Several of you may (or may not) have seen this picture following the Canadian Thanksgiving fun:
That’s not this recipe. That’s a version of the Campbell’s soup green bean casserole recipe.
This recipe came from Vintage Vicksburg, a cookbook one of my best friends (who knows how obsessed I am with cookbooks, particularly “Junior League”-type cookbooks) bought me for Christmas one year.
In thumbing through the book, this is the recipe that my mom and I decided we had to try.
It is not open a few cans of stuff and call it done. It is more labor-intensive (and wallet-intensive). But…it is worth it.
Green Bean Casserole
Source: Vintage Vicksburg
2 (10 ounce) packages French-style green beans (frozen)
1 small onion, chopped
6 tablespoons butter
2 tablespoons flour
1 1/3 cup half-and-half
1 (3 ounce) can sliced mushrooms
2/3 teaspoon salt
1/2 teaspoon soy sauce
1/2 teaspoon pepper
1/2 teaspoon Tabasco sauce
1 (8 ounce) can sliced water chestnuts
16 ounces shredded cheddar cheese, divided
1/4 butter, melted
Cook green beans according to package. Drain. Saute onion in melted butter. Add flour and mix well. Add half-and-half, mushrooms, salt, soy sauce, black pepper, Tabasco, and water chestnuts. Add green beans and half of the shredded cheese. Pour into a 2-quart casserole. Cover with remaining cheese and bread cubes. Pour melted butter over top. Bake at 350 degrees for 30 minutes. Makes 8 servings.
And here’s the printable: