The Beloved Classic: French's Green Bean Casserole The mushroom soup gave it a luscious texture and bold savory flavor that helped tie the whole thing together. The fried onions were also nice, and provided a crunchy texture that was a welcomed contrast to the creamy base.

How It Became a Holiday Staple. Green bean casserole was considered a perfect dish for holiday entertaining because it was simple, inexpensive, and could easily be made ahead of time. It became known as a "jiffy casserole" because it went from one bowl to one pan.

That's because according to a new Harris Poll survey for Instacart, 24% of people say green bean casserole is their least favorite Thanksgiving food. In fact, we don't even really like it, because most of those people say they only eat it for tradition's sake. But that's not the No. 1 offender.

United StatesGreen bean casserole / Origin Created by Campbell Test Kitchen Manager Dorcas Reilly in 1955, its creamy, smooth sauce and unmatchable flavor combined with its simplicity makes Green Bean Casserole so appealing. Just five ingredients and 10 minutes to put together, this family pleasing side has been a favorite for over 60 years.

"You don't have to layer or carefully prepare any part of the dish." The dishes gained further renown during the Depression and World Wars. During times of hardship and adversity, starches and vegetables helped extend small portions of meat and make the meal more filling.

Canned vegetables are picked at the peak of ripeness and immediately canned, locking in flavor and nutrients. If you are not eating enough fruits and vegetables, try canned options. They can save you time and money, and can contribute to a healthy eating style.

Casseroles provided affordable sustenance during the Depressions of the 1890s and 1930s and the shortage of food items during both World Wars. In the 1950s, the widespread use of oven-proof cookware and canned foods made casseroles a simple, quick and inexpensive way to feed the whole family.

Casseroles are terrifically easy to cook and result in few dirty dishes. They take the guesswork out of timing various side dishes. They're made almost entirely out of shelf-stable ingredients. Plus, their creamy heaviness satisfies in a way no salad ever can.

Casserole history The word casserole is derived from a French word that means 'saucepan'. Apparently, casseroles originated as communal pots that people shared for meals. The oldest recipe for a casserole, around 1250, consisted of pasta sheets cooked in water, layered with grated cheese and spices.

As modern times came, the tradition of fun and feasting on food continued. One common dish is the green bean casserole. It began in 1955, with Dorcas Reilly. Born on July 22, 1922, in New Jersey, Dorcas earned a cooking four-year college degree at Drexel University in 1947.

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

: a dish in which food may be baked and served. 2. : food cooked and served in a casserole. 3. : a deep round usually porcelain dish with a handle used for heating substances in the laboratory.