Green Bean Casserole
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.
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 13x9 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 13x9, 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
MAKE AHEAD
-Beans / Sauce in 13x9, 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.
-Beans / Sauce in 13x9, 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.