They’re great not just for this recipe, but for other soups and burgers as well. This is such a crucial ingredient to the dish that sometimes people call it “French’s green bean casserole.” Season with salt and pepper, and it’s done! Pour in milk, vegetable stock, and parmesan cheese. Add flour and stir for one minute to create a roux. To make mushroom Alfredo sauce, saute the mushrooms and garlic in butter until they are golden.
#Campbell cream of mushroom soup upgrade#
Aside from milk, you can also add cheddar cheese for that extra flavor!īetter yet, you can upgrade this element and make a mushroom Alfredo sauce. To prepare frozen or fresh beans, boil the beans for about 5 (for frozen) and 8 (for fresh) minutes, or until they’re tender and crisp. If you use frozen or fresh, you’ll get crisper beans. If you use canned, you’ll get a softer casserole. You can either choose fresh, canned, or frozen green beans for this recipe. For a lighter version, you could use Campbell’s® condensed 98% fat-free cream of mushroom soup as an alternative.Īlso, if you don’t like mushrooms, you can use any cream soup instead. It’s thanks to this thick and creamy soup that this dish is so tasty. Campbell’s® Condensed Cream of Mushroom Soup.Season with black pepper and parsley (optional) and serve! Garnish it with crispy onions and cook for another 5 minutes, or until the onion is golden and crispy. Bake the casserole for 25 minutes at 350 degrees Fahrenheit. casserole, mix the green beans, soy sauce, milk, pepper, and onions.
Because it stores nicely in the fridge, you can either make it on the day of your party or ahead of time! This recipe only takes around 10 minutes to prepare and 30 minutes to cook.
#Campbell cream of mushroom soup how to#
How to Make Campbell’s Green Bean Casserole Thirteen years later, she passed away in Camden, New Jersey. Reilly submitted her recipe to the National Inventors Hall of Fame in Akron, Ohio, in 2002. In fact, the company has estimated that since its release, around 40% of cream of mushroom soup sales go into making green bean casserole. The popularity of Reilly’s recipe immediately skyrocketed.
The Campbell soup company developed and sold their cream of mushroom soup in 1934.īack then, people used it as a casserole filler and often referred to it as the “Lutheran binder.”
Initially, the company did not approve of the finished product, but thanks to Reilly’s perseverance, the dish eventually became known as the era’s ultimate comfort food. Led by Dorcas Reilly, the team’s goal was to invent a quick recipe using two common ingredients present in any American household at the time: Campbell’s cream of mushroom soup and green beans. The home economics department of the Campbell soup company invented the simple dish in 1955. This crowd-pleaser has been around for over 60 years. Plus, you can even make it ahead of time, so your family can enjoy it any day of the week! Campbell’s Green Bean Casserole It’s so simple, you can make it for your family whenever you’re in the mood for it.
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