This green bean casserole offers a unique take on the classic side dish, combining the creamy richness of mushroom soup with the crunch of water chestnuts and chow mein noodles. A recipe submitted by Ida Stein, it brings together flavorful vegetables like green beans, celery, and green pepper, all topped with crispy fried onion rings for added texture. The casserole is perfect for serving as a side at family gatherings, holidays, or potlucks, offering a delightful balance of creamy and crunchy textures.
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Ida Stein’s Green Bean Casserole
Food History
Green bean casseroles have long been a staple of American holiday tables, particularly since the 1950s when Campbell’s introduced cream of mushroom soup. The original green bean casserole was created by Dorcas Reilly, a Campbell’s employee, in 1955. She aimed to create a quick and easy side dish using ingredients most households had on hand. It wasn’t long before this creamy, comforting dish became a classic, particularly at Thanksgiving and Christmas dinners.
Ida Stein’s version of the dish stands out for its unique additions, such as water chestnuts and chow mein noodles, which add extra texture and flavor. Water chestnuts, commonly used in Asian cuisine, bring a crisp crunch, while the chow mein noodles contrast the softness of the cooked vegetables. The fried onion rings add a traditional element, but with a bit of a twist compared to the standard green bean casserole.
Move over, turkey—Green Bean Casserole is the real star of the table. Get the scoop on everything you need to make this classic dish a showstopper, from recipes to the juicy history behind it!
Timeline
- 1955: Campbell’s employee Dorcas Reilly created the original green bean casserole using canned green beans, cream of mushroom soup, and crispy onions.
- 1970s-80s: Variations of green bean casseroles became popular, including those with water chestnuts, chow mein noodles, and additional vegetables.
- Present Day: Green bean casserole continues to be a classic side dish at holiday meals, with numerous creative versions like Ida Stein’s becoming family favorites.
Recipe Discussion
This casserole takes the familiar flavors of green beans and cream of mushroom soup and layers in various textures and flavors. The frozen green beans serve as the base of the dish, offering a convenient and affordable option. Unlike traditional green bean casseroles, which often stick to just a few ingredients, this recipe adds celery, green peppers, water chestnuts, and mushrooms for extra flavor and crunch.
The process starts by sautéing the celery and green pepper to soften them, then adding these ingredients to the soup mixture. Cooking the soup with the reserved water from the sautéing process enhances the flavors and prevents the dish from becoming too thick. Once the soup mixture is ready, it’s combined with the cooked vegetables and noodles to form a cohesive casserole. Chow mein noodles and water chestnuts add a unique texture, giving this casserole a satisfying crunch with every bite.
The dish is finished with fried onion rings, a traditional garnish for green bean casseroles. These add a golden, crispy texture to contrast with the creamy filling. This dish is a perfect combination of savory, creamy, and crispy elements, making it ideal for serving at gatherings where comfort food is appreciated.
Preparation Tips
- Sauté Vegetables for Flavor: Make sure to sauté the celery and green pepper thoroughly, as this helps develop their flavors before adding them to the soup mixture.
- Use Fresh Mushrooms: While button mushrooms are called for, you can substitute with fresh sliced mushrooms for a more pronounced mushroom flavor.
- Don’t Overcook the Beans: Since the green beans are frozen and only need to be cooked for half the time listed on the package, be careful not to overcook them before adding them to the casserole.
Recommended Kitchen Items
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- Large Casserole Dish: A large casserole dish ensures that all the ingredients fit comfortably and bake evenly.
- Non-Stick Skillet: Use a non-stick skillet to sauté the vegetables without sticking or burning.
- Chow Mein Noodles: Quality chow mein noodles add the perfect crunchy texture to this dish and can be used in many other recipes.
Serving Suggestions
- Perfect for Holidays: Serve this casserole at Thanksgiving or Christmas alongside roasted turkey or ham for a classic holiday meal.
- Potluck Favorite: This dish is a comforting side dish that everyone will enjoy at potlucks or family gatherings.
- Pair with Grilled Meats: The casserole’s richness pairs nicely with grilled chicken, pork chops, or even a roasted beef tenderloin.
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A Hearty, Flavorful Side Dish
Ida Stein’s green bean casserole is an easy, flavorful dish that elevates the classic green bean side with mushrooms, chow mein noodles, and water chestnuts. The balance of creamy soup and crunchy toppings makes it a great addition to holiday feasts, family gatherings, or even as a comforting weeknight side. This casserole will surely be a hit at any meal with its savory blend of textures and rich flavors.
Vintage Recipe Box 022
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Green Beans Recipe
Green Beans
Ingredients
- 3 packages frozen green beans
- 2 cans cream of mushroom soup
- Large button mushrooms
- 1 cup fried onion rings
- 6 pieces celery
- Green pepper
- Water chestnuts
- Chow mein noodles
Instructions
- Dice and saute in water the celery and green pepper
- Save water and mix cream of mushroom soup
- Cook for 3 minutes
- Add bean sprouts, red label water chestnuts cut up chow mein noodles cold
- Cook 1/2 hour