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Thanksgiving guest really wants green bean/mushroom soup casserole

I'm hosting one Thanksgiving diner who really, really wants the "traditional" green bean casserole made with mushroom soup and Durkee onions on top. However, she's open to variations on the basic theme.

I have to admit I've almost never even tasted the stuff. I find canned cream of mushroom soup totally inedible.

I guess I could make one of those fresh variations on the usual glop, but I don't really relish the idea of drowning green beans in bechamel. Anyone have another idea that uses the basic flavor profile of beans, mushrooms and onions?

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  1. why not make duxelles and add a bit of cream? use that to layer as a sauce over dry-fried green beans and you can garnish it all with home-made fried onion strings.

    i'll confess never having eaten the actual glop dish, but this incorporates all the elements and will actually taste good.

      1. re: goodhealthgourmet

        Why didn't my own searching turn those up? Thanks! I knew I'd seen some in the past, but was coming up empty.

        fourunder, I could just make it, but my guest is actually an adventurous eater. She actually kind of challenged me to come up with a twist on it!

        1. re: dmd_kc

          Then in that case, make it with some exotic sliced mushrooms, flash fried frizzled shallots and a Parmigiano Reggiano laced cream sauce.

      2. The original comment has been removed
        1. As someone who associates green bean casserole with Thanksgiving comfort food, and who has made CH-approved variations, I can tell you that if your guest is craving green bean casserole, it's the one with condensed soup and fried onions on top. The other versions, while tasty, are not the same. It's like making macaroni and cheese from scratch when you're craving the neon orange version. Yes, it tastes better, but it's not what you want.

          When I make green bean casserole, though, I use fresh green beans instead of the canned and use Trader Joe's onion strings instead of the other ones. But I keep the condensed soup.

          2 Replies
          1. re: leanneabe

            I agree. If someone really wants the real thing, why not concentrate your energies on something else?

            1. re: leanneabe

              Yes, I agree -- make it with fresh green beans and the campbell's soup or a healthier version of the same. Last year at Thanksgiving I saw organic cream of mushroom soup and organic canned fried onions together at our coop. For this very purpose. I imagine the TJ onion strings are like the ones I saw at the coop.

            2. Here's the "authentic" version if you want to take the plunge:

              http://www.campbellkitchen.com/Recipe...

              6 Replies
              1. re: Full tummy

                I had never heard of that dish before visiting this site. Is it indigenous to a particular US region?

                Personally, I'd suggest to make a small ovenproof dish of the stuff for the guest, as it is neither difficult nor expensive, so you won't feel bad if you throw it out afterwards.

                I confess I don't get people craving foods I'd associate with poverty with holiday celebrations, but that is just me...

                1. re: lagatta

                  Hahahaha, I have no idea. I've never had it myself, but it is legendary!!! Many, including Cooks Illustrated, have tried to come up with recipes based on it that don't use the Campbell's soup and so fit in better with some of our ideas about homemade, healthy, quality, etc. This recipe purports to be the CI version:

                  http://www.greenbeansnmore.com/recipe...

                  1. re: Full tummy

                    this is the recipe i use and everyone loves it. it's a nice nod to the old - but tastes 10 times better. :)

                  2. re: lagatta

                    I don't think it's indigenous to any area in the US, I think it's everywhere. It was made 'famous' by the Campbell's Soup company thru advertising.

                    1. re: lagatta

                      it's not a poverty thing, but came about when food companies were touting the convenience factor of canned and instant foods to housewives in the 50s and 60s. i confess my family never made it and i was an adult before i saw it on a table.

                      1. re: lagatta

                        It's a very 1950s-60s recipe that a lot of use equate with our childhoods. I was never a fan, but my aunt used to make it and I used to pick the fried onions off and eat those.