What is your favorite way of fixing Green Bean Casserole?

Nope, no new way, fix it just like you do, can eat the whole thing if put in front of me.....but, someone I work with told me they use the low fat cream of mushroom soup by campbells instead of just the regular, said it tastes just as good, and as much as we all eat on Thanksgiving, I am thinking of giving that a try.....but will have back up regular just in case......Happy Turkey day to ya'!!!

Green Bean Casserole

3 pounds green beans

Kosher salt and freshly ground black pepper

3 tablespoons unsalted butter

1 loaf crusty Italian bread

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh thyme leaves

1 tablespoon chopped fresh rosemary leaves

4 tablespoons freshly grated Parmesan

5 tablespoons extra-virgin olive oil

2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced

2 shallots, sliced

1 cup heavy cream

Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.

Heat the oven to 375 degrees F.

Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread just starts to turn golden, about 10 minutes. Remove from the oven and set aside.

Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.

I asked a question similar to this a couple of days ago. I make mine the traditional way - but was looking for some extra touches to it this year. Someone suggested adding shredded colby cheese and water chestnuts - I think I am going to try that.

In the past I have added a small jar of sliced mushrooms to the casserole - and it was very good.

Here's a stir fry with some snap. Chicken Scarpariello 1 1/2 lbs boneless, skinless chicken breast, cut into 3/4” cubes Salt and pepper 1 tsp poultry seasoning 2 Tbs extra-virgin olive oil 2 red bell peppers, cut into 1/2-inch pieces 3 hot cherry peppers, drained and chopped 4 cloves garlic, chopped 1/2 cup dry white wine 1/2 cup chicken stock 2 Tbs juice from hot pepper jar 1/4 cup chopped Italian flat-leaf parsley Heat a large, heavy skillet over medium high heat. Season chicken with salt, pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add a little more olive oil to the pan. Add bell peppers, hot peppers and garlic to the pan. Saute until peppers are tender (about 5 minutes), stirring frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and pepper juice and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Serve with rice.

Just like the the can says. It's my fave for the holidays!!