Behind the Lace Curtains-Sunday Dinner, Green Bean Casserole

Ok, ok, I admit it; I love green bean casserole!  Created in 1955 by the Campbell’s Soup Company, this dish has been on the Mayer family table for every Thanksgiving I can remember as well as the Easter meal.  The original recipe is as follows:

One 10 3/4 oz. can Campbell’s Condensed Cream of Mushroom Soup
1/2 c. milk
1 t. soy sauce
Dash of pepper
2 packages (9 oz. each) frozen green beans, cooked and drained
1 can (3 1/2 oz.) French fried onions

In 1 1/2 quart casserole, stir soup, milk, soy and pepper until smooth; mix in green beans and 1/2 can onions.  Bake at 350 degrees F. for 25 minutes, stir.  Top with remaining onions.  Bake 5 minutes more.  Makes about 4 cups.

My mother always used two cans of green beans in her green bean casserole.  For Thanksgiving, it’s definitely canned for me; Easter can be either or.  Also, I don’t remember my mother using soy sauce in anything.  I use either the soy sauce or Worcestershire sauce, which gives the casserole a bit of a different flavor. I also strictly use freshly ground black pepper and always add extra, as a dash just doesn’t do it for me.  I’ve also added caramelized onions to the mix and that was good, too, but not raw ones.

People watching their health have substituted fat free mushroom soup for the original, and fresh green beans, which is about 1/2 lb. or 4 cups.

Roll that beautiful bean footage?  Take a load of that green bean casserole in a Belleek casserole dish!  Tasty!

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