July 22, 2026, is a red-letter day in the history of Campbell’s Soup, as the company observes the 100-year anniversary of the birth of Dorcas Lillian Bates Reilly.
She
was the homemaking wizard who invented the classic “green bean casserole”
recipe in 1955, using Campbell’s Cream of Mushroom condensed soup.
Around
the Campbell’s Test Kitchen in Camden, N.J., Dorcas Reilly was known as the “Grandmother
of the Green Bean Bake.”
The recipe uses only six ingredients: canned or fresh green beans, Campbell’s Cream of Mushroom soup, soy sauce, black pepper, milk and French-fried onions.
The
company says that today, green bean casseroles appear on more than half of all
Thanksgiving tables in America.
The original recipe has earned a place of honor in the National Inventor’s Hall of Fame in Akron, Ohio.
Cream of Mushroom is one of “Campbell’s Big Three” that account for the bulk of sales. Cream of Mushroom remains as the top choice as a “cooking soup.”
Tomato is the all-time best seller with Chicken Noodle close behind. These two varieties are known widely as America’s “comfort food cure-alls.”
Dorcas Lillian Bates was born in Woodbury, N.J., on July 22, 1926. She earned a bachelor’s degree in home economics in 1947 from Drexel Institute of Technology (Drexel University) in Philadelphia, Pa., and became one of the first full-time employees in Campbell’s Test Kitchen in 1949.
As a recipe developer, she created hundreds of different recipes, including Campbell’s tomato soup meatloaf, a tuna-noodle casserole, types of porcupine meatballs (ground beef and rice) and the Sloppy Joe “souperburger.”
Dorcas
Bates married her high school sweetheart Thomas H. Reilly in 1959. She took a
leave of absence from Campbell’s to raise her family but returned in 1981 as
manager of the test kitchen. She retired from the company in 1988. Dorcas
Reilly died in 2018 at age 92.
Campbell’s Soup cans have been identified by the classic red and white packaging wrappers since 1898.
The dynamic color scheme “struck” Campbell’s executive Herberton L.
Williams while he was attending an Ivy League college football game at the
University of Pennsylvania in Philadelphia.
The visiting team, Cornell University of Ithaca, N.Y., donned snappy uniforms – red jerseys and white britches.
Williams felt red and white labels would make Campbell’s soup products “easily identifiable.”
A central medallion featured a
double-headed eagle.
In 1900, Campbell’s Soup was awarded a bronze medal for product excellence at the Paris Exposition in France. That was a big deal, because more than 50 nations participated. The eight-month event attracted more than 76,000 exhibitors to showcase their achievements, inventions and cultures. Essentially a world’s fair, the expo drew 51 million visitors.
The 2.5-inch diameter medal was designed by Jules-Clément Chaplain, a sculptor and official medalist of the French government.
The obverse (or front) side of the medal featured a profile of Marianne, the national symbol of the French Republic, wearing a Phrygian cap and oak branches, with the Paris skyline visible in the background.
The
reverse (or back) side contained the winged Victory, holding a laurel wreath
and palm branch in her right hand. A triumphant male athlete, seated on
Victory’s back, holds a torch in his left hand. Below Victory is a depiction of
the Grand Palais, which housed the fine art exhibition at the expo.
Because
the 1900 Summer Olympic Games were held concurrently with the expo, the
International Olympic Committee authorized Chaplain’s medals to serve as the
prizes for the Olympians as well
Campbell’s management decided to use the reverse view of this prestigious international award “to validate the quality of its condensed soups to the American public.”


























































