Campbells green bean casserole (Printable Version)
A creamy blend of green beans and mushroom sauce topped with crispy fried onions for a classic dish.
# Ingredients Required:
→ Casserole
01 -
120 ml whole milk
02 -
1/4 tsp ground black pepper
03 -
5 ml soy sauce
04 -
1 can (306 g) condensed cream of mushroom soup (Campbell’s)
05 -
480 g green beans (fresh, frozen and thawed, or well-drained canned)
→ Topping
06 -
133 g crispy fried onions (e.g., French’s), divided
# Guide to Cooking:
01 -
If using frozen green beans, thaw completely and drain excess liquid. For fresh green beans, trim, cut into 5 cm pieces, and blanch briefly in salted boiling water before draining. If canned, drain thoroughly.
02 -
Preheat the oven to 175°C or set air fryer to the same temperature.
03 -
Measure out fried onions and separate approximately 85 g for mixing and reserve 48 g for topping, keeping reserved portion dry to maintain crispness.
04 -
In a large bowl, whisk together condensed cream of mushroom soup, whole milk, and soy sauce until smooth and homogenous, ensuring even distribution of umami flavor.
05 -
Add the prepared green beans, 85 g fried onions, and ground black pepper to the sauce mixture. Fold gently until green beans are coated and fried onions are evenly dispersed without breaking them up.
06 -
Transfer the mixture to a 23x23 cm baking dish and spread evenly. Bake at 175°C for 25 minutes or air fry for 10 minutes until bubbling around edges.
07 -
Remove from heat, gently stir to redistribute sauce, then evenly sprinkle the reserved 48 g fried onions on top. Return to oven and bake for an additional 5 minutes (2 minutes air fryer) until onions are golden and filling bubbles gently.
# Extra Suggestions:
01 -
Blanching fresh green beans preserves texture and color while removing raw bitterness.
02 -
Separating fried onions into two portions maintains crispness on top while adding texture inside.