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
Ingredients:
- 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
Directions:
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.
