Nov 26 2008
Green Bean Casserole: A Thanksgiving Traditional Dish
What family doesn’t have green bean casserole on their dinner table? This is a dish that we make every year, and it’s always delicious. We don’t eat any other time of the year except during the holidays. I think there’s something about the warm toasty taste of it that fills us up.
I figure… turkey is going to make you sleepy, so why not have a great, filling meal before you fall asleep? I hope you’ve found some of these dishes helpful. Enjoy your Thanksgiving holiday! (And if you have time tomorrow, come back and check out a pumpkin flan recipe. I’ll post it bright and early at 6:00 a.m. Central time, so you’ll have all morning to make it!)
For this green bean casserole, you can make the filling the day before and keep it in the fridge. On Thanksgiving day, top the mixture with French-fried onions and cook in the oven.
Traditional Green Bean Casserole
Ingredients
2 cups fresh green beans, sliced
3 cups chicken broth
1/2 cup sour cream
1 can condensed cream of mushroom soup
Sea salt, to taste
Black pepper, to taste
French-fried onions, to taste
Directions
In a pot, combine the chicken broth and fresh green beans together. Cook over medium-high heat for 10 minutes. Drain.
Preheat the oven to 350 degrees.
In a bowl, combine the cooked green beans, sour cream, mushroom soup, and desired amount of salt and pepper. Mix well and pour into a greased casserole dish. Top with the French-fried onions.
Bake for 30 minutes until lightly browned.
