Green bean casserole should be banished to hell

[Anonymous]

We make green bean salad instead. It's superior because:

1. It's served cold. You can (and should) pre-make it.

2. It adds acid to the meal.

There isn't a recipe. My mom makes it and it changes slightly each year.

Trim and cook fresh green beans. Blanch them so they don't continue to cook. You don't want them mushy.

Once cooled and drained, add-
red onions
grape tomatoes, sliced in quarters
black olives - sliced
feta cheese
roasted red peppers - jarred is fine

Mix with a bit of olive oil, balsamic vinegar, salt, pepper, maybe a dash of garlic powder if you'd like.

Put it in the fridge overnight. Then give it a good toss before serving.


She may sprinkle some parmesan cheese in there too. I'm not positive. I just know it's a huge hit and refreshing when you have lots of heavy/warm food on the plate.

If you don't like olives, or peppers, or onions, that's fine. Leave them out. We use grape tomatoes instead of cherry or regular, because they are bit sweeter.

[Anonymous]

Anonymous wrote:All of these people saying they make theirs with fresh green beans and scratch components are taking away the intended essence of the dish. The taste of a canned green bean is intrinsic to the green bean casserole, as are the french's fried onions and the canned cream of mushroom or cream of chicken soup. You can Ina it up with "good quality" ingredients and make it a different thing or you can let it be the comfort food it is for people who grew up with it on their table. No shame in that, it's ok! Now do canned cranberry sauce.

+1

Green bean casserole was regularly served at our table growing up, not just reserved for holidays. It was just canned green beans, cream of mushroom soup, and fried onions (I’ve never heard of it with cheese or cream of chicken soup). As Pp said, it’s a comfort food.

FWIW, I despise canned cranberry sauce. A a child, I had an unfortunate experience at a potluck where I confused slices of canned cranberry sauce for sliced beets (which I liked), and served myself a generous helping.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I love green bean casserole. I love the too salty mushroom soup. I love the weird fried onions. I love the melted cheese. My one change to the recipe is to use fresh green beans, instead of canned, because the canned gets too mushy when you bake it.

It's every holiday meal and church potluck from my childhood in one hotdish.

What is this talk about cheese? I've eaten my share of various green bean casseroles over the years and not one included cheese. Tell me more please!

It’s just a layer of shredded cheese on top of the green beans.

Here’s how I make it:

1 bag prewashed, pretrimmed fresh green beans; 1 can Campbell’s golden mushroom soup; 1/2 cup milk; 1 package French’s onions; 8oz shredded cheese.

Put the green beans in a casserole dish. Mix the soup and milk and pour over the green beans. Spread the cheese on top. Spread the onions in the cheese. Bake in oven on 350 for about 20 minutes until the cheese has melted and is a little golden.

The cheese and the onions are this great combination of chewy and crunchy.

Everyone I knew as a kid made it with cheese.

[Anonymous]

Who are you classy folks who have never seen green bean casserole? I also love it once a year and I love that it’s sooooeasy to make.

[Anonymous]

Anonymous wrote:I serve green beans almondine.

Well, la de da for you.

[Anonymous]

LIES

[Anonymous]

Anonymous wrote:

Anonymous wrote:I love green bean casserole. I love the too salty mushroom soup. I love the weird fried onions. I love the melted cheese. My one change to the recipe is to use fresh green beans, instead of canned, because the canned gets too mushy when you bake it.

It's every holiday meal and church potluck from my childhood in one hotdish.

What is this talk about cheese? I've eaten my share of various green bean casseroles over the years and not one included cheese. Tell me more please!

We trashed it up even more by adding Velveeta to the sauce.

[Anonymous]

Green bean casserole is the only thing my non-cooking relatives can make. If we ditched it they would have nothing to contribute.
I consider it a more complex version of gravy. It’s salty, and helps make the turkey more edible.
I consider dressing and sweet potato casserole the real point of the Thanksgiving meal. And the pumpkin pie. The rest is just to plate filler.

[Anonymous]

This is my favorite dish at thanksgiving! It makes up about 95% of my plate, the other 5% is cranberry sauce.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I like it once a year.

+1. Same. Plus my picky eaters will eat plain green beans, so it's easy to do both.

+2

Me too. Once a year, but it has to be hot out of the oven. I can’t eat it the next day, it’s too mushy.

I also use frozen French cut green beans. They are less water logged.

[Anonymous]

I agree, OP. And I'll go one further - green beans, in any form, are awful. They are my number 1 least favorite food. I feel about them the way certain people with a genetic deficiency feel about cilantro - except they think cilantro tastes like soap, and soap would be a marked improvement from the horror that is the green bean, in any form.

And let me stop all of you now - it isn't the preparation. No, I won't like *your* green beans, prepared from beans hand-picked by virgins and lovingly cooked with magic pixie dust. They're terrible. All of them. They taste like what I imagine the Jolly Green Giant's left testicle tastes like.

Thank you for coming to my Ted Talk.

[Anonymous]

Anonymous wrote:We make green bean salad instead. It's superior because:

1. It's served cold. You can (and should) pre-make it.

2. It adds acid to the meal.

There isn't a recipe. My mom makes it and it changes slightly each year.

Trim and cook fresh green beans. Blanch them so they don't continue to cook. You don't want them mushy.

Once cooled and drained, add-
red onions
grape tomatoes, sliced in quarters
black olives - sliced
feta cheese
roasted red peppers - jarred is fine

Mix with a bit of olive oil, balsamic vinegar, salt, pepper, maybe a dash of garlic powder if you'd like.

Put it in the fridge overnight. Then give it a good toss before serving.


She may sprinkle some parmesan cheese in there too. I'm not positive. I just know it's a huge hit and refreshing when you have lots of heavy/warm food on the plate.

If you don't like olives, or peppers, or onions, that's fine. Leave them out. We use grape tomatoes instead of cherry or regular, because they are bit sweeter.

People. Don't eat onions raw. We smell it coming out every pore not to mention your breath.

[Anonymous]

Anonymous wrote:I like it. Maybe you should be banished to hell!!

+1!

[Anonymous]

Anonymous wrote:I like it. Maybe you should be banished to hell!!

This.

And I am a well educated, well traveled professional.

But I like it.

Stop judging others and their tastes OP!

[Anonymous]

If you are forced to make this to placate your loved ones, and find yourself repulsed, I recommend this version, which is actually decent and can be made with quality ingredients:
https://www.williams-sonoma.com/recipe/the-ultimate-green-bean-casserole-with-crispy-fried-shallots.html