Green bean casserole
Green bean casserole was invented in 1955 by the Campbell Soup Company test kitchen under the leadership of Dorcas Reilly. Their goal was to come up with simple recipes using Campbell's products to promote the use and increased purchase of the company's products. It has since become a popular Thanksgiving side dish in the United States. The casserole is typical of 1950s American food in that it smothers vegetables in a thick cream sauce. Green bean casserole however can be made with any brand of canned cream of mushroom soup available, or a homemade cream of mushroom soup, for the flavour the cook desires.
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- 1 can (10 ¾ oz.) Campbell's Condensed cream of mushroom soup
- ½ cup milk
- 1 teaspoon soy sauce
- Dash ground black pepper
- 4 cups cooked cut green beans
- 1 1/3 cups crisp fried onions
- Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
- Mix the soup, milk, soy sauce, black pepper, green beans and 2/3 of the onions in a large casserole dish
- Bake for 25 minutes or until hot
- Sprinkle with the remaining onions and serve hot.
Sprinkle with the remaining onions and serve hot.
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