Most Southern holiday dishes are home-grown recipes of family favorites, but it’s a sure bet that many tables will have one dish that was developed in a commercial kitchen in New Jersey. Unlike Grandma’s sweet potato pie or Aunt Sally’s ambrosia, the ubiquitous green bean casserole was developed in 1955 in the Camden, NJ test kitchens of the Campbell Soup Company by home-town girl Dorcas Reilly.
A 1947 graduate in home economics from Drexel University, Reilly began working at Campbell’s in 1949 as one of two full-time staff members in the company’s home economics department. Reilly became something of a prototype for today’s culinary celebrities in the sense that she was among the first to use multiple media outlets for marketing. Not only did her job with Campbell’s involve creating recipes from the company’s products, but she also sent press releases to print media, prepared food for photo shoots and cooked live on television. The difference lies in that Dorcas was not promoting herself; she was promoting Campbell’s, which was a good way to make a living.
“It was really a lot of fun,” Reilly later recalled. “Each Thursday, I would travel to New York to meet with the ad agency. They would tell me what I was to prepare for the live commercial breaks during The Henry Aldrich Show in Studio 3B on NBC. I did everything from shopping for what I needed to preparing the food on the set. Campbell’s sponsored the show from 1951 until it ended in May 1953.”
Since the show was live, Reilly prepared the dishes in a makeshift studio kitchen on two heating elements near a utility sink. When time came for the commercial to air, she would bring the hot dish to a table in front of the camera. “Most times there wasn’t time for me to get out of the shot, so I would hide under the table until the commercial was over,” Reilly said. Reilly led the team that created the green bean casserole in 1955. She says the casserole was invented as a recipe involving two things most Americans always had on hand in the 1950s: canned green beans and Campbell’s Cream of Mushroom Soup. Like all recipes typical of the period, the casserole requires minimal number of ingredients, takes little time and can be customized to fit a wide range of tastes. An estimated 15 million households will serve Dorcas’ green bean casserole this holiday season. The Campbell’s Soup Company estimates that $20 million worth of cream of mushroom soup are sold each year for use in this recipe alone.
In 2002, Reilly, then living in Haddonfield, NJ, appeared at the National Inventor’s Hall of Fame to donate the original copy of the recipe to the museum. In 2008, Alpha Sigma Alpha, Reilly’s sorority at Drexel, honored her with the Recognition of Eminence Award. And in January of 2013 Drexel established an annual $1,000 scholarship in her honor and bestowed her with its inaugural Cultural Contribution Award. Dorcas died on Oct. 15, 2018 in Haddonfield at the age of 92.