Campbell's Green Bean Casserole
A classic creamy-green-bean side dish combining cooked green beans, cream-of-mushroom soup, milk, soy sauce and topped with crispy fried onions — a holiday staple and easy everyday side.
Equipment
- Casserole dish (approx. 1.5-quart / medium oven-safe dish)
Ingrédients
Base & Beans
- 1 can (10.5 oz) condensed cream of mushroom soup (or unsalted/low-fat variant)
- 1/2 cup milk (2% recommended by original recipe)
- 1 teaspoon soy sauce
- 4 cups cooked, cut green beans (fresh-blanched, frozen thawed or drained canned)
Topping
- 1 1/3 cups crispy French-fried onions (e.g. store-bought fried onion strings) amount divided: part mixed in, part sprinkled on top before final bake
- 1/4 teaspoon ground black pepper or to taste
Instructions
- Preheat the oven to 175 °C (350 °F).
- In a mixing bowl, stir together the cream of mushroom soup, milk and soy sauce until smooth. Add black pepper. Then stir in the cooked green beans and about 2/3 cup of the crispy fried onions. Mix until green beans are evenly coated.
- Transfer the mixture into a 1.5-quart (or similar) oven-safe casserole dish and spread evenly. Bake for 25 minutes, until the bean mixture is hot and bubbling.
- Remove casserole from oven, stir gently. Sprinkle the remaining crispy fried onions on top.
- Return to oven and bake for another 5 minutes (or until the onions are golden brown and crisp). Remove, let rest a few minutes, then serve warm as a side dish.