Yahoo Lifestyle Campbell's Green Bean Casserole Is My Forever Thanksgiving Favorite—Here's Why
When it comes to Thanksgiving side dishes, even when we want to mix in something new along with the mashed potatoes and stuffing, we mostly rely on tried and true favorites. We look forward to those traditional family recipes every single year and it just wouldn't be the holidays without them.
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In my house, a dish at the top of my must-make list is green bean casserole. But it's not just any recipe, it has to be Campbell's Green Bean Casserole. Why? The iconic recipe might be retro, but there's a reason it's stood the test of time. It's simple, easy and hits all the right notes. Here's everything you need to know about this classic Thanksgiving casserole.
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What is Campbell's green bean casserole?
This classic casserole has been a holiday staple since the 1950s. It's made from cooked green beans, cream of mushroom soup, milk, soy sauce, fried onions and salt and pepper.
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Who made the first green bean casserole?
Even those who make Campbell's green bean casserole year after year might not know the history of just how it came to be. Here are some interesting facts about this holiday table VIP.
It was created in 1955 by Campbell's Soup Company employee Dorcas Reilly in the Home Economics Department, which today is the Campbell's Test Kitchen.
The original name was "Green Bean Bake".
The Campbell's recipe is viewed four million times every Thanksgiving Day!
To this day, the recipe still only calls for seven ingredients, though it feels more like five since salt and pepper are part of that number.
20 million Thanksgiving dinners each year include green bean casserole.
Created as an everyday side dish, it didn't become a holiday classic until the 1960s when the recipe was printed on cans of Campbell's cream of mushroom soup.
The original recipe card is now kept at the National Inventor's Hall of Fame in Akron, Ohio.
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Campell's
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Why is Campbell's green bean casserole so popular?
Green bean casserole is the most popular recipe ever developed in Campbell's test kitchen. Why has it stood the test of time? There are a few reasons people have speculated about, and I couldn't agree with them more!
It calls for simple ingredients. The short ingredients list is full of things that you can find at pretty much any grocery store.
It's economical. This recipe won't break the bank, especially during the holidays when stores put the ingredients for green bean casserole on sale.
It's a casserole. In 2007, folklorist Lucy Long speculated that one reason the recipe has become so popular is being categorized as a casserole, which in the US is associated with sharing and generosity.
It's a tradition. As families continue to include the dish in their holiday menus, the recipe becomes a part of their yearly traditions, being passed down from generation to generation. I know that's one of the reasons it's on my table!
It's delicious. If the dish didn't appeal to many people, it would have been long forgotten. There's something about the combination of tender green beans, creamy mushroom soup and those crunchy fried onions that go together so well. Most people probably don't know there's soy sauce in the recipe, but it bumps up the umami in the most delicious way. The dish is a perfect combination of flavors and textures—savory, creamy, salty, soft, crunchy—and is a real crowd-pleaser.
Related: How Much Green Beans Do You Need Per Person?
Ingredients For Campbell's Green Bean Casserole
Your shopping list for this one is short, but can also easily be doubled (which I did) or even tripled if you are hosting a big holiday group!
2 cans green beans
1/2 cup milk
1 can cream of mushroom soup
1 teaspoon soy sauce
1 1/3 cups fried onions
salt and pepper
Krista Marshall
How To Make Campbell's Green Bean Casserole
When you add this recipe to your Thanksgiving menu, rest assured there is one dish you do not have to stress about!
Start by preheating the oven to 350°. In a large bowl combine the drained green beans, soup, milk, soy sauce and half of the fried onions. Season with salt and pepper and transfer to a casserole dish.
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Krista Marshall
Bake for about 25 minutes, stir and top with the rest of the fried onions. Continue baking for another five minutes until the onions are golden brown. Let the casserole sit for a few minutes before serving.
Krista Marshall
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What's So Great About Campbell's Green Bean Casserole
This Thanksgiving icon has always been a favorite of mine, and the original recipe is the only one I have ever, or will ever make. Even the year I tried to save some stove space and prepare it in my Crock Pot, it was still this version.
I love this recipe so much, I don't wait for the holidays to enjoy it. It is easy and quick, and I can quickly whip it up on a busy weeknight when a craving hits. But no matter how many times we have it the other 364 days of the year, it always tastes just a little bit better on Thanksgiving Day!
I can't imagine our holiday table without a piping hot green bean casserole. It has become a part of our family's tapestry, and I hope will be something my boys will continue when they make their holiday traditions.
If you are making a green bean casserole this year, say a little thank you to Ms. Reilly and Campbell's Soup for bringing this holiday superstar into our world all those years ago!
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Best Tips For Making Campbell's Green Bean Casserole
Look for sales. At this time of year, grocery stores take advantage of the popularity of green bean casserole, and you can find cans of beans and soup super cheap. The day I shopped they were both $.49 per can!
Do the bean math. If you want to use fresh or frozen beans, just remember you need four cups total, so 1 1/2 pounds fresh or 16-20 ounces frozen.
Drain the beans well. Nothing is worse than a watery casserole, so be sure to drain canned green beans well. I like to pour them into a colander and let them sit for about 15 minutes before I prepare the casserole.
Mix it in the dish. The folks at Campbell's suggest mixing everything right in the casserole dish. Go for it! I prefer a bowl to make sure it is combined well.
Double it up. I doubled the original recipe and it easily fit into a 9x13 baking dish. If I were tripling it, I would divide it into two separate pans.
Measure the fried onions with your heart. The recommended 1 1/3 cups of fried onions is only a starting point for me. I always add extra because they are the best part!
Save money with store brands. I don't always use name-brand ingredients for this recipe, and it still turns out delicious. Aldi has great store-brand versions of the ingredients you need, as does Kroger and other markets. This way you can have your favorite side dish and save some pennies too.
Love your leftovers. If you have any, store them in an airtight container in the refrigerator for about two days. Use a microwave-safe container for easy reheating. Top with fresh, crispy fried onions, if you have any extra in the pantry.
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