40% of the Cream of Mushroom Soup Sold in the U.S. Goes to Make Green Bean Casserole

The Origins of the Mysterious Green Bean Casserole

Holiday tables are often divided over these three little words–green bean casserole. This mixture of canned soup, frozen green beans and fried onions has graced holiday buffets since the 1950s. But who came up with this trinity, and why has it become so famous? This week we’ll take a look at green bean casserole, from its humble origins in a test kitchen to the love-to-hate-it dish we know today.

As anyone who’s checked out the kitchen section of an antique store can attest, recipe pamphlets were once a big business. Long before the Internet, home brands like General Mills, Cuisinart and Ball Jars regularly released these pocket-sized magazines full of tips, recipes, and instructions for their products. Glossy covers depicted the cakes … Continue Reading (2 minute read)

15 thoughts on “40% of the Cream of Mushroom Soup Sold in the U.S. Goes to Make Green Bean Casserole”

  1. Bumbleclat

    And 60% went to tuna casserole,which was 75% of my childhood dinners

  2. najing_ftw

    Except in Minnesota, where most goes to tator tot hot dish

  3. Eran-of-Arcadia

    We ate a lot of “Navy spaghetti” (tomato soup, cream of mushroom soup, and ground beef for the sauce) growing up and it was my favorite. I had it for every birthday dinner.

  4. topcat5

    They’ll sell a lot of it over the next 4 weeks. That and frozen french cut green beans, and french fried onion rings.

    Yum yum

  5. live4lax25

    You gotta pump those numbers up! Those are rookie numbers!

  6. gertiegirl

    Now that they make Cream of Mushroom with Roasted Garlic I use it more often

  7. Half_Past_Five

    How do they know though? The article just says that Campbell estimates this.

    Anyone can estimate:

    I estimate that 80% of bananas bought in stores are used for amateur Mario kart races.

  8. micholob

    I didn’t know it had other uses.

  9. vaporwavies

    And the remainder to Tuna Casserole.

  10. Essteethree

    Does cream of anything get actually eaten as is? ^^except ^^at ^^your ^^mom’s ^^house

  11. PreciousRoi

    Curious why they specify “frozen” green beans…the most of the ones I’ve eaten have been from *canned* green beans, not frozen. Specifically canned “French cut” green beans.

  12. HelenEk7

    Are fresh mushrooms ever used in the dish? Ignorant European here.

  13. primo808

    Try chicken casserole

    1 box Stove Top Stuffing – Chicken flavor (you can buy a generic brand if you want)
    1 can cream of chicken soup
    1 can cream of mushroom soup
    1 stick of butter
    Chicken (I think the recipe says 5-6 chicken breasts, but I don’t use that much)
    (You can use any chicken, white or dark – or rotisserie. Or cook whole chicken.)

    Cook the chicken. Cut it into bite size pieces or shred it. Save the broth if you boil it.
    Melt the butter and stir the stuffing in it.
    Use an 8×8 or other small casserole dish. (I only use a 9×13 when I double the recipe.)
    Add a little of the chicken broth from cooking the chicken to thin down the soups. Try 1/3 of a can per soup.
    Bake at 350 for about 45 min. (I think recipe says 1 hour, but not sure.) Check at 30. The edges should boil a little. Just make sure it is hot in the middle.

    Layers:
    Half of the stuffing
    Half of the cut or shredded chicken
    One of the soups
    The rest of the chicken
    The other soup
    Top with the rest of the stuffing.

    When I make the casserole, I put both cans of soup in a blender and add some broth and blend them. The reason is mostly because my Dad hates mushrooms and wants them pulverized. The other is so that the layers of soup aren’t obvious. But you can do what the recipe says and layer them separately.

  14. DamnSchwangyu

    As a 1.5 generation asian american, I was into this dish. I felt very Americany when I ate it.

  15. DootDotDittyOtt

    Cream of mushrooms is the shit. Don’t forget the onion rings garnish.

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