Recipe,  Thanksgiving

A Classy Thanksgiving

I had a wonderful Thanksgiving, and I hope all of you did too!  The best part of my holiday is pictured above…Oh, Mr. Man-please stay six forever…

Unlike last year, I did not host 237 people at our house. Instead we went to my in-law’s house which meant I had blissfully little responsibility around the whole event.  

All I made was this, my favorite Thanksgiving side dish…

It’s my version of Classy Green Bean Casserole 
found on my go to cooking website, 

You read that right, it’s green bean casserole-only classy.  How great is that?  I feel like maybe Ron Burgundy submitted this recipe…

It’s actually a really great version of green bean casserole.  And I have to say, the way I make it ups the “Classy” factor ten fold.  No canned green beans for me, thank you.  That’s not classy enough.  I like to use whole fresh green beans and then I blanch them.  Also, I keep the crushed butter soaked buttery crackers on top but I don’t leave out the french fried onions as in the recipe.  I feel without french fried onions, green bean casserole has no reason to exist. I mix them into the casserole itself.  When I serve this to my father-in-law I also add shredded cheddar on top. ( The man won’t eat vegetables unless there’s cheese involved.  We live in Wisconsin so that’s really not that weird, I guess).  In the version pictured I also threw caution to the wind and risked making this recipe too classy by using whole wheat butter crackers instead  of the regular kind.

Class…it’s my new thing. (Name the movie!)

So here’s my version of the allrecipes recipe:

Classy Green Bean Casserole

2 pounds fresh green beans, ends trimmed
1 can cream of mushroom soup
1 cup sour cream
1 container french fried onion
1 sleeve buttery crackers (like Ritz) coarsely crushed(use the whole wheat variety if feeling extra classy)
2 Tbsp butter melted
1 cup shredded cheddar
salt and pepper to taste

After washing and trimming the beans, dump them into a large pot of boiling water for a minute or so then remove and immediately rinse with cold water to stop the cooking process(in other words, blanch the suckers).

In a large bowl, combine the beans, soup, sour cream, fried onions, and salt and pepper. Transfer to a 9×13 inch pan.

Top with shredded cheese and then the crushed crackers soaked in the melted butter.

Bake for about 30-35 minutes at 350 degrees or until the casserole starts to bubble and the crackers are browned.

Sadly, I didn’t get this post up before Thanksgiving so it’s too late for you to enjoy this deliciousness.  However, there’s no reason you can’t have yourself a Classy Little Christmas by serving this dish at Christmas dinner, now is there?

Right now, however, I’m actually making my other favorite dish Hamburger Noodle Pleaser to bring to my brother and sister-in-law’s house tomorrow…they had a baby boy last week and I can’t wait to drive down to Illinois so we can squeeze meet him!  The Pleaser is a perfect “Hi! You Just Had a Baby! Here’s some Food!” dish to bring new parents on account of the way it freezes so beautifully, just FYI.

Once again, I hope you all had a wonderful, classy Thanksgiving and that your hearts are all filled to the brim with thankfulness…I know mine is.



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