Since the 1950s, Green Bean Casserole has been a classic side dish devoured by millions of Americans every holiday season. Sheila Miller, who manages our Campbell Test Kitchen, serves up 10 things you didn’t know about this iconic side dish.
1. Green Bean Casserole was created by a Campbell Soup Company employee, Dorcas Reilly, at our Camden, New Jersey headquarters in 1955. She was one of the first full-time members of Campbell’s Home Economics department—now known as the Campbell Test Kitchen, where I work. Fun fact: Dorcas was my manager at Campbell back when I first joined the company out of college in the late 1980s, and even attended my wedding in 2001!
Dorcas Reilly, on the set of live TV commercials that were filmed in the late 1940s atop the original Campbell’s plant in Camden, NJ
2. The original name was “Green Bean Bake.”
3. Our Green Bean Casserole recipe is viewed 4 million times each Thanksgiving Day.
4. To this day, the recipe calls for only six ingredients: canned or fresh green beans, Campbell’s Cream of Mushroom soup, soy sauce, black pepper, milk, and French-fried onions.
Campbell’s Cream of Mushroom soup label from 1955
5. Green Bean Casseroles are served at 20 million Thanksgiving dinners every year.
6. But it wasn’t always meant as a holiday dish! I find it interesting that the recipe was originally developed as an everyday side dish, and it didn’t take off as a Thanksgiving favorite until the 1960s when Campbell’s put the recipe on the Cream of Mushroom soup can label.
7. 50% of our Cream of Mushroom soup sales occur November through January during a typical year.
8. A lot of different ingredients were tested in Dorcas’ original recipe, like Worcestershire sauce, celery salt and ham, but they have since been removed. Of course, it can still be customized to please many different taste preferences, like Bacon & Cheddar Green Bean Casserole. The same recipe can also be applied to almost any vegetable—broccoli, cauliflower and brussels sprouts are great twists on this classic!
9. For years, there were precise guidelines around the food styling of Green Bean Casserole and how it was photographed. The French-fried onions had to appear only around the edges of the casserole, not in the center. That’s changed in the past decade, so feel free to sprinkle them all over!
10. Dorcas’ original recipe card for “Green Bean Bake” now belongs to the National Inventor’s Hall of Fame in Akron, Ohio. That’s the same building where Thomas Edison’s light bulb is on display!
The original recipe card for green bean casserole
Looking for more Thanksgiving recipes? Campbell’s makes it easy to plan your holiday meal from classics to creative twists on tried and true favorites.
FAQs
The recipe was created in 1955 by Dorcas Reilly at the Campbell Soup Company. As of 2020, Campbell's estimated it was served in 20 million Thanksgiving dinners in the US each year and that 40% of the company's cream of mushroom soup sales go into a version of the dish.
What is the history of green bean casserole? ›
The recipe was created in 1955 by Dorcas Reilly at the Campbell Soup Company. As of 2020, Campbell's estimated it was served in 20 million Thanksgiving dinners in the US each year and that 40% of the company's cream of mushroom soup sales go into a version of the dish.
Why is green bean casserole a Thanksgiving tradition? ›
How It Became a Holiday Staple. Green bean casserole was considered a perfect dish for holiday entertaining because it was simple, inexpensive, and could easily be made ahead of time. It became known as a "jiffy casserole" because it went from one bowl to one pan.
How many green bean casseroles are thought to be made every Thanksgiving? ›
The evolution of a holiday classic
With more than 20 million green bean casseroles made every Thanksgiving, per Campbell's, it's hard to picture a time when it wasn't part of the holiday meal. However, the recipe was intended for a simple weeknight side dish.
Which is better in green bean casserole canned or frozen? ›
Frozen French-cut green beans are a better option. They hold their texture better than canned, and you can cook them straight from their frozen state. And if you're using fresh green beans? You'll need to cook them first by roasting, steaming or boiling them.
Does green bean casserole thicken? ›
If you don't, the excess water from the beans can leak out into the casserole and make it thin and runny. If you sense it's a little watery, "add a thickener like roux or starch to absorb the additional liquid or cook a little longer," she says. That'll give it that rich, dense consistency you're looking for.
Can you overcook green bean casserole? ›
The Green Beans Are Mushy
The first is simply that you overcooked them, and they lost their shape and texture.
Why am I craving green bean casserole? ›
Stress, anxiety, and sadness are known to trigger cravings for comfort foods. Green beans, being a wholesome vegetable, may provide a sense of comfort and satisfaction to those experiencing emotional distress. Moreover, the act of eating itself can be soothing and provide a temporary distraction from negative emotions.
Which dish was not eaten at the first Thanksgiving? ›
Potatoes. Whether mashed or roasted, white or sweet, potatoes had no place at the first Thanksgiving.
Did the Pilgrims eat green bean casserole? ›
Of course, we know that isn't exactly accurate. For one thing, macaroni and cheese is definitely not a traditional Thanksgiving food, nor did the Pilgrims and Wampanoag have oven-safe dishes for baking green-bean casseroles.
The modern-day casserole has long been rumored to have been invented in 1866 by a French-Canadian immigrant named Elmire Jolicoeur.
How long is green bean casserole good for after Thanksgiving? ›
How to Store Green Bean Casserole. Allow the casserole to cool to room temperature, then cover tightly with storage wrap or transfer to an airtight container. Store in the refrigerator for up to four days.
Is green bean casserole good for a week? ›
Refrigerate casserole in an airtight storage container for up to 3 days. To Reheat. Reheat leftovers in a baking dish in the oven at 350 degrees F until warmed through. I do not recommend freezing this dish, as the green beans and breadcrumbs will become mushy once thawed.
Why is green bean casserole so good? ›
Fans love the dish in part because of how simple it is to throw together. It calls for ingredients that could be found in a typical home kitchen pantry: canned or fresh green beans, mushroom soup, milk, soy sauce and black pepper.
What tastes better canned or frozen green beans? ›
"Frozen beans hold their texture and flavor better when cooked, while canned beans can become mushy," says Lauren Allen, the owner and creator of recipe website Tastes Better From Scratch and an Amazon best-selling cookbook by the same name.
What is the history of green beans? ›
The green bean originated in Central and South America and there's evidence that it has been cultivated in Mexico and Peru for millenia. Green beans contain high amounts of chlorophyll, which are thought to block the carcinogenic effects generated when grilling meats at a high temperature.
How did casserole get its name? ›
Casserole is from a French word meaning "sauce-pan"; a large, deep dish used either to cook something in an oven or to serve the food cooked in it. The French word "casserole" had been derived from the old Provençal word, "cassa" and the Medieval Latin word, "cattia", both of these words meaning "ladle".
Is it safe to eat green bean casserole left out overnight? ›
According to the USDA, food that has been left out of the fridge for more than two hours should be thrown away. That's because between 40° F and 140° F (what the USDA calls the "Danger Zone"), bacteria grows incredibly fast and can make you sick.
