recipe for green bean casserole campbell soup

It was the perfect recipe for post-War America, when cheap, fuss-free cooking was all the rage. The prep time was minimal the dish worked well with frozen or canned green beans, and the fried onions were pre-packaged. According to Today’s Vidya Rao, she and her team initially toyed with adding celery salt and ham to the recipe, but ultimately settled on six simple, affordable ingredients that could be stirred together in a casserole dish and popped into the oven for 25 minutes. The recipe had to be based on ingredients that any home cook would have on hand, including Campbell’s mushroom soup and green beans.ĭorcas, who had earned a degree in home economics from Drexel University (known then as the Drexel Institute of Technology), got to tinkering. In 1955, Dorcas was working as a supervisor at the home economics department of a Campbell’s test kitchen in Camden, New Jersey, when she was tasked with creating a recipe for a feature that would appear in the Associated Press.

The retro recipe, which has been appearing on American tables for more than 60 years, can be traced back to a woman named Dorcas Reilly, who died on October 15 at the age of 92, reports Timothy Bella of the Washington Post. This Thanksgiving, some 20 million Americans will tuck into green bean casserole, a culinary classic consisting of just six ingredients: a can of Campbell’s cream of mushroom soup, milk, soy sauce, black pepper, green beans and crunchy fried onions. Editor's Note, November 19, 2018: With Thanksgiving approaching, we are resurfacing this October 2018 story about a holiday favorite.

Recipe for green bean casserole campbell soup