For the past several years, I’ve made green bean casserole for our family’s Thanksgiving dinner.
I’ve always used fresh green beans, and have tried different things like adding carrots and sliced almonds. Last year, I decided to ditch the canned cream soup for homemade.
Though I can’t remember what recipe I used then, I’m thinking of trying the one below this year. Really, you can’t go wrong with onions, mushrooms, butter and whole milk. And I can’t imagine anyone missing the soy and BPA of the can.
So, if you’re looking to freshen up your green bean casserole, use fresh vegetables, homemade cream of mushroom soup and maybe even pan fried onions (a point to which I have not yet gotten).