A New Jersey woman who is credited with inventing the green bean casserole dish that is served in many homes on Thanksgiving has passed at the age of 92.
Dorcas Reilly was a 1947 graduate of Drexel University in Philadelphia and joined the Campbell’s Soup company in her hometown of Camden shortly after. In 1955 she was working in the Campbell’s test kitchen when she came up with the original recipe for green bean casserole.
The recipe for Reilly’s green bean casserole was printed on cans of Campbell’s mushroom soup in the 1960s and the dish has since become a staple of many Thanksgiving dinners.
Green Bean Casserole
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French’s® French Fried Onions
How to Make It
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cuponions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.