Green bean casserole is an essential side dish at any Midwestern Thanksgiving dinner, and when I was a kid, it appeared on the table at least once every month. Upon moving to Brooklyn and making my own, however, I realized this was not at all my mom’s green bean casserole, but the recipe from every brand of French-friend onion can, cream of mushroom soup can, and cookbook in the world. But not every ingredient has to come from a can, as I demonstrate in this video from BKTV (the Brooklyn Kitchen‘s video series).
A Missouri girl through and through, though I blanched a pound of fresh green beans for this demo, I still used canned cream of mushroom soup and canned French-fried onions. If you really want to get fancy, you can make your own cream of mushroom soup (it’s really not that hard) and your own French-fried onions.
The full recipe is after the jump.