This simple, time-tested casserole from 1955 remains a family tradition for Thanksgiving. Classic Campbell’s Green Bean Casserole is a beloved dish that brings comfort to any dinner table. This recipe is simple to make and requires minimal ingredients. It’s perfect for family gatherings, holiday meals, or any night when you want something delicious without spending too much time in the kitchen.
The Best Green Bean Casserole is a comforting dish that evokes feelings of warmth and nostalgia. Perfect for family gatherings, festive celebrations, or as a soul-soothing side for any weeknight dinner, this casserole takes the classic green bean casserole and delivers a delightful blend of tender green beans, rich creaminess, and a satisfying crunch from crispy fried onions. Whether you are serving this dish at Thanksgiving or simply craving something delicious, this recipe will surely hit the spot and become a cherished favorite for years to come.
PREP GREEN BEANS
First things first. I always prep my green beans a few days before the meal. I always get fresh green beans from a quality grocery store and buy extra so I can toss the very skinny beans. Publix usually has greens beans on sale or BOGO during the holidays, I have found. The procedure is to trim the ends and soak in filtered water for 24 hours.
Blanching and Rehydrating Green Beans
After soaking your green beans for 24 hours, the next step is blanching. Place the beans in salted, boiling water and cook them for 2 to 4 minutes. Once the time is up, promptly remove the beans from the pot and transfer them into a large bowl of ice water. This process serves multiple important purposes.
- Enhances Color: Blanching helps to bring out the vibrant green color of the beans.
- Ensures Even Cooking: The process prepares the beans so they will cook properly and on schedule in the oven when you assemble the casserole.
- Maintains Moisture Content: Since vegetables are composed mostly of water—generally between 65% and 95%, with many reaching over 90% by weight—they begin to lose moisture once trimmed in the field. By the time they reach your kitchen, green beans and other vegetables are often in need of rehydration.
PREP MUSHROOMS
One of the many things that I learned over the years watching Julia Child on TV and reading her cookbook, The Art of French Cooking, is the proper way to prepare sauteed mushrooms. I discovered this procedure while making boeuf bourguignon. In her recipe for that classic dish, she refers to a recipe for Champignons Sautes Au Beurre or Sauteed Mushrooms. The procedure can be found on page 513.
Place a skillet over high heat with butter and oil. when the butter foams, add mushrooms. Shake pan for 4 to 5 minutes,
Remove from pan when the mushrooms have browned slightly.
Cooking to the mushrooms in advance will prevent unwanted water from getting into the dish.
This is also an excellent make ahead opportunity.
I also have a detailed recipe, taken directly from The Art of French Cooking, here on my website for easy reference: https://mikelilley.com/1999/11/24/champignons-sautes-au-beurre-sauteed-mushrooms-julia-child/
Green Bean Casserole
Ingredients
GREEN BEANS
- 4 cups fresh green beans (1 1/2 pounds fresh green beans), trimmed, cut and blanched in salted water
MUSHROOMS
- 8 oz cremini button mushrooms sliced
- 1/2 large yellow onion (or two shallots, diced) diced
- 1 TB butter
- 1 TB avocado oil
- 1 tsp kosher salt (or Redmond Real Salt)
- 1 tsp black pepper fresh cracked
TOPPING
- 3 slices sandwich bread day old, coarse chopped
- 2 TB butter melted
- 3 oz fried onions
ASSEMBLY
- 1 can cream of mushroom soup (10.5oz) Campbells
- 1/2 cup milk whole
- 1 tsp soy sauce
- 1/4 tsp black pepper fresh cracked
- 1/2 tsp garlic powder
- 1/4 cup red bell pepper diced
- 3 oz fried onions
Instructions
PREP: GREEN BEANS
- At least 24 hours in advance, prep your green beans by trimming the ends and soaking in filtered water for 24 hours.Blanche the soaked beans in boiling, salted water for 2-4 ,minutes . Remove from the boiling water and place in a large bowl of ice water to stop the cooking process. Let them chill for at least 15 seconds; you want them to cool completely.Finally, drain the beans, and spread them on a kitchen towel or paper towels to dry.Place in refrigerator or set aside if preparing the dish.
PREP: MUSHROOMS
- Trim the stem end of each mushroom and slice. Slice onion into slivers, place in a skillet with butter and oil over high heat with butter and oil. when the butter foams, add mushrooms. Shake pan for 4 to 5 minutes, Salt and pepper the mixture. Remove from pan when the mushrooms have browned slightly.
PREP TOPPING
- PREP: TOPPINGCut the crusts off of 4 slices of any day old bread. Tear into pieces and pulse in a food processor until the pieces are of a course consistency. Add a 1/4 cup of melted butter (I use clarified butter). Refrigerate or set aside if preparing the dish.
- Grease a 13×9 or 1 1/2 quart ceramic casserole dish with room temperature, unsalted butter. Pre-Heat the oven to 350°F.
ASSEMBLY
- In a large bowl, stir together the cream of mushroom soup, 1/2 cup of milk, and 1 tsp soy sauce, and 1/2 tsp garlic powder. Add the soaked and blanched green beans and 1/2 of the French fried onions until all ingredients are combined. Season the mixture with salt and pepper.Grease a 13×9, 1 1/2 quart ceramic dish with room temperature butter. (Ceramic will help to prevent the beans from burning on the bottom. Pour the mixture into a casserole dish and bake for 25 minutes or until hot and bubbling.Remove from the oven and stir in 3oz of French fried onions.Top with the remaining fried onion and breading mixture and bake for an additional 10 minutes, or until the topping mixture is golden brown.
- Let the casserole rest a few minutes before serving to help the flavors meld and the casserole settle.
Notes
-Beans / Sauce in 13×9, 1 1/2 quart dish, covered (minus the French fried onions)
-Topping mixture in a bowl, covered
-Refrigerate for up to 48 hours.
– Add 10 minutes to cooking time if dish is straight from refrigerator Best served hot. Can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Mushroom Facts:
White button, brown cremini and larger portobello mushrooms are all the same. They are all “Agaricus bisporus”, in fact, just different ages. As the mushrooms mature, they lose some of their water content, making portobellos the most flavorful of the bunch (followed by the creminis, then the buttons). Creminis are sometimes labeled as “Baby Bellas?” They’re literally younger portobello mushrooms) For Mini Green Bean Casseroles (makes 16), heat the oven to 375°F. Prep the bean mixture but substitute 1 cup shredded Cheddar cheese for the soy sauce. Roll 16 uncooked refrigerated buttermilk biscuits (two 16-ounce packages) into 4-inch circles and press into 16 muffin-pan cups. Fill with the bean mixture and bake for 20 minutes. Mix 1/3 cup French fried onions and 1/2 cup shredded Cheddar cheese and sprinkle over the green bean mixture. Bake for another 5 minutes. Toasted almonds can add a delightful crunch. Add 1/4 cup toasted sliced almonds to the onion topping. For Golden Green Bean Casserole: Substitute Campbell’s® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
How to serve Classic Campbell’s Green Bean Casserole
Classic Campbell’s Green Bean Casserole is best served hot. It makes a great side dish for roasted meats, turkey, or ham. You can also serve it with a fresh salad or some crusty bread to complete your meal.
How to store Classic Campbell’s Green Bean Casserole
You can store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it. To freeze, place the cooled casserole in a freezer-safe container and keep it in the freezer for up to 3 months.
Tips to make Classic Campbell’s Green Bean Casserole
- For extra flavor, consider adding minced garlic or sautéed onions to the green bean mixture.
- You can use fresh green beans instead of canned ones; just make sure to cook them until they are tender before adding them to the casserole.
- Try adding some shredded cheese on top for a cheesy twist!
Variation
You can customize this recipe by adding other vegetables such as mushrooms, corn, or even diced red peppers. Some people also like to add cooked bacon for a smokier flavor.
FAQs
Can I use fresh green beans instead of canned?
Yes, you can use fresh green beans. Just cook them until tender before mixing them with the other ingredients.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole a day ahead, cover it, and refrigerate it. Just bake it when you’re ready to serve.
How do I know when the casserole is done?
The casserole is done when it is bubbly and the onions on top are golden brown. If it is heating through but the onions aren’t browning, you can broil it for a minute or two while watching closely.
Link to the Campbells Soup website recipe:
