Like Texas, you don’t mess with Thanksgiving. There are certain recipes and traditions that must be upheld each and every year or the entire holiday can be thrown off. Every table must have a beautiful golden turkey, mounds of mashed potatoes, a vat of gravy, tart cranberries, savory stuffing, and a dish of creamy green bean casserole.
For some, the green bean casserole is to be avoided at all costs, skipped over for an extra helping of mashed potatoes and rolls. But for others, this 1950s favorite is the shining star of the Thanksgiving buffet. Bubbling hot, and topped with a can of French’s fried onions, this casserole has become a long standing tradition.
Originating during the Depression era, the green bean casserole found it’s footing when it was printed on the back of a Campbell’s soup can in the 1950s. Moms everywhere fell in love with this tangy side dish, topping it off with slivered almonds or fried onions. The casserole was soon appearing at potlucks, christenings, and of course, Thanksgiving.
How do you like to make your green bean casserole? Is this a Thanksgiving staple in your house?
Get recipes: Green Bean Casserole Recipes
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