would the fall season be without the traditional American favorite?
Green bean casserole has been around since the 1950's a decade that also saw the rise of Cheese Whiz, Swanson's frozen TV dinners, and Tang.
More than a half-century later, the popular Thanksgiving recipe has endured to take the title "mother of all comfort food" right alongside such holiday classics as turkey stuffing and pumpkin pie.
Originally invented in the Campbell's soup test kitchens, the now-popular Thanksgiving dish was orginally called "Green Bean Bake" and centered around the two things most Americans always had on hand in the 1950s: green beans and Campbell's Cream of Mushroom Soup.
modern purists will insist on Campbell's Condensed Cream of Mushroom
soup and French's french fried onions, although
any brand will do.
In fact, the recipe's versatility can accommodate almost any taste with green bean casserole variations that call for the addition of bacon bits (yum), shredded Cheddar cheese, or substiuting french fried onions with slivered almonds.
This holiday season, get creative and join the estimated 30 million other families serving their own family recipe for green bean casserole on Thanksgiving Day.
Traditional green bean casserole recipe
1/8 tsp. black pepper
1 10-3/4 oz. can Campbells Condensed Cream of Mushroom Soup
1 1/3 cup French's French Fried Onions
Two 14.5 oz. cans of cut green beans
1. Preheat oven to 350 degrees F.
2. Combine soup, milk and pepper in a 1 1/2-quart casserole dish.
Stir until blended.
3. Stir in green beans and 2/3 can onions.
4. Bake, uncovered, for 25 minutes or until hot.
5. Stir, then sprinkle on top with remaining onions.
6. Bake five minutes longer or until onions are golden brown.