Once a classic dish always a classic dish. One of the most iconic dishes served up on Thanksgiving day is the ever so popular Green bean casserole. Yes you can alter it making it from scratch but in this case it is popular as is. Few ingredients bring this stress free dish together rapidly yet deliciously. Why mess with a great dish sometimes you just have to leave it alone.
Dorcas Reilly, Invetor of the Green Bean Casserole in 1955
Green Bean Casserole
An employee named Dorcas Reilly invented the green bean casserole back in 1955 while she was working for Campbell soup. Although her recipe called for canned green beans that was a necessity back then due to post war era methods of preserving canned vegetables. Today we will be using fresh green beans. The fresh green beans give it a snap and earthiness we don’t get from the canned version. The Campbell soup of choice for this casserole is Cream of Mushroom soup and That is where the creaminess comes from. Topping off this casserole during the last 5 minutes in the oven is the French fried Onions that give this casserole a deep crisp onion flavor and breaks through that creamy layer beneath it. In other words we are going old school with this classic casserole dish. Enjoy!
Ingredients
Ingredients:
- 1 10.5oz. Can of Campbell Cream of Mushroom Soup.
- ¾ Cup Milk
- 1 tsp. McCormick Black pepper
- 1 tsp Garlic Salt
- 4 cups Green beans trimmed
- 1 ⅓ Cups French’s Crispy Fried Onions
- Butter (to butter baking dish)
Instructions
Instruction:
- Gather your ingredients.
- Preheat your oven at 350 degrees.
- Butter a baking dish. You can do this with a stick of butter. The important thing is to coat the entire pan.
- Place the baking dish on top of a parchment lined sheet pan to catch any bubbling over of the casserole. Set aside
- In a large bowl place your canned soup, milk, salt and pepper.
- Whisk until incorporated.
- Add in your green beans and ⅔ cups of your fried onions.
- Mix well.
- Place your ingredients into the baking dish.
- Put your casserole into the oven.
- Bake for 30 minutes or until hot and bubbly.
- Remove from the oven and top the remainder of the French onion on top of the casserole.
- Return to the oven and bake for an additional 5 minutes until the onions are golden brown and crispy.
- Plate and serve. We hope you enjoy!
