Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish, as it usually accompanies the main course. Potato salad is widely believed to have originated in Germany, spreading largely throughout Europe, European colonies and later Asia. American potato salad most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century. American-style potato salad is served cold or at room temperature. Ingredients often include mayonnaise or a mayonnaise-like substitute (such as yogurt or sour cream), herbs, and vegetables (such as onion and celery). Asian-style potato salad is similar to American-style potato salad, but has a sweeter and eggier flavor.

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Green bean casserole is a baked dish consisting primarily of green beans, cream of mushroom soup, and French fried onions. The recipe was created in 1955 by Dorcas Reilly at the Campbell Soup Company. It is a very popular side dish for Thanksgiving dinners in the United States and has been described as iconic. As of 2020 Campbell’s estimated it was served in 20 million Thanksgiving dinners in the US each year and that 40% of the company’s cream of mushroom soup sales go into a version of the dish.

Campbell’s Cream of Mushroom flavored soup variety was created in 1934 and was the first of the company’s soups to be marketed as a sauce as well as a soup. It became so widely used as casserole filler in recipes for the hotdish recipes popular in Minnesota that it was sometimes referred to as “Lutheran binder.” Like other food companies, Campbell’s employed recipe developers to create recipes using their products as part of their marketing strategy.

History of the recipe

Dorcas Reilly (1926–2018) created the recipe in 1955 while working in the home economics department at the Campbell’s Soup Company. The recipe was created for a feature article for the Associated Press; the requirement was for a quick and easy dish using ingredients most US households kept on hand.

It was called “Green Bean Bake” when the recipe began being printed on soup cans. Initially the dish did not test well within the company but, in part because of Reilly’s persistence, eventually earned a reputation for being “the ultimate comfort food.” Culinary historian Laura Shapiro called the recipe’s use of the crunchy fried onion topping a “touch of genius” that gave an otherwise ordinary convenience-food side dish a bit of “glamour”.

It was originally marketed as an everyday side dish but became popular for Thanksgiving dinners in the 1960s after Campbell’s placed the recipe on the can’s label. The recipe popularized the combination of the soup with green beans. Campbell’s Soup now estimates that 40 percent of the Cream of Mushroom soup sold in the United States goes into making green bean casserole. As of 2020 Campbell’s estimated it was served in 20 million Thanksgiving dinners in the US each year. Campbell’s in 2020 reported their online version of the recipe is viewed 4 million times each Thanksgiving Day. According to Campbell’s as of 2018, the recipe is the most popular ever developed in their kitchens.

Folklorist Lucy Long in 2007 noted that its inclusion on Thanksgiving dinner tables crosses ethnic, socioeconomic, and religious differences. She also notes it is included in most popular American cookbooks, mentioned in the media regularly, and referred to a “classic”, “traditional”, and “a Thanksgiving standard”. She wrote that the popularity of the dish was related to its categorization as a casserole, which in the US is associated with “communal eating, sharing, and generosity” and that the green bean casserole in particular represents the familiar and also the festive.

Food & Wine called it iconic, and Good Housekeeping said that “few dishes are as iconic” as the green bean casserole.

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