Campbell's String Bean Casserole Recipe: Cheesy, Crispy Top Comfort in One Dish

This Campbell's string bean casserole recipe delivers the ultimate comfort food experience—creamy, cheesy, and topped with golden, crispy breadcrumbs that beg for seconds. Growing up in a Boston triple-decker, I learned how a single dish could bring a whole family together, and this one does exactly that.

The secret lies in balancing rich cream of mushroom soup with tender canned beans, then crowning it with a crunchy topping that turns every bite into a textural delight.

The beauty of this recipe is its simplicity—just a handful of pantry staples and 30 minutes in the oven transform basic ingredients into a dish that tastes like a hug from your favorite home cook.

I’ve tested it countless times, adjusting the cheese-to-soup ratio until I landed on the perfect creamy, velvety texture that holds its shape while still feeling indulgent. The breadcrumb topping?

That’s where the magic happens—it needs to be toasted just enough to crisp up without burning, creating that satisfying contrast between soft and crunchy.

What makes this casserole truly special is its versatility. Add crispy bacon for a savory twist, sprinkle green onions for freshness, or swap in vegan cream soup for a lighter option—it’s forgiving enough to adapt while still delivering that restaurant-quality comfort.

The aroma alone will have everyone gathering around the table, and the first bite? That’s when you’ll know you’ve recreated a classic that’s been feeding families for decades.

Ready to make it? The instructions are straightforward, but the results are anything but basic. Let’s get to that crispy, cheesy perfection—one layer at a time.

Ingredients for campbell's string bean casserole

Pantry staples, cheesy goodness, and that perfect crispy top—here’s what you’ll need.

The soup is the heart of this dish, so Campbell’s Cream of Mushroom is your best bet—it’s the classic choice for this recipe. Grab the condensed version if you’re in a hurry, or the regular for a creamier texture. String beans? Green Giant or Del Monte are reliable, but any canned variety works. The cheese is where the magic happens—sharp cheddar gives the best flavor, but mild works too if that’s what you’ve got. For the breadcrumbs, Panko is non-negotiable—it stays crispy while regular breadcrumbs turn soggy. I always buy the Great Value brand from Walmart; it’s cheap and does the job perfectly.

No Campbell’s soup? Homemade mushroom cream sauce works, but it’s a bigger project. Swap the string beans for green beans or lima beans if you prefer. The milk can be half-and-half for extra richness, or even a splash of cream cheese if you’re feeling fancy. No garlic powder? Fresh minced garlic at double the amount adds a nice kick. The bacon is totally optional, but if you skip it, add a dash of smoked paprika for depth. And if you’re watching calories, use low-fat cheese and skim milk—it’ll still taste great, just lighter.

This casserole reheats beautifully—just cover it with foil and pop it in the oven at 350°F for 15-20 minutes. Leftovers keep for 4-5 days in the fridge, and it freezes like a dream for up to 3 months. I always make a double batch because it disappears fast. Store it in portions so you can grab and reheat without digging through the whole thing. The topping gets extra crispy when reheated, so if it’s not quite there, broil it for 2-3 minutes at the end.

Step-by-step instructions for Campbell's string bean casserole

Here's how to create that classic cheesy, crispy-topped comfort dish everyone loves.

In a large bowl, combine the 2 cans of drained and rinsed canned string beans with the 2 cans of cream of mushroom soup. Stir until the beans are evenly coated with the soup. This step ensures every bite gets that rich, creamy flavor from Campbell's soup.

Next, add the 0.5 cup of milk, 0.25 cup of all-purpose flour, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.5 teaspoon of garlic powder to the bean mixture. Stir vigorously for about 2 minutes until the flour is completely dissolved and the mixture thickens slightly. You'll notice it become smoother and more cohesive - this creates the perfect creamy base for your casserole.

Fold in the 2 cups of shredded cheddar cheese and 0.5 cup of crispy bacon until evenly distributed throughout the mixture. The cheese should melt slightly from the heat of the soup, creating a creamy, cheesy texture. The bacon adds that savory crunch that makes this dish so satisfying.

At this point, you can taste the mixture to check the seasoning. If you feel it needs more salt or pepper, adjust to your preference. The bacon and cheese should be completely incorporated, with no dry spots remaining in the mixture.

Preheat your oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray to prevent sticking. Transfer the bean mixture to the prepared baking dish and spread it out evenly. This even distribution ensures the casserole cooks uniformly throughout.

For the crispy topping, melt the 2 tablespoons of butter in a small saucepan over low heat. Remove from heat and stir in the 0.5 cup of panko breadcrumbs until they're fully coated with the melted butter. Sprinkle this mixture evenly over the top of the casserole, pressing down gently with a spatula to help it adhere.

Place the assembled casserole in the preheated oven and bake for 30 minutes. After 30 minutes, you'll notice the top beginning to turn golden brown and the cheese starting to bubble. This is when the magic happens - the breadcrumb topping becomes crispy while the cheese underneath melts perfectly.

Continue baking for another 15-20 minutes until the top is deeply golden brown and the edges are bubbling. The casserole is done when the center is hot and the cheese is fully melted. The crispy topping should hold its shape when pressed gently with a spoon.

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly and makes it easier to cut clean slices. While it rests, sprinkle the sliced green onions evenly over the top for a fresh pop of color and flavor.

Cut into 6 equal servings and enjoy this comforting, cheesy, crispy-topped string bean casserole. The combination of creamy beans, crispy topping, and savory bacon creates a dish that's perfect for family dinners or cozy weeknight meals.

Essential equipment for this dish

Must-Have Baking Dish

You’ll need a 9x13-inch baking dish—this is non-negotiable for even cooking and that perfect golden crust. I’ve tried smaller pans, and the edges burn before the center cooks through.

A glass or ceramic dish works best because it distributes heat evenly, but if you only have metal, go for stainless steel—it’s durable and heats up quickly. Avoid dark-colored pans; they absorb too much heat and can make the top overcook before the center is done. 🌡️

Oven Thermometer

Your oven’s temperature gauge can be wildly inaccurate—sometimes off by 25°F or more. I learned this the hard way when my first batch came out undercooked because my oven ran 10°F cold. A $10 oven thermometer (like the Taylor Precision Products model) is a game-changer.

Stick it in the oven while preheating, and adjust your oven’s temp accordingly. For this recipe, aim for 350°F—but if your thermometer reads 330°F, bump it up to 375°F for accurate results.

Mixing Bowl Essentials

A large, deep mixing bowl (at least 3-quart capacity) keeps the bean mixture from spilling over when you stir in the flour and cheese. I love using stainless steel bowls because they’re easy to clean, but any non-reactive material works.

Avoid plastic—it can absorb odors and won’t hold up to the heat of the soup. For extra insurance, grab a wooden spoon (like the OXO Good Grips) to stir the mixture; it’s gentle on the bowl and helps scrape up any thick bits clinging to the sides.

Breadcrumbs & Butter Tools

For the crispy topping, you’ll need a small saucepan (8-inch diameter) to melt the 2 tablespoons of butter for the breadcrumbs. A non-stick pan makes cleanup easier, but any light-colored pan works.

Once the butter is melted, transfer it to a small bowl (like a Ramekin) to mix with the ½ cup Panko breadcrumbs. Use a silicon spatula to press the topping onto the casserole—it’s flexible enough to reach into corners and won’t scratch your dish.

Optional Upgrades

If you’re feeling fancy, a laser thermometer (like the Meater Plus) lets you check the casserole’s internal temperature without cutting into it. Aim for 165°F in the center—this ensures it’s fully cooked and safe to eat.

For serving, a sharp chef’s knife (like the Mercer Culinary Genesis) makes clean slices, while a slotted spoon helps portion out individual servings without losing that crispy topping. Trust me, these little upgrades make all the difference when you’re dishing up seconds. ✨

Budget-Friendly Swaps

No fancy tools? No problem. A spray bottle with oil works just as well as butter for greasing the baking dish. Skip the saucepan and melt the butter in a microwave-safe bowl (30-second intervals, stirring in between).

For pressing the breadcrumbs, a fork or the back of a spoon does the job—just press firmly to help it stick. The key is focus on the temperature and timing rather than the tools. This casserole is forgiving enough that even a basic setup will deliver delicious results.

Frequently asked questions