The History of the Green Bean Casserole Using Campbell’s Cream of Mushroom Soup. And what about Jello Pretzel Salad?

Green bean new

Green Bean Casserole is standard fare at my extended family gatherings. I’ve wondered how it originated, and I now know:

The Campbell’s Soup Company had its own kitchen, in Camden, New Jersey, dedicated to pumping out recipe pamphlets. A home economist named Dorcas Reilly worked at the Campbell’s kitchen, and in 1955 she successfully devised and tested the infamous green bean casserole recipe. . . . Campbell’s now estimates 40% of the Cream of Mushroom soup sold in the US goes into making green bean casserole.

A friend of mine recently offered me a “healthier alternative” to the standard recipe for green bean casserole.

Next investigation based upon a tradition in my family: Jello Pretzel Salad. Here’s what I found, from an article titled: “Why strawberry pretzel salad is the queen of all Jell-O salads“:

In 2018, surrounded by full plates of lettuce, it is hard for us to image that congealed sugar and flavoring could ever be considered as a salad. However, these dishes continue to be a mainstay of holiday meals, barbecues, showers and potlucks alike. We have the Jell-O corporation to personally thank for decades of congealed and molded fruits and sometimes vegetables.

jello pretzel

BON APPÉTIT!

Share

Erich Vieth

Erich Vieth is an attorney focusing on civil rights (including First Amendment), consumer law litigation and appellate practice. At this website often writes about censorship, corporate news media corruption and cognitive science. He is also a working musician, artist and a writer, having founded Dangerous Intersection in 2006. Erich lives in St. Louis, Missouri with his two daughters.

Leave a Reply