Green Bean Casserole

Cheri Clotiaux Stringer (originally from French’s® French Fried Onions can)

Yield: 6 servings

Dorcas Reilly was in her late twenties when she was in charge of the Campbell’s Soup test kitchen. Her job was to come up with creative but simple recipes which would help promote Campbells products. In 1955, Campbells published her recipe titled, “Green Bean Bake,” just in time for Thanksgiving. It was an instant hit and became a staple of holiday dinners across the USA. Campbells now estimates that 20-30% of all American households make the Green Bean Casserole at Thanksgiving. Over fifty years after its creation, Dorcas Reilly’s recipe is as popular as ever. (Dec 1996)

1 (2.8 oz) can French’s French fried onions
1 (10.75oz) can Condensed cream of mushroom soup
3/4 cup milk
1/8 tsp pepper
2 (8oz) pkgs frozen green beans thawed and drained
     OR 2 cans (14.5oz) cut green beans, drained


In 1 1/2-quart casserole mix soup, milk and pepper. Stir in beans and 1/2 can French fried onions. Bake, uncovered at 350˚F for 30 minutes or until hot.

Top with remaining onions. Bake 5 minutes or until onions are golden.

NOTE: You may substitute 4 cups fresh, cooked, cut green beans for the canned or frozen. For a heartier flavor, try adding crumbled bacon, 1 tsp Worcestershire,