Green bean casserole is an American baked dish consisting primarily of green beans, cream of mushroom soup, and french fried onions. It is a popular side dish for Thanksgiving dinners in the United States and has been described as iconic. The recipe was created in 1955 by Dorcas Reilly at the Campbell Soup Company. 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. Variations on the dish include broccoli casserole, using a different creamed soup variety, or using sauteed onions instead of deep-fried ones. Background 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". Food & Wine called it iconic, and Good Housekeeping said that "few dishes are as iconic" as the green bean casserole. Popularity 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