GREEN BEAN CASSEROLE: BRIEF HISTORY OF A THANKSGIVING CLASSIC + ORIGINAL RECIPE
In 1955, Dorcas B. Reilly of Campbell’s Kitchen created Green Bean Casserole as a way to make the most out of ingredients commonly found in kitchen cabinets, and deliver a wholesome, home-cooked meal to the table quickly and easily. The Green Bean Casserole is now served in over 30 million households each holiday season.
Here’s the original, official, best recipe, courtesy of CampbellsKitchen.com:
Campbell’s Green Bean Casserole
Prep: 10 minutes. Bake: 30 minutes. Makes: 12 servings
- 2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Mushroom Soup; Regular, 98% Fat Free or Healthy Request®)
- 1 cup milk
- 1 tablespoon soy sauce
- 1/4 teaspoon ground black pepper
- 8 cups cooked cut green beans*
- 2 2/3 cups French’s® French Fried Onions
- Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-quart casserole.
- Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
- Bake an additional 5 minutes or until the onions are golden brown.
*Chef’s notes: Use 2 bags (16 to 20 ounces) frozen green beans, 4 packages (9 ounces each) frozen green beans, 4 cans (about 16 ounces each) green beans or about 3 pounds fresh green beans for this recipe.
For added crunch, add ½ cup sliced almonds to the onion topping.