Thursday, November 24, 2011

Happy Thanksgiving!

Back by popular demand was my green bean casserole this year. Using a recipe handed down generation to generation (read: father to daughter) from the secret recipe book of the family (read: Durkee) and adding a modern spin I had success again this year. For a guaranteed to please taste, use the link above but instead of frozen green beans use fresh. And instead of cream of mushroom use cream of celery. Using fresh green beans and a different soup means you'll get much more green bean taste in your green bean casserole. It does mean extra cooking time, though, so make allowances to bake for at least an hour depending on how well done you like your beans.

Hope you and yours had a great holiday!


  1. Awesome, I'll have to try that.

  2. Chuuuuuuuuuuuuuck! Great to see you around! Been needing a spades fix!