I swear I had it during the war from my grandmother’s kitchen. I do clearly remember having it for almost every holiday meal I had after the war.
I still like it.
In 1955, Dorcas was working as a supervisor at the home economics department of a Campbell’s test kitchen in Camden, New Jersey, when she was tasked with creating a recipe for a feature that would appear in the Associated Press. The recipe had to be based on ingredients that any home cook would have on hand, including Campbell’s mushroom soup and green beans.
Dorcas, who had earned a degree in home economics from Drexel University (known then as the Drexel Institute of Technology), got to tinkering. According to Today’s Vidya Rao, she and her team initially toyed with adding celery salt and ham to the recipe, but ultimately settled on six simple, affordable ingredients that could be stirred together in a casserole dish and popped into the oven for 25 minutes. The prep time was minimal; the dish worked well with frozen or canned green beans, and the fried onions were pre-packaged.
More @ The Woman Who Invented the Green Bean Casserole | Smart News | Smithsonian