Campbell's Green Bean Casserole

Campbell's Green Bean Casserole

GBC gets a Sizzle and Drizzle upgrade...complete with crispy pancetta, toasty shallots, and all held together by Campbell's classic Cream of Mushroom Soup.


1 lb trimmed green beans, blanched for 2 minutes then drained 

5 oz diced smoked pancetta

5 banana shallots, finely sliced 

4 garlic cloves, finely sliced

2 thyme sprigs, stalks removed

4 oz sliced mixed mushrooms

150 ml white wine 

5 g dried porcini mushrooms, covered in 1/4 cup boiling water

1 10½ oz Campbell's Cream of Mushroom Soup 

2 tbsp mascarpone 

½ cup finely grated parmesan cheese (plus extra for topping) 

5 oz sourdough, torn into ½ inch pieces 



Sea salt and black pepper


Active Time: 25 minutes

Full Time: 1 hr 15 minutes

Serves 8

Pre-heat the oven to 350 F.


Heat 2 tbsp Sizzle in a large sauce pot on a medium high heat. Cook the pancetta for 3 minutes until golden and crispy.


Turn the heat down to medium and add in ½ the shallots, ½ the garlic, thyme and mixed mushrooms. Fry until soft, 3-4 minutes.


Finely chop the porcini mushrooms, add to the pan along with the stock they created.


Now add the white wine, Campbell's Cream of Mushroom soup, mascarpone, grated parmesan and ½ cup water. Stir until creamy.


Add in the green beans and stir to coat in the sauce.


Add 2-3 tbsp Sizzle to the torn sourdough along with sea salt and extra thyme. Toss together.


Pour the green beans and sauce into a baking dish then top with the bread crumbs and extra Parmesan. Bake in the oven for 30-40 minutes until golden on top.


Add 1 cup Sizzle to a frying pan, heat on medium-high, add the remaining shallots and garlic, and cook until golden. Scoop out onto paper towel to drain and crisp up. Sprinkle over your finished casserole and add extra Drizzle to finish!