The green bean casserole turns 66 years old on Nov. 25 and though its creator Dorcas Reilly passed away in 2018, the crunchy yet verdant dish lives on in many families' hearts and homes.
Reilly originally called the classic American side dish the "Green Bean Bake" when she worked in the Campbell's Soup Co. test kitchen in 1955. The original recipe called for pantry staples like canned cream of mushroom soup, Worcestershire sauce, fried onions and, of course, green beans.
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Today, while many folks may covet the crinkled, stained recipe page from their grandmother's cookbook, there are plenty of versions to try. Green Giant even made a 637-pound version in 2017 and set a world record.
These are our favorite renditions of the American classic, green bean casserole.
West Virginia native Katie Lee whips up a classic casserole, blanching the green beans first to ensure they keep their bright hue under all those crispy onions.
Siri Daly has been making green bean casserole long before she married her husband, Carson. This 45-minute recipe uses shiitake mushrooms, cream and chicken stock for a homemade mushroom soup base that's full of umami flavor.
Add Brussels sprouts — America's other formerly notorious, now trendy vegetable side — to your veggie casserole and mix it with salty bacon and a dash of cayenne pepper for a different take with a little kick.
This is a traditional Midwestern dish called hotdish. It is literally at every single event in North Dakota: baby showers, graduation parties, holiday feasts, weddings and funerals — you name it, it’s there.
This dish is chef Will Gilson's favorite surprise to make for a Massachusetts Thanksgiving. New England lobster adds a little luxury to a homestyle American classic while Ritz crackers bring out the buttery flavor.
This recipe is an update on a classic. It's slightly spicier and with more crunchy vegetables (frozen instead of canned) to make you feel good about your choices on Thanksgiving, but easy enough for any weeknight.
