How do you sell more Cream of Mushroom Soup? Create the Green Bean Casserole recipe. That's exactly what Campbell's Soup founder, Dorcas Reilly did in 1955.
The inspiration for the dish was to create a quick and easy recipe. The recipe had to include two things most Americans always had on hand. In the 1950s, that was green beans and Campbell’s Cream of Mushroom Soup.
The recipe was originally printed on Campbell's Cream of Mushroom soup cans and was called "Green Bean Bake."¹
To this day, green bean casserole is still the one of the most popular Thanksgiving side dishes.
Kosher condensed cream of mushroom soup has become more difficult to find. However, there are substitutes if you're unable to find it at your local grocer. For the sake of keeping things kosher (and dairy-free), I've adapted this recipe from Chef Alton Brown to suit our needs.
Baking Green Bean Casserole
Instead of Campbell's 2 ingredients, this recipe contains a few extra ingredients. You can use frozen or fresh green beans, though I prefer that latter. In addition to the green beans and condensed soup, I make my own flavorful roux with oil, mushrooms, flour and almond milk. The flavor is amazing. However, in the end, it's all about the crispy onions. Make sure the reserve some to finish the casserole. After all, who doesn't love fried?
Preparation time takes 10 minutes. Baking time takes another 20 minutes. So within 30 minutes, you'll have an amazing side dish to serve for Thanksgiving. Yes, it's pretty much that simple.
Serve it warm as a side with turkey, mashed potatoes, gravy, candied yams and cranberry sauce. If you have any room left over, finish with pumpkin pie.
I hope you'll enjoy this 65 year old, tried and true, traditional, Thanksgiving recipe. Hat tip to Campbell's Soup founder.
Green Bean Casserole
DESCRIPTION
INGREDIENTS
- 1 pound green beans (rinsed, trimmed and cut in half)
- Sea salt and black pepper
- 2 tablespoon vegan butter or olive oil
- 1 medium shallot (minced)
- 2 cloves garlic (minced)
- 1 cup mushrooms (finely chopped)
- 2 tablespoon all-purpose flour
- ¾ cup vegetable broth (store bought or make with consommé)
- 1 cup unsweetened plain almond milk
- 1 ½ cups French's crispy fried onions (divided)
INSTRUCTIONS
- Preheat oven to 400 degrees F. Bring a large pot of water to a boil and salt well - it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
- In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
- Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
- Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
- Remove from heat and add ⅓ of the fried onions (½ cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
- Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).
- Leftovers store well in the fridge for up to a few days.
Notes
Check out my other Thanksgiving recipes here.
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