Green bean casserole has been a delicious staple of the American holiday dinner table since the 1950's when it was created and introduced to the American public by the Campbell's Soup Company as a way to use and promote their products. And with the holidays fast approaching green beans and fried onions are sure to flying off of supermarket shelves. In 2003 green bean casserole was voted to be the most popular side dish at American Thanksgiving tables with an estimated 30,000,000 households serving up the delicious dish. Over the years Americans have sought to add additional ingredients to this simple dish. Some popular additions include bacon, cheese, bell peppers, and soy sauce. One of the reasons green bean casserole is so popular is it is so versatile. You can add or change ingredients and it is still guaranteed to be delicious.

Holiday dinners are always complicated and hectic with mounds of dishes to clean afterward. The original recipe is simple, easy to make and there is virtually no mess to clean up after preparing it. Perfect if you are looking to take a post turkey nap!

Campbell's Original Green Bean Casserole

1 10 ounce can of condensed cream of mushroom soup

4 C French cut green beans, drained

1/2 C milk

1 1/2 C French fried onions

1 7 ounce can of mushrooms, drained

Preheat the oven to 350 degrees. Mix soup and milk in a 1 1/2 quart casserole dish. Stir in beans, mushrooms and 1 C of fried onions. Bake for 30 minutes at 350 degrees. Top with remaining 1/2 C of fried onions and bake for an additional five minutes until onions are lightly browned.

This recipe serves 8.

Note: Green bean casserole may also be microwaved. Microwave casserole for 10 minutes on high. Remove with oven gloves and let sit for 5 minutes before serving.

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