Ok, everyone has there favorite Thanksgiving related dish be it the mashed potatoes and gravy, pumpkin pie, homemade stuffing, cheesy green beans, seven-layer salad or cranberry salad. For me, it is the green bean casserole.
Making enough food to feed a crowd with intentions of leftovers is always an effort made by those of us who indulge in preparing a full spread of these comfort foods. And I am no different.
Cooking for six this year, we had a good amount of leftovers. When the wide array of dishes were served up a second time, the green bean casserole was nowhere to be found.
It was strategically hidden within a secondary refrigerator, on purpose. Yes, it is true. My beloved green bean casserole is showcased only one time … at the initial feast.
This is done so I can HOG the delightful concoction all to myself at home in the quiet of my kitchen. I wait until alone and scoop up a small plateful and microwave it for exactly two minutes. It is then smothered in ketchup and stirred into a mash before I snuggle in seated in front of the television with nothing but my plate of leftover green bean casserole and a fork … Mmm-mmM!
My very own Thanksgiving guilty pleasure. But this ritual is only effective once per year. If it is duplicated during the calendar year when it isn’t Thanksgiving, it just isn’t quite the same. It loses something somehow, like something is missing. Hmmmm.
Green Bean Casserole RECIPE:
3/4 Cup milk
1/8 tsp. pepper
1 – can cream of mushroom soup
2 – cans green beans, drained
1 1/3 Cup French’s french fried onions
1 tsp. soy sauce
In a 1.5 quart casserole, mix all ingredients except 2/3 Cup french fried onions. Bake at 350 degrees for 30 minutes or until hot. Top with remaining french fried onions and bake 5 minutes longer or until onions brown. Serves six.
(I double this, of course.)










