Here we have one of the true classics of the Thanksgiving dinner table, the Green Bean Casserole.
Whether it's prepped in a few minutes by opening several cans, adding a little milk, mixing and topping with some french fried onions, or 45 minutes of blanching fresh green beans, making a sauce from scratch and toasting slivered almonds or frying your own onions.
It's usually a pretty good choice for your plate and palate.
But the way I like it, it has a few twists and turns thrown in.
I add in whole kernel corn, onions, celery, sliced almonds and various herbs and spices.
Give it a go, it's got a little more going for it and I think you'll like it.
Green Bean Casserole
9x13 casserole dish
6 cans cut green beans, drained ~OR~ 32oz parboiled fresh green beans
1 can whole corn, drained ~OR~ 1-2 ears cooked cob corn, taken off the cob
1 large onion, diced
2 stalks celery, diced
1/2c sliced or slivered almonds into the casserole
2-3c French Fried Onions, as a topping
1 can each condensed Cream of Mushroom and Cream of Celery
1c whole milk or heavy cream
1T garlic minced
1t black pepper
2t Lawry's Seasoned Salt
Preheat oven to 400°, and grease a 9x13 casserole dish.
Mix all vegetables, nuts and herbs/spices together.
Whisk the milk or cream into the cream soups.
Pour cream soup mix over vegetables and fold to combine.
Spoon mixture into casserole dish and cover tightly with foil and bake for one hour, or until piping hot throughout.
Uncover and spread French Fried Onions or Sliced Almonds on top, return to oven and bake uncovered for another 15-20 minutes.
Whether it's prepped in a few minutes by opening several cans, adding a little milk, mixing and topping with some french fried onions, or 45 minutes of blanching fresh green beans, making a sauce from scratch and toasting slivered almonds or frying your own onions.
It's usually a pretty good choice for your plate and palate.
But the way I like it, it has a few twists and turns thrown in.
I add in whole kernel corn, onions, celery, sliced almonds and various herbs and spices.
Give it a go, it's got a little more going for it and I think you'll like it.
Green Bean Casserole
9x13 casserole dish
6 cans cut green beans, drained ~OR~ 32oz parboiled fresh green beans
1 can whole corn, drained ~OR~ 1-2 ears cooked cob corn, taken off the cob
1 large onion, diced
2 stalks celery, diced
1/2c sliced or slivered almonds into the casserole
2-3c French Fried Onions, as a topping
1 can each condensed Cream of Mushroom and Cream of Celery
1c whole milk or heavy cream
1T garlic minced
1t black pepper
2t Lawry's Seasoned Salt
Preheat oven to 400°, and grease a 9x13 casserole dish.
Mix all vegetables, nuts and herbs/spices together.
Whisk the milk or cream into the cream soups.
Pour cream soup mix over vegetables and fold to combine.
Spoon mixture into casserole dish and cover tightly with foil and bake for one hour, or until piping hot throughout.
Uncover and spread French Fried Onions or Sliced Almonds on top, return to oven and bake uncovered for another 15-20 minutes.
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