CAN THE GREEN BEAN CASSEROLE BE IMPROVED? I posted here about my mother’s Thanksgiving green bean casserole and about our French friend who wanted to send a photo of a casserole to her French friends who didn’t believe Americans eat something like that. In this article in Bon Appetit, Elizabeth Gunnison proposes that a from-scratch version of the casserole would be an improvement on “soggy, defrosted green beans bathed in insipid mushroom soup concentrate”. The Bon Appetit article’s scorn for the traditional recipe may be influenced by the fact that it takes five minutes to prepare, while the from-scratch version takes about an hour (excluding cooking time). Gunnison concludes that the only thing the traditional recipe has going for it is nostalgia.

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