Green Bean Casserole
This dish is adapted from the original Campbell’s recipe.
As you may know, Green Bean Casserole was developed by Dorcas Reilly at the Campbell Soup Company. While it did not initially test well within the company, it eventually earned a reputation as the “ultimate comfort food”, thanks in part due to Reilly’s persistence. Reilly died in 2018 at the age of 92. The recipe continues to be a popular Thanksgiving side dish in US households. Reportedly, 40% of sales of Cream of Mushroom Soup goes towards making Green Bean Casserole.
I’ve tried to keep this recipe as original as possible while adding some tips:
I have quantified the “dash of pepper” from the original recipe. A dash is typically 1/8th of a teaspoon but you safely add ¼ tsp without it seeming peppery.
A word about the beans. I also believe that good dishes start with good ingredients, so I prefer to use fresh or frozen beans for this dish. In fact, I don’t use canned beans. I do find frozen beans convenient because they are already cut for you. I personally prefer using French cut green beans. They will also speed up your cooking time a bit. However, feel free to use regular cut if you prefer.
If you are using frozen beans, make sure that they are somewhat thawed. In addition, be sure to allow enough cooking time for the beans to cook completely.
This could be 35-45 minutes depending on how thawed your beans are. Also note that if you are doubling this recipe, you will need to increase the cooking time.
What You’ll Need To Make Green Bean Casserole
How to Make Green Bean Casserole
Pour the can of soup, milk, soy sauce and pepper in a glass bowl.
Mix well.
Fold in 2/3 cup of French’s onions.
In a baking dish, arrange the cut beans.
Pour on the soup mixture.
Use a spatula to fold in the soup mixture into the beans. Bake at 350F for 35-45 minutes (depending on how thawed your beans are) until fully cooked.
Remove from oven. Arrange the remaining onions around the side of the dish or whatever pattern you wish. 
Bake for 5 minutes until the onions turn a light golden brown and are crisp.
Ingredients
- 10 3/4 oz Campbells Cream of Mushroom Condensed Soup
- 1/2 cup milk
- 1 tsp soy sauce
- 1/4 tsp pepper
- 1 1/3 cup French's Crispy Fried Onions
- 12 oz cut green beans
Instructions
- Pre-heat the oven to 350F with a rack positioned in the center of the oven.
- Pour the can of soup, milk, soy sauce and pepper in a glass bowl. Mix well.
- Pour on the soup mixture. Use a spatula to fold into the beans.
- Bake for 35-45 minutes (depending on how thawed your beans are) until fully cooked.
- Remove from oven. Arrange the remaining onions around the side of the dish or whatever pattern you wish.
- Remove from oven. Arrange the remaining onions around the side of the dish or whatever pattern you wish.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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