America’s Obsession with Green Bean Casserole

Green bean casserole
Love it or hate it, the green bean casserole is a Thanksgiving side dish that stands the test of time and has had a place in the collective American heart for the past 60 years.

A Campbell’s spokesperson was recently quoted as saying that a whopping 40 percent of the cream of mushroom soup sold in the U.S. goes to making green bean casserole and that their surveys show that 30 million households serve it up for the holidays.

Del Monte, founded in 1886, and a major U.S. marketer and distributor of green beans recently asked 3,000 Americans whether or not they plan to eat the good ole classic green bean casserole side dish this Thanksgiving.

Del Monte also asked Americans to divulge one secret ingredient they add to the casserole’s iconic green bean, cream of mushroom soup, milk, soy sauce, black pepper, and crispy French fried onions to make it unique and different.

And last but certainly not least Del Monte ranked its Top 5 most popular green bean casserole recipes (based on frequency on Thanksgiving dinner tables). You’ll find the recipes at the end of this blog.

I know you’re chomping at the veggie bit to know which U.S. States have the highest concentration of Thanksgiving green bean casserole eaters—AND their secret ingredients.

TADA!

RANKING OF ANTICIPATED GREEN BEAN CASSEROLE EATERS THIS THANKSGIVING 

  1. Louisiana:  60%
  2. Oklahoma:  58%
  3. Kentucky:  57%
  4. Florida:  54%
  5. Wisconsin:  52%
  6. Missouri:  51%
  7. Colorado:  50%
  8. Kansas:  49%
  9. New Hampshire:  48%
  10. Maine:  46%
  11. Vermont:  45%
  12. California:  44%
  13. Mississippi:  43%
  14. Idaho:  41%
  15. Utah:  41%
  16. Texas:  40%
  17. Illinois:  39%
  18. Ohio:  38%
  19. New York:  37%
  20. Michigan:  37%
  21. Alabama:  36%
  22. North Carolina:  36%
  23. New Mexico:  35%
  24. Maryland:  34%
  25. Tennessee:  32%
  26. Massachusetts:  32%
  27. New Jersey:  31%
  28. South Carolina:  30%
  29. Pennsylvania:  29%
  30. Virginia:  29%
  31. Arizona:  29%
  32. Minnesota:  28%
  33. Indiana:  27%
  34. Georgia:  26%
  35. Delaware:  25%
  36. Oregon:  23%
  37. Rhode Island:  23%
  38. Connecticut:  22%
  39. Nevada:  22%
  40. Montana:  21%
  41. Iowa:  21%
  42. Washington:  21%
  43. West Virginia:  20%
  44. Alaska:  20%
  45. Arkansas:  20%
  46. Nebraska:  19%
  47. Wyoming:  19%
  48. South Dakota:  19%
  49. North Dakota:  18%
  50. Hawaii:  17%

Secret ingredient drum roll, please…

America’s Top 10 secret ingredients for green bean casserole are:

  1. Bacon (34%)
  2. Mushrooms (17%)
  3. Cheese (11%)
  4. Grilled Onions (8%)
  5. Almonds (7%)
  6. Sausage (6%)
  7. Bread crumbs or crushed crackers (5.6%)
  8. Garlic (5.2%)
  9. Jalapeños or hot sauce (4%)
  10. Sour cream (3%)

Who needs those fancy shmancy roasted root vegetables, gourmet cranberry chutney and all the other sophisticated Thanksgiving side dishes we slave to make? At 60 years old and counting, green bean casserole is here to stay.

DEL MONTE’S 2015 TOP 5 GREEN-BEAN CASSEROLE RECIPES:

#1: Classic Green Bean Casserole
Ingredients:
2 cans (10.5 oz. each) Campbell’s Condensed Cream of Mushroom Soup
1 cup milk
2 teaspoons soy sauce
¼ teaspoon black pepper
4 cans (14.5 oz. each) any style Del Monte Green Beans, drained
2-2/3 cups French’s Crispy Fried Onions, divided
Directions:
Stir soup, milk, soy sauce, black pepper, green beans and 1-1/3 cups onions in a 3-quart casserole. Bake at 350 degrees F, uncovered, 25 minutes or until bean mixture is hot and bubbling. Stir green bean mixture. Sprinkle with remaining onions. Bake 5 minutes longer or until onions are golden brown.

# 2:  Bacon and Cheddar Green Bean Casserole
Ingredients:
8 slices bacon, chopped
½ cup finely chopped onion
1 container (8 oz.) sliced fresh mushrooms
2 cloves garlic, minced
3 Tablespoons butter
3 Tablespoons all-purpose flour
½ cup chicken broth
1-1/2 cups milk
2 cans (10.5 oz. each) Campbell’s Condensed Cream of Mushroom Soup
½ cup shredded sharp white Cheddar cheese
4 cans (14.5 oz. each) any style Del Monte Green Beans, drained
Salt and pepper, to taste
1 can (6 oz.) French’s Crispy Fried Onions
Directions:
Preheat oven to 350 degrees F. Heat a Dutch oven over medium-heat. Cook bacon until crisp. Using a slotted spoon, remove bacon and drain on paper towels. Discard all but 2 Tbsp. bacon drippings. Add onions and cook 3 minutes, stirring frequently, or until soft. Add mushrooms and garlic; cook 5 minutes or until mushrooms are tender. Remove from pan and set aside in a separate bowl. Melt butter in the same pan and whisk in flour and cook, stirring constantly, until a light golden brown. Whisk in milk and broth and cook 2 to 3 minutes until mixture is smooth and thickened. Stir in bacon and mushroom mixture and cook 2 to 3 minutes or until heated through. Remove from heat and stir in soup, cheese, green beans and salt and pepper, if desired. Pour into a 9 x 13-inch baking dish (3 quart). Stir well and sprinkle with fried onions and bake, uncovered, 30 minutes until hot and bubbly and onions are golden brown.

# 3: Sautéed Mushroom and Green Bean Casserole
Ingredients:
1 Tablespoon butter
½ package (8 oz.) sliced fresh mushrooms (or 4 oz. Sliced Portobello mushrooms)
1 can (10.5 oz.) Campbell’s Condensed Cream of Mushroom Soup
1/2 cup milk
3 cans (14.5 oz. each) Del Monte Cut Green Beans, drained
1 can (6 oz.) French’s Crispy Fried Onions
Directions:
Preheat oven to 350 degrees F. Melt butter in large skillet over medium-high heat. Cook mushrooms 4 minutes or until tender. Stir soup, milk, green beans and 2/3 cup onions. Pour into a 2-quart casserole. Bake, uncovered, 25 minutes or until heated through and bubble. Stir, sprinkle with remaining onions. Bake 5 minutes longer or until onions are golden brown.

# 4: Creole Sausage and Green Bean Casserole
Ingredients:
1 package (14 oz.) pre-cooked Andouille sausage, sliced
3 cups (12 oz.) grated sharp Cheddar cheese
1 can (10.5 oz.) Campbell’s Condensed Cream of Mushroom Soup
3/4 cup milk
2 to 2-1/2 teaspoons Cajun or Creole seasoning
4 cans (14.5 oz. each) Del Monte Cut Green Beans, drained
1 can (6 oz.) French’s Crispy Fried Onions
Directions:
Preheat oven to 350 degrees F. Combine sausage, cheese, soup, milk and seasoning in a 13 x 9-inch (3 quart) baking dish. Stir in beans and 1-1/3 cup of the onions. Bake, uncovered, 25 minutes or until hot and bubbling. Stir, sprinkle with remaining onions. Bake 5 minutes longer or until onions are golden brown.

# 5:  Main Dish Green Bean Casserole
Ingredients:
2 cans (10.5 oz.) Campbell’s Condensed Cream of Chicken Soup
3 cups chopped chicken or turkey
2 cups uncooked instant white or brown rice
2 cans (3 oz. each) French’s Crispy Fried Onions, 2-2/3 cups total, divided
1-3/4 cups milk
2 teaspoons soy sauce
¾ teaspoon dried oregano
¼ teaspoon black pepper
4 cans (14.5 oz. each) Del Monte No Salt Added Cut Green Beans, drained
½ cup slivered or sliced almonds, 2 oz.
Directions:
Preheat oven to 350 degrees F. Coat a 13 x 9-inch glass baking dish with non-stick cooking spray. Stir together soup, chicken, rice, 1 can of onions, milk, soy sauce, oregano and black pepper in a large bowl. Add green beans and stir until well blended. Pour into baking dish. Bake 30 minutes or until bubbly. Stir bean mixture. Coarsely crumble remaining onions and sprinkle evenly over beans. Top with almonds and bake 10 to 15 minutes or until almonds are light golden brown.

HAPPY THANKSGIVING EVERYONE!

AND DON’T FORGET TO MAKE GREEN BEAN CASSEROLE!

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