jmcquown wrote in rec.food.cooking:

> On 11/19/2016 5:28 PM, Dave Smith wrote:
> > I used to look south and cringe at the idea of that casserole. It
> > reminded me too much of a visit to my great uncles farm and
> > watching him slop the pigs. However, in my mother's later years I
> > helped her cook Christmas dinner for the family and I was assigned
> > the job of preparing the green bean casserole. She thought that if
> > so many Americans liked it, it must be good. I have to admit that
> > it was surprisingly good.
>
> I just love this time of year! It's that time when people suddenly
> confess to trying and liking Campbell's Soup green bean casserole.
>
> Then there are those who who offer creative, alternate ways to make
> it. Recipes that don't call for canned cream of mushroom soup.
> Make your own cream sauce and maybe use shitake mushrooms instead.
> Stuff like that.
>
> I've tried the original recipe with the Campbell's soup. I've tried
> it with white sauce, sauteed button mushrooms, etc.
>
> The crispy fried onions are requisite.
>
> Sorry, it's still not interesting to me. You all may have my share.
>
>
> On Thanksgiving (or thereabouts) I'll be having roasted brussels
> sprouts. And acorn squash.
>
> Jill

Hi Jill! We actually won't be doing the green bean cassarole thing
here this year (because we are feeding only 4 this time), but as I
setup all the local food bank and Freecycling meals, I had cans of
green beans matched to cans of campbells soup and had rebaggied the
requiste fried onions to match.

If I were feeding 6-8 this year, I'd have less to do as we do a sort of
sign-up potluck list and one would have provided that. This time it's
just Jacob added. Jacob's son normally can afford tickets to fly him
to be with the family but this year they can't because the DIL lost her
job (out sourced and she's looking for new work). So Jacob is eating
here thi year. We might gain a few more too by T-day, in which case we
will add a green bean cassarole.

Current menu:

13.5lb Turkey, stuffed with standard Pepperidge farm (my tradition,
don't argue)

5lbs potatoes turned into mashed - skin on rustic (don't argue, we like
that)

2 acorn squashes with butter and honey in the center

Steamed fresh chinese broccoli, brussells sprouts and fresh carrots
(pick items you like)

Lots of gravy- doctored from jars with added mushrooms

Fresh bread- A standard crusty white and for the rare time done totally
in the ABM and eaten Italian family style (grab a handful and slather
with below, not cut to slices).

Garlicy butter log plus a second dish of: italian type bread dip of
oil, balsalmic vinegar and fine slivers of hard cheeses.

It's not uncommon for us to gain a few tablemates here at the last
minute. Jacob is checking his buddies, so maybe it's a good thing we
got a larger Turkey than we actually need. Humm, perhaps the great
spirit had a plan in that?

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