{"id":3972,"date":"2010-11-22T15:46:28","date_gmt":"2010-11-22T23:46:28","guid":{"rendered":"https:\/\/shescookin.com\/?p=3972"},"modified":"2019-11-19T17:03:48","modified_gmt":"2019-11-20T01:03:48","slug":"fresh-take-on-green-bean-casserole","status":"publish","type":"post","link":"https:\/\/shescookin.com\/fresh-take-on-green-bean-casserole\/","title":{"rendered":"Fresh Take on Green Bean Casserole"},"content":{"rendered":"
<\/a><\/p>\n Talk about effective branding! That green bean casserole topped with fried onions makes an appearance every Thanksgiving on millions of dinner tables across America to this day. I’m always curious about the origins of different foods, especially when it comes to dishes that are included in traditional celebrations, both cultural and religious. Because one of the key ingredients is canned cream of mushroom soup, I suspected that this ubiquitous casserole came about in the 1950’s because that’s when incorporating Campbell’s canned soups in casseroles for a quick, no-fuss, one-pot meal became popular. Permanently embedded in the psyche of the baby boomer generation is the catchy Campbell’s tagline: \u00a0Mmmm good…<\/strong><\/span> <\/em>I can’t think of any other soup companies that existed then, can you? Anyway,\u00a0I googled it and sure enough, according to Wikipedia<\/a>, it was invented in 1955 in the Campbell Soup Company test kitchen under the leadership of Dorcas Reilly.<\/p>\n Some of you may still look forward to the familiar 1950’s version, but I know some of you may wish that mom or whoever brings the green bean casserole to the table every year, would give it a face lift! Here’s how easy it is to use all fresh ingredients: \u00a0green beans, mushrooms, and onions, whip up a simple bechamel (white sauce) and sprinkle it with panko bread crumbs to satisfy the need for a crunchy topping \ud83d\ude42<\/p>\n \u00a0<\/a><\/span><\/p>\n