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An American Idol Turns 50!
 (Family Features) - Creamy, crunchy Green Bean Casserole has been a "must have" on
America's holiday menus since its introduction in 1955. This
classic side dish is a combination of three popular items: green
beans, Campbell's Cream of Mushroom soup and French's French
Fried Onions. Today, over 30 million households will enjoy Green
Bean Casserole as part of their holiday feasts.
Created by Dorcas Reilly, former manager of Campbell's Kitchen,
2005 marks the 50th anniversary of this iconic recipe. Reilly
said her inspiration for Green Bean Casserole (deemed the mother
of all comfort foods) was to "create a quick and easy recipe
around things most Americans always had on hand in the 1950s:
green beans and Cream of Mushroom Soup." Like so many great
recipes, Reilly's creation requires a minimal number of
ingredients (just five), doesn't take much time to prepare (only
10 "hands on" minutes) and can be customized to deliver a wide
range of variations.
One reason that the Green Bean Casserole has stood the test of
time is its versatility. With just a few simple modifications,
the recipe can easily be transformed to reflect the changing
tastes and trends of the times. Swiss Vegetable Medley is a
sophisticated and saucy spin on the classic recipe that features
the zesty combination of sour cream and Swiss cheese. In the
Holiday Vegetable Bake, a variety of vegetables are mixed with
Cream of Broccoli Soup for a creamy and colorful twist on the
original dish. The casserole, as we know it today, is a uniquely
American dish that first became popular in the 1940s when men
were fighting abroad and women were left to take over their jobs
while still preparing meals at home. The one-dish casserole was a
quick and easy way to get a wholesome, balanced meal on the
table. In addition, many early sources of casserole recipes
featured condensed soups, like Campbell's Cream of Mushroom, as
the sauce that bound all the ingredients together. All of these
factors conspired to establish the casserole as an integral
element of the American table.
New Spins on an Old Favorite
The classic Green Bean Casserole recipe mixes family-pleasing
green beans with a savory combination of Campbell's Condensed
Cream of Mushroom Soup, a little milk and a dash of soy sauce,
topped with French's French Fried Onions for the perfect
finishing touch.
For a fresh twist on the original dish, try one of these
variations created by today's Campbell's Kitchen:
Green Bean CasseroleThe traditional classic, doubled for your family feast! Prep Time: 10 minutes | Bake Time: 30 minutes 2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup 1 cup milk 2 teaspoons soy sauce 1/4 teaspoon ground black pepper 8 cups cooked cut green beans 2 2/3 cups French's French Fried Onions Mix soup, milk, soy sauce, black pepper, beans and 1 1/3 cups fried onions in 3-quart casserole. Bake at 350°F for 25 minutes or until hot. Stir. Sprinkle with remaining onions. Bake 5 minutes. Serves 10 
Swiss Vegetable MedleyA saucy variation of the classic Green Bean Casserole. Prep Time: 5 minutes | Cook Time: 35 minutes 1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup 1/3 cup sour cream 1/8 teaspoon ground black pepper 1 bag (16 ounces) frozen vegetable combination, thawed and drained 1 1/3 cups French's French Fried Onions or French's Cheddar French Fried Onions 1 cup shredded Swiss cheese, divided Mix soup, sour cream, black pepper, vegetables, 2/3 cup fried onions and 1/2 cup cheese in 2-quart casserole. Bake at 350°F for 30 minutes or until hot. Stir. Sprinkle with remaining cheese and onions. Bake 5 minutes. Serves 6 
Holiday Vegetable BakeA twist on the classic Green Bean Casserole. Prep Time: 5 minutes | Cook Time: 35 minutes 1 can (10 3/4 ounces) Campbell's Condensed Cream of Broccoli Soup 1/3 cup milk 1 bag (16 ounces) frozen vegetable combination, thawed and drained, such as broccoli, cauliflower and carrots 1 1/3 cups French's French Fried Onions Mix soup, milk, vegetables and 2/3 cup fried onions in 2-quart casserole. Bake at 375°F for 30 to 35 minutes or until hot. Stir. Sprinkle with remaining fried onions. Bake 3 minutes. Serves 4 to 6 SOURCE: Campbell's Soups
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