![]() Campbell's estimates that it sells more than $20 million dollars of the variety each year. Bake the mixture for 25 minutes, or until it is hot and bubbling. In a 1 1/2-quart baking dish, thoroughly combine the Campbell’s® Condensed Cream of Mushroom Soup, milk, and ground black pepper. More From Delish: 10 Vegetarian Casserole RecipesĬlearly Reilly isn't the only one stashing cans of the Cream of Mushroom soup. Preheat the oven to 350 degrees Fahrenheit. She always has a Campbell's can ready in her cupboard just in case someone drops by and is hungry for one of her creations. Stir the soup, milk, soy sauce, beans and 2/3 cup onions in a 1-quart casserole. Reilly continues to use her recipe development skills to alter the classic, sometimes replacing the green beans with carrots. Bake at 350☏ for 25 minutes or until hot and bubbling, and stir. ![]() Stir in the drained green beans and 2/3 cup of the French fried onions. NOTE: If you would like crispier onions, wait to add topping until the end of cooking. Combine the soup, milk, soy sauce, and pepper in a 1 1/2 quart baking dish and stir until blended. Top with remaining onions and cook on HIGH for 2-2.5 hours. Add in green beans, and half of fried onions. ![]() Select MANUAL cook on high pressure 1 minute. Secure lid set pressure valve to SEALING. 1 Casseroles Are King 2 Campbell’s Green Bean Casserole Ingredients. In 6-quart Instant Pot insert, add chicken broth and green beans. When asked in 2005 by USA Today if she recalled creating the now famous recipe, she said she "doesn't remember having a hand in it." However, in 2002 she did present the original - and now yellowed - recipe card to the National Inventor's Hall of Fame (the same building that houses Thomas Edison's light bulb). Combine all ingredients into the crockpot except for green beans and onions. This Campbell’s Green Bean Casserole is made with just five ingredients and will make the perfect side dish for holidays or any occasion. The recipe, originally created for an Associated Press feature, was developed in Camden, New Jersey, at the Campbell Soup home economics kitchen and is credited to then recipe supervisor, Dorcas Reilly, who worked on and off for the company over a forty-year period. In a large mixing bowl, add the drained green beans, mushroom soup, and ½ cup of the fried onions.
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