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We don’t have any green beans ready quite yet, though they’re getting close. And even when we do have green beans, we’re quite happy eating them boiled in water until crisp-tender, drained, and then tossed with garlic sauteed in olive oil, or maybe just butter, salt, and pepper. However, there comes a time in the life of every cook when she is called upon to produce A Dish to Pass. In my husband’s family, you are often specifically told to bring a green bean casserole. Before I married into the family, there was only one green bean casserole. You know the one, with the condensed cream of mushroom soup and store-bought French fried onions.
Either of the green bean casseroles below …
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