For gluten-free, dairy-free green bean casserole, use gluten-free tamari in place of the soy sauce and you can make your own gluten-free fried onions.Special Diet Notes: Dairy-Free Green Bean Casseroleīy ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, and vegetarian. They do contain wheat, which is why I’ve shared a gluten-free option below. If your family can’t stand mushrooms, omit them! or you can go a different flavor route with dairy-free condensed cream of celery soup.įun fact: French’s Fried Onions are dairy-free, soy-free, and vegan. If your family simply adores buttons, creminis, or even shiitakes, you can saute 8 ounces of sliced mushrooms for a few minutes in a little oil, and stir them in with the green beans. The condensed soup takes minutes to whip up, and the casserole is just a throw together that you can toss right in the oven.Īnd I have two additional options for mushroom lovers and mushroom haters. Don’t worry, it’s just as easy and every bit as delicious!ĭairy-Free Green Bean Casserole that’s Just Like Campbell’sĪlthough it’s a star in our Dairy-Free Thanksgiving Menu, this wonderful side actually makes a great anytime dish, and can be prepared at the last minute. But our dairy-free green bean casserole uses my dairy-free condensed cream of mushroom soup recipe.
Their version uses condensed cream of mushroom soup, which contains dairy. Green bean casserole has been an American favorite for the holidays since Campbell’s created their classic recipe in the 1950s. According to Campbell’s, about a third of all Cream of Mushroom Soup cans sold are used to make her “Green Bean Bake.” If you don’t already have a soup can at home, you can find the recipe on Campbell’s website.Ī version of this story ran in 2019 it has been updated for 2022.Thanksgiving is that one time of year when everyone in the family demands you to serve green beans. Reilly’s original casserole is still a cherished part of Thanksgiving dinners today. The Associated Press featured it in a 1955 story on Thanksgiving, and home cooks were happy to incorporate the easy recipe into their frantic holiday cooking routines. The dish was originally conceived as a way to sell Campbell’s products, but the fact that it uses prepared, shelf-stable ingredients helped make it a hit. The remaining onions are then sprinkled on top, and the casserole goes back in the oven for five minutes until the inside is hot and bubbly and the top is brown and crisp.
After setting aside half of the onions for a topping, the other components get mixed together in a casserole dish and baked for 25 minutes in a 350☏ oven. It consists of one can of Campbell’s Cream of Mushroom Soup, half a cup of milk, four cups of green beans, a teaspoon of soy sauce, a dash of black pepper, and one and one-third cups of French fried onions. Reilly’s green bean casserole recipe doesn’t call for any fancy techniques or hard-to-source ingredients. Hundreds of her creations were printed on the backs of soup cans, but none had the same level of impact as her vehicle for green beans and condensed mushroom soup. Her job involved developing dishes that featured the company’s ready-made soup products as star ingredients. We know exactly who created the dish and when it first appeared-and the original six-ingredient recipe can still be found on the backs of Campbell's Cream of Mushroom Soup cans today.Ĭampbell’s test kitchen supervisor Dorcas Reilly, who passed away in October 2018 at age 92, made Thanksgiving history when she whipped up the recipe for green bean casserole-originally called The Green Bean Bake-in 1955. That’s not the case with green bean casserole. green beans (drained) or 2 (9oz) pkgs frozen cut green beans (thawed)of Campbells cream of mushroom soup (10 3/4 can)milkblack pepperFrenchs french. Many of the foods that make up a traditional Thanksgiving dinner have long and complex origin stories.
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