Description
This classic Campbell’s Green Bean Casserole combines tender green beans with a creamy mushroom sauce and crispy fried onions, creating a delightful harmony of flavors. Perfect for any gathering, this dish is sure to become a beloved staple in your home.
Ingredients
Scale
- Fresh or frozen green beans
- 1 can of Cream of Mushroom Soup
- ½ cup of whole milk (or 2% milk or non-dairy milk)
- French Fried Onions
- Salt
- Pepper
- Garlic powder (optional)
- Onion powder (optional)
- Soy sauce (optional)
- Shredded cheddar cheese (optional, 1 cup)
Instructions
- Preheat your oven to 350°F (175°C).
- If using fresh or frozen green beans, blanch them in boiling water for about 3-4 minutes until they are bright green and slightly tender. Drain and set aside.
- In a large mixing bowl, combine one can of Cream of Mushroom Soup, ½ cup of milk, and a pinch of salt and pepper. Stir until well mixed.
- Fold the blanched green beans into the soup mixture until they are evenly coated.
- Pour the green bean mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Sprinkle the top with a generous layer of French fried onions.
- Place the casserole in the preheated oven and bake for 25-30 minutes until it’s bubbly and golden brown on top.
- Once done, remove it from the oven and let it sit for a few minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: For extra flavor, consider adding sautéed onions or garlic to the base mixture. This casserole can be prepared a day in advance and stored in the fridge. For a vegan version, use plant-based cream of mushroom soup and non-dairy milk.