Wayne Boatwright wrote:
> On Mon 06 Apr 2009 02:13:27p, Jean B. told us...
>
>> Dave Smith wrote:
>>> sf wrote:
>>>> On Sun, 05 Apr 2009 18:37:53 -0500, Kathleen
>>>> > wrote:
>>>>
>>>>> It also make my kids shudder and swallow hard when confronted with
>>>>> green bean casserole at extended family potlucks.
>>>> I love that stuff. It's mandatory on Thanksgiving.
>>> My mother made a similar concoction when I was a kid but I could never
>>> eat it because I had an uncle who had pigs on his farm and it looked too
>>> much like pig slop. A few years ago my mother put me in charge of
>>> making it for Thanksgiving dinner, but this time with the can of fried
>>> onions. It was delicious.
>>>
>>>
>> I find the normal green bean casserole to be rather insipid.
>>
>
> I make it "semi" the traditional way, and only at Thanksgiving.. I will
> only use fresh green beans, cooked until just tender-crisp. The folks who
> make the canned fried onion rings now make a cheese-flavored version which
> I like better. I also reduce the amount of "sauce" (of soup and milk or
> whatever). I mix a fair amount of the onion rings in with the beans, and a
> very generous amount on top. I also add a can of B&B mushrooms to the mix.
>
Our green bean casserole was basically French-cut green beans,
bacon, sour cream, the onion rings.... Sour cream is much more to
my liking than CCMS.

--
Jean B.