On Wed, 23 Nov 2005, cathy wrote:

> On 23 Nov 2005 18:45:07 +0100, Wayne Boatwright
> > wrote:
>
> >On Wed 23 Nov 2005 09:52:16a, Thus Spake Zarathustra, or was it Dee
> >Randall?
> >
> >>
> >> "cathy" > wrote in message
> >> ...
> >>> OK, I have never in my life made the green bean casserole (the one
> >>> with cream of mushroom soup and fried onions), but I'm doing an orphan
> >>> thanksgiving this year and everyone was ready to revolt when I said I
> >>> wasn't making it.
> >>>
> >>> So....I guess I gotta make it. Recipe says use canned or frozen beans.
> >>> I loathe canned beans, even for this I won't use them. So I got frozen
> >>> green beans. Here's my question - do I cook the frozen beans before
> >>> preparing the casserole? Or just thaw them, or use them frozen? Which
> >>> is it?
> >>>
> >>> Sigh....the things we do for the people we love....
> >>>
> >>> Cathy
> >>
> >> You will not get the taste of the past. At all! This is one dish that
> >> you can make that still has that 'ole time flavor' and all the
> >> ingredients are available. Why not try it, if only once? It will be a
> >> conversation topic for Thanksgivings to come.
> >> Dee Dee
> >
> >Agreed. I've used canned, frozen, and even fresh beans, the latter two
> >cooked to crisp-tender. I still go back to the canned for the 'ole time
> >flavor'. I think it's a much tastier dish than most folks want to admit.
> >The one change to the ingredients I've made a few times and really like is
> >using the cheddar French fried onions instead of the original.
> >
> >I don't ordinarily eat canned green beans, but it seems to fit this recipe.
>
> OK, I think I get it now. The (so-called) flavor of the canned beans
> is essential to the outcome of the dish. I guess it's off to the
> market for two cans of green beans.
>
> Thanks for the help!
>
> Cathy
>

And you can't tell they are a washed out gray because they are covered in
soup! <g>

Elaine, too