French Green Bean/ Portabella Mushroom/ Gruyere
With Fried Onions
It dawned on me a few days before Thanksgiving that my nephews, Stone & Jett, would not ever know of the iconic green bean casserole unless I served it. You see, I always host the Thanksgiving meal now, as I took over that delightful task from my mother well over a decade ago. Stone and Jett, being 8 and 6 years old respectively, have only celebrated Thanksgiving at my home. So all of a sudden I realized, they would be going to college soon (well, not that soon) and someone in the fraternity house would mention their mother’s classic green bean casserole, and they, being foodies, would not know anything about it. “Aunt GeeGee?” they might ask one day, “why didn’t you ever teach us how to make the green bean casserole?”
So…the green bean casserole has made a come-back! And it was, dare I say, popular! We all agree that it should grace the table again next year.
The original recipe created in 1955 by home economist Dorcas Reilly in Campbell’s Soup’s Creative Food Center, the one my mother always made, found on the Campbell’s Cream of Mushroom Soup can, is now on their website here. My recipe is a variation of one from Trader Joe’s where we double the mushrooms and add gruyere cheese. Stone made the entire casserole, by himself.