The Green Bean Casserole is Back

French Green Bean/ Portabella Mushroom/ Gruyere
CASSEROLE
With Fried Onions

It dawned on me a few days before Thanksgiving that my nephews, Stone & Jett, would not ever know of the iconic green bean casserole unless I served it. You see, I always host the Thanksgiving meal now, as I took over that delightful task from my mother well over a decade ago. Stone and Jett, being 8 and 6 years old respectively, have only celebrated Thanksgiving at my home. So all of a sudden I realized, they would be going to college soon (well, not that soon) and someone in the fraternity house would mention their mother’s classic green bean casserole, and they, being foodies, would not know anything about it.  “Aunt GeeGee?” they might ask one day, “why didn’t you ever teach us how to make the green bean casserole?”

So…the green bean casserole has made a come-back! And it was, dare I say, popular! We all agree that it should grace the table again next year.

The original recipe created in 1955 by home economist Dorcas Reilly in Campbell’s Soup’s Creative Food Center, the one my mother always made, found on the Campbell’s Cream of Mushroom Soup can, is now on their website here. My recipe is a variation of one from Trader Joe’s where we double the mushrooms and add gruyere cheese. Stone made the entire casserole, by himself.

French Green Bean, Portabella Mushroom, Gruyere Casserole Recipe

• 1  –  one lb. Bag Frozen Haricots Verts
• 2  – 11 oz. Boxes Condensed Portabella Mushroom Soup
• 3/4 c. low-fat milk
• 1 lb. Baby Bella Mushrooms (fine dice)
• 1 – 8 oz. Can Fried Onions
• 1 1/4 c. Shredded Gruyere Cheese

In a large skillet sauté baby bella mushrooms in olive oil until they give up their moisture and are lightly browned. Meanwhile, cook frozen green beans in microwave according to package instructions. Add cooked green beans to mushrooms. Season with salt and pepper. Add soup and milk to the skillet. Mix and heat through. Place mixture in a casserole dish. Add half the cheese and half the fried onions. Mix. Then top with the remaining cheese. Cover and bake at 350° until the entire mixture is bubbling. Uncover, top with remaining onions, cook uncovered for 5 more minutes. Please enjoy the memory…we did!

Many of  our previous recipes and traditions were on this year’s menu including the “Do Nothing Turkey and Skin Party,” and “BBQ Oysters,” and “Leftover Day.” We also spent a good deal of time Geocaching (fun for the entire family), we participated in the 31st Annual Turkey Trot 5K Fun Run, and of course, cooked up a storm!

We hope you had a wonderful Thanksgiving.

Nutella Pumpkin Verrines

Gratitude Time: After dinner we served a mini dessert before the “real” dessert course. It is less than 3 oz. consisting of a layer of Nutella (chocolate hazelnut), pumpkin mousse, and whipped cream. While we enjoyed our verrine, we each gave thanks and shared the blessings we are thankful for throughout the year. The little verrines were a big hit before everyone headed over to the dessert buffet for assorted pies and ice cream.

I have much to be grateful for.

Be sure to stop by Project Food Blog to view Challenge #8: Piece of Cake.
And thanks again for all your generous support in that competition!
Good luck to the 24 remaining contestants!