Growing up, green bean casserole was always on our holiday table. It wasn’t some fancy family recipe—just that tried-and-true version from the back of the Campbell’s can. I thought my aunt was some wizard for making it so perfectly. Later I learned she was simply following the recipe printed right there on the soup label!
But you know what? Sometimes the simplest things are the best. This is one of those dishes you can count on to bring people together. Even now, I make it every Thanksgiving without fail. And lately, with my oven jammed full of turkey, pies, and stuffing, I’ve even tried it in the air fryer. Turns out, it works beautifully.
Today, I’m sharing how I make this dependable favorite, with both air fryer and oven methods, plus a few personal tips I’ve learned over the years.
What Makes This Dish Such a Keeper
One of the things I love most about this casserole is how straightforward it is. Only a handful of pantry staples, nothing fussy. It’s the kind of recipe anyone can whip up, even if they’ve never cooked for a crowd before.
I’ve served it at so many family dinners, not just Thanksgiving. It shows up at potlucks, Christmas meals, and even on random weeknights when I’m craving that nostalgic creamy crunch. The crispy onions on top? That’s the real selling point. My son once said, “It’s like onion rings for dinner.” I’ll take that compliment.
Plus, it’s a great choice if you have picky eaters at the table. My niece wouldn’t touch green beans until she had them smothered in this creamy sauce. Now she asks for it every year.
The Ingredients (And My Thoughts on Each)
Cream of Mushroom Soup: This is the backbone of the whole thing. I usually just stick to classic cream of mushroom, but I’ve tried cream of chicken and even cream of celery when that’s all I had. It still works in a pinch, but the mushroom gives it that nostalgic taste.
Green Beans: Canned green beans are what most folks use. They’re cheap, soft, and make prep easy. If I’m feeling fancy or have fresh ones from the market, I’ll blanch them quickly for a little extra bite. Frozen works too. Honestly, no wrong answer here.
Soy Sauce: This is the secret no one talks about. Just that little splash gives it a boost of savory flavor. I once forgot it, and the whole dish tasted flat. Never again.
French Fried Onions: These are non-negotiable in my book. That crunchy topping is the best part. I’ve tried other brands but always go back to the classic store-bought can.
Milk: Helps thin out the soup so you don’t end up with a gloppy mess. I use whole milk for extra richness but have used 2% and it’s fine.
Seasoning: I go easy on salt since the soup and soy sauce already cover that. A few cracks of black pepper are all you need.
Getting the Beans Ready
If I’m using fresh green beans, I give them a quick wash and snip off the ends. Then I blanch them in boiling water for about 2 minutes so they’re still green but a little softer.
Canned green beans are the ultimate shortcut. Just drain them and you’re done. Frozen beans? I don’t even thaw them most of the time. I’ve learned over the years that Thanksgiving is stressful enough. Don’t overthink the green beans.
Mixing Up the Sauce
This part always makes me a little sentimental because I use the same big yellow mixing bowl my mom did. It’s probably older than I am. I whisk the soup and milk together until smooth. No lumps—nobody likes that.
Then in goes the soy sauce. It’s one of those ingredients that makes people ask, “What’s your secret?” I always smile and tell them it’s the magic ingredient.
Combining Everything
Next, I toss the drained beans into the sauce along with half the crispy onions. A good stir is important to coat every bean. I give it a taste for pepper at this point. My family likes it a little peppery, so I’m generous.
Cooking in the Air Fryer
I’ve started using my air fryer more in recent years just to free up oven space during the holidays. I use a baking dish that fits inside my basket. The first time I did this, I didn’t think about how I’d get it out without singing my fingers. Lesson learned: use a dish with handles if you can, or have some long oven mitts ready.
I spray the dish, pour in the mixture, and air fry at 350°F for about 10 minutes. After that, I stir it, smooth it out, and top with the remaining onions. Back in for a few more minutes until those onions are golden and crispy.
It’s fast, saves the oven for pies, and works like a charm.
Baking the Traditional Way
When I’ve got room in the oven, I go the classic route. I use a 1 1/2 to 2-quart dish and spray it well. Into the oven at 350°F for 25 minutes. I always check the center—it needs to be hot and bubbly.
During Thanksgiving, my oven is usually stuffed to the brim with other sides. Sometimes it takes a bit longer, so I check it carefully. Once it’s hot, I sprinkle the rest of the onions and bake for 5 more minutes until they’re perfectly brown and crunchy.
Prepping Ahead to Save Time
This is one of those dishes you can get ready the night before. I often mix everything together and store it covered in the fridge. If it’s cold going into the oven or air fryer, it needs a little more time. Usually about 35 minutes in the oven or 15 in the air fryer does the trick.
It’s such a lifesaver when you’re trying to juggle a million other Thanksgiving dishes.
Fun Ways to Change It Up
Over the years, I’ve played with a few variations:
- Crumbled cooked bacon on top is always a hit. Salty, smoky, perfect.
- Cheese lovers can stir shredded cheddar or Swiss into the bean mixture and add extra on top.
- I’ve used cream of celery and even cream of asparagus soup for something different.
- For a lighter twist, I once swapped fried onions for slivered almonds. My uncle didn’t notice until I told him.
A Little History for the Curious
I find it fun to tell my kids that this recipe dates back to the 1950s. It was developed in the Campbell’s test kitchen by Dorcas Reilly and was meant to be an everyday side. But it really found its place on Thanksgiving tables in the 60s.
It’s wild to think how many families have made this exact dish over the decades. Feels like being part of something bigger when you serve it.
Questions I Get About This Recipe
Can you freeze it?
Yes, but hold off on the onions on top—they get soggy. I either stir them in before freezing or scrape them off and add fresh later. I put it in an airtight container and freeze for up to three months. When I’m ready to serve, I thaw it overnight in the fridge. I reheat covered at 350°F for about 20 minutes, then uncovered for another 10 or so. Add fresh onions on top for the last 5 minutes.
How many cans make 4 cups of green beans?
Usually two standard cans.
Can I use fresh or frozen beans?
Absolutely. Fresh need a quick 2-minute blanch. Frozen can go in straight from the bag, which is my go-to for saving time.
If you’ve never tried making this classic, I hope you’ll give it a shot. And if you grew up eating it like I did, I bet you’ll love revisiting it with these little tweaks and tips. Let me know how it turns out at your table!
Campbell's Green Bean Casserole
This green bean casserole is a holiday staple that never goes out of style.
Ingredients
- 4 cups cut green beans (use two 15 oz cans, one 16 oz bag frozen, or 1½ lbs fresh)
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 teaspoon soy sauce
- 1⅓ cups crispy fried onions, divided
- ¼ teaspoon black pepper
Instructions
- Lightly grease a 9×9-inch baking dish with cooking spray and set aside.
- If you're using fresh green beans, trim and cut them, then blanch in boiling water for 2 minutes to soften.
- If using canned beans, simply drain well. Frozen green beans can go in as-is after thawing or a quick rinse under warm water.
- In a large mixing bowl, whisk together the cream of mushroom soup, milk, and soy sauce until smooth.
- Stir in the green beans, pepper, and about ⅔ cup of the crispy onions. Mix until everything is well coated.
- Transfer the mixture into the prepared baking dish and spread it out evenly.
- For Oven Cooking: Bake at 350°F for 25 minutes. Stir the casserole, then sprinkle the remaining onions evenly over the top. Return to the oven and bake for another 5 minutes until the topping is golden brown.
- For Air Fryer Cooking: Air fry at 350°F for 10 minutes. Stir gently, top with remaining onions, and air fry 2–3 more minutes until the top is crisp and golden.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 188Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 6mgSodium 589mgCarbohydrates 23gFiber 4gSugar 8gProtein 6g
Leafyplated.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 Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
