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Green Bean Casserole

Green Bean Casserole

Recipe Book: To Be Filed

Born in the Campbell’s Test Kitchen in 1955, this iconic five-ingredient green bean casserole has been a beloved family favorite for over six decades.

Ingredients

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Cooking for
6 people

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Preparation


1

Heat the oven to 350°F.

2

Fold in the Campbell's® Condensed Cream of Mushroom Soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart oven safe casserole until all ingredients are combined. Season the mixture with salt and pepper.

3

Bake for 25 minutes or until hot and bubbling. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.

4

Bake for another 5 minutes or until the onions are golden brown. Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle.

Notes

For the cooked green beans, use about 1 1/2 pounds of fresh green beans (blanched), 16-20 ounces of thawed frozen green beans, or 2 cans (14.5 ounces each) green beans, drained.
If preparing using Unsalted Cream of Mushroom, you can add 1/4 teaspoon of salt to taste.
Toasted almonds can add a delightful crunch; add 1/4 cup toasted sliced almonds to the onion topping.
To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
Chef Tip: Try an Italian version with pancetta and rosemary by cooking 4 ounces of diced pancetta, 1/4 cup chopped onion, and 1/2 teaspoon minced fresh rosemary, then adding to the soup mixture in Step 1 and topping with Pecorino Romano cheese in Step 2.
You can also use Campbell's® Condensed Unsalted Cream of Mushroom Soup or Campbell's® Condensed Cream of Celery Soup as a substitute.

  • Oven Temp

    350 F
  • Prep Time

    10 min
  • Cook Time

    30 min
  • Serves

    6 people
  • Calories

    151
Recipe By

Recipe By

Campbell's

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