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Green Bean Casserole - Regular, plus Variations


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Rate this recipe 4.3/5 (6 Votes)


  • 1 can 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  • 1/2 cup 1/2 cup milk
  • 1 tsp. 1 tsp. soy sauce
  • Dash Dash ground black pepper
  • 4 cups 4 cups cooked cut green beans (1 1/2 lb)
  • 1 1/3 cups 1 1/3 cups French's® French Fried Onions


Adapted from


Step 1

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole... Bake at 350°F. for 25 min. or until hot . Sprinkle with remaining onions. Bake 5 min longer.
For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
You may substitute 1 can cheddar cheese soup and reduce milk to 1/3 c. Stir in ¾ c shredded Cheddar and ¼ c mild salsa.
You could add 1/3 c sour cream and reduce milk to 1/3 c. Stir in 1 c shredded Swiss.
You could substitute 1 can cream of celery soup and decrease milk to ½ c. Mix well. Stir in 1 c shredded pepper Jack cheese, 1 c diced red bell pepper, and 1 t cumin.
You could substitute 1 pkg (.9 oz) Hollandaise sauce mix for the soup. Increase milk to 1 ½ c. Mix well. Stir in 2 T melted butter and ¼ c sliced almonds. After baking, top casserole with 2 T sliced almonds with the French fried onions.
For a festive touch, stir in 1/4 cup chopped red pepper with soup.
6 servings 148 calories

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