Here's the one I use.....It's my secret recipe...hehehe

 

Michelle

Oh ya, just remembered..... one Thanksgiving I didn't have enough French's Fried Onions (a certain someone, a "big DH mouse" [LOL] shall we say, raided the can beforehand, w/o my knowledge), so I ended up putting in coarsely chopped Ritz crackers to make up for the lack of onions. It ended up being about a 50/50 split mixture & surprisingly it turned it REALLY well!! I guess it's true about "necessity being the mother of invention"!! lol

 

Oh & here's a Green Bean Casserole recipe for those of you who into FROM-SCRATCH RECIPES:

 

 

A Side Note to MY version, the MIXED VEGGIE Casserole recipe variation, whatever's left over from this dish as well as any gravy from Thanksgiving, goes into my TURKEY POT PIE for another meal!!

 

OMGosh am I EVER making myself HUNGRY!!! LOL

 

Haha you guys are funny. I like both of those recipes! But this year is my first Thanksgiving away from the folks I'm going to try to make my own green beans and cranberry sauce. The bf doesn't like cream of mushroom soup so here's what I'm going to do.

 

Bought some fresh green beans I'd say a pound or so. I plan to clip the ends and cook them for about 10 min in boiling water reduced to a simmer, shock in cold water to stop cooking. While that's going I'll be chopping 1/2 a small yellow onion and 1/4 pound of button mushrooms. In my saute pan I'll have half a stick of butter browning. Once the butter stops fizzing and is looking brown I'll add 1/2 t of cayanne pepper and 2 cloves of garlic crushed with the press after about a min or so I'll add the onion and mushrooms and saute until the onions are caramelized. Drain the beans and toss to coat everything then top with some chopped smoked almonds.

 

For the cranberry sauce I'm using Emerils Cranberry Compote recipe. But I'll emulsife it so there's no chunks I like the jelly texture more then the marmalde texture for my sauce.

 

Thought I'd share

Jenny