I have never been asked to prepare a Thanksgiving dinner, but I am so certain the day will come that I’ve already started preparing for it. I am a firm traditionalist, so I can’t imagine a Thanksgiving dinner without green bean casserole. The only problem is that I don’t really like canned green beans swimming in cream of mushroom soup, so I was very excited to find this recipe for Real Green Bean Casserole.
Real should not be misconstrued as healthy. I am a firm believer that anything from scratch is better for you than something from a can, but I have a hard time making that argument in this case. Sure there are three pounds of fresh vegetables, but the butter, cream, and fried onion rings kind of cancel that out. It certainly doesn’t taste healthy.
The flavor was surprisingly similar to traditional green bean casserole — salty and earthy. The biggest difference was in the texture — the green beans were firmer, the creamed mushrooms thicker, and the onions crispier. Instead of having a lumpy, soupy mess on my plate, I had a chunky, sludgy mess. As it turns out, I just don’t like green bean casserole, even if it is real.
For the record, I think this is a good recipe with good results. I highly recommend it for green bean casserole gurus.