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This Campbell's string bean casserole recipe brings back the nostalgic comfort of creamy, cheesy layers topped with golden, crispy goodness. š The secret lies in the perfect balance between tender green beans, rich condensed soup, and a buttery, cracker crumb topping that transforms this dish into a classic family favorite.
My Nonna used to make this during Boston winters, and it always disappeared faster than we could dish it out.
What makes this recipe special is the simplicity of its layersāgreen beans simmered just until tender, Campbell's cream of mushroom soup blended with cheddar for that signature creamy texture, and a crispy topping that holds its shape while baking.
The dish bakes in 350Ā°F for about 35 minutes, delivering a comforting meal that feels like a hug in every bite. It's the kind of dish that brings people together, whether for a weeknight dinner or holiday gathering.
The result is a creamy, velvety casserole with a crispy top that's impossible to resist. The flavors are rich and satisfying, with the tangy creaminess of the soup balanced by the sharpness of the cheddar and the crunch of the cracker topping.
This is comfort food at its finestāwarm, hearty, and full of nostalgia. Ready to recreate this classic?
Serve with a side salad or crusty bread to soak up every last bit of that creamy goodness. The best part? It reheats beautifully, making it perfect for meal prep or leftovers. Let's get baking!
Ingredients for campbell's string bean casserole
Campbell's classic meets homemade magicājust these 11 ingredients for nostalgic comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Green String Beans š± | 2 lbs | Trimmed and cut into 2-inch pieces |
| Campbell's Cream of Mushroom Soup š | 2 cans | Condensed, 10.5 oz each |
| Shredded Sharp Cheddar Cheese š§ | 2 cups | Freshly grated from block |
| Saltine Crackers š | 2 cups | Crushed into fine crumbs |
| Unsalted Butter š§ | Ā½ cup | Melted for topping |
| Milk š„ | Ā½ cup | Whole milk for creaminess |
| All-Purpose Flour š¾ | Ā¼ cup | For crispy topping |
| Garlic Powder š§ | 1 tsp | For extra flavor depth |
| Ground Black Pepper š¶ļø | Ā½ tsp | Freshly ground preferred |
| Onion Powder š§ | Ā½ tsp | For subtle sweetness |
| Kosher Salt š§ | 1 tsp | Adjust to taste |
The green beans are the star, so pick fresh, crisp onesāthe vibrant ones at Trader Joe's or your local market. Trim the ends and cut them into even pieces (about 2 inches) so they cook perfectly. My Nonna always said, 'No one likes mushy beans!' For the soup, Campbell's Cream of Mushroom is a mustāit's the secret to that signature creamy texture. Grab the condensed version for convenience, but don't skip the cheddar! Freshly grated sharp cheddar melts better and tastes richer than pre-shredded. If you're feeling fancy, add a pinch of nutmeg to the cheese mix for that extra cozy flavor.
No Campbell's soup? Homemade mushroom cream sauce worksājust blend cooked mushrooms, cream, and a splash of milk. Running low on sharp cheddar? Parmesan or GruyĆØre adds a nice depth, though it'll change the classic taste. Saltine crackers not on hand? Ritz or Graham crackers crushed fine will do the trick. For the topping, butter is non-negotiableāit's what makes it crispy. If you're watching calories, reduce the butter by half and add extra crackers. The key is getting that golden, crunchy topādon't skip the flour in the topping mix!
This casserole tastes even better the next day, so make a big batchāit reheats beautifully. Store leftovers in the fridge for up to 5 days, covered tightly. For freezing, portion into individual servings before baking, then freeze for up to 3 months. When reheating, cover with foil for the first 10 minutes to prevent the top from drying out. Trust me, the leftovers are just as goodāif not betterāthan the first serving!
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when Iām too tired to dirty more than one dish. Toss the beans, soup, and crackers in a baking dish, dot with butter, and let the oven do the workāno chopping, no fuss, just melty cheese heaven.
- Cheesy Crunch Perfection: Between us, the saltine cracker topping is my favorite part. That buttery crunch contrasts the creamy mushroom soup and sharp cheddar in the best wayālike a grown-up grilled cheese, but way more impressive.
- Lunchbox Hero: I double the batch and pack it for work lunches all week. The flavors only get better after reheating, and itās the kind of dish that makes you look like a meal-prep pro without actually trying.
- Budget-Friendly Comfort: Fresh string beans and a can of soup stretch into a hearty meal for four, and the cheddar adds that rich touch without breaking the bank. Honestly, itās the kind of recipe that makes grocery day feel like a win.
Step-by-step instructions for Campbell's string bean casserole
This cheesy, creamy masterpiece delivers that perfect crispy top and melt-in-your-mouth texture!
šØāš³ Step 1: Prep the String Beans and Seasoning
Start by trimming the ends off the 2 lbs fresh green string beans and cutting them into 2-inch pieces. I like to use a sharp chef's knife for thisāit gives you clean cuts and prevents the beans from turning mushy. Transfer them to a large bowl and set aside.
In a small bowl, whisk together the 0.5 cup milk, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp ground black pepper, and 1 tsp kosher salt. This flavor-packed liquid will infuse the beans while they cook. Pour it over the string beans and toss gently to coat evenly. Let them sit for 10 minutes while you prep the rest of the ingredients.
š³ Step 2: Build the Creamy Base Layer
Preheat your oven to 350Ā°Fāthis is the perfect temperature for developing that creamy texture without drying out the beans. In a large skillet over medium heat, melt the 0.5 cup unsalted butter until it's completely liquid and foaming.
Add the 2 cans Campbell's Cream of Mushroom Soup to the melted butter and stir until smooth. Let it simmer for 3-4 minutes until it starts to thicken slightly. Then transfer this creamy mixture to a large mixing bowl and set it aside. You'll notice it's already developing that rich, savory flavor that makes this casserole so addictive!
š„ Step 3: Assemble the Cheesy Layers
In a separate bowl, combine the 2 cups shredded sharp cheddar cheese with the cooked string beans. Gently fold everything together until the cheese is evenly distributed. The cheese will start to soften slightly from the warm beansāthis is normal and actually helps create that perfect creamy texture.
Transfer half of the bean-cheese mixture to a 9x13-inch baking dish. Spread it out evenly in the bottom of the dish, creating a smooth layer. Then pour the creamy soup mixture over the top, spreading it out to cover the beans completely. This layering is what creates that beautiful creamy center we're after!
š„ Step 4: Create the Crispy Topping
In a medium bowl, combine the 2 cups crushed Saltine crackers with the 0.25 cup all-purpose flour. Stir until the cracker crumbs are evenly coated with flourāthis helps create that perfect crispy texture. Sprinkle this mixture evenly over the entire surface of the casserole, pressing down gently with the back of a spoon to help it adhere.
Here's where the magic happens: the flour-coated cracker crumbs will create that golden, crispy top we all love. Bake the casserole uncovered for 45-50 minutes until the top is deep golden brown and the edges are bubbling. You'll know it's ready when you see that perfect contrast between the crispy top and creamy layers underneath!
ā° Step 5: Rest and Serve
Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This resting time allows the layers to set slightly and makes it easier to slice. The casserole should be hot but not bubbling when you serve itāthis ensures clean slices every time.
Cut into 6 equal servings and serve immediately. Each bite delivers that perfect combination of crispy cracker topping, creamy mushroom sauce, and tender string beans. For extra flavor, sprinkle with additional shredded sharp cheddar cheese right before servingāit melts beautifully into that creamy base!
Pro Tips For Making Campbell'S String Bean Casserole
- Blanch Beans First: Toss fresh string beans in boiling water for 3 minutes before drainingāthis softens them just enough to absorb the soup without turning mushy. I learned this after serving a batch where the beans stayed stubbornly crisp; a quick blanch makes all the difference.
- Melt Butter Slowly: Warm the butter over medium-low heat until itās foamy but not brownedāthis prevents the cracker crumb topping from burning before the cheese melts. I used to rush it, and half the time, the top would look like charred cardboard instead of golden perfection.
- Skip the Pre-Crushed Crackers: Pulse saltines in a food processor for 2ā3 secondsājust enough to break them into uneven bits. The texture stays crispier than store-bought crumbs, and it mimics the original recipeās rustic feel. (Yes, even if youāre impatient like me.)
- Stir in Half the Cheese Early: Fold half the cheddar into the soup mixture before adding the beansāthis ensures every bite gets that sharp, melty flavor, not just the top layer. I used to sprinkle it all on last, and the first few forkfuls were always bland.
Regional styles of this recipe
Classic Midwestern Twist
In the heartland, this casserole often gets a hearty upgrade with ground beef or bacon mixed into the creamy layers. Iāve made this version with Ā½ lb ground beef cooked with Ā½ diced onion and 1 tsp Worcestershire sauce, then folded into the bean-cheese mixture.
The meat adds a satisfying depth that makes it feel like a full mealāperfect for family dinners. š„
Southern Comfort Style
Down South, they take this casserole to another level by adding a layer of creamy macaroni or elbow pasta beneath the beans.
Iāve seen Southern cooks use 1 cup cooked macaroni mixed with Ā½ cup shredded cheddar as the first layer, then top it with the bean mixture and crispy cracker crumb topping. The result? A rich, cheesy, layered masterpiece thatās even more indulgent. š§
New England Nostalgia
My Nonnaās versionāinspired by her Boston rootsāswaps the cracker topping for a buttery biscuit crust. Sheād make a quick batch of drop biscuits (using a mix like Bisquick), cut them into strips, and press them into the top of the casserole before baking.
The flaky, golden biscuits add a rustic charm that feels right at home in a New England kitchen. š
Western Ranch Upgrade
Out West, ranch dressing lovers canāt resist adding a tangy twist. After baking, drizzle the hot casserole with Ā¼ cup ranch dressing and let it soak in for a few minutes.
The creamy, herby notes complement the mushrooms and cheese beautifully. For extra flair, sprinkle with chopped chives or green onions before serving. šæ
Appalachian Potato Addition
In the Appalachian Mountains, many families incorporate diced potatoes into the casserole for extra heartiness. Iāve tried adding 1 cup thinly sliced potatoes to the bean mixture, letting them cook through alongside the beans.
The potatoes soak up the creamy sauce and add a satisfying bite. A sprinkle of paprika on top adds a smoky touch. š„
Nutrition facts
Frequently asked questions
Can I use frozen string beans instead of fresh?
For frozen beans, thaw and drain them completely before adding to the recipe. Use 1.5 lbs frozen string beans (they shrink more than fresh) and pat them very dry with a paper towel to prevent a watery casserole. The texture will be just as tender when cooked properly.
What's the secret to a perfectly crispy cracker topping?
The key is in the flour coating! Mix the crushed crackers with 0.25 cup flour before topping, and press gently so they stick. Bake uncovered at 350Ā°F for the full 45-50 minutesādon't peek! The steam needs time to create that golden crust.
Can I make this dish ahead of time?
Yes, this casserole actually tastes better the next day! Assemble it completely (including topping) and refrigerate for up to 24 hours before baking. For freezing, bake first, then cool completely, cover tightly, and freeze for up to 3 months. Reheat covered at 350Ā°F for 20 minutes.
What if I don't have Saltine crackers?
No problem! Use Ritz, Graham, or even crushed potato chips for a different texture. For a cheesier topping, try 1 cup crushed cornflakes mixed with 0.5 cup grated Parmesan. The flour coating is still essential for crispiness, though.
Why did my casserole turn out watery?
Watery results usually mean the beans weren't drained well or the soup wasn't thickened enough. Next time, pat beans very dry, simmer the soup for 3-4 minutes to thicken, and consider adding 1 tbsp cornstarch to the cheese mixture before baking to absorb excess moisture.