Over cooked, over salted with canned soup green beans never seemed worth trying to me.

My wife & I both like it, but I get why people don't.
I made it a couple times, but I added sherry sautéed cremini mushrooms and added some crushed red pepper, allspice & cinnamon to the mushroom sauce. So, it tasted "elevated".
It was good, but not good enough to turn making it into a priority.

be an acquired taste or regional maybe. My family loves the stuff, so do I. It's also cheap and easy enough to make.

if it's made with fresh beans, mushrooms, etc., it's a totally different dish. The only holdover from the other version is the crispy fried onions.

I make it with string beans. I use cream of mushroom soup and add real mushrooms. Sooo good!!

But the onions look like they already did it bake it!

I did like green bean casserole, but this pic makes want to gag.

Maybe it's this season's rage bait.

The kind they sell for salad toppings and come already fried.

So they are cooked before assembly

I've made many green bean casseroles (and spinach and broccoli casseroles) over the years. I have a spinach casserole baking in the oven right now! After it is done, I will add the layer of canned onions on top and put it back in the oven for five more minutes to brown them.

The onions in the picture already look like they had that treatment.

Until relatively recently, it was reliably blue.. Tampa's mayor, Jane Castor is a former Democratic Congressperson. Her mother was Betty Castor, a former Mayor and Democratic pol in Tampa.

It’s good. Bougie white as hell but good.

I make a simple version with cream of celery soup, French-fried onions and canned green beans. I've made more complicated ones, and eaten some crazy creations at parties.

But, I'm weird. I like fruit cake and Jell-O molds. I got used to Jell-O molds at church potlucks when I was a kid.

I also loved the tuna our middle school lunch ladies made. My gosh, that was some damned good tuna! Served on a piece of lettuce. I traded for that tuna, people thought I was crazy. Of course.

It is against the law in my house -- and on my property -- to commit the sin of cooking/baking green or yellow string beans. To obtain true cosmic consciousness, these gifts from the earth should exclusively be consumed raw.

Now, others have mentioned mushrooms. I have a couple dried ones, for consumption on holidays. But not cooked with string beans.

(PS: still others have mentioned cooking the string beans with the decaying flesh of dead swines. Is nothing sacred? The temple of you body should never ingest such filth.)

I’m like that with Brussel sprouts. I hate them with the fire 🔥 of a thousand suns.

given in to the anti-social peer-pressure to consume a Brussel sprout.

Many years ago, thinking he was funny in a cruel manner, my younger son told his wife that I love pickled beets. Thus, she brought me a large jar of them. My paternal grandfather (1879 - 1957) believed there was a connection between one of his friends consuming massive quantities of pickled beets one day, and dying the next. Thus, he warned others not to consume them.

My father maintained this spiritual superstition, and had a healthy aversion that verged upon fear of pickled beets. Hence my mother kept several jars of them, decades old, just to upset him in the time of what is known as an "Irish catholic divorce." I assume they dated back, at very least, to 1957.

I grow beets every year for my son, daughter-in-law, and grandson. Yet I will not risk tempting fate by consuming so much as a bite of a raw one.

Brussels Sprouts Buried in Cream



Equal parts vegetable and gratin, this dish of charred sprouts, lemony cream and a golden breadcrumb crust just feels right.

https://cooking.nytimes.com/recipes/1027474-brussels-sprouts-buried-in-cream

https://archive.ph/upqsr



Brussels sprouts love fat, and here they get it in the best way: buried under cream that’s been reduced until thick, then sharpened with a swipe of lemon zest so it doesn’t all slump into heaviness. Charring the sprouts first gives them a slightly bitter edge to balance out the richness, while leeks and garlic melt into the background. A blanket of crisp bread crumbs seals it all in, so when it comes out of the oven, you’ve got a dish that’s part gratin, part creamed vegetable and fully irresistible.



Preparation

Step 1
Heat the oven to 425 degrees.

Step 2
Heat ¼ cup oil in a large high-sided skillet or Dutch oven over medium-high. Add the brussels sprouts and cook, stirring occasionally, until charred in some spots, 5 to 7 minutes.

Step 3
Add the leeks and garlic, and cook, stirring, until they’ve softened a bit but haven’t taken on too much color, about 3 minutes.

Step 4
Reduce heat to medium heat and pour in the cream. Cook, stirring occasionally, until the cream has reduced by half and is thick enough to coat the sprouts, 8 to 10 minutes. Stir in the lemon zest, season with salt and pepper and give it a taste. You want to make sure the brussels are deeply seasoned before going into the oven. Remove from heat and transfer the brussels sprouts mixture to a shallow 2-quart baking dish. (This mixture can be assembled, covered and refrigerated up to 1 day ahead. Bring to room temperature before topping with the bread crumb mixture and baking.)

Step 5
In a medium bowl, combine the bread crumbs, parsley and remaining ¼ cup oil. Season with salt and pepper.

Step 6
Scatter the bread crumb mixture over the brussels sprouts. Transfer the skillet to the oven and bake, uncovered, until the top is golden brown and crisp, 15 to 18 minutes. Let cool for a few minutes before serving.

It’s just science.

See Trump at any time, any place, saying anything for an example of a cruel God.

Happy Thanksgiving UP!

3-5 cans of beans. Only let 1 -- Maybe 2 keep its liquid. Drain the other cans. Dump all the beans in a crockpot.

Fry up a bunch of bacon. Keep all the bacon grease. Dump most of grease in with beans. Dice up as many onions ... Small yellow ones ... As you want.

Saute onions in bacon grease till softish. Put all onions in with beans. Add little water in pan with last bit of bacon grease, scrape bacon bits up and add

All to beans. Add pepper to taste. I do not add salt. There is plenty in the bacon. Cook in Crockpot for hours till done. Serve.

Thank you Uncle Carroll for making this every Thanksgiving. Thank you Aunt Jo for inviting us for holidays. I Love and miss you both.