Theories on how the King Ranch casserole came to be
Although it shares its name with the renowned King Ranch in Kingsville, Texas — recognized as the largest ranch in the world — the casserole has no direct connection to it. In fact, the ranch owner's wife is not particularly fond of the dish.
What is known, however, is that this recipe originated in Texas around the 1950s. During that time, canned soup was becoming a popular cooking ingredient for post-World War II homemakers. Some believe the original recipe may have been featured in a pamphlet from Campbell's Soup Company (or possibly Pillsbury). Others argue that it was Texas housewives who created it for a fundraising cookbook during the rise of Junior League Society clubs, a charitable and leadership organization for women. Despite these differing accounts, a definitive origin remains elusive.
Regardless of its uncertain beginnings, King Ranch casserole gained popularity by the 1970s. Variations emerged across the country, even reaching the White House. Lady Bird Johnson, who is often credited with popularizing the Ro-Tel diced tomatoes and green chilies used in the dish, had her own version of King Ranch casserole, which is still showcased at her husband's presidential museum in Austin. Many contemporary recipes have moved away from canned soup, opting instead for a béchamel base and other homemade ingredients. Yet, no matter how you prepare this dish or where you are, it’s evident that this beloved, straightforward casserole has become as iconic as Texas chicken-fried steak.
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