Cecily Brownstone was the longtime food editor at the Associated Press who is include 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. 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 soup, usually accompanied by milk, soy sauce, and a dash of pepper. It was invented by…