Americans across the country have been enjoying green bean casserole since its inception in 1955. A popular choice for Thanksgiving and Christmas dinners, the original recipe was introduced by Dorcas Reilly
of the Campbell Soup Company as a way to use two ingredients that were commonly found in the pantry during the 1950s – canned green beans and cream of mushroom soup. The third ingredient, canned French fried onions, is easy to
find and low in price. Although green bean casserole was once served only at holidays, today many families serve it during the week as a delicious addition to otherwise humdrum dinners. The recipe has undergone many changes over the
years and while the original is still a tasty treat, the updated recipes offer a nice variety of flavors.
Green bean casseroles can be made with fresh, frozen or canned beans. Some people prefer using cut beans while others favor French style. Simple updates to the original recipe call for one or two small changes to intensify the flavors
like adding soy sauce, teriyaki sauce or Worcestershire sauce to add a little zip to the dish. More complex changes include substituting a homemade white sauce for the cream of mushroom soup, adding fresh mushroom slices or augmenting
the casserole with ham and other vegetables like carrots and broccoli. Whether serving the original dish, enhancing with a simple ingredient or using a completely new recipe, green bean casserole is a must at the holidays and can turn
any night into a special event. |
