Campbell's Green Bean Casserole

We love green bean casserole, but find this recipe just seems to use too much milk. The sauce seems overly thin. I use somewhere between 1/3 to 1/2 cup of milk and it is just perfect; thick and creamy. I omit the soy sauce as I think this recipe is great without it and to cut down on the sodium.

It's OK. I've been doing green bean casserole for years. I love the stuff. I can fill up a plate of this and sit down to eat. I've always made my own style of it, but this year for christmas I thought I'd do this since it's so publisized. None of us liked it. I don't know exactly why, maybe it was the soy sauce or that it is watered down so much with milk. I make mine with a heavier soup and no soy sauce and real thinly sliced onions in it while it bakes.

This is so good!!! I use fresh green beans in the casserole and it makes all the difference in the world in flavor. I steam the beans first, then mix them with the other ingredients. Delicious!

Substitute half and half for the milk and omit the soy sauce and you have the way we make it. We were out of both once, but had promised the casserole, so went with the substitute and have made it that way ever since.

Not bad at all, I guess, for my first time trying this kind of casserole. My only complaint is that it didn't taste so good when it was reheated (and as I'm eating for one, I had plenty of time to test that theory).

I personally don't eat it because I don't like string beans but I make it with french cut and regular cut beans. I mix 1 can of each and get rave reviews.

And old family favorite. Who ever could give this less than five stars just for nostalgia value! When I couldn't get the Campbell's soup and the French cut green beans in Europe, I substituted a packaged Cream of Mushroom soup, added sour cream and milk. One year I tried to slice frozen green beans down in to French sliced -- too time consuming and absolutely frustrating! Just used regular frozen green beans and the taste was also fabulous. Made thin-sliced homemade onion rings as well. In the end, a lot more time consuming than this easy original. I realized how very much I appreciated the ease of this great side dish for holiday meals when everything else in the kitchen is topsy-turvy from cooking.

Very easy and very good. I used fresh green beans and cut off the ends. That made it taste very good.

This was a good base recipe. Sometimes it's nice just to have a few ingredients, and this was a nice addition to the more complex dishes I served during Thanksgiving. Thanks for a great recipe! Will use again.

Tried and True for 4 generations!!! I tried skipping this dish last Thanksgiving and I never heard the end of it. Best to make just the way the recipe says before trying to tweak it....you will more than likely enjoy it more just the way it is.

I use the basic recipe, but omit (completely) the milk...too runny otherwise. My secret is replacing the soy sauce with Worcestershire sauce...gives it a slightly spicy/tangy flavor, and when I leave that out, people will tell me that it is just not "my" green bean casserole. I have used fresh, frozen, and canned green beans, and to be honest, most everyone likes it best with the canned ones.

I wonder...is it because this humble green bean casserole is so incredibly delicious that it's in nearly every home in America on Thanksgiving Day (including ours)? Or, as it is in our family, is it SO good simply because family tradition and ritual have told us it is? Whatever the reason, any dish with this much sentimental value, this much popularity, can only be rated 5 stars. In our case, my son requested it for Thanksgiving Day many years ago when he was just a little guy, and it has become a necessary part of our Thanksgiving Dinner ever since - not that *I'm* particularly crazy about it, but even for me it would be sorely missed. Years ago, I turned the casserole making over to my son, and I'm sure someday he and my daughter will add it to their own Thanksgiving tradition. I make it with frozen French-style green beans, a 16-ounce bag for each can of soup, 1 small can onions, 1/2 c. milk, and 1 tsp. soy sauce. Make sure the beans are well cooked before you assemble and bake the casserole or you'll end up with some crunchy green beans! I also make this in a shallow casserole dish so no one needs to bother cheating and sort of skimming/scooping the onions off the top - there will be some in every, shallow spoonful! Knowing the recipe is on AR is helpful because now it will be forever at my fingertips and easily passed along. (Today a quadruple recipe is making its way through Milwaukee airport security in Ziploc bags on its way to Minneapolis with 2 grown kids)

After reading all reviews, I adjusted the recipe as follows: just over one lb. of fresh green beans steamed 7-8 min, one can cream of mushroom soup, 1/2 cup milk, 1 tsp. worcestershire, 1/8 tsp. pepper, 1 cup french fried onions and 1 cup cheddar cheese. Mix it all together, bake for 25 min. at 350 degrees. Remove from oven with 5 min. remaining, top with additional french fried onions around the edges of casserole and cook for remaining time. It was delicious and it was requested for Christmas dinner. Thanks for the suggestions everyone.

This recipe is easier than they make it out to be. All you need is 2 cans green bean ( I like to use french style) and 1 can cream of mushroom soup. Drain green beans and then add the soup to the green beans. Mix in salt, pepper, and then the secret ingredient is a couple of dashes of Tony Cacheres Cajun Seasoning. This does not make it hot ( i know I have an extremely low tolerance for hot food) but adds a taste you will never forget. Cover with French's Fried Onions and bake on 350 degrees for 15 to 25 mins Depending on your oven.

Reading all of the reviews I checked my Durkee's French Fried Onion Recipe and it only calls for one can of cream of mushroom soup and 3/4c. milk. This may be why many thought it was too runny. This is a staple for Thanksgiving.

I did make one change and that was to use worcestershire sauce in place of the soy. I love it and it reminded me of when my mom would make it for the holidays

I've made this numerous times. It's so easy and so delicious! Perfect for any occasion.

One of my favorites!!

This is definitely a family favorite I make at Thanksgiving, Christmas and Easter. I add chopped water chestnuts and a small can of sliced mushrooms to make it a bit richer and a little crunchy. I also use canned french sliced green beans which makes a big difference compared to just cut greeen beans.

I always have to make green bean casserole every Thanksgiving and this easy recipe is the one I always make. I use 2 (14.5 ounce) cans of organic cream of mushroom soup and add no milk since that soup is not condensed. I always like to add a 1/4 teaspoon of garlic powder and I never stir the baked casserole. I just love the flavor that the soy sauce adds to this delicious classic casserole. Thanks for the great recipe Campbell's....even though I don't ever use your soup in it.

As is, this recipe is not one I would make again. The second time I made it, (half the recipe,) I used 2 cans French green beans seasoned with red peppers. (Didn't even know I was buying the seasoned kind, but it worked out great!) I like mushroom soup in casseroles, but in this one it was way too much mushroom flavor. I happened to have a can of cream of asparagus soup in my cupboard, so I used that. Then I had some leftover canned evaporated milk, so that went in too. I omitted the soy sauce, and continued as directed. This time, it was marvelous! The asparagus soup went much better with the green beans and the French beans were much better for a soft, creamy vegetable dish. Enjoy these changes, those who thought this "classic" dish didn't deserve to be "classic."

I always use French cut green beans in this recipe and it turns our great. I'm not a huge green bean person, but these are really good. Usually 2 cans is enough. I use less milk than this recipe calls for and no soy sauce at all. And who measures the French Fried Onions on the top anyway? I always sprinkle them all over the top and bake it (covered with foil so they don't burn). It's just not the holidays to me without this dish.

We love the cheese version of this. If I don't have cream of mushroom soup on hand I use cream of chicken. Either ways it's always delicious.

I, too, have been making this for years. I've never included soy sauce, but have used a little less milk and added a small can of slice mushrooms. When I mix the milk and the soup together, I add a little garlic powder, onion powder, paprika, dried parsley, and a bit of chili powder in addition to black pepper. I use the canned french-style green beans & it always comes out great. You can always add another can of green beans if the mixture is too thin and it will also stretch the casserole.

this is seriously sososososooo good with the changes i made: omitted soy sauce, only used a splash of milk, and added 1/2 cup of shredded cheddar cheese. Instead of using fried onion I sauteed a cup of of sliced onions (with a little bit of sliced red bell peppers for color). I also sprinkled the top of the dish with bread crumbs when there was 10 minutes left and cranked it up to 375 to toast em. This is seriously the easiest recipe ever and it makes you feel good about yourself because you're eating veggies :)

I made this with 3 lbs fresh green beans (I cut them up and blanched them for 3 minutes first), 2 cans organic cream of mushroom soup (not condensed - so I didn't add milk), and two containers of Lars imported all-natural crispy onions. I eliminated the soy sauce and instead put in 4 strips of bacon, cooked and crumbled. I couldn't believe how much better it tasted! So did the teenagers - we had 12 people for Thanksgiving (5 teenagers) and there were no leftovers!

I use this as a base for my green bean casserole, with modifications passed down from my grandmother. I omit the soy sauce, use much less milk so it isn't soupy, and add a medium block of cubed Velveeta. Not figure-friendly, but lick-the-plate delicious!

I've had this a few times and I'm not a big fan. It was way too salty and had kind of an acrid taste that I didn't care for. Also, the flavor of the green beans is kind of eclipsed by all the soup and milk.

I think Campbell's perfected the green bean casserole for sure!

I've made this for years - but always use fresh green beans & pre-cook them (boil) first with some seasoning & bacon. Use real cream i/o milk - part Sherry. Saute sliced onions & fresh mushrooms together until the mushrooms are limp - then follow the directions given. Makes a huge difference!

This is a must-have dish at Thanksgiving. I prefer fresh green beans to canned or frozen, omit the soy sauce, and add some grated cheese (about a cup or two). I also add a can of water chestnuts which gives it a nice texture.

This recipe is awesome- it is a classic and there is nothing to complain about, AT ALL! I did do one or two things different... first, I have had this before with fresh cut green beans, and honestly, we prefer canned. The texture and formation after baking comes out a lot better and more edible. Something about fresh cut and cooked green beans makes it taste funny, so I recommend canned. We also really dislike mushrooms, so we use either cream of chicken or cream of celery soup- both work very well if you are not a mushroom fan. What totally makes the dish, besides the creamy inside, is the French fried onions for a crispy topping. DO NOT skip out on those! Be generous and coat it up!! I've also added in bacon bits to the filling in the past- YUM!!! Classic dish, you really can't go wrong with this one. (I should learn to take a photo to post before serving some of the dishes I review on here... seems by the time I want to review and post a photo- there is virtually NO leftovers or even crumbs to photograph! Now, THAT is when you know you have a keeper for a recipe!)

I am asked to make this classic for both T-day and Christmas dinners every year. I'm not a fan of the condensed soups in a can, and I keep saying I will make it from scratch, but time always get the best of me and I turn to this recipe again and again. I never use all the milk called for. BTW, canned beans turn this dish into a mushy mess! Only made that mistake once!

awesome, minus they soy sauce and added cheddar cheese this is terrific

I gave this 3 stars because my family and friends prefer my take on this ages-old recipe. First of all, I never use milk AT ALL and it turns out perfect. Second, I don't mix the onion rings in with the beans because they get soggy. I place them on top during the last 8 mins just to get golden brown. And finally, I add a couple of tablespoons (to suit individual taste) of blue cheese OR cheddar cheese. The blue cheese is our favorite because it gives it a unique taste.

I omitted the soy sauce and added cheese (suggestion from the cambell's can) and everyone LOVED it! Other than that you really shouldn't mess with this classic!

Make this every holiday. Very easy! Instead of using soy sauce I subsituted with Worchestershire sauce and it turned out great. Don't overdo the milk or mushroom soup or it will end up too watery and mushy.

Green bean casserole was never our favorite dish, but this year I made it for Christmas and it stole the show! The key is fresh green beans. Of course, a little Asian fusion created by the addition of soy sauce is a big flavor booster, too. There are two ways to cook the green beans: 1) blanch the green beans in boiling water until slightly tender; 2) mix uncooked green beans into the sauce and bake for 1 hour. I took the second route, and the green beans were cooked through but still had a good bite (there is nothing worse than mushy vegetables). I also added extra French fried onions at the end to give extra crunch and flavor. This casserole is extremely delicious! I made it along with "Cornish Game Hens with Garlic and Rosemary," found on this site.

I love green bean casserole, and this recipe is a classic. I made a couple of changes, using worchershire sauce instead of soy since I prefer it. I also added 8 oz. sliced mushrooms. I thought that with the added volume, a full cup of milk would be appropriate, despite the reviews saying that the full cup was too much. I was wrong, the full cup was still a little much, although I think after being stored (in the fridge, of course) and reheated it may thicken. But straight out of the oven it was pretty runny. The hardest thing about this recipe was waiting for it to cool so that I could dig in. And the 10 minutes estimated prep time for me included clean up time as well, it was VERY simple.

The classics always win. I used low fat cream of mushroom soup (no one could tell), and I did reduce the milk to 3/4 cup because I did not want it to be too runny. I also used 2 cups of the soup and 3 cans of french cut green beans, and the ratio was perfect for a 9x13 baking dish. Will make again, as always.

A classic. Always good and a hit at gatherings.

This is a family favorite. But I've modified it by eliminating the soy sauce. I add only 3/4 cup of milk but 3/4 cup fat free sour cream (this helps to thicken the sauce). Drained and chopped water chestnuts add some crunch.

I use the French's variation but this recipe is a good one, you can't go wrong with this dish. However I do have preferences and my own tips to it. I had it with the canned green beans last night and whilst it was good (there was none left) we agreed it was far better using fresh green beans. We had done this on Easter and it was far better with the fresh gently cooked green beans (cook your green beans in chicken broth it'll get better flavor) we used more onions then the recipe called for as we really love onion around here and we added a pinch of seasoned salt (Rosemary salt) it really just gave it that extra flavor it needed. It's a great dish and I love it.

I love this but I do change it up alittle. I add crumled bacon and dried cranberries to the soup mixture and spinkle some on top with the Frenches onions

Classic. I just don't care for the amount of salt in the soup.

I put in a little less milk with the fatted soup and the creaminess breaks down less. Love it!

i love green bean casserole but i have never made it the way you're actually supposed to. i tried it for thanksgiving last year and ended up having to throw most of it out because the soy sauce made it taste kind of funny and no one ate it. this year i've decided to try one can cream of mushroom with roasted garlic, one can cream of cheese, and one can regular cream of mushroom. i will omit the soy sauce and opt for fresh herbs for flavor instead. we'll see how it turns out.

This recipe is great! My family loves it, even my two young boys. I sometimes like to make it into a main course by mixing in 2 cooked chicken breast (cubed), 1 small onion (diced), some garlic (minced), and some sliced mushrooms.

This is a great recipe... you can use canned green beans too if you are in a hurry! We mix regular mushroom soup with a can of rosemary garlic mushroom soup (campbells) for extra flavor!

I replace the milk with sour cream and take it to pot luck dinners. Usually there are a few other green bean casseroles there that have been made with the original recipe but mine is always gone first. I always get requests for the recipe. You just can't beat the taste improvement with sour cream.

this was AMAZING!! My family loved it so much there were no leftovers!

My family and other friends love this when I put in bacon bits and diced ham. I always use the soy sause it adds a little flavor that people wonder about. We add some almonds slices on top along with the fried onions. When you add the extras you will need the cup of milk.

Just like what I grew up on. Didn't have soy sauce, used "W" sauce. Might use more next time & will DEF add more spices. It needs a little "oomph" :) Think this would be FABULOUS with extra fresh mushrooms, too!!!!!! WILL MAKE AGAIN & SOON!! :)

This is my first time making green bean casserole--this recipe was a hit! Fresh green beans really make a difference!

A classic

I make exactly as written, and my family loves it. It's a staple for the holidays!

Just like mom used to make. I love it!

I made a few alterations and this was some of the best green bean casserole I've made. I used two packages of frozen juillienne green beans, only half a cup of milk, and added about 3/4 cup of mixed shredded cheese. Yummy!

Good recipe, but I added a tablespoon of hot sauce to make it great. I also used a 9x12 casserole dish instead and mixed the ingredients in a big bowl before pouring it into the casserole dish.

The Holidays would not be right without this casserole! I use evaporated milk and pour in the whole large can if I use enough green beans. The evaporated milk bakes up so that it is not runny and gives an extra creaminess -- extra calcium too, without the extra fat of cream.

A family tradition, but living overseas, I sometimes can't get the French's onions and have substituted potato sticks or potato chips, along with dried onion flakes. It isn't exactly the same, but not too bad. I also reduce the milk to 3/4 C and leave out the soy sauce. Canned french-cut green beans are my favorite to use.

I add some crumbled bacon for flavor and usually also add either slivered almonds or water chestnust for added crunch. I gave it a 4 "as is" since I do change it. I have used Worchestershire sauce (not soy) in mine in the past. Since it "ain't broke" I don't think I will try the soy instead.

Yummy!

This is such a classic recipe, I only made a few changes...Used frozen petite green beans and I just add the milk until I get the right consistency, and I added in some garlic pepper, onion powder, and used a few dashes of Worcestershire sauce and soy sauce...We loved it!

Best to use less milk, produces a creamy dish. Also best to use green beans that are cut french style (sliced in thin strips). French-style beans are more delicate in comparison to regular green beans that can be kind of tough and rubbery. Also make sure to thaw frozen green beans and microwave for a little bit to cook some of the water out of them.

Try with half green beans,half asparagus. Amazing!

The Casserole turned out liquidy and the Cream of Mushroom flavor overwhelms the green bean taste. The French's Onion taste good but it's not very healthy for you. Recommendations: I would add flour to the mixture to thicken the sauce. Also, reduce the amount of Cambell's soup, add milk instead of water for a smoother taste. Finally, increase the amount of green beans

This is a traditional dish that I make every Thanksgiving and Christmas. I used Cream of Celery soup instead of Cream of Mushroom and I use Worstechire Sauce instead of Soy Sauce. I also used canned green beans.

We've been using this recipe in our family for a couple generations now and it's by far the best (the Campbell's recipe). The soy sauce just gives it a perfect kick - unlike so many others.

This was great! I used their mushroom and garlic condensed soup instead of the plain, and it was tasty!

Best ever! I added in an additional 1/2 cup shredded cheese, and 1 1/2 cups of cooked, chopped bacon. For the milk, I substituted 1/2 cup half & half and 1/4 cup milk. So wonderful - there was nothing left after dinner!

Just wanted to share what we do with this recipe to make it our! We ALWAYS use roasted garlic cream of mushroom soup, instaed of plain cream of mushroom soup. What a difference! Try it!

I make this every Thanksgiving, I love the french onion, (who doesn't?) However, this year, I am going to follow the recipe but omit soysauce, a little less milk, and add about 2-3 caremelized for an extra kick! Then top with the french onions, cause I find that last year it was good, but it could have been better if it wasn't as "milky" and I will be using fresh string beans (steamed) then cut! Happy thankgiving all!

I've been making this casserole for years. I use fresh green beans and never add milk or soya sauce. It's perfect with just the mushroom soup, some grated cheddar cheese and french fried onions. I also do the same with fresh broccoli and cauliflower, using 2 cans of soup. Delicious!

I grew up on this recipe and absolutely LOVE it. I make it often for my own family now, but sometimes I change the regular flavored french fried onions to one of the more savory flavored french fried onions, like garlic or pepper seasoned.

I make a basic version of this. Just the green beans, cream of mushroom, and french fried onions but about 5 minutes before it comes out of the oven, I add shredded cheddar cheese on top and then add more of the fried onions on top of that and it comes out all cheesy and gooey. SO good!

This is a Thanksgiving staple in our house. I've tried some others I like just as well but none say Thanksgiving like this recipe does. I use French cut beans and add sliced water chestnuts.

i know i'm in the minority here, but doing this to a green bean should be illegal. i can eat green beans cold out of the can, but nothing else but curry can turn my stomach like this "holiday classic".

This recipe is always a winner (soy sauce omitted) with my family. The kids always look forward to it!

I had not fixed a green bean casserole for many years. I went all out and even purchase fresh green beans...I did not care for it. Maybe I just don't like green bean casseroles with mushroom soup anymore.

1/2 ess milk, and I used Everglades seasoning instead of pepper, was really good.

Using frozen green beans adds a healthy twist to this dish and I have used this recipe for years.....trust me, there are no leftovers! :)

I have always used this recipe using fresh green beans..mmm mmm good! :)

This green bean casserole was ok. I precooked the green beans. I also mixed in cheddar cheese and topped it with the cheese at the end. I did enjoy the easy-ness of making this. I do prefer the Grandma's GreenBean Casserole recipe on this site.

Decided to opt out of adding the milk that the recipe called for and ended up with a thick, rich base. Also decided to use French style green beans. Overall, a great classic!

Always good!

Wonderful! My whole family loved it, even my husband who doesn't usually like green bean casserole!

I make this recipe with french cut green beans and mushroom soup with roasted garlic. It really makes a difference.

I followed the recipe as written. However, it was not the most popular dish at our Thanksgiving table, as there were lots of leftovers! It could've been because we had several casseroles. If you have several casseroles (ie, cornbread casserole, stuffing, etc) I would recommend regular french green beans buttered with almonds rather than this dish. However, by itself with a main course, it may do very well.

This is always a good staple when I'm asked to bring a side dish or for holiday dinners.

It was ok. It could use some type of spice or different flavor added to it. Too much cream of mushroom flavor.

I cut the recipe in half and used less milk. It turned out good, a nice creamy sauce with crunchy onion rings.

Tried it for Thanksgiving and everyone said it was ok but not as good as our regular (boring and plain) beans, mushroom soup and fried onions. I wanted something special and thought the soy sauce and milk might do the trick. We found it too watery for our tastes and the soy sauce was just odd.

always very good, I usually add some minced garlic to mine!

This is quick, easy, and excellent! I like it with cheddar cheese french onions and sprinkled with cheese on top! A classic!

this recipe was ok to me but my family loved. I dont like onions but cooked the recipes as stated. Next time I think i will just sprinkle the onions on top, so I can pick them off

I love green bean casserole. Fresh green beans makes all the difference in the world. I omit the soy sauce and add sauted diced onion and mushroom. I never really measure the milk because I think 1 cup is too much. I just add as I'm mixing and stop before it gets too runny. My family loves the fried onion, so I put lots inside the casserole and a bunch on the top too :)

This is a very good recipe, my family loved it. The only thing that I changed was I used fresh green beans, it came out great!!!

mmmmm mmmmm good