Campbell's Green Bean Casserole Recipe

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.

My family loves this recipe, but I’ve found that sometimes it can end up runny even though I didn’t change anything. I have found that draining my beans well made all the difference! I bought 4 cans on beans three of them regular cut and one French cut. I drained them well and put them in a container I put paper towel at the top of the container put the lid on and flipped it upside down and placed it in the fridge over night. The next morning I discarded the paper towel and put a new piece and returned the container to upside down position until I was ready to use it This Thanksgiving I wanted to experiment a bit. I used one can of roasted garlic cream of mushroom soup and a can of regular. I also used 3/4 cup of evaporated milk and a 1/4 cup milk. One teaspoon Dales steak seasoning and one teaspoon Kikkoman soy sauce. I ground black pepper to taste which was probably a little more than they measured out. I used a generic store brand French onion which I measured then rough chopped to mix in. I also added about a 1/4- 1/3 cup fine shredded sharp cheddar cheese into the mix (this was my first time using cheese in this recipe I was very nervous to go overboard). I followed the baking instructions an topped off with the remaining French fried onions in the bag that I rough chopped. A 6oz bag worked well for me. I was able to cover my 9x13 baking dish with topping.

I read some of the reviews first, glad I did. Some helpful tips, like drying the greenbeans and how some said too salty. I used some low sodium products and substituted half and half for milk, using less. So I used 2 cans of cut greenbeans, one can of low sodium cream of mushroom soup, low sodium soy sauce and I used more French fried onions then the recipe called for, I put all 2 2/3 cup into the soup mixture and toped by sight with more (covering the top). I found it to be lovely.

Five stars because of some changes-I omitted the soy sauce and instead of cream of mushroom soup, I used cream of chicken soup. I also added freshly shredded smoked Gouda cheese (1/4-1/2 cup or as much as you want) along with a 1/4 cup of freshly grated Parmesan/Romano cheese and added a bit more fried onions into the mix (and on top of course). Always turns out fantastic.

This has been my Thanksgiving staple for well over 10 yrs. It is the one dish my family insists I alone make. I make mine a bit different though... This is for 24 servings [BIG family]: I omit the soy sauce, use nonfat or skim milk 2 cups for 24 servings), I add 1 whole tsp of pepper instead of just a 1/2, I add 1 whole pack of bacon (I bake it in the oven & chop it into bits), & I add 1/2 cup mild cheddar cheese (grated). Lastly, I add an extra cup or so of the french fried onions for more crunch in the green bean mix & as the finisher on top. My additions have never failed me. I've made this recipe for charity dinners around the holidays & expanded to feed 150+ people. Always gets rave reviews!

I make this at least twice a year. I use the listed ingredients but I use a lot more pepper, soy sauce and fried onions. I don't have a measurement it's just to my taste. Also I like to make mine in the crock pot since it's easier to transport. To do that add all of your ingredients except the onions for topping. Cook on low for 2 hours stirring once per hour. Then cook on high for 1 hour. I then take it to my family's house put on the fried onion topping and throw the crock in a 400 degree over for about 10 minutes. Comes out perfect and fresh.

I add an extra can of soup and reduce the milk so it has a very thick consistency . It reduced the overall cook time and reduced the "runny" that the original had.

Green bean casserole is my families favorite dish on Thanksgiving! I dont add milk and i add 3 cups cooked rice and a block of shredded sharp cheddar cheese with green beans and cream of mushroom listed and i use frenchs onion on top of casserole and its delicious! Wont disappoint!

Used 3 22.6 oz cans of cream of mushroom and 2 regular sized cans of green beans. Plus I used French's Carmelized Fried Onions. Tastes amazing!!!!

This is the tried and true go-to favourite for our family - even the kids eat this up and go back for more. I add about 1/4 cup dehydrated onion flakes before baking, for added flavour (the kids don't even notice it's there!) Just as good the next day on the rare occasion that you have any leftovers!

I added the red peppers , lightly sauteed with the onions, and with a pound of bacon (as seen on another version). Of course it was great. This is one of the all time classics!. So many ways you can play with the core recipe

I added Velveeta Cheese to the mixture and also added crumple Bacon on the top

Made it for dinner — huge hit.

No changes, made it for Thanksgiving and loved it so much I'm making it again tonight with baked chicken.

I followed this recipe except I substituted chili cheese fritos for the French fried onions... Turned out great

Great recipe… tip: add freshly grated cheddar cheese before baking. Pop of flavor!

Bro, I feel unstoppable after eating this.

I had to search for it on the internet because someone took my torn off the can recipe I've had for years. My family loves it!!!

Well when I asked Google to bring up the recipe one time it brought the recipe for six servings and the next time it brought the recipe for 12. Got a little confusing cuz I didn't realize you were different but finally figured it out

I like the recipe. I did blanch the beans in a bowl of ice and water-after cooking them for five minutes.