Growing up, our Thanksgiving feast was never complete without a heaping helping of green bean casserole. So after moving out on my own, I found it both surprising and puzzling that so many of my friends turn their noses up at it.
As I was making it to share with you all yesterday, I thought it might be fun to do a quick, informal survey about it on Facebook. It turns out green bean casserole is a highly polarizing topic!
But you know what I realized finally? My mom’s green bean casserole recipe is not the typical recipe you’ll find on the Campbell’s or French’s websites…
I’m not sure how or where it originated, but with just THREE ingredients, it’s far simpler to throw together, and I think it tastes great without the fussy extras that some of the other recipes incorporate. That’s right — this green bean casserole recipe calls for just canned green beans, cream of mushroom soup, and French fried onions.
Finding the French fried onions this time of year is pretty simple. Walmart usually has them on the aisle end caps, along with the cream of mushroom soup and green beans (at their everyday low prices!), but if you’re hunting for it outside of the holidays, it’s not so intuitive. Look for it near the canned green beans throughout the rest of the year, usually on a shelf above or beside them.
Making this green bean casserole is incredibly easy. Just mix everything together, reserving about 1/3 of the French fried onions to top the casserole at the end. In fact, the hardest part is making sure the reserved French fried onions aren’t devoured by hungry children. Okay, okay — I’ll admit I’ve been known to sneak a few too. Love them!
So tell me how you feel about green bean casserole — love it or hate it?!?