Green Bean Casserole is often part of the holiday meals but how did that happen? Though it's not as old as some of the holiday offerings it does go back to the cold war era. In 1955 Campbell's Soup Co. tasked the supervisor of research and development to come up with a recipe using Cream of Mushroom Soup and Green Bean Casserole was the result, though it didn't become a holiday staple until 1960 when Campbell's stared printing the recipe on the soup's label. Another example of the food industry/marketing bending American culture to their will. Either enjoy it tomorrow or not depending on your tastes!
Ingredients
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Unsalted Cream of 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 (amount divided in recipe steps below)
Step 1
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.
Step 2
Bake for 25 minutes or until hot and bubbling. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.
Step 3
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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