![](\"https:\/\/www.simplyrecipes.com\/thmb\/UaFv0QmFUik6IMj5ocdzuYXXTpE=\/3529x2353\/simply-recipes-most-popular-casserole-lead-01-5c58a528198a480fab82d833e12f8356.jpg\")
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When I think of green bean casserole, the first thing that comes to mind is Thanksgiving. The creamy, crispy onion-topped casserole has been a staple of Thanksgiving celebrations for decades, with an estimated 20 million Americans serving it as part of their Turkey Day meal.\n<\/p>\n
But in the Midwest, this comforting classic isn\u2019t relegated to a single holiday. According to Google Trends, green bean casserole is the most popular casserole in the Midwest, aka the capital of casseroles.\n<\/p>\n
<\/p>\n \u201cGreen bean casserole was definitely a staple growing up in the Midwest, especially at Thanksgiving,\u201d says Simply Recipes\u2019 General Manager (and Minnesota native) Emma Christensen. \u201cBack then, it was always the classic version made with canned all-the-things, but these days, I make a from-scratch version\u2014except for the fried onions, of course. French’s Fried Onions are sacrosanct! My \u2018fancy\u2019 green bean casserole was initially met with reluctance and skepticism by my Minnesota relatives, but they now ask for it every year.\u201d\n<\/p>\n Adds Wisconsin native and Culinary Hill executive chef Meggan Hill: \u201cMy favorite versions have a homemade mushroom cream sauce because I just think it tastes better. But there is no shame in using canned cream of soup if that makes your holiday prep easier! I think the real reason that green bean casserole is so popular is the French fried onion topping. It’s like eating crunchy onion rings in every bite, and how could that not be the best part?\u201d\n<\/p>\n Green bean casserole (or GBC) is a classic back-of-the-can recipe created by a Campbell\u2019s Soup employee named Dorcas Reilly in 1955. The traditional recipe leans on pantry staples, including cream of mushroom soup, condensed milk (in subsequent years, Campbell\u2019s switched to regular milk), frozen or canned green beans, soy sauce, and French\u2019s Fried Onions\u2014all ingredients that would be easy to find in a 1950s kitchen.\n<\/p>\n Simply Recipes \/ Photo by Jen Causey \/ Food Styling by Julian Hensarling \/ Prop Styling by Hannah Greenwood<\/p>\n <\/span> <\/p>\n GBC just might be the easiest dish you can make at Thanksgiving, which also makes it a great choice for year-round dinners. To prepare, simply combine cream of mushroom soup, milk, green beans, soy sauce, half of the fried onions, and salt and pepper, then pour the mixture into a casserole dish. Bake at 350\u00b0F for about 20 minutes, add the remaining onions, and bake for an additional 5 minutes to get everything nice and toasty. Let the casserole rest for about 5 minutes before serving. Get the full recipe here (with an added bonus, bacon!).\n<\/p>\n These days, canned foods don\u2019t hold quite the allure they once did in the \u201850s (In 2015, a Campbell\u2019s spokesperson told the TODAY Show <\/em>that 40 percent of Campbell\u2019s cream of mushroom soup is purchased specifically for this quintessential dish), but green bean casseroles continue to be a timeless staple around the country.\n<\/p>\n<\/div>\n #Popular #Casserole #Recipe #Midwest<\/p>\n","protected":false},"excerpt":{"rendered":" When I think of green bean casserole, the first thing that comes to mind is Thanksgiving. The creamy, crispy onion-topped casserole has been a staple of Thanksgiving celebrations for decades, with an estimated 20 million Americans serving it as part of their Turkey Day meal. But in the Midwest, this comforting classic isn\u2019t relegated to […]<\/p>\n","protected":false},"author":1,"featured_media":593,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[84,564,59,60],"class_list":["post-592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-casserole","tag-midwest","tag-popular","tag-recipe"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/592","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=592"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/592\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/593"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} Why the Midwest Loves Green Bean Casserole <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n How to Make Green Bean Casserole <\/span> <\/h2>\n