![]() ![]() 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. According to Campbell’s, about a third of all Cream of Mushroom Soup cans sold are used to make her “Green Bean Bake.” If you don’t already have a soup can at home, you can find the recipe on Campbell’s website.Ī version of this story ran in 2019 it has been updated for 2022.Editor's Note, November 19, 2018: With Thanksgiving approaching, we are resurfacing this October 2018 story about a holiday favorite. Reilly’s original casserole is still a cherished part of Thanksgiving dinners today. The Associated Press featured it in a 1955 story on Thanksgiving, and home cooks were happy to incorporate the easy recipe into their frantic holiday cooking routines. The dish was originally conceived as a way to sell Campbell’s products, but the fact that it uses prepared, shelf-stable ingredients helped make it a hit. The remaining onions are then sprinkled on top, and the casserole goes back in the oven for five minutes until the inside is hot and bubbly and the top is brown and crisp. After setting aside half of the onions for a topping, the other components get mixed together in a casserole dish and baked for 25 minutes in a 350☏ oven. It consists of one can of Campbell’s Cream of Mushroom Soup, half a cup of milk, four cups of green beans, a teaspoon of soy sauce, a dash of black pepper, and one and one-third cups of French fried onions. Reilly’s green bean casserole recipe doesn’t call for any fancy techniques or hard-to-source ingredients. Hundreds of her creations were printed on the backs of soup cans, but none had the same level of impact as her vehicle for green beans and condensed mushroom soup. Her job involved developing dishes that featured the company’s ready-made soup products as star ingredients. We know exactly who created the dish and when it first appeared-and the original six-ingredient recipe can still be found on the backs of Campbell's Cream of Mushroom Soup cans today.Ĭampbell’s test kitchen supervisor Dorcas Reilly, who passed away in October 2018 at age 92, made Thanksgiving history when she whipped up the recipe for green bean casserole-originally called The Green Bean Bake-in 1955. That’s not the case with green bean casserole. Many of the foods that make up a traditional Thanksgiving dinner have long and complex origin stories. ![]()
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