It was Dorcas Reilly who supposedly added the dash of soy sauce that elevated the recipe. It also did not test well initially with internal taste testers for the company. The original name for the recipe according to Campbell’s was Green Bean Bake. The green bean casserole was simple and had a lot of appeal.”ĭorcas Reilly in the Campbell’s Soup Test Kitchen (1950s) source At the time, even frozen green beans weren’t common. According to her: ”Fresh mushrooms weren’t available year-round and they were expensive. Reilly was inspired to create an easy-to-make recipe with items that would already be present in a 1950s kitchen and that the recipe “reflected the tastes – and pantries – of the time”. It is credited to Dorcas Reilly who was one of the first full-time home economists for Campbell’s. The recipe was created in 1955 by Campbell’s Test kitchen. Who and where was Green Bean Casserole created? While the onions are the most popular topping for this casserole, some like to top the casserole with almonds, potato chips, or crackers. Green Bean Casserole is a dish made with green beans (usually canned or frozen), cream of mushroom soup, soy sauce, and fried onions. What ingredients are in Green Bean Casserole? This is not a hit piece and hopefully, I do your beloved casserole right! Our veggie side dish was (well still is) usually roasted Brussels sprouts, green beans almondine (or amandine) or whatever was on sale in the frozen food section. Knowing my mother, when planning a menu with all the stuffing, mashed potatoes, gravy, stuffed mushrooms, deviled eggs and I think you get my point, thought another casserole was just not needed. Actually, my first attempt at making and tasting this dish was for this blog post. I did not grow up with Green Bean Casserole as part of my family’s Thanksgiving dinner.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |