Vintage Green Bean Casserole - From The Campbells Test Kitchen

 

Dorcas Reilly, who worked in Campbell’s test kitchen, created the recipe in 1955. Reilly’s dish was originally called the “Green Bean Bake,” and it gained its popularity when Campbell began printing the recipe on its mushroom soup cans.

“As one of the first full-time members of Campbell’s Home Economics department, Dorcas created ‘the mother of all comfort foods’ by simply combining two things most Americans had on hand in 1955: green beans and Campbell’s Cream of Mushroom Soup.” 

Green Bean Casserole

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Unsalted Creamof Mushroom Soup or Cream of Celery Soup

1/2 cup 2% milk

1 teaspoon soy sauce

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions 

Heat the oven to 350°F. Fold in the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2- quart oven safe casserole until all ingredients are combined. Season the mixture with salt and pepper.

Bake for 25 minutes or until hot and bubbling. Stir the bean mixture. Sprinkle with the

remaining 2/3 cup onions.

Bake for another 5 minutes or until the onions are golden brown. Let green beans rest a few

minutes before serving to help the flavors meld and the casserole settle. Store leftovers in an

oven safe dish for easy reheating.

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The Original Test Kitchen Recipe:

Here's a look at the notes from the Campbells Test Kitchen

Tips

If preparing using Unsalted Cream of Mushroom you can add salt to taste. Our test

kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and

contributes an additional 98.3 mg of sodium per serving, but you can add less or more to

make it right for you.

•

For Bite-Sized Green Bean Casseroles, cut the green beans into smaller, 1/2-inch, pieces

and combine with the soup, milk, soy sauce and 2/3 cup French fried onions. Spoon the

mixture into frozen ready-to-use mini phyllo pastry cups and bake on a rimmed baking

sheet at 350°F. for 7 minutes or until hot. We like to use half the bean mixture to fill

about 30 phyllo cups and then freeze the rest for a quick weeknight side dish!

•

For Mini Green Bean Casseroles (makes 16), heat the oven to 375°F. Prep the bean

mixture but substitute 1 cup shredded Cheddar cheese for the soy sauce. Roll 16

uncooked refrigerated buttermilk biscuits (two 16-ounce packages) into 4-inch circles and

press into 16 muffin-pan cups. Fill with the bean mixture and bake for 20 minutes.

Mix 1/3 cup French fried onions and 1/2 cup shredded Cheddar cheese and sprinkle over

the green bean mixture. Bake for another 5 minutes

Toasted almonds can add a delightful crunch. Add 1/4 cup toasted sliced almonds to the

onion topping.

•

For Golden Green Bean Casserole: Substitute Campbell's® Condensed Golden

Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4

cup chopped red pepper with the green beans.

•

• For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.

• To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.

Chef Tip: Try this Italian version with pancetta and rosemary! Cook 4 ounces pancetta,

diced, in a skillet over medium heat until almost crisp. Add 1/4 cup chopped onion

and 1/2 teaspoon minced fresh rosemary leaves to the skillet and cook until onion is

tender. Add the pancetta mixture to the soup mixture in Step 1. In Step 2, sprinkle the

remaining French fried onions with 1 tablespoon grated Pecorino Romano cheese, then

bake as directed in Step 3.

•

For the cooked green beans: Use 2 cans (14.5 ounces each) green beans,

drained, about 1 1/2 pounds fresh green beans or 16 to 20 ounces frozen green beans,

thawed, for this recipe.

•

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