I was at a store this week picking up the last pieces of ingredients for Thanksgiving dinner. A man looked at me in the Bakery department and asked if I was European. I told him I’m Ukraine. He proceeded to say Russian words to me that he knew. He is from Turkey, Ukraine is right across the black see, so he called me “neighbor” and asked me if I celebrate “Thanksgiving”. I told him enthusiastically that I do! He asked if I do shishkobabs and make Russian desserts and side dishes. He was surprised that I told him I love all the “American traditional Thanksgiving food” and I would not have it any other way. We must have the Turkey, the casseroles, pumpkin pie, cranberry jelly, stuffing and such. He was not impressed. But, I pranced the isles at the store with joy in every step!

OK, I will add to this post as I go through Thanksgivings and add my favorites. This year you get my absolute favorite Green Bean Casserole of all time. I usually throw it together and not really keep track of what I do. But, I’ve been asked several times for the recipe, so I wrote down all the steps as I made it this time. Forgetting to take beautiful pictures, so I will have to make it again and post those later.

Ingredients

2.5-3 lb green beans, washed, ends from the stem trimmed.

1 container of :French Fried Onions

8 once container of wild mushrooms or cremini mushrooms

1 onion, chopped

3-4 slices of bacon

4 ounces of cream cheese, cube it in smaller sizes

8 ounces of a sharp cheddar cheese, I really like a grass fed cheddar cheese. Grate it.

1/2 tsp paprika

salt and black pepper to your taste

2 cups bone broth

1 Tbs Flour or if you are a sourdough enthusiast, add a Tbs starter

Prep the green beans by brining a large pot of water to a boil. In the mean time, wash and trip the green beans. I like to just cut off the little parts that were attached to the stem. I usually get one of the boys to do it, they love helping me in the kitchen. put the beans in the boiling water and bring cook them for about 5 minutes or so. just tender. Have a pot of ice-cold water ready. As soon as you get the pot of beans off the heat, remove them from the boiling water and into the ice-cold water to stop cooking. set aside.

In a large pan cook down the bacon, I like it crisp. Remove the bacon, let it cool and chop it to bits. set aside.

In the same pan on the bacon fat fry the onions and then garlic, Add the sliced mushrooms and fry all the down for about 10 min, sprinkle the Tbs of flour and mix to coat the mushrooms and onions (I added a Tbs sourdough starter after I melted the cream cheese as the thickener agent) then add the bacon bits, add the cream cheese cubes. Let the cream cheese melt a bit, folding the cream cheese into the onion mixture. Salt and pepper the mixture to your liking and then add the paprika. Add the bone broth and bring to a slow boil on medium heat. about 10 min, mixing periodically so the goodness doesn’t stick to the pan. Take of the heat.

Time to make the casserole. In a glass 9x12 inch pan. or any large casserole dish you have, arrange the green beans on the bottom, top the beans off with grated cheddar cheese. Pour the mushroom sauce over the cheese and then top all that with the Crisp French Onions, the entire can.

I usually prep this ahead of time and leave it in the fridge over night or prep it first thing in the morning, and then bake it later.

Bake it for about 40 min in a preheated oven at 350 degrees, covered with parchment paper or foil. Let the beans stand for about 10-15 min before serving.

enjoy.