This being Thanksgiving week, I tried to think of something from the holiday table to post for a Tasty Tuesday recipe. The only problem: My specialty, as it were—the thing I am asked to bring to both my parents' and Lou's every Thanksgiving (and usually every Christmas, too)—is green bean casserole. And you can find the recipe for that on the can of fried onions.A couple of tips, though: Add a little soy sauce, if the recipe doesn't already call for it. I used French's onions last time, and I don't think their recipe did. Durkee's might. (I have no preference between brand of onions, if you're wondering.) But definitely add it. Maybe 1 or 1 1/2 teaspoons per recipe. I never measure.
Also, I suggest going easy on the milk. I guarantee I don't come near the 2/3 cup recommended. Mushroom soup has a good strong flavor when not over-diluted.
Farmer's City Wife hasn't put up the usual host post yet, and Lou and I are about to brave the snow and get out for the evening, so I'll post this as is. And yes, I know green bean casserole is the easiest thing in the world to make and has starred in some incredibly annoying commercials, but honestly, the family spread would be a little lonely without it. I love that stuff.
For every tradition, there is an equal and opposite tradition: http://weblogs.baltimoresun.com/news/mcintyre/blog/2010/11/say_no_to_the_infamous_green_bean_casserole.html. 'Tis the season to ban usage of the phrase 'tis the season, I suppose. :)
ReplyDeleteHaha. Well, I have made and enjoyed green beans with bacon, and I have also made cream of mushroom soup from scratch... and I still like green bean casserole. Guess Mr. McIntyre and I will just have to agree to disagree. :D
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