You’ve got the turkey, and you’ve remembered the cranberry sauce and got all the fixings for every type of potato you want. There’s one Thanksgiving side that you know you can’t go without: the green bean casserole.
Thanksgiving wouldn’t be the same without Dorcas Reilly, who worked in the Campbell Soup kitchens for years. In 1955, when she was the kitchen supervisor at the company, she created a dish that would become legendary in homes around the nation, and it wasn’t even for her own family.
What is now the green bean casserole started as a feature for the Associated Press. 50 years later, she didn’t even remember creating it, because she’d done so many Campbell Soup recipes. She was the mastermind behind the tuna noodle casserole, tomato soup meatloaf, and the “souperburgers.” Despite not remembering having a hand in creating it, she made sure she had all the ingredients at all times in case someone asked her to create the dish again.
Yet, it’s the green bean casserole that most people remember, and they’ll eat it every single year. It became a fixture on soup can labels and in commercials.
It wasn’t originally known as the green bean casserole, though. Originally, it was called the Green Bean Bake, and it had just six ingredients that were all cheap and fast to use. Think about the time period. It was post-war, and people had pantry staples. So, Reilly pulled together green beans (she used canned as they were the most available to her), Campbell’s Condensed Cream of Mushroom Soup, milk, soy sauce, black pepper, and French-fried onions together.
While it was popular in 1955, it wasn’t until the 1960s that it became a Thanksgiving staple, as it started to be printed on soup cans. In fact, it didn’t even test well with everyone at first, and it was when Reilly added the dash of soy sauce that everything came together.
Now, an estimated 20 million Thanksgiving dinners include this side dish every single year, with Campbell’s seeing a huge jump in soup sales around the holiday period. In a 2000 survey, 44% of people said that this particular casserole is their favorite veggie side dish on the holiday menu.
There have certainly been changes over the years. One of the biggest changes is the use of frozen or fresh green beans instead of the canned variety, as they are easier to come by than in the 1950s. Some people add almonds and other toppings, tweaking it to personal preferences, which has helped its longevity as a Thanksgiving side.
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