I Hate Green Bean Casserole But My Family Insists. What do I do?
A homemade cheese sauce (no cream of mushrooms soup here!), fresh green beans and the addition of ham make this twist on the traditional dish totally deluxe, while retaining the creamy, comforting vibes—and of course, the French-fried onions!
Along these lines, there’s one more piece of advice we should mention. It’s something Meredith has learned from her years hosting this holiday and she puts it this way, “Thanksgiving math only includes addition—as in additions to the menu—never subtraction.” So, if you know your family will be disappointed if classic Green Bean Casserole isn’t on the table, hedge your bets and serve the original alongside the Ham and Cheese Green Bean Casserole, so everybody’s happy!
Now that you know where to focus your efforts, get the inside scoop on the dishes that turn out delish no matter if they’re made from scratch or with mostly store-bought ingredients.
Meredith Deeds is a professional chef and a consultant for the Betty Crocker Kitchens. She’s an accomplished food writer, the author of seven cookbooks, and has been a working recipe developer and cooking instructor for over 20 years. Meredith has been nominated for the prestigious James Beard award for The Big Book of Appetizers and has also written for various magazines and newspapers such as Bon Appétit, Cooking Light, Better Homes and Gardens, Chile Pepper Magazine, Prevention, Cleveland Plain Dealer and the Dallas Morning News. She is currently a weekly columnist for the Minneapolis Star Tribune and also writes frequently for FoodNetwork.com. She has three grown boys and has enjoyed cooking on a large scale to satisfy three big appetites. Now, with the boys moved out of the house, she enjoys cooking meals for two.