When I was a kid my Mom made the same Thanksgiving dishes every year. One of them was green bean casserole. Probably like many of your Moms made too. I didn't hate it, but I didn't love it either. Canned green beans, French's fried onions and cream of mushroom soup.
Like many vegetables and other dishes of my childhood I didn't know that I liked them until I was living on my own and tasted the fresh version.
So I thought the concept (Trump joke) of green bean casserole was good. But what if it was elevated to using fresh ingredients? So today I set out to test that theory. I trimmed and sautéed about 3 pounds of green beans. Then sliced and sautéed a large amount of mushrooms in butter and white wine. I decided that making my own fried onions might not be worth the extra effort, so French's fried onions it was. In place of cream of mushroom soup, I used cream of celery soup, as I like the flavor better and had already incorporated fresh mushrooms into the dish.
I have enough for a small army, as I had planned to take this to Al's before catching a cold.
How is it? Well it has about 15 more minutes to bake, so I'll let you know later.
You can't tell, but there are two layers of everything in the dish.