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Green Bean Casserole Suggestions

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01 / Original postGreen Bean Casserole SuggestionsWayne Boatwright · 29 Nov 2005 02 / This pagePosts 1–6Page 1 of 1 · chronological order 03 / Latest replyPost #6jmcquown · 30 Nov 2005

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General fitness, health and nutrition
Published
29 November 2005
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30 November 2005
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Wayne Boatwright
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  1. Original post
    Wayne Boatwright
    Archived post
    #1

    First, note that none of the ingredients for this dish require cooking. In
    fact, baking already-cooked green beans does nothing to improve their
    texture.

    If you don't like mushroom soup or mushrooms, try cream of celery, cream of
    chicken, or cheese soup.

    If you don't like the mixture as "soupy" as the recipe is written, you can
    make it any consistency you prefer.

    If you don't like soggy French fried onions, that can be remedied.

    I suggest the following:

    * Nuke the dish instead of baking. You can quickly bring the dish to
    serving temperature without over cooking. I have a high-power microwave,
    so I use only 30% power. Your's may vary, but you just want to get it
    bubbling hot.

    * Use whatever cream soup you prefer. Use a minimal addition of milk, say
    1/4 cup, or substitute sour cream, or eliminate altogether.

    * Do not add any French fried onions when mixing and heating the bean/soup
    mixture. Rather, when hot and just before serving, stir some of the onions
    into the mixture, then top of remainder. Serve immediately.

    These changes make a huge difference in the taste and texture of the dish,
    and it still maintains the integrity of what people expect.

    --
    Wayne Boatwright *¿*
    _____________________________________________

    A chicken in every pot is a *LOT* of chicken!

    Report
  2. jmcquown
    Archived post
    #2
    Wayne Boatwright said:

    First, note that none of the ingredients for this dish require
    cooking. In fact, baking already-cooked green beans does nothing to
    improve their texture.

    If you don't like mushroom soup or mushrooms, try cream of celery,
    cream of chicken, or cheese soup.

    If you don't like the mixture as "soupy" as the recipe is written,
    you can make it any consistency you prefer.

    If you don't like soggy French fried onions, that can be remedied.

    I suggest the following:

    * Nuke the dish instead of baking. You can quickly bring the dish to
    serving temperature without over cooking. I have a high-power
    microwave, so I use only 30% power. Your's may vary, but you just
    want to get it bubbling hot.

    * Use whatever cream soup you prefer. Use a minimal addition of
    milk, say 1/4 cup, or substitute sour cream, or eliminate altogether.

    * Do not add any French fried onions when mixing and heating the
    bean/soup mixture. Rather, when hot and just before serving, stir
    some of the onions into the mixture, then top of remainder. Serve
    immediately.

    These changes make a huge difference in the taste and texture of the
    dish, and it still maintains the integrity of what people expect.

    Personally, I'd use the cream of celery soup and skip the fried onions
    completely. I'd use toasted slivered almonds for a bit of crunch.

    Jill

    Report
  3. Wayne Boatwright
    Archived post
    #3

    On Tue 29 Nov 2005 09:51:03p, Thus Spake Zarathustra, or was it jmcquown?

    Quoted message said:
    Wayne Boatwright said:

    First, note that none of the ingredients for this dish require
    cooking. In fact, baking already-cooked green beans does nothing to
    improve their texture.

    If you don't like mushroom soup or mushrooms, try cream of celery,
    cream of chicken, or cheese soup.

    If you don't like the mixture as "soupy" as the recipe is written, you
    can make it any consistency you prefer.

    If you don't like soggy French fried onions, that can be remedied.

    I suggest the following:

    * Nuke the dish instead of baking. You can quickly bring the dish to
    serving temperature without over cooking. I have a high-power
    microwave, so I use only 30% power. Your's may vary, but you just
    want to get it bubbling hot.

    * Use whatever cream soup you prefer. Use a minimal addition of
    milk, say 1/4 cup, or substitute sour cream, or eliminate altogether.

    * Do not add any French fried onions when mixing and heating the
    bean/soup mixture. Rather, when hot and just before serving, stir
    some of the onions into the mixture, then top of remainder. Serve
    immediately.

    These changes make a huge difference in the taste and texture of the
    dish, and it still maintains the integrity of what people expect.

    Personally, I'd use the cream of celery soup and skip the fried onions
    completely. I'd use toasted slivered almonds for a bit of crunch.

    Jill

    I'm sure that's nice, Jill, but I was attempting to stay within the total
    original ingredient list for the sake of what people expect when they hear
    "Green Bean Casserole". French fried onions are de rigeur.

    --
    Wayne Boatwright *¿*
    _____________________________________________

    A chicken in every pot is a *LOT* of chicken!

    Report
  4. King's Crown
    Archived post
    #4

    "Wayne Boatwright" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    On Tue 29 Nov 2005 09:51:03p, Thus Spake Zarathustra, or was it jmcquown?

    Quoted message said:
    Wayne Boatwright said:

    First, note that none of the ingredients for this dish require
    cooking. In fact, baking already-cooked green beans does nothing to
    improve their texture.

    If you don't like mushroom soup or mushrooms, try cream of celery,
    cream of chicken, or cheese soup.

    If you don't like the mixture as "soupy" as the recipe is written, you
    can make it any consistency you prefer.

    If you don't like soggy French fried onions, that can be remedied.

    I suggest the following:

    * Nuke the dish instead of baking. You can quickly bring the dish to
    serving temperature without over cooking. I have a high-power
    microwave, so I use only 30% power. Your's may vary, but you just
    want to get it bubbling hot.

    * Use whatever cream soup you prefer. Use a minimal addition of
    milk, say 1/4 cup, or substitute sour cream, or eliminate altogether.

    * Do not add any French fried onions when mixing and heating the
    bean/soup mixture. Rather, when hot and just before serving, stir
    some of the onions into the mixture, then top of remainder. Serve
    immediately.

    These changes make a huge difference in the taste and texture of the
    dish, and it still maintains the integrity of what people expect.

    Personally, I'd use the cream of celery soup and skip the fried onions
    completely. I'd use toasted slivered almonds for a bit of crunch.

    Jill

    I'm sure that's nice, Jill, but I was attempting to stay within the total
    original ingredient list for the sake of what people expect when they hear
    "Green Bean Casserole". French fried onions are de rigeur.


    Yes, if Green Bean Casserole did not come with the canned French fried
    onions on top I'd hear "Off with her head!"

    Lynne

    Report
  5. Wayne Boatwright
    Archived post
    #5

    On Tue 29 Nov 2005 10:37:31p, Thus Spake Zarathustra, or was it King's
    Crown?

    Quoted message said:


    "Wayne Boatwright" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    On Tue 29 Nov 2005 09:51:03p, Thus Spake Zarathustra, or was it


    jmcquown?

    Quoted message said:
    Quoted message said:


    Quoted message said:

    Wayne Boatwright wrote:
    > First, note that none of the ingredients for this dish require
    > cooking. In fact, baking already-cooked green beans does nothing to
    > improve their texture.
    >
    > If you don't like mushroom soup or mushrooms, try cream of celery,


    cream

    Quoted message said:
    Quoted message said:
    Quoted message said:

    > of chicken, or cheese soup.
    >
    > If you don't like the mixture as "soupy" as the recipe is written, you
    > can make it any consistency you prefer.
    >
    > If you don't like soggy French fried onions, that can be remedied.
    >
    > I suggest the following:
    >
    > * Nuke the dish instead of baking. You can quickly bring the dish to
    > serving temperature without over cooking. I have a high-power
    > microwave, so I use only 30% power. Your's may vary, but you just
    > want to get it bubbling hot.
    >
    > * Use whatever cream soup you prefer. Use a minimal addition of
    > milk, say 1/4 cup, or substitute sour cream, or eliminate altogether.
    >
    > * Do not add any French fried onions when mixing and heating the
    > bean/soup mixture. Rather, when hot and just before serving, stir
    > some of the onions into the mixture, then top of remainder. Serve
    > immediately.
    >
    > These changes make a huge difference in the taste and texture of the
    > dish, and it still maintains the integrity of what people expect.

    Personally, I'd use the cream of celery soup and skip the fried onions
    completely. I'd use toasted slivered almonds for a bit of crunch.

    Jill

    I'm sure that's nice, Jill, but I was attempting to stay within the


    total

    Quoted message said:
    Quoted message said:

    original ingredient list for the sake of what people expect when they


    hear

    Quoted message said:
    Quoted message said:

    "Green Bean Casserole". French fried onions are de rigeur.


    Yes, if Green Bean Casserole did not come with the canned French fried
    onions on top I'd hear "Off with her head!"

    Lynne

    LOL! That might be the cry heard 'round the country if many folks left
    them out. :-)

    --
    Wayne Boatwright *¿*
    _____________________________________________

    A chicken in every pot is a *LOT* of chicken!

    Report
  6. jmcquown
    Archived post
    #6
    Wayne Boatwright said:

    On Tue 29 Nov 2005 09:51:03p, Thus Spake Zarathustra, or was it
    jmcquown?

    Quoted message said:
    Wayne Boatwright said:

    First, note that none of the ingredients for this dish require
    cooking. In fact, baking already-cooked green beans does nothing to
    improve their texture.

    If you don't like mushroom soup or mushrooms, try cream of celery,
    cream of chicken, or cheese soup.

    Quoted message said:
    Quoted message said:

    Personally, I'd use the cream of celery soup and skip the fried
    onions completely. I'd use toasted slivered almonds for a bit of
    crunch.

    Jill

    I'm sure that's nice, Jill, but I was attempting to stay within the
    total original ingredient list for the sake of what people expect
    when they hear "Green Bean Casserole". French fried onions are de
    rigeur.

    Heheh, I know... but I *hate* Green Bean Casserole!

    Jill

    Report

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