Green Bean Casserole

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Easter is almost upon us. It is a day of goodie-filled baskets, spiral ham, floppy eared bunnies and MY all time favorite… green bean casserole. (It’s not just for Thanksgiving anymore!)

If you’ve never tried a recipe for green bean casserole, you don’t know what you’re missing. It is the true American classic, lovingly created by Dorcas Reilly (and her trusty team of Campbell Soup Company staff members), in 1955.

Mrs. Reilly’s intention was to come up with a simple, nutritious, recipe that everyone could afford. Needless to say, she was more than a little bit successful, when it comes to her yummy green bean creation. So much so, in fact, she was aptly deemed the ‘mother of comfort food’.

The original recipe for green bean casserole has changed very little, over the years. However, versatility is its middle name if you find yourself in a creative mood. You also have the option of using canned or fresh when it comes to the green beans and canned or homemade when it comes to the French fried onions.

Whether you decide to add cheese, fresh mushrooms, bacon, Italian seasoning, slivered almonds or even broccoli instead of the beans, green bean casserole is a dish that can’ be beat.

I can honestly say that if I could get away with doing so, I would make it twice a week. My heartfelt thanks goes out to Dorcus, for coming up with a recipe that is served at more than 30 MILLION tables during the holiday season.

My question to you is this. Do you ‘jazz up’ your recipe for green bean casserole or do you prefer to make it as Mrs. Reilly did? I’d really love to know.

Photo by: Pirate Alice

GE Electric Roaster Oven

I recently became the proud owner of the GE 17 Qt Electric Roaster Oven with Buffet Server. My original intent was to go with a smaller Rival, but I just couldn’t pass up a great bargain.

When I brought it home, my husband looked more than a little perplexed. The first words out of his mouth were ‘Isn’t it a bit BIG, for just the two of us’?

At the time, I almost agreed with him. But, I’m happy to report that I use my electric roaster oven, at least twice a week. I have become accustomed to making extra of whatever happens to be on the menu and freezing it in serving size portions. What a time saver!

I anticipate using it even more during the hot summer months. Not only will it help to keep our electricity bill in check, it will keep the kitchen a whole lot cooler.

I am SO happy with this oven. Honestly, I have found that even though this particular model will accommodate an 18 pound turkey, you don’t have to be cooking for a crowd to use it.

The buffet server consists of three large compartments. I’ve used it twice and think it’s the greatest thing since sliced bread… well almost.

The enamel on steel roasting pan is removable, for easy clean up. Of course, the roasting rack is removable, as well.

If an electric roaster oven is frequently used in your kitchen, I’d love to hear more about the types of meals you prepare in it. What specific recipe have you had the most success with?