Green bean casserole
|Place of origin||United States|
|Created by||Campbell Soup Company 1955|
|Main ingredients||green beans, cream of mushroom soup, french fried onion|
|Cookbook: Green bean casserole Media: Green bean casserole|
Green bean casserole is a casserole consisting of green beans, cream of mushroom soup, and french fried onions. The casserole, created in 1955 by Campbell's, is popular as a side dish for Thanksgiving dinners in North America.
History of recipe
The green bean casserole was first created in 1955 by the Campbell Soup Company. Dorcas Reilly led the team that created the recipe while working as a staff member in the home economics department. The inspiration for the dish was "to create a quick and easy recipe around two things most Americans always had on hand in the 1950s: green beans and Campbell’s Cream of Mushroom Soup."
In the 1972 version of the Good Housekeeping Cookbook the recipe replaced the cream of mushroom soup with sour cream.
Campbell’s Cream of Mushroom flavored soup variety was created around the year 1934 and was widely used as casserole filler in the Midwest so much so that it was sometimes referred to as “Lutheran binder.” But no one thought to add frozen green beans to the mix until Dorcas Reilly's version was created. Campbells Soup now estimates that 40% of the Cream of Mushroom soup sold in the United States goes into making green bean casserole. 
- "Classic Green Bean Casserole Recipe - Campbell's Kitchen". Campbells.com. Retrieved December 4, 2017.
- "Eating green bean casserole? This N.J. woman invented it". NJ.com. Retrieved December 4, 2017.
- "Dorcas Reilly: The Inventor of Green Bean Casserole". Campbell Kitchen. Archived from the original on 2007-09-27. Retrieved 2011-01-02.
- Rujikarn, Sherry. "The Evolution of the Green Bean Casserol". Good Housekeeping. Hearst Communications. Retrieved 25 September 2016.
- "The Origins of the Mysterious Green Bean Casserole". History.com. Retrieved 7 April 2018.
- Colegrave, Stephen; P.J. Gray; Stanley Hunter (2003). Bear cookin': the original guide to bear comfort foods. Haworth. p. 48. ISBN 978-1-56023-426-5.
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