November 25, 2013

A Non-Traditional Green Bean Casserole  - Just in time for Thanksgiving!

I like green beans.  They are not my favorite, but I do eat them.  I prefer them fresh, then frozen, and will even eat them canned.  I like cream of mushroom soup.  I don't like a big bowl of it, but as a pantry staple to add to casseroles and other dishes, its just fine.  I LOVE French fried onions.  I could eat the whole can in one sitting, if allowed.  So, why do I not really care for the traditional green bean casserole?  I like all the ingredients in it.  And when served it, I do eat it.  But it's just, in my opinion, kind of blah - a filler on the plate that makes you feel like at least something of your Thanksgiving spread is green and healthy.

One Thanksgiving, my grandmother served a new green bean casserole.  I was skeptical, at first.  The ingredients seemed a little odd:  water chestnuts and bean sprouts?  Is this a Chinese green bean casserole? Hmmm. . . .I was at least intrigued.  Well, imagine my surprise when I first tasted it and loved it!  In fact, for the first time in years I went back for seconds of the green bean casserole.  YUM!  Although,  I really enjoyed it, I did discover over the years of making it on my own, that I missed a few ingredients from the traditional casserole - especially those French fried onions!  So I have tweaked my grandma's recipe a bit (something I rarely do!) to create this green bean casserole that many of my friends and family have requested the recipe for.  It's always completely gone at the end of Thanksgiving dinner and many people get seconds, and thirds and . . . .

Green Bean Casserole

Ingredients:

Two cans of French style green beans (very important that they are french green beans)
One package sliced fresh white mushrooms (you can use canned mushrooms in a pinch)
One small yellow onion, diced
One can sliced water chestnuts, finely chopped
One can bean sprouts
Two cups shredded cheddar cheese
One can French fried onions
Two tablespoons butter
One can cream of mushroom soup

1.  Saute the onions and fresh mushrooms (you can see I was in a pinch and used canned!) until onions are translucent.  

2.  Layer the following items in a greased 9" by 12" pan. One can green beans, half the onion/mushroom saute, half the finely chopped water chestnuts, half the can of bean sprouts, and 1 cup cheddar cheese.

3.  Repeat the layers again, only before topping with cheddar cheese, spread one can cream of mushroom soup over the layers with a spatula.  Top with the last cup of cheddar cheese.

4.  Top with the can of French fried onions.  

5.  Bake for 35-40 minutes in a 350 degrees oven.  Watch the french fried onions.  If they are too brown, cover with foil to continue baking.  

6.  Enjoy!  And be prepared to pass this recipe on!  People will ask for it.