Michigan 
Casserole cookery became all the rage in the 1950s and 60s through marketing campaigns that encouraged American housewives to take advantage of modern household conveniences. Canned food was an essential part of this new era of cooking, making it possible for home cooks to feed their families in a fraction of the time. This recipe, created by Campbell Soup Company’s Dorcas Reilly in 1955, is made using a can of condensed cream of mushroom soup and canned green beans. Today this creamy dish continues to be a standby for those who are time-challenged and is often served as a side dish for Thanksgiving Day feasts.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease dish
- 1 can (10¾ oz) condensed cream of mushroom soup
- ½ cup milk
- 1 tsp soy sauce
- ¼ tsp ground black pepper
- 2 cans (14.5 oz each) green beans, drained
- 1 can (2.8 oz) French fried onions, divided
- 2 Tbsp slivered almonds
Directions
- Preheat the oven to 350°F and grease a 1½-quart casserole dish using nonstick cooking spray.
- Combine the soup, milk, soy sauce, and pepper in the casserole dish.
- Stir in the beans and half the onions.
- Bake, uncovered, for 25 minutes until bubbling.
- Stir the mixture before topping it with the remaining onions and almonds.
- Return the casserole to the oven and bake, uncovered, for 5 minutes.
- Remove the casserole from the oven and serve immediately.
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