Green bean casserole

Mrs. Dorcas Reilly of Camden, New Jersey, passed away a few years ago, and you may not recognize the name. Mrs. Reilly created one of the most popular recipes ever using green beans. She created this casserole in 1955 in the test kitchen of the Campbell Soup Company with ingredients found in every kitchen cabinet. The name started as “Green Bean Bake” and now, 66 years later, Green Bean Casserole is a very popular side dish at Thanksgiving, Christmas and any other dinners. It is so easy to make and so well liked that you can have it any time.

Let’s make Mrs. Reilly’s Green Bean Casserole. Preheat the oven at 350 degrees. Stir one 10.5 ounce can of cream of mushroom soup with 1/2 cup milk, 1 teaspoon soy sauce, 1 dash black pepper, 2/3 cup French fried onions, and 4 cups cut and cooked green beans. Pour in a 1 1/2-quart casserole dish. Bake in a preheated 350-degree oven until boiling and bubbling. Stir the mixture gently and add another 3/4 cup French fried onions on top and bake for another 5 minutes.

ITALIAN GREEN BEAN CASSEROLE: Six ounces Parmesan cheese, grated (about 1 1/2 cups), 1 1/4 cups Italian-style breadcrumbs, 4 garlic cloves (minced), 1 teaspoon kosher salt, 3/4 teaspoon black pepper (divided), 3 (28-oz.) cans Italian-style green beans, drained, 2 (9 oz.) pkg. frozen artichoke hearts, thawed, drained well and chopped, 2/3 cup extra-virgin olive oil, fresh flat-leaf parsley, chopped. Preheat the oven to 375°F. Combine Parmesan, breadcrumbs, garlic, salt and 1/2 teaspoon pepper in a large bowl. Reserve 1/3 cup of the breadcrumb mixture then set aside. Add green beans, artichoke hearts, and olive oil to bowl with remaining breadcrumb mixture, and fold to combine well. Pour green bean mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle reserved breadcrumb mixture evenly over the casserole. Cover with aluminum foil, and bake until heated through, about 30 minutes. Uncover and bake until lightly golden and bubbly, about 10 minutes. Sprinkle with remaining 1/4 teaspoon pepper, and if desired, chopped parsley.

A popular local recipe for STRING BEAN CASSEROLE. Simmer 3 tablespoons flour and 3 tablespoons melted butter over low heat for just a few minutes. Add 1 teaspoon sugar and 1 tablespoon chopped onions, salt and pepper to taste, and keep stirring. Pour in 1 cup sour cream and one 4 ounce can of French style green beans. Fold in well. With 1/2 Remove from heat and pour into a 2 quart casserole dish. Cover with 1 1/2 cups grated cheese. Mix 1 tablespoon melted butter with 1/2 cup crumbled corn flakes and spread over top of the casserole. Bake in a preheated 350 degree oven for 30 minutes.

BUTTERY GARLIC GREEN BEANS: Use fresh green beans and fresh garlic to make this fresh easy-to-make recipe that is also healthy. Place a pound of fresh green beans, trimmed and snapped in half, in a large skillet and cover with water. Bring to a boil, reduce heat to medium-low and simmer until beans begin to soften — about 5 minutes. Drain water off and add 3 tablespoons butter to the green beans and cook, while stirring, until butter melted, about 2 to 3 minutes. Finally, continue to cook green beans and add 3 cloves minced garlic, cooking until garlic is tender and fragrant — 3 to 4 minutes. Serve with a sprinkle of lemon pepper on top. This green bean dish is great any time of the year with any kind of meat.

Next week we will begin our Thanksgiving cooking — please email any requests for a recipe you may want or send some you may want to share with others. Please remember our veterans on Veterans Day — fly those flags and thank a veteran.

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