This post has been a long time coming. I first made this green bean casserole three years ago while visiting family for Thanksgiving. I distinctly remember enlisting Eric’s little brother to help us clean mushrooms for the cream of mushroom soup. We decided to make a double batch of this since there were so many of us, which meant we had a ton of mushrooms to wipe clean. Sadly, he’s almost 16 now and is not so easily persuaded to help in the kitchen. We won’t be seeing any family at Thanksgiving this year, but we couldn’t let the season pass without making this again. We had the opportunity to make it for a Thanksgiving potluck at our friends’ house last weekend. I was so excited when one of our friends asked if this was the same one we made for our Friendsgiving party last year. To have a memorable dish always means a lot to us, especially when it’s something as unmemorable as a casserole.
What makes this dish so memorable? It’s the fact that it’s not made with any cream of questionable ingredients, and instead uses a homemade cream of mushroom soup as the base. The fresh, crisp-tender green beans and crunchy topping don’t hurt, either. Our families tend to think of Eric and I as kind of food elitists, and I remember some jesting remarks being made about us while we were prepping this dish. Those quickly ceased once everyone tried this casserole, though. I’ve made it another way since then, using fried shallots in place of the canned fried onions and breadcrumb topping in this recipe. Eric and I made the two versions back to back, and this version barely won out. In the future, I’d like to try a version that uses both the fried shallots and the breadcrumb topping to make this a completely can free green bean casserole. Until then, this one is still infinitely better than any other version I ever had growing up.