Monday, November 30, 2009

Green Bean Casserole

Well hello there! I am back from foggy Londontown, and here in a surprisingly not-so-foggy SFtown. I'll share some of my experiences in a near-future post, but right now, more important matters are at hand. Let's talk leftovers.

With the massive quantities of Thanksgiving dishes cooked, devoured, and preserved in tupperware (thanks, Mom!!), you would think that I would have leftovers for days. But Saturday rolled around, and I disappointedly looked in my fridge and saw my favorite dish already gone! I only get this green bean casserole once a year, and it only lasted 2 days?! This got me thinking: why do we only make certain dishes at Thanksgiving? Yams, stuffing, turkey...all are so delicious, why do we limit ourselves to one day (plus leftovers) of enjoyment? And the leftovers don't even last!

I need to break this habit of classifying foods as Thanksgiving-only. This green bean casserole is ridiculously good. If I had any proper sense, I'd be making it at least once a week. So as I stood in front of my open fridge (oops, did I, the energy consultant, admit that I was wasting electricity like this?!) I decided: I want more green bean casserole, and I want it now!

So now, think of your favorite Thanksgiving food. Got it? No, don't think about how unhealthy it is, and that maybe it's a good thing that you only eat it once a year (this could not possibly be a good thing). Think about how delicious it is and how you have so much anticipation each year just to eat it. Ok, now, repeat after me: I will make this food at least one more time before 2010.

See, aren't you excited already?

I made mine only two days later. And I am SO glad that I did! Now, do yourself a favor and get to the kitchen and make this green bean casserole. You won't regret it.

Green Bean Casserole
recipe from my Mom
  • 4 cans French style green beans, drained
  • 1 cup sour cream
  • 1 can cream of mushroom soup
  • 1 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 lb. cheddar cheese, grated
  • 1 roll of Ritz crackers, crushed finely
  • 1/2 c. melted butter
  1. Preheat oven to 350 deg F.
  2. Mix soup, sour cream, salt and garlic powder together in a large bowl.
  3. Add green beans and fold in to blend.
  4. Put green bean mixture into 2 quart casserole dish.
  5. Spread layer of cheese on top.
  6. In a medium bowl, mix melted butter and cracker crumbs.
  7. Spread crumb mixture on top of cheese layer.
  8. Bake for 30 minutes.
Happy Thanksgiving, the sequel!

1 comment:

  1. This is by far my favorite Thanksgiving dish too! Unfortunately, since moving to MN, I've yet to have it on Thanksgiving, because my extended family does make it. It's basically a tragedy. Luckily, I have an awesome group of friends who get together in December for a psuedo-Thanksgiving and I can make it then. I typically tend to use the recipe on the French Fried Onions can, but maybe I'll try something new this year!


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