Tasty Tuesday: Holiday classics derive traditional taste from a can

I’ve always associated Thanksgiving with everyone in the family doing his or her part to make the big feast happen.

While some people place silver forks and knives on the tables, others are competing with each other for use of the oven. Needless to say, some things get cooked earlier than others.

One of the foods I always give the early vote to is the second dish in the Texan’s Tasty Tuesday Thanksgiving series: green bean casserole.

Even though I have seen fancier versions of this casserole with caramelized onion strings or freshly chopped mushrooms, I can’t get the simplicity and the classic taste of the canned edition out of my head. The cream of mushroom soup softens the green beans just enough to avoid being soggy, and the topping of fried onions adds an element of salty crunchiness.

Since the recipe is so easy and cost-efficient, it is great for times when you need to prepare a quick dish that can serve many people. All you need is the listed ingredients, a baking dish of your choice and a big spoon to dish out your delicious, finished casserole.

Add this recipe to your menu, and eating your vegetables won’t be such a chore this Thanksgiving.

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