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I love it with ham and applesauce and yams at a Christmas dinner.
( I don't really eat pork, but a couple bites won't kill me.)
But, I never could get it down myself.
I put my thinking cap on and this is what I came up with (bec I have followed recipes to no avail).
Secret: Buy frozen French style gr beans and Cook them first!
Then place them with mushroom soup, pepper, (some shredded cheese and soy sauce
ala Paula Deen) and the onion thingies.
Fabulous!
I also found in this one I sprinkled some stove top bread crumbs in, bec
I did use too much mushroom soup...yum.
I am not a Midwestern or Churchy cook...it is hard for me to master
these simple, basic, oldtime, Campbell soup things.
Give me Coq Au Vin, Vichysoisse, Beef Wellington I am fine.
Location: Scott County, Tennessee/by way of Detroit
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Love it too..the only time mine bombed was when I tried to cut corners and bought the generic cheaper crispy onions...BIG MISTAKE.....French's it will be from now on...
I make cream of mushroom soup a few days before. Then chill it to let it "marinate" for a few days. Gets really tasty.
Then on day of, I buy the frozen french green beans, mix it the above soup, salt/pepper to taste. I actually always have a giant tub of fried shallots on hand and use those instead. We prefer the taste of those. Bake up till bubbly. I am lazy and just put the beans in frozen.
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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I actually love green bean casserole, but we had a problem the Thanksgiving before last. We had 14 family members over for dinner, and we asked them to make side to go with our Turkey, mashed potatoes and home baked rolls. They showed up, with three of them bringing green bean casseroles. We have banned them for 3 years.
This is my favorite side. Key for me is actually NOT to use frozen beans, but canned, well-drained French-cut. I'm not really ever a proponent of canned v. fresh or frozen in any other context, but in this one, the texture is off when canned are not used. I also have accidentally used low-sodium Cream of Mushroom soup, and that affects things, as well. When I make it for myself, I add Fresh Express crunchy jalapenos to the French-fried onion on top, but when I make it for others, I go the traditional route.
Canned all the way! I don't want bite or chew in my green bean casserole, I want that oh so soft texture to contrast with the crunch of the onions.
This is one of those things classing up just does not work for. Canned cream of mushroom soup, canned beans, canned french fried onions. I'm not a Midwestern cook either, but this dish was invented for and by a certain style of cookery, and I just want it to taste a certain way.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Miss Hepburn, I got curious when you mentioned Paula Deen, so I looked it up. She also adds 1/3 of a stick of butter. Of course she does! Hahaha!
I've only had green bean casserole a few times (what?!? I'm Canadian) but I loved it every time. I'm thinking that I'll celebrate with you Americans this year and make it right here in Montreal.
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