Classic Green Bean Casserole with Mushroom Soup Recipe

The classic green bean casserole with mushroom soup recipe combines condensed cream of mushroom soup, fresh green beans, and crispy fried onions. This beloved American side dish requires just 5 core ingredients, takes 10 minutes to prepare, and bakes for 25-30 minutes at 350°F. The traditional version uses Campbell's condensed mushroom soup as its base, creating a creamy texture that complements the crunchy onion topping.

Green bean casserole with mushroom soup represents one of America's most iconic comfort food dishes, particularly popular during holiday seasons. Created in 1955 by Dorcas Reilly at Campbell Soup Company, this simple yet satisfying side has become a staple at Thanksgiving and Christmas dinners across the country. The recipe's enduring popularity stems from its perfect balance of creamy mushroom sauce, tender green beans, and crispy fried onions.

The History Behind the Classic Dish

Dorcas Reilly developed the original green bean casserole recipe while working in Campbell Soup's test kitchen. Her goal was creating an accessible recipe using pantry staples that would appeal to home cooks. The recipe first appeared in a 1955 Campbell's booklet and quickly gained popularity through community cookbooks and newspaper columns. What began as a simple demonstration of how to use condensed soup has evolved into a cultural touchstone, with approximately 40% of Americans reporting they serve it during holiday meals.

Traditional Green Bean Casserole Ingredients

The authentic recipe maintains remarkable simplicity. These five ingredients form the foundation of the classic preparation:

Ingredient	Traditional Amount	Notes
Canned condensed cream of mushroom soup	1 (10.5 oz) can	Campbell's is traditional, but homemade works too
Green beans	2 (14.5 oz) cans or 3 cups fresh/frozen	Drained if canned; blanched if fresh/frozen
Milk	1/4 cup	Whole milk recommended for creaminess
Soy sauce	1 tsp	Adds umami depth to the sauce
Fried onions	1 (6 oz) can	Reserve 1/3 for topping before baking

Step-by-Step Preparation Guide

Follow these precise steps for authentic green bean casserole with mushroom soup:

1. Preheat oven to 350°F and grease a 1.5-quart casserole dish
2. Combine mushroom soup, milk, and soy sauce in large bowl
3. Add green beans and 2/3 of fried onions, mixing gently
4. Pour mixture into prepared dish and spread evenly
5. Top with remaining fried onions in single layer
6. Bake uncovered for 25-30 minutes until bubbly at edges
7. Cool 5 minutes before serving to allow sauce to set

Common Variations and Improvements

While the traditional recipe remains popular, many home cooks enhance their green bean casserole with mushroom soup using these proven modifications:

• From-scratch mushroom sauce: Sauté 8 oz mushrooms with 2 tbsp butter, add 2 tbsp flour, then gradually whisk in 1 cup chicken broth until thickened
• Fresh green beans: Blanch 1.5 lbs fresh green beans for 5 minutes, then shock in ice water before adding to casserole
• Extra flavor boosters: Add 1 minced garlic clove, 1/4 tsp black pepper, or 1/2 tsp thyme to the sauce mixture
• Crispier topping: Mix fried onions with 1 tbsp melted butter before topping for enhanced crunch
• Healthier version: Use low-sodium soup, reduce onions, and add sliced almonds for texture

Troubleshooting Common Issues

Even simple recipes encounter problems. Here's how to fix frequent green bean casserole challenges:

• Watery casserole: This happens when using frozen beans without proper draining. Always thaw and thoroughly drain frozen beans, or blanch fresh beans and pat dry before mixing.
• Soggy topping: Add fried onions during the last 10 minutes of baking rather than at the beginning. Alternatively, broil for 1-2 minutes after baking (watch carefully).
• Bland flavor: Increase seasoning with additional soy sauce (1/2 tsp), garlic powder (1/4 tsp), or freshly ground black pepper.
• Overcooked beans: If using fresh beans, reduce baking time by 5 minutes or par-cook beans less during blanching.

Serving and Storage Recommendations

For optimal enjoyment of your green bean casserole with mushroom soup:

• Allow the casserole to rest for 5-10 minutes after baking before serving to let the sauce set
• Pair with roasted turkey, mashed potatoes, and cranberry sauce for traditional holiday meals
• Store leftovers in airtight container in refrigerator for up to 4 days
• Reheat individual portions in microwave at 50% power for 2-3 minutes, adding 1 tsp water per cup
• Freeze unbaked casserole (without fried onion topping) for up to 3 months; add fresh topping before baking

Frequently Asked Questions

Can I make green bean casserole without canned soup?

Yes, you can create a homemade mushroom sauce by sautéing 8 ounces of sliced mushrooms in 2 tablespoons of butter until golden, then adding 2 tablespoons of flour to make a roux. Gradually whisk in 1 cup of chicken broth until thickened, then season with salt, pepper, and 1 teaspoon of soy sauce for authentic flavor.

How do I prevent my green bean casserole from being watery?

To avoid a watery texture, ensure proper drainage of canned or frozen green beans. If using fresh beans, blanch them for 5 minutes, then immediately plunge into ice water and thoroughly pat dry before adding to the casserole mixture. You can also add an extra tablespoon of flour to the sauce mixture to help thicken it.

What's the best way to reheat green bean casserole?

For best results, reheat individual portions in the microwave at 50% power for 2-3 minutes, adding 1 teaspoon of water per cup of casserole to maintain moisture. If reheating the entire dish, cover with foil and bake at 325°F for 20-25 minutes until heated through. Add fresh fried onions just before serving for optimal texture.

Can I prepare green bean casserole ahead of time?

Yes, you can assemble the casserole (without the fried onion topping) up to 24 hours in advance. Store covered in the refrigerator, then add the fried onions just before baking. If baking from cold, add 5-10 minutes to the baking time. You can also freeze the unbaked casserole (without topping) for up to 3 months; thaw in the refrigerator before baking.

What are good substitutions for fried onions in green bean casserole?

If you don't have canned fried onions, try making your own by thinly slicing onions, tossing with 1 tablespoon of flour and 1/4 teaspoon of salt, then frying in 1/4 cup of oil until golden brown. Alternative toppings include panko breadcrumbs toasted with melted butter, sliced almonds, or crushed crackers for different textures while maintaining that essential crunch.