Don’t get me wrong – I have eaten a LOT of green bean casseroles the way you usually see them. Canned beans, canned mushroom soup, stale fried onions that came out of what? Yup. Another can.
A lot can be said for a recipe that is usually made of dusty pantry ingredients that still manages to be a popular, reliable standby. Those flavors clearly just work together. Of course, there’s a time and place for simple flavors that can be assembled fast and taste familiar.
Everyone has uncomplicated dishes that make them happy. I’ll never turn down an offer of green bean casserole in any form. But from now on, if I’m preparing it myself, THIS green bean casserole is the only one that I will ever make again.
Recipe is courtesy of Alton Brown and Food Network.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: The green bean preparation in this recipe will have a little more crunch than you’d get from a standard recipe. If you find yourself missing the softer textured beans, just up your boiling time until they reach the texture you like best.
