Tuesday, November 23, 2010

Thanksgiving Conversion

Tonight I made an advance attack on Thanksgiving meal prep.  There is already an arsenal of pies (one apple, one apple & raisin) in the freezer.  Tonight’s task was to make the green bean casserole.

Some of you have had your gravy made and frozen since the first frost back in October.  That is excellent Original Pioneer Suburban Housewife planning! You should give yourselves pats on your backs. But this is as far in advance as the Common Household Mom can cook.  Anything done ahead of time is in great risk of being eaten before the big feast.

It was a surprise, the first time we hosted Thanksgiving at our house, to find that the Common Household Husband feels that it just isn’t Thanksgiving without Green Bean Casserole.  He had politely done without it, for lo all those Thanksgivings, since he wasn’t the host.  I have usually looked askance at serving anything that comes from a can at a fancy meal.   I could just imagine the Joy of Cooking recipe for this culinary delight:  “Read: About Opening Cans, p. 246.”



Once I saw how my husband’s eyes lit up at the thought of two cans of green beans, one can of cream of mushroom soup and one can of petrified French fried onions, I knew that we had to serve this dish.  It was very popular the first time, and every time thereafter.  It is also the easiest Thanksgiving recipe ever invented. So much for scoffing at cans.  I am converted.   I no longer use Joy of Cooking either.  It requires too much advance reading.

But I will also honor my personal tradition of serving fresh vegetables.  In addition to green bean casserole, we will also be having caramelized Brussels sprouts and roasted root vegetables (yams, carrots, and onions).

What kind of vegetables will you be serving this Thanksgiving?

French’s Green Bean Casserole
(from the French’s Fried Onions can)

1 (10.5 ounce) can cream of mushroom soup
¾ cup milk
1/8 tsp black pepper
2 (14.5 oz.) cans French style green beans, drained 
OR 2 (9 oz) pkgs frozen cut green beans, thawed
1 (2.8 oz) can French’s French Fried Onions (original) = 1 1/3 cups (split in half)


Mix soup and milk, then add pepper, drained beans, and 2/3 cup (half of the can) of onions in 1 ½ qt. casserole dish.
Bake at 350F for 30 minutes or until hot.  Stir.
Top with remaining onions.  Bake 5 minutes.


Note: You can make this ahead of time, but in that case don’t put the onions on top until the last 5 minutes of reheating.


Psst.  I make it with skim milk and lower fat soup.  Shhh.



2 comments:

Angie Kay Dilmore said...

I'm making a sweet potato casserole and a corn souffle to take to my sister-in-law's. I hope she makes the green bean casserole.

Green Girl in Wisconsin said...

I always wonder how those pilgrims got those CANS across the Atlantic...