Classic Green Bean Casserole (Canned Soup Version)
There’s a reason this version shows up on tables year after year. It’s creamy, comforting, and familiar in the best possible way. This is the easy, crowd-pleasing recipe made with canned beans and mushroom soup that comes together in minutes. You can dress it up if you like, but it’s perfect just the way it is.
Ingredients
- 2 cans cut green beans, drained (14.5 oz each)
- 1 can condensed cream of mushroom soup (10.5 oz)
- 3/4 cup milk
- 1 tsp soy sauce or balsamic vinegar (optional, for depth)
- ½ tsp black pepper
- 1 cup French fried onions, divided
Instructions
- Preheat the oven to 400°F (200°C).
- Mix the base. In a large bowl, combine the cream of mushroom soup, milk, soy sauce (if using), and black pepper. Stir until smooth.
- Add the beans and some onions. Fold in the drained green beans and half of the fried onions. Mix gently to coat.
- Bake the casserole. Spoon the mixture into a 1½-quart casserole dish or 9×9 baking dish. Bake uncovered for 20 minutes, until hot and bubbling.
- Add the topping. Sprinkle the remaining fried onions over the top. Return to the oven for 5–10 minutes, or until the onions are golden and crisp.
- Serve warm. Let the casserole rest for a few minutes before serving.
Notes
For a slightly fresher flavor, use blanched fresh or frozen green beans instead of canned. Boil them for 5 minutes in salted water, then drain and cool before mixing.
To make it richer, stir in a splash of heavy cream or a handful of shredded cheddar cheese before baking.
This casserole can be assembled up to one day in advance. Refrigerate it covered, then bake just before serving.