The beans, soup, milk, and seasonings are mixed together with a portion of the onions and baked, then topped with more onions and baked for another few minutes. The recipe, which hasn't changed, calls for green beans, mushroom soup, milk, soy sauce, ground black pepper, and french fried onions. She wrote that the popularity of the dish was related to its categorization as a casserole, which in the US is associated with "communal eating, sharing, and generosity" and that the green bean casserole in particular represents the familiar and also the festive. She also notes it is included in most popular American cookbooks, mentioned in the media regularly, and referred to a "classic", "traditional", and "a Thanksgiving standard". įolklorist Lucy Long in 2007 noted that its inclusion on Thanksgiving dinner tables crosses ethnic, socioeconomic, and religious differences. According to Campbell's as of 2018, the recipe is the most popular ever developed in their kitchens. Campbell's in 2020 reported their online version of the recipe is viewed 4 million times each Thanksgiving Day. As of 2020 Campbell's estimated it was served in 20 million Thanksgiving dinners in the US each year. Campbell's Soup now estimates that 40 percent of the Cream of Mushroom soup sold in the United States goes into making green bean casserole. The recipe popularized the combination of the soup with green beans. It was originally marketed as an everyday side dish but became popular for Thanksgiving dinners in the 1960s after Campbell's placed the recipe on the can's label. įood & Wine called it iconic, and Good Housekeeping said that "few dishes are as iconic" as the green bean casserole. Initially the dish did not test well within the company but, in part because of Reilly's persistence, eventually earned a reputation for being "the ultimate comfort food." Culinary historian Laura Shapiro called the recipe's use of the crunchy fried onion topping a "touch of genius" that gave an otherwise ordinary convenience-food side dish a bit of "glamour". It was called "Green Bean Bake" when the recipe began being printed on soup cans. The recipe was created for a feature article for the Associated Press the requirement was for a quick and easy dish using ingredients most US households kept on hand. History of the recipe ĭorcas Reilly (1926–2018) created the recipe in 1955 while working in the home economics department at the Campbell's Soup Company in Camden, New Jersey. It became so widely used as casserole filler in recipes for the hotdish recipes popular in Minnesota that it was sometimes referred to as "Lutheran binder." Like other food companies, Campbell's employed recipe developers to create recipes using their products as part of their marketing strategy. Variations on the dish include broccoli casserole, using a different creamed soup variety, or using sauteed onions instead of deep-fried ones.Ĭampbell’s Cream of Mushroom flavored soup variety was created in 1955 and was the first of the company's soups to be marketed as a sauce as well as a soup.
As of 2020 Campbell's estimated it was served in 20 million Thanksgiving dinners in the US each year and that 40% of the company's cream of mushroom soup sales go into a version of the dish. The recipe was created in 1955 by Dorcas Reilly at the Campbell Soup Company. It is a popular side dish for Thanksgiving dinners in the United States and has been described as iconic. Green bean casserole is an American baked dish consisting primarily of green beans, cream of mushroom soup, and french fried onions. Green beans, cream of mushroom soup, french fried onionīroccoli (instead of green beans), Cream of Asparagus soup, or sauteed onions Green bean casserole covered with fried onionsĭorcas Reilly for Campbell's Soup in 1955
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