History of the Green Bean Casserole from Wikipedia:
Green bean casserole was first created in 1955 by the Campbell Soup Company. Dorcas Reilly led the team that created the recipe while working as a staff member in the home economics department. The inspiration for the dish was “to create a quick and easy recipe around two things most Americans always had on hand in the 1950s: green beans and Campbell’s Cream of Mushroom Soup.”
A Healthier Version – Green Bean Casserole
- 2 cans Amy’s Organic Cream of Mushroom Soup semi-condensed
- 1/4 cup organic fat-free milk
- 2 minced garlic cloves
- 1 teaspoon Bragg amino acid soy sauce
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup reduced fat shredded Swiss cheese
- 8 cups cooked cut green beans (1 lb fresh uncooked)
- 2 1/3 cup of sauteed shallots
- 1 cup seasoned bread crumbs
- Saute shallots using cooking spray until golden brown, add garlic the last few minutes. Set aside.
- Stir soup, milk, soy sauce, pepper, cheese, nutmeg, beans and 1 1/3 cups shallots in 3-qt. casserole.
- Bake at 350 degrees F. for 25 min. or until hot. Stir.
- Top with remaining shallots and bread crumbs.
Bake for 5-10 min. more.
- ^ a b “Dorcas Reilly: The Inventor of Green Bean Casserole”. Campbell Kitchen. Archived from the original on 2009-12-01. http://web.archive.org/web/20070927231138/http://www.campbellkitchen.com/SpecialtyHolidayDorcasReilly.aspx?specialty=holiday. Retrieved 2011-01-02.
- ^ Colegrave, Stephen; P.J. Gray, Stanley Hunter (2003). Bear cookin’: the original guide to bear comfort foods. Haworth. p. 48. ISBN 9781560234265. http://books.google.com/?id=j4SVncCIHMAC.