Drizzle with ¼ cup extra-virgin olive oil and season with season with ¾ tsp. mixed wild mushrooms, trimmed, halved or quartered if large (about ½” pieces) and 2 thyme sprigs in a single layer on prepared baking sheets. Line 2 rimmed baking sheets with parchment paper. You can even customize your recipe for green bean casserole by grating fresh Parmesan or sprinkling homemade bread crumbs over the top. The star of the show, however, is the crispy fried onions spiked with paprika, cumin, and coriander. It features fresh green beans and an assortment of mushrooms, both of which can be prepared ahead of time. This all-homemade green bean casserole recipe modernizes Reilly’s midcentury triumph. Campbell’s later began printing the recipe alongside the nutrition information on the backs of cream of mushroom soup cans, further cementing its legacy. It was the perfect side dish for the moment: Wartime bans on aluminum had recently been rescinded, and erstwhile homemakers who’d joined the workforce could put a warm, rib-sticking side dish on the table without much prep time. Reilly combined them with a few other pantry ingredients in a casserole dish, baked it, then topped it all with canned french fried onions and secured her place in history. In 1955, Dorcas Reilly, a Campbell’s test kitchen supervisor in Camden, New Jersey, was asked to create an easy recipe featuring the company’s canned green beans and mushroom soup. This classic casserole recipe is steeped in post–World War II American culture. It’s guaranteed to impress, whether you grew up with the canned soup version at every Thanksgiving dinner or this is your first time encountering the storied side dish. This is a green bean casserole recipe for the 21st century.
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