Every Thanksgiving table in my family has one constant—green bean casserole. It’s creamy, it’s comforting, and it’s one of those dishes that seems to quietly steal the show, even next to the turkey. My earliest memories of it are from my grandma’s kitchen, where it always showed up piping hot with a golden topping of crispy onions. As a kid, I thought it was her own secret recipe. Years later, when I started hosting my own Thanksgiving dinners, I learned her “secret” was simply the classic Campbell’s recipe—and honestly, I wouldn’t change a thing.
This is the version I make every year, sometimes in the oven, sometimes in the air fryer when I’m short on oven space (which, let’s face it, is every Thanksgiving). It’s simple, reliable, and still one of the first things to disappear from the buffet table.
Why I Keep Coming Back to This Recipe
- Foolproof – Just a handful of ingredients and minimal prep make it perfect for busy holiday cooking.
- That topping – Crispy onions on top of a creamy, savory base—need I say more?
- Kid-approved – Even the pickiest eaters dig in.
- Not just for Thanksgiving – I’ve made it on random weeknights and it still feels like a treat.
Ingredients You’ll Need
- Cream of mushroom soup – The classic base for that velvety sauce.
- Green beans – Traditionally canned, but fresh or frozen work too (see my notes below).
- Soy sauce – Just a splash deepens the flavor in a way you wouldn’t expect.
- French fried onions – The crispy, salty crown jewel of the casserole.
- Milk – Helps thin the soup into a silky sauce.
- Black pepper – Just enough to balance the richness (no extra salt needed—there’s plenty already in the soup and soy sauce).
Fresh, Frozen, or Canned?
I usually go for canned green beans when making this for a crowd—they’re easy and quick—but fresh beans give a little more bite. If using fresh, blanch them in boiling water for 2 minutes before mixing them into the sauce. Frozen beans can go straight in; no thawing needed.
How I Make It
Mix the sauce – In a medium bowl, stir together cream of mushroom soup, milk, and soy sauce until smooth.
Combine – Add green beans, half the fried onions, and black pepper. Stir until everything is coated.
Cook –
Oven: Bake at 350°F for 25 minutes, stir, then top with remaining onions. Bake 5 minutes more until golden.
Air fryer: Spoon mixture into an oven-safe dish that fits your basket. Air fry at 350°F for 10 minutes, stir, add remaining onions, then cook 2–3 minutes more.
Serve hot – Straight from the dish, while the topping is still crisp.
Tips for the Best Results
- Don’t skip the stir – Mixing halfway through ensures the center heats evenly.
- Watch your topping – In the air fryer especially, the onions brown quickly, so keep an eye on them.
- Make it your own – Stir in shredded cheese, sprinkle crumbled bacon on top, or swap the fried onions for toasted almonds.
Make Ahead
You can prep the bean mixture a day ahead and keep it covered in the fridge. When you’re ready to cook, just add a few extra minutes to the baking time since it’ll be starting cold. Add the fried onion topping right before finishing in the oven or air fryer so it stays crisp.
Campbell's Green Bean Casserole
A holiday classic that never goes out of style — creamy mushroom sauce, tender green beans, and a crispy onion topping make this side dish a must-have for Thanksgiving, Christmas, or any family gathering. It’s quick to prepare, easy to adapt, and guaranteed to bring back warm, nostalgic memories.
Ingredients
- 4 cups cut green beans (two 15–16 oz cans, 1 lb frozen, or 1½ lbs fresh)
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 tsp soy sauce
- 1⅓ cups crispy French fried onions, divided
- ¼ tsp black pepper, or to taste
Instructions
- If using fresh green beans, wash, trim, and cut them into bite-sized pieces. Blanch in boiling water for 2 minutes, then drain. For canned beans, simply drain well; for frozen, thaw before using.
- In a mixing bowl, whisk together the cream of mushroom soup, milk, and soy sauce until smooth. Stir in the green beans, half of the crispy onions (about ⅔ cup), and the black pepper.
- Lightly coat a 9x9-inch baking dish with cooking spray, then spread the green bean mixture evenly inside.
- Air Fryer Method: Bake at 350°F for 10 minutes. Stir, then sprinkle the remaining onions over the top and air fry for another 2 minutes, just until golden.
- Oven Method: Bake at 350°F for 25 minutes. Stir, then add the remaining onions on top and bake for 5 more minutes, until the topping is crispy and browned.
- Serve warm and watch it disappear!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 188Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 6mgSodium 588mgCarbohydrates 23gFiber 4gSugar 8gProtein 6g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storage
Leftovers keep well in the fridge for 3–4 days. Reheat in the oven or air fryer to crisp the topping again. If freezing, remove the topping first and add fresh onions when reheating.
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