I remember the day my taste buds were changed forever: Thanksgiving 1985 and my host mother in Maryland USA, in whose family I was living as a student for the year, produced the iconic green bean casserole.
I have been making it ever since and slowly but surely turning Kiwis onto this vege dish that goes brilliantly with Tom Turkey. However, it’s so good that when I go back to America and we all get together for dinner, we’ve been known to make TWO casseroles just so we have a whole one left for the next day.
Here’s how to make Green Bean Casserole:
Prep time 10 minutes. Cooking time 30 minutes
Start with green beans. This year I’m using Wattie’s frozen (defrosted) beans as the canned ones tend to have a briney flavour I’m not a fan of.
Next add fresh sliced mushrooms to cans of Campbell’s Mushroom Soup. Note, the soup needs to be concentrate – which can be hard to find in New Zealand. These cans I bought at Martha’s Backyard, an American import store in Auckland.
Then add grated cheese.
And finally, the piéce de résistance is these incredible French fried dried onions! I bought these at Martha’s Backyard for $9.50 a pot, but if you know anyone travelling to America, they’re about $4 in the supermarket. I stock up when I visit. They’re great on salads, fish pie and so many things!
Repeat those layers and pop into the oven until the cheese is bubbling. Serve hot and keep some for tomorrow!
You’ll thank me later 🙂
Do you have a favourite “foreign” dish??