Cecily Brownstone was the longtime food editor at the Associated Press who is included in The Food Section: Newspaper Women and the Culinary Community. I think of her every Thanksgiving because of her connection to the green bean casserole. We are celebrating Thanksgiving early this year since we will spend the holiday at the beach. According to a 2007 post from Saveur magazine:“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…