding full fat sour cream gives the sauce a luxurious body and a slight tang that balances the richness. A splash of Worcestershire sauce adds a complex umami note. And of course, cheese! Stirring in a good quality shredded cheese like sharp white cheddar or nutty Gruyère makes the casserole unbelievably creamy and decadent. The final key upgrade is the topping. Don’t just use fried onions. Tossing them with panko breadcrumbs creates a lighter, airier, and significantly crunchier topping that stays crisp even after baking. These simple additions make a world of difference.

Can I double this Campbell’s Green Bean Casserole recipe for a crowd?

Of course! This recipe is very easy to scale up for a larger gathering, which is perfect for big holiday dinners or potlucks. To double the recipe, simply double all of the ingredient quantities. Instead of an 8×8 inch baking dish, you will need to use a standard 9×13 inch casserole dish or a 3 quart baking dish to accommodate the larger volume.

The preparation process remains exactly the same. You will need a larger skillet to comfortably sauté the doubled amount of mushrooms and onions without overcrowding the pan. When it comes to baking, the temperature stays the same at 350°F, but you will likely need to increase the baking time. Start checking it around the 35 minute mark, but it may take up to 45 minutes to get hot, bubbly, and golden brown all over. Just keep an eye on it until the center is heated through.

Try These Recipes Next

If you loved this fresh take on a classic casserole, you’re sure to enjoy some of the other tried-and-true side dishes here on This Gal Cooks.

• Easy Green Bean Casserole Recipe: For when you want a delicious from-scratch version without any canned soup at all!
• Over 25 Thanksgiving Casserole Recipes: Your one stop shop for all the best, most comforting casserole recipes to complete your holiday menu.
• Thanksgiving Side Dishes Roundup: A fantastic collection of side dish inspiration, from classics to new favorites, to make Thanksgiving special.

I hope you find a new family favorite among these recipes!