Nov 12, 2012

Thanksgiving 2012 - Part IV (Green Bean Casserole)

It was never really a common dish at my family Thanksgiving dinners, but I know a LOT of people make green bean casserole only on that day. We did have it once in a while, but most often we substituted candied yams or home made mashed potatoes instead. But, those are other entries. This one is to share the simple recipe and my family recipe for green bean casserole. Simple one first.

  • 1 - 10 3/4 oz can cream of mushroom soup
  • 1/2 cup milk
  • Dash ground black pepper
  • 3 - 14.5 oz cans French style green beans, drained
  • 1 1/4 cup shredded cheese 
  • 1 1/3 cups French fried onions
  1. Mix soup, milk, pepper, beans, cheese and half of the onions in a 2 qt casserole dish.
  2. Bake at 350 F for 20-25 minutes (when it is bubbling slightly). 
  3. Stir and cover with the remaining fried onions.
  4. Bake for 5 minutes.
Okay, that is an easy recipe to make that tastes pretty good. But my grandmother made this casserole too, and made me learn it.

  • 2 TBSP butter
  • 2 TBSP flour
  • 1 small onion (diced)
  • 1 cup sour cream
  • 4 cups cooked green beans
  • 2 cups shredded cheese
  • 1/2 cup smashed Ritz crackers
  • 1 TBSP melted butter
  1. Preheat oven to 350 F (175 C).
  2. Melt 2 tablespoons butter in a large skillet over medium, stir in flour, and heat for 1 minute.
  3. Mix in the onion, sour cream, green beans, and shredded cheese. Stir to evenly coat.
  4. Pour that into a 2 1/2 quart casserole dish. 
  5. In another small bowl, mix cracker crumbs and remaining butter.
  6. Drizzle over the beans.
  7. Bake for about 30 minutes, or until the top is golden.
As you can see, both recipes take about the same amount of time, the first is very simple, but the second adds some additional taste and texture. The green beans in the second one can be the canned and drained ones from the first recipe, but steaming fresh and raw green beans makes them memorable. Either way, enjoy...

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