![]() The dish itself is crazy easy to make, and includes just six ingredients. Jolly says the easy instructions and simple ingredients are the main reasons it's managed to stay so popular. developed hundreds of recipes, frankly she was always amazed at how it became such a household favorite."Ĭampbell officially put the green bean casserole recipe on the Cream of Mushroom Soup label in 1955, giving way to a slow burn that would soon cement the dish as a Thanksgiving must-have. "People tried it and liked it, and it became a staple. "There were no exotic ingredients, it wasn't hard to cook, and it was hard to make a mistake," Jolly adds. It takes less than 40 minutes to make and serves eight people. Made with canned green beans, matchstick carrots, cream of mushroom soup, and French's fried onions, this casserole is simple and delicious. Jolly says Reilly originally named the dish Green Bean Bake. Green Bean Casserole with Campbell's Soup is a classic and crowd-pleasing side dish recipe perfect for Thanksgiving. Spread into a prepared casserole dish/baking dish and spread evenly. Season green bean mixture with kosher salt and black pepper. It was Reilly's idea to mix the soup and beans and top them with the fried onions for texture and color. Add steamed green beans to a large mixing bowl, stir in cream of mushroom soup, 1 cup of cheese, and half of the french fried onions. Of course, in the '50s, most Americans actually had green beans in their freezers, and Campbell's Cream of Mushroom Soup had been around since 1934, though it was mostly used as a casserole filler. The premise of the recipe development was that she needed to use ingredients that most Americans at the time would have." "It wasn't necessarily designed to become a Thanksgiving staple, but she worked in the kitchen and was tasked to find an everyday side dish. "Dorcas Reilly was a member of our home economics department at the time," says vice president of communications for Campbell Meals and Beverages division, Beth Jolly.
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