Thanksgiving's Sixth Ranger

Folks, I have sad news. There are scurrilous lies afoot and vicious rumors on the air that the green bean casserole is disgusting. That it is bland, greasy, and only stays alive in the Thanksgiving lineup because it’s the only incentive the canned french-fried onion companies have for us to keep buying their product. Frankly, those onions look like a pile of scabs, and I’m not the only one who thinks so.

However (sound of shattering glass) I’m here to say that green bean casserole, the last item to be added to the Thanksgiving pantheon in the Roth house, is… GOOD. It’s very good. Apart from being the most veg that you’ll consume on the fourth Thursday in November, it can be healthy and refreshing. Using half fresh green beans, half frozen and only use canned green beans if they’re from someone’s garden- really makes it less watery and more fresh-tasting. It can be so, so good if you do this, and avoid using reduced fat cream of mushroom soup. Also, do not dilute the cream of mushroom soup.

Green Bean Casserole

1/8 tsp ground black pepper

14 oz of frozen green beans

2 c of fresh green beans, picked over and stems removed

1 10.5 oz can Campbell’s Cream of Mushroom soup, condensed

¾ c milk

1 ¼ c French’s Crispy Fried Onions, divided

Mix milk, soup, and pepper in 1 ½ quart baking dish. Stir in green beans and about ½ c of fried onions. Bake for 25-30 min until hot and bubbly. Top with remaining fried onions and bake for 3-8 min more until golden on top.

This also tastes pretty good with a few dashes of smoked paprika!