Recipe
1950s Green Bean Casserole
The holiday and potluck classic: green beans, cream of mushroom soup, and crisp onion topping from mid-century America.
Context
Condensed soup and canned fried onions defined a new kind of company vegetable.
The dish spread through magazine ads and church suppers. Fresh or frozen beans work; the canned soup and onion topping are the historical signature. Bake until bubbling so the topping stays crisp.
Ingredients
- 4 cups cooked cut green beans (fresh, frozen, or canned drained)
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 tsp soy sauce (optional, period variation)
- ⅛ tsp black pepper
- 1⅓ cups canned fried onions, divided
Instructions
- Heat oven to 350°F (175°C).
- Stir beans, soup, milk, soy sauce, pepper, and half the onions in a 1½-quart casserole.
- Bake 25 minutes until hot. Stir, top with remaining onions, and bake 5 minutes more.
- Serve as a side with meat loaf or roast chicken.