Green Bean Casserole Circa 1955
- 2 16-ounce cans green beans, drained, or 1-1/2 pounds fresh green beans, trimmed and cooked until tender
- 1 10-3/4 ounce can cream of mushroom condensed soup
- 1/2 cup milk
- 2 teaspoons soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1-1/3 cups French’s French-fried onions, divided use
- 1/4 cup finely diced red bell pepper or jarred pimentos (optional)
The Campbell’s Soup Company scored a hit when they introduced Americans to this casserole in 1955. We’ve seen versions that use homemade cream of mushroom soup and even French-fried shallots in lieu of the traditional crispy onion topping. But there are some things you just shouldn’t mess with. Using your Traeger to cook traditional holiday side dishes will take the pressure off the kitchen oven.
In a mixing bowl, combine the beans, soup, milk, soy sauce, Worcestershire sauce, black pepper, 2/3 cup of the onion rings, and red pepper, if using. Transfer to a 1-1/2 quart casserole dish.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Cook the casserole until the filling is hot and bubbling, 25 to 30 minutes. Top with the remaining onions and cook for 5 to 10 minutes more, or until the onions are crisp and beginning to brown.