It wasn't until 1955, however, that the dish's most steadfast incarnation entered the scene. This enduring formula, one that many home cooks still use, called for a trinity of convenience products: canned Durkee or French's fried onions, Green Giant canned green beans, and Campbell's condensed cream of mushroom soup, usually accompanied by milk, soy sauce, and a dash of pepper. It was invented by the Campbell's Soup Company, which, as it still does, emblazoned its soup can labels with recipes that featured the company's products in a starring role. According to Cindy Ayers, the vice president of Campbell's Kitchens, the recipe was first tested in order to fulfill a request from Cecily Brownstone, the food editor at the Associated Press, who sought help in reproducing a green bean casserole she'd tasted at a press dinner. "We partnered with a lot of writers back then," Ayers says. "It was a pretty common practice at the time."