Reilly’s husband, Tom, who keeps a brag book of his wife’s accomplishments and press clippings, said he never tires of the dish. And it doesn’t matter who you are or your station, you really are going to enjoy it. “Anyone and everyone can make it, can afford it, and can cook it. “There is nothing fancy or snooty about it, but at the same time it’s distinctly American,” said Rice. Sarah Rice, Campbell’s Archivist (Rob Zawatski for NewsWorks) “And to this day those ingredients are common ingredients that are in people’s homes.”Ĭampbell’s archivist Sarah Rice said green bean casserole was first introduced to the public through print ads in the early 1960s. “Six ingredients, you can make it in about 35 minutes, and it is all family pleasing,” she said. Jane Freiman, Director, Consumer Test Kitchen at Cambell’s Soup, with the casserole (Rob Zawatski for NewsWorks)įreiman said she’s not surprised the concoction, comprising condensed cream of mushroom soup, milk, soy sauce, French-fried onions, and a dash of pepper is still on holiday tables today. They go through several rounds of tasting before they’re released to the public. She said the process hasn’t changed all that much since Reilly’s days in the test kitchen. Jane Freiman, the director of Campbell’s consumer test kitchen, oversees the development of new recipes for the company. Peas, lima beans, and corn were all nixed before Reilly decided on the final recipe for green bean casserole.įashion and trends may have changed a lot since the 1950s, but people across the country are still serving Reilly’s classic six-ingredient dish. While working for Campbell’s Soup, she was trying to develop a recipe that could be made from ingredients that most people would be able to find in their kitchens. Reilly graduated from Drexel University with a degree in home economics. WHYY thanks our sponsors - become a WHYY sponsor
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