The Ultimate Green Bean Casserole

8-10 side portions


25 minutes

  • 2 lbs. of fresh green beans, trimmed
  • 3 tablespoons of unsalted butter
  • 16 oz of cremini mushrooms, sliced
  • 3 garlic cloves, minced
  • 2 cans of Campbell’s cream of mushroom soup
  • 1 cup of half and half
  • 1 tablespoon of soy sauce
  • 2 cups / 1 can of French’s Crispy Fried Onions
  1. Preheat oven to 350 F.
  2. Bring a large stock pot of water to a rolling boil. Cook green beans for 3-4 minutes and transfer into a large bowl filled with ice water. This will stop the cooking process of the beans. Once cooled, drain and transfer beans to a separate large bowl.
  3. In a large sauté pan, melt butter on medium heat. Add in sliced mushrooms and cook for 5-10 minutes or until mushrooms are golden brown. Add in minced garlic and cook for 1-2 minutes or until fragrant.
  4. In a large bowl, stir together the soup, half and half, black pepper, soy sauce and ½ of the crispy fried onions.
  5. Combine the soup mixture and green beans together. Transfer mixture to a large casserole dish. Cover with foil and bake for 20 minutes. Remove foil, top with remaining onions and bake for an additional 5-10 minutes or until bubbly and golden brown.


*If making the recipe the night before, make up until step 4, cover with plastic wrap and wait to add the crunch onions until just before baking.