date:Oct 26, 2018
f 92, according to NJ.com. She created the dish to be a wholesome meal that used ingredients that most people had on hand. (Although I did wonder: Did most people really have canned French fried onions on hand in the 1950s?)
According to Beth Jolly, a Campbell's executive, the recipe wasn't well-received by the company's internal testing group at first, but because of Reilly's persistence, the recipe made it out of the test kitchen. By the 1960s, it was proudly displayed on the label of Campbel