Campbell’s Has a LOT to Answer for

for one- the original Campbell’s soup kids… where did they go? They used to look like this:campbells_soup_kids

You have to wonder if those chubby little kids will someday end up  on a VH1 “Behind the Commercial” tell all….Secondly:Green Bean Casserole. It was invented as a recipe to induce housewives who must have had their tastebuds dulled by all of the smoking they did in the 1950’s, to buy cream of mushroom soup.   It somehow became a family standard.  Today I am going to talk you through improving the gloppy green bean casserole that we all grew up with. The original is  ghastly.  But you have to serve some version of it, or you might have a revolt on your hands. Not to worry-This is much better. 2 lbs green beans—you will need to cut the tails off. “Frenching” green beans—slicing them thin lengthwise is a very good way to need stitches. Instead, simply stack them up and cut them into about three pieces. 1 onion diced 1 lb mushrooms—diced 1/2 cup dried mushrooms—finely snipped with scissors 1/2 cups milk (whole) 3 cloves garlic 1/2 cup Butter Flour 1 can of those fried onions Soft breadcrumbs from 4 pieces of torn bread Soak the dried mushrooms in hot milk—heat it in microwave—set aside to steep. Blanche the green beans in a large pot of salted boiling water. Sauté the onion in the butter. When it is soft, add the mushrooms and stir until most of the water evaporates from them. Sprinkle 3 TBL flour over the onions and mushrooms. Stir like crazy. Pour over the milk from the dried mushrooms and use that liquid to make your sauce. You want a mushroom sauce that is full of pieces of vegetables. Stir the green beans into the sauce and combine with a few firm strokes. Spray a 9×12 baking dish with cooking spray and pour in the beans and cream sauce. You can cover it with cling wrap and refrigerate it for up to three days at this point. Melt a generous pat of butter in a large skillet and stir in bread—when golden, dump into your food processor. Add the canned onions (no one wishes more than I that they were not necessary—it’s just not the same without them.) Mix with a few quick pulses (this can also be done days ahead, but don’t top the casserole with them until you are sliding the whole shebang into the oven.) Bake at 350 degrees for about forty-five minutes. It’s pretty forgiving though, it can loiter in the hot oven for a while if you need it to.


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