Green Bean Casserole is probably the second or third most "traditional" Thanksgiving dish. The other two being turkey and pumpkin pie. This casserole has all of the things you want in a green bean casserole, only better.
Homemade cream of mushroom soup,
fresh green beans and
straight from your oven crispy onions.
Have you ever wondered what made certain foods like this Thanksgiving-only dishes? Fresh green beans certainly aren't fresh in anyone's garden right now. At least not gardens in the good 'ol USA. I'm guessing this casserole probably came into tradition because of a well timed marketing ploy from Del Monte and Campbell's. Okay, rabbit trail over. Back to green bean casserole and Thanksgiving.
In addition to being the perfect Thanksgiving side dish, this casserole has a couple of other good things going for it.
First, the soup. Make it in advance, have some for dinner, and put some in the freezer for a future lunch and this casserole. Tabitha and I made this casserole and the soup several weeks ago and guess what Tab was having for lunch on Sunday...yup, reheated cream of mushroom soup.
The second thing this casserole has going for it is the onions. If you're like Tabitha or me, make extras. We had a hard time saving enough of these crispy onions to go on top of the green bean casserole. I'd suggest making enough to snack on and enough to sprinkle on a salad. Yum!
Back to Thanksgiving itself. This holiday always causes me to stop and think - think about about the traditions, about what I have to be thankful for, and about why we set this day aside every year to celebrate.
How do you and your family celebrate Thanksgiving?
What traditions do you have?
What are you thankful for this year?
When I think of traditions I think of my Grandma Alexander. Every Thanksgiving we'd make the drive to the Tri-Cities and spend Thanksgiving with my dad's side of the family. Grandma always set out the fine china and always made everything from scratch. There was nothing better than the crispy stuffing she'd make. Her stuffing might be why my sister and I love stuffing.
And then there was her apple pie...and the bowl of black olives we kids would push onto each of our ten fingers. I'm pretty sure my dad did the olives on the fingers right along with us.
This year I'm thankful for family,
thankful that I'm close enough to spend Thanksgiving with my mom, sister and her family and brother.
I'm thankful for my home, the home my mom spent last Thanksgiving helping me unpack boxes in.
I'm thankful for the friends and family that helped me paint and scrub and lay floors in and all of the countless little things that go into fixing a house up.
I'm thankful for the friends God has placed into my life since moving back to Washington.
But most of all, I'm thankful for God's grace, mercy, provision and love. Thankful beyond words for how He has remade me into a person that is completely opposite of what I was 20+ years ago.
Oh how wondrous the ways of God. His thoughts and plans are beyond our wildest imaginations.
Green Bean Casserole
Trim and cut fresh green beans into 1-2" pieces and place into a pot of boiling water for 3-5 minutes. They should be bright green and crisp-tender. If using frozen beans proceed to the next step.
Place beans into a casserole dish and top with the cream of mushroom soup. Toss to combine.
Place beans into a preheated 350 degree oven and bake for 25 minutes.
Top the beans with the crispy onions and return dish to the oven and bake for an additional 5 minutes.
1 small onion
drizzle of avocado oil
2 TB arrowroot powder
2 TB almond meal
Preheat oven to 450 degrees
Slice onion into thin rounds and drizzle with avocado oil. Add arrowroot and almond meal and toss to combine.
Spread onions out in an even layer on a baking sheet.
Bake for 10-15 minutes, stirring or flipping onions 1-2 times during baking. You want them to be golden brown on both sides.