Re: Green Bean Casserole Suggestions

On Tue 29 Nov 2005 09:51:03p, Thus Spake Zarathustra, or was it jmcquown?

> Wayne Boatwright wrote:
>> First, note that none of the ingredients for this dish require
>> cooking. In fact, baking already-cooked green beans does nothing to
>> improve their texture.
>>
>> If you don't like mushroom soup or mushrooms, try cream of celery,
>> cream of chicken, or cheese soup.
>>
>> If you don't like the mixture as "soupy" as the recipe is written, you
>> can make it any consistency you prefer.
>>
>> If you don't like soggy French fried onions, that can be remedied.
>>
>> I suggest the following:
>>
>> * Nuke the dish instead of baking. You can quickly bring the dish to
>> serving temperature without over cooking. I have a high-power
>> microwave, so I use only 30% power. Your's may vary, but you just
>> want to get it bubbling hot.
>>
>> * Use whatever cream soup you prefer. Use a minimal addition of
>> milk, say 1/4 cup, or substitute sour cream, or eliminate altogether.
>>
>> * Do not add any French fried onions when mixing and heating the
>> bean/soup mixture. Rather, when hot and just before serving, stir
>> some of the onions into the mixture, then top of remainder. Serve
>> immediately.
>>
>> These changes make a huge difference in the taste and texture of the
>> dish, and it still maintains the integrity of what people expect.
>
> Personally, I'd use the cream of celery soup and skip the fried onions
> completely. I'd use toasted slivered almonds for a bit of crunch.
>
> Jill

I'm sure that's nice, Jill, but I was attempting to stay within the total
original ingredient list for the sake of what people expect when they hear
"Green Bean Casserole". French fried onions are de rigeur.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!
.

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