July 18, 2024
Close this search box.
Close this search box.
July 18, 2024
Close this search box.

Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Classic Green Bean Casserole

Green bean casserole is 65 years old.This is the original, from a magazine ad for Campbell’s Cream of Mushroom soup and Durkee’s French Fried Onions. The recipe was created in 1955 by Dorcas Reilly, a home economist for the Campbell Soup Company headquartered in Camden, New Jersey. The company put the recipe on its Cream of Mushroom soup label in 1955.

It became a popular side dish for Thanksgiving dinners in the United States in the 1960s because it went from one bowl to one pan. The original canned version does not have a kosher symbol, and I am unfamiliar with which brands are kosher.

(recipe is dairy but substitutions can be made to make it pareve)

6 servings


  • 1-10 3/4 oz, can condensed cream of mushroom soup
  • ½ cup milk
  • 1 t. soy sauce
  • dash pepper
  • 4 cups cooked cut green beans
  • 1-2.8 oz. can French’s Fried Onions


1. In 1 ½ quart casserole combine soup, milk, soy sauce and pepper.

Stir in beans and ½ can onions.

2. Bake in 350 degree F. oven 25 minutes or until hot and bubbling, stir.

Top with remaining onions. Bake 5 minutes or until onions are golden brown.

Can also use one 16 to 20 oz. package frozen green beans or 2-16 oz. cans green beans or

1 ½ pounds fresh green beans.

Sybil Kaplan is a journalist, author, compiler/editor of 9 kosher cookbooks and food writer for North American Jewish publications who lives in Jerusalem, where she leads walking tours of the Jewish food market, Machaneh Yehudah, in English.

Leave a Comment

Most Popular Articles