Green bean casserole is a staple of the holiday dinner. My family and I love this dish so much that I make it year-round. What’s better than green beans, cream of mushroom soup, and fried onions? Nothing! To me and my family, this dish is the epitome of the holidays. It doesn’t have to be just for holiday meals, though. In fact, it was originally developed as an everyday side dish. That’s why I try to add this side anytime that I can. Green bean casserole has been around since the 1950’s when a Campbell’s Soup Company employee, Dorcas Reilly, came up with the recipe. The original name of the dish was Green Bean Bake. The Campbell’s recipe is viewed over 4 million times every Thanksgiving day! It consists of only six ingredients and is so quick and easy to make.
My recipe is just a little different from the original to give it a little more depth of flavor. Mix together cream of mushroom soup, milk, soy sauce, Worcestershire sauce (my secret ingredient!), salt, and black pepper in a big bowl. Stir in green beans (canned or fresh) and 2/3 of the fried onions and pour into an oven-safe casserole dish. Bake at 350 degrees for 25 minutes. Top it with the remaining fried onions and place back in the oven for 5 more minutes to brown and there you have it! Can’t get too much easier than that! Next time you are in need of the perfect side dish, give this one a shot. Enjoy!
