We have a cheesy version and a gluten-free version. We have recipes that are done in the slow cooker. Slow cook the green beans: Cover and cook on HIGH for 2 hours or on LOW for 4-5 hours. Whisk to combine, add the sauce to the green beans, and stir. "We have ones that use frozen green beans, or fresh green beans. Assemble the sauce: To a medium-sized mixing bowl, add the cream of mushroom soup, milk, Parmesan cheese, Worcestershire sauce, salt, onion powder, and black pepper. "I think we have 30 versions of the Green Bean Casserole," Swanson said. "It's a universally loved American tradition," she says.Ĭathy Swanson, cookbook editor for Betty Crocker and Pillsbury, expects a half-million hits online this week, most looking for classic Green Bean Casserole. The dish is now served in 30 million homes on Thanksgiving, and gets 70 percent of traffic on Campbell's website, Freiman says. And it's not an expensive thing to make, too." "We worked in the kitchen with things that were most likely to be in most homes," she said. She finally settled on "Green Bean Bake." Reilly, who still lives in New Jersey, said in a Campbell's promotional video that she created it with home cooks in mind. The original recipe shows that Reilly considered using corn, peas and even lima beans. test kitchen in New Jersey, created it in 1955 after an Associated Press reporter called, asking for a vegetable side dish, said Jane Freiman, director of the Campbell's Consumer Test Kitchens. Dorcas Reilly, a now-retired home economist in the Campbell's Soup Co. She's seen here at the Campbell's test kitchen in Camden, N.J., in 2005.ĭespite its status as Midwest holiday table staple, Green Bean Casserole didn't originate in the Midwest. test kitchen in New Jersey, created the iconic recipe for Green Bean Casserole in 1955.
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