The green bean casserole makes an appearance on dinner tables across America only once a year. It is usually served in a nice decorative bowl alongside a twenty pound roasted turkey, creamed potatoes and hot buttered rolls.
And while it is always one of the stars of the hour, amid the turkey and all the trimming, the green bean casserole never receives top billing, understandably so. However, depending on who you talk with, it runs a close second behind the roasted turkey as a favorite dish that delivers all of the goodness of home.
Perhaps, that is the reason there is an effort underway to break out the green bean casserole more than once a year at Thanksgiving. Why not? It is a classy, tasty dish, rich with Campbell’s cream of mushroom soup, Del Monte’s cut green beans and French’s crispy fried onions. Surely, a dish as refined, and as stately and as elegant as this deserves an encore on the stage of delectable festive meals.
I can still hear supporters of the proposal in my mind chanting, “Free the bean!” “Free the bean!” But I try my best to tune them out. After all, serving the classic green bean casserole is tradition, America’s family tradition.
To avoid breaking with cultural customs. A compromise is reached, but there is one rule. The classic green bean casserole can only be served at Thanksgiving. However, a tweaked version of the dish can be served any time during the rest of the year.
The stove top, cut, green and wax bean blend, casserole is yummy good. It is one of three variations of the classic green bean casserole. Click here cM1R64L0NPw to see them. See recipe below. Enjoy!
2 (14 and a 1/2 ounce) CANS of DEL MONTE CUT GREEN & WAX BEAN Blend
1 (10 and a 1/2 ounce) CAN CAMPBELL’S MUSHROOM SOUP
2 cups FRENCH’S CRISPY FRIED ONIONS
2 CHICKEN BOUILLON CUBES
1 TABLESPOON GARLIC POWDER
1/4 TEASPOON CAYENNE PEPPER
1 TEASPOON SEA SALT
1 TEASPOON GROUND BLACK PEPPER
3/4 CUP MILK (2 % or whole)
1 TABLESPOON BUTTER
1 cup MEXICAN CHEESE BLEND
1/2 CUP DICED ONIONS
1 CUP OSCAR MAYER RECIPE BACON BITS
DRAIN CANNED GREEN AND WAX BEAN BLEND. SAVE 1/4 CUP OF WATER FOR LATER
WHISK MILK WITH CREAM OF MUSHROOM SOUP
ADD ALL SEASONINGS TO MILK AND MUSHROOM SOUP MIXTURE, WHISK SOME MORE
ADD BUTTER TO SKILLET, TWO CHICKEN BOUILLON CUBES, STIR. ADD ONIONS STIR. ADD WATER, STIR. ADD GREEN AND WAX BEAN BLEND WITH CREAM OF MUSHROOM MIXTURE TO THE SKILLET. STIR. COVER WITH LID. COOK ABOUT FIVE MINUTES. STIR CONSTANTLY. POUR CUT GREEN AND WAX BEAN BLEND MIXTURE INTO BOWL. TOP WITH CRISPY FRIED ONIONS.
NOTE: You can also top with bacon bits, shredded cheddar cheese blend with Monterey Jack. You can also use Campbell’s cream of chicken soup instead of mushroom soup with this recipe.
NOTE: The recipe also works well with fresh, frozen, and canned green beans, with or without cheese. Cut green and wax bean blend stove top casserole can be served with meat, fish, poultry, baked and mash potatoes, white and brown rice, mac and cheese etc.