First, note that none of the ingredients for this dish require cooking. In
fact, baking already-cooked green beans does nothing to improve their
texture.

If you don't like mushroom soup or mushrooms, try cream of celery, cream of
chicken, or cheese soup.

If you don't like the mixture as "soupy" as the recipe is written, you can
make it any consistency you prefer.

If you don't like soggy French fried onions, that can be remedied.

I suggest the following:

* Nuke the dish instead of baking. You can quickly bring the dish to
serving temperature without over cooking. I have a high-power microwave,
so I use only 30% power. Your's may vary, but you just want to get it
bubbling hot.

* Use whatever cream soup you prefer. Use a minimal addition of milk, say
1/4 cup, or substitute sour cream, or eliminate altogether.

* Do not add any French fried onions when mixing and heating the bean/soup
mixture. Rather, when hot and just before serving, stir some of the onions
into the mixture, then top of remainder. Serve immediately.

These changes make a huge difference in the taste and texture of the dish,
and it still maintains the integrity of what people expect.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:
> First, note that none of the ingredients for this dish require
> cooking. In fact, baking already-cooked green beans does nothing to
> improve their texture.
>
> If you don't like mushroom soup or mushrooms, try cream of celery,
> cream of chicken, or cheese soup.
>
> If you don't like the mixture as "soupy" as the recipe is written,
> you can make it any consistency you prefer.
>
> If you don't like soggy French fried onions, that can be remedied.
>
> I suggest the following:
>
> * Nuke the dish instead of baking. You can quickly bring the dish to
> serving temperature without over cooking. I have a high-power
> microwave, so I use only 30% power. Your's may vary, but you just
> want to get it bubbling hot.
>
> * Use whatever cream soup you prefer. Use a minimal addition of
> milk, say 1/4 cup, or substitute sour cream, or eliminate altogether.
>
> * Do not add any French fried onions when mixing and heating the
> bean/soup mixture. Rather, when hot and just before serving, stir
> some of the onions into the mixture, then top of remainder. Serve
> immediately.
>
> These changes make a huge difference in the taste and texture of the
> dish, and it still maintains the integrity of what people expect.

Personally, I'd use the cream of celery soup and skip the fried onions
completely. I'd use toasted slivered almonds for a bit of crunch.

Jill

On Tue 29 Nov 2005 09:51:03p, Thus Spake Zarathustra, or was it jmcquown?

> Wayne Boatwright wrote:
>> First, note that none of the ingredients for this dish require
>> cooking. In fact, baking already-cooked green beans does nothing to
>> improve their texture.
>>
>> If you don't like mushroom soup or mushrooms, try cream of celery,
>> cream of chicken, or cheese soup.
>>
>> If you don't like the mixture as "soupy" as the recipe is written, you
>> can make it any consistency you prefer.
>>
>> If you don't like soggy French fried onions, that can be remedied.
>>
>> I suggest the following:
>>
>> * Nuke the dish instead of baking. You can quickly bring the dish to
>> serving temperature without over cooking. I have a high-power
>> microwave, so I use only 30% power. Your's may vary, but you just
>> want to get it bubbling hot.
>>
>> * Use whatever cream soup you prefer. Use a minimal addition of
>> milk, say 1/4 cup, or substitute sour cream, or eliminate altogether.
>>
>> * Do not add any French fried onions when mixing and heating the
>> bean/soup mixture. Rather, when hot and just before serving, stir
>> some of the onions into the mixture, then top of remainder. Serve
>> immediately.
>>
>> These changes make a huge difference in the taste and texture of the
>> dish, and it still maintains the integrity of what people expect.
>
> Personally, I'd use the cream of celery soup and skip the fried onions
> completely. I'd use toasted slivered almonds for a bit of crunch.
>
> Jill

I'm sure that's nice, Jill, but I was attempting to stay within the total
original ingredient list for the sake of what people expect when they hear
"Green Bean Casserole". French fried onions are de rigeur.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" > wrote in message
...
> On Tue 29 Nov 2005 09:51:03p, Thus Spake Zarathustra, or was it jmcquown?
>
>> Wayne Boatwright wrote:
>>> First, note that none of the ingredients for this dish require
>>> cooking. In fact, baking already-cooked green beans does nothing to
>>> improve their texture.
>>>
>>> If you don't like mushroom soup or mushrooms, try cream of celery,
>>> cream of chicken, or cheese soup.
>>>
>>> If you don't like the mixture as "soupy" as the recipe is written, you
>>> can make it any consistency you prefer.
>>>
>>> If you don't like soggy French fried onions, that can be remedied.
>>>
>>> I suggest the following:
>>>
>>> * Nuke the dish instead of baking. You can quickly bring the dish to
>>> serving temperature without over cooking. I have a high-power
>>> microwave, so I use only 30% power. Your's may vary, but you just
>>> want to get it bubbling hot.
>>>
>>> * Use whatever cream soup you prefer. Use a minimal addition of
>>> milk, say 1/4 cup, or substitute sour cream, or eliminate altogether.
>>>
>>> * Do not add any French fried onions when mixing and heating the
>>> bean/soup mixture. Rather, when hot and just before serving, stir
>>> some of the onions into the mixture, then top of remainder. Serve
>>> immediately.
>>>
>>> These changes make a huge difference in the taste and texture of the
>>> dish, and it still maintains the integrity of what people expect.
>>
>> Personally, I'd use the cream of celery soup and skip the fried onions
>> completely. I'd use toasted slivered almonds for a bit of crunch.
>>
>> Jill
>
> I'm sure that's nice, Jill, but I was attempting to stay within the total
> original ingredient list for the sake of what people expect when they hear
> "Green Bean Casserole". French fried onions are de rigeur.
>
Yes, if Green Bean Casserole did not come with the canned French fried
onions on top I'd hear "Off with her head!"

Lynne

On Tue 29 Nov 2005 10:37:31p, Thus Spake Zarathustra, or was it King's
Crown?

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Tue 29 Nov 2005 09:51:03p, Thus Spake Zarathustra, or was it
jmcquown?
>>
>>> Wayne Boatwright wrote:
>>>> First, note that none of the ingredients for this dish require
>>>> cooking. In fact, baking already-cooked green beans does nothing to
>>>> improve their texture.
>>>>
>>>> If you don't like mushroom soup or mushrooms, try cream of celery,
cream
>>>> of chicken, or cheese soup.
>>>>
>>>> If you don't like the mixture as "soupy" as the recipe is written, you
>>>> can make it any consistency you prefer.
>>>>
>>>> If you don't like soggy French fried onions, that can be remedied.
>>>>
>>>> I suggest the following:
>>>>
>>>> * Nuke the dish instead of baking. You can quickly bring the dish to
>>>> serving temperature without over cooking. I have a high-power
>>>> microwave, so I use only 30% power. Your's may vary, but you just
>>>> want to get it bubbling hot.
>>>>
>>>> * Use whatever cream soup you prefer. Use a minimal addition of
>>>> milk, say 1/4 cup, or substitute sour cream, or eliminate altogether.
>>>>
>>>> * Do not add any French fried onions when mixing and heating the
>>>> bean/soup mixture. Rather, when hot and just before serving, stir
>>>> some of the onions into the mixture, then top of remainder. Serve
>>>> immediately.
>>>>
>>>> These changes make a huge difference in the taste and texture of the
>>>> dish, and it still maintains the integrity of what people expect.
>>>
>>> Personally, I'd use the cream of celery soup and skip the fried onions
>>> completely. I'd use toasted slivered almonds for a bit of crunch.
>>>
>>> Jill
>>
>> I'm sure that's nice, Jill, but I was attempting to stay within the
total
>> original ingredient list for the sake of what people expect when they
hear
>> "Green Bean Casserole". French fried onions are de rigeur.
>>
> Yes, if Green Bean Casserole did not come with the canned French fried
> onions on top I'd hear "Off with her head!"
>
> Lynne

LOL! That might be the cry heard 'round the country if many folks left
them out. :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:
> On Tue 29 Nov 2005 09:51:03p, Thus Spake Zarathustra, or was it
> jmcquown?
>
>> Wayne Boatwright wrote:
>>> First, note that none of the ingredients for this dish require
>>> cooking. In fact, baking already-cooked green beans does nothing to
>>> improve their texture.
>>>
>>> If you don't like mushroom soup or mushrooms, try cream of celery,
>>> cream of chicken, or cheese soup.

>> Personally, I'd use the cream of celery soup and skip the fried
>> onions completely. I'd use toasted slivered almonds for a bit of
>> crunch.
>>
>> Jill
>
> I'm sure that's nice, Jill, but I was attempting to stay within the
> total original ingredient list for the sake of what people expect
> when they hear "Green Bean Casserole". French fried onions are de
> rigeur.

Heheh, I know... but I *hate* Green Bean Casserole!

Jill