when was green bean casserole introduced to thanksgiving dinners?
Green bean casserole was developed in 1955 at the Campbell Soup Company and only began appearing regularly on Thanksgiving tables in the 1960s, when the recipe was printed on soup can labels.
Quick Scoop
- The classic green bean casserole recipe was created in 1955 by Dorcas Reilly in Campbellās test kitchen in Camden, New Jersey.
- It was originally called āgreen bean bakeā and used just six everyday ingredients, including cream of mushroom soup, green beans, milk, soy sauce, pepper, and fried onions.
- It became closely tied to Thanksgiving in the following decade, after Campbell began printing the recipe on cream of mushroom soup labels, helping it turn into a holiday staple rather than an everyday casserole.
A bit of context
In the 1950s, convenient casseroles and TV dinners were booming, and green bean casserole fit perfectly into that trend of quick, semi-homemade dishes using pantry staples. Over time, it evolved from a simple weeknight idea into one of the most āmust-haveā side dishes at millions of American Thanksgiving dinners each year.
In other words, while the Pilgrims never saw it, by the mid-20th century it had become a modern Thanksgiving tradition.
TL;DR: It was introduced to American kitchens in 1955, and it really caught on as a Thanksgiving dish during the 1960s once the recipe appeared on soup cans and home cooks adopted it for holiday spreads.
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