Green Bean Casserole has quite the reputation.
In fact, it holds this distinction that few other recipes can actually boast: We can credit the dish to a single person, Dorcas Reilly, who invented the casserole in 1955 in the Campbell’s soup company test kitchen.
The late Reilly is even affectionately referred to now as the “Grandmother of Green Bean Casserole.”
Despite its fame, Green Bean Casserole didn’t appear on the Thanksgiving or Christmas tables at my or Molly’s childhood homes. Green beans themselves aren’t a favorite in Molly’s family, and my family typically ate green beans without significant embellishment.
So I had to completely familiarize myself with the recipe for the first time when we decided it was one we should include on #FoodieScore because of how popular it continues to be. When I checked out the ingredient list, I was surprised how simple it really is!
No wonder people love the Green Bean Casserole! It’s more flavorful than green beans alone, without a lot of difficulty or an expensive shopping list.
I’m sure Campbell’s would want me to encourage you to purchase their Cream of Mushroom soup as well as name-brand beans and onions, but I believe it’s just as good with store-brand products.
Whether you’re discovering it for the first time like we did or refreshing your memory on how to make an old favorite, here’s your simple guide to THE Green Bean Casserole.
Green Bean Casserole
What You Need
4 cups cooked cut green beans (2 cans, no need to cook or heat before adding to casserole, unless you use fresh beans)
1 can cream of mushroom soup
1/2 cup milk
1 1/3 cups French-fried onions
1 teaspoon soy sauce
1 dash black pepper
What You Do
1. Stir soup, milk, soy sauce, black pepper, beans and half the onions together until blended well.
2. Pour into a casserole dish or 8-by-8 sided oven-safe pan.
3. Bake at 350 degrees for 25 minutes or until bubbly.
4. Stir the bean mixture, then sprinkle with the other half of the onions.
5. Bake for 5 more minutes, or until the onions are golden brown.