Green Bean Casserole – 1955 Vegan Revamp

This extremely popular Thanksgiving hot dish was created in 1955, by a staff member, Dorcas Reilly, of the Campbell Soup Company in their home economics department. Her recipe card is now in the National Inventors Hall of Fame in Akron, Ohio.  She died last month at the age of 92 in her home town of Camden, N.J. Most people, including myself, thought my Mother invented the dish until I was old enough to know otherwise.

Without further ado, here is that most favorite of hot dishes, revamped, vegan style for 21st century family and their cooks’. I introduced this new family favorite in our “Nice and Easy” Holiday Cooking Class in 2016. The mushroom sauce is re-created using cashews for that old fashion creaminess using boiling hot water and a blender for mixing. You can still purchase the fried onions in a can, a vegan version I found at Whole Foods, but I take the time to caramelize the onions and add home-style croutons for the crispy edge.  It’s a great combination and far healthier.

Although my mom always used canned green beans, I prefer the French Style Haricot Green Beans in the Frozen Food Section found at King Soopers (Kroger) grocery store. This casserole can be prepped the day before and reheated just before serving. Simply add the crunchy bread topping during the last ten minutes of baking and enjoy this familiar favorite.  It’s better than ever!

A grateful heart is a sharing heart. Share your food and may your home be filled with love and laughter. Warmest wishes from my kitchen to yours.

Happy Thanksgiving,

Debbie

Did your mom, does your mom make a Green Bean Casserole hot dish?  

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