Why is my green bean casserole so soupy?

It could be because the green beans were not drained thoroughly enough, and too much water was added to the casserole. If you use fresh, blanched green beans, be sure to drain the ice-cold water completely before adding the veggies to the casserole. If you use frozen or canned green beans, also be sure to carefully drain those according to the instructions above.

Is it better to use fresh green beans or canned green beans for this casserole?

You can use fresh, frozen, or canned green beans - they all work! Perhaps going over the differences in texture and taste will help you make up your mind. Canned green beans are the softest and tend to have the least flavor, whereas frozen green beans are the crunchiest with the strongest flavor. Fresh green beans are a happy medium, so that's what I tend to go with.

Easy Campbell's Green Bean Casserole

Description

This Campbell’s Green Bean Casserole is made with sharp cheddar cheese, crunchy fried onions, cozy cream of mushroom soup, and more. It’s perfect for everything from casual dinners to holiday feasts!

Ingredients

4 cups green beans*
10.5 ounce can Condensed Cream of Mushroom Soup
1/4 cup milk
1/8 teaspoon black pepper
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
dash of hot sauce
1 cup shredded cheddar cheese (I used white cheddar cheese)
1 1/2 cups crispy fried onions, divided

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Instructions

Preheat oven to 350°F.
If using fresh green beans, trim the ends and put in a microwave safe bowl with about two tablespoons of water. Cover loosely with clear wrap and microwave for 5-7 minutes, or until they begin to get tender. Keep in mind that they’ll continue to cook in the oven. When done, cover the green beans in cold water to keep them from cooking more.
If using frozen green beans, microwave until thawed, then drain them.
If using canned green beans, drain them.
In a large bowl, combine the green beans, soup, milk, pepper, soy sauce, Worcestershire sauce, hot sauce, cheddar cheese and 1 cup of crispy fried onions.
Pour the mixture into a 1 1/2 quart dish and bake for 25-30 minutes.
Top the casserole with the remaining crispy fried onions and bake for another 5 minutes, then serve.

Notes

Can use fresh, canned or frozen green beans. If using canned, you’ll need two 14.5 oz cans. If using frozen, a 16-oz bag of green beans is about 5 cups.
Makes 6-8 servings.
To Store & Reheat: Transfer cooled casserole to an airtight container and refrigerate for up to 3 days. Note that onions will lose their crispiness – add new ones just before reheating if desired. Reheat casserole in an oven-safe dish at 350°F for 20 minutes, or until heated through.
To Freeze: Fried onions will soften just like they would in the fridge. If you don’t mind this, freeze casserole in a freezer-safe container for up to 4 months. Thaw in the fridge overnight before reheating.

Nutrition

Serving Size: 1 Serving
Calories: 116
Sugar: 2.3 g
Sodium: 439.4 mg
Fat: 7.6 g
Carbohydrates: 7.2 g
Protein: 5.6 g
Cholesterol: 15.1 mg