For 60 years, the Green Bean Casserole has faithfully appeared at Thanksgiving tables across the country.
The simple dish is legendary for its ingredients — just six — and for the variations you can take on canned green beans, condensed cream of mushroom soup, fried onions, milk, black pepper and a teaspoon of soy sauce. (Cleveland.com posted a “Blooming Onion Green Bean Casserole” recipe that it labeled “easy,” but requires a deep fryer).
According to NPR, the casserole that has been the subject of academic papers about Midwestern identities was actually concocted in New Jersey. Dorcas Reilly created it in 1955 in the Campbell’s Soup Co. test kitchen after an Associated Press reporter called, asking for a vegetable side dish, said Jane Freiman, director of the Campbell’s Consumer Test Kitchens.
So, here in the heart of the country, where farmers got by in the winter by dressing up canned summer vegetables, we made the original Green Bean Casserole so that we could properly stick some birthday candles in it. Like the dish itself, this video has no frills, no delusions of grandeur.
But it will teach you how to make one yourself.