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View Poll Results: Do you make/serve Green Bean Casserole?
YES! We love this dish! 11 37.93%
NO! Can't stand it! 12 41.38%
Yes. I don't like it, but make it for others. 0 0%
I don't care one way or the other 6 20.69%
Voters: 29. You may not vote on this poll

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Old 10-28-2011, 04:51 PM   #21
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No offense, Ella, but I would have to put Velveeta in the same category as cream of mushroom soup. I use Philly Cream Cheese in mine.
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Old 10-28-2011, 04:56 PM   #22
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Originally Posted by Jessica_Morris View Post
I love Green Bean Casserole but normally when it's made for special holidays whoever makes it uses Mushroom soup and I absolutely DESPISE Mushrooms. Does anyone else have a recipe that using something else other than that?

You could follow the original recipe and use any of Campbell's creamed soups. The people in my family that rave about it are more interested in the French's onion rings than anything else so it is always made in shallow baking dish to give as much surface area as possible. It has a cult following in my family along with the wack'em on the counter crescent rolls. In my family I think it has more to do with subliminal advertising than tradition.
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Old 10-28-2011, 05:25 PM   #23
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Quote:
Originally Posted by Jessica_Morris View Post
I love Green Bean Casserole but normally when it's made for special holidays whoever makes it uses Mushroom soup and I absolutely DESPISE Mushrooms. Does anyone else have a recipe that using something else other than that?
Although I've never tried it, I'm thinking that Cream of Celery might go well if you still want the ease of a canned soup.

I love mushrooms of all kinds, and I think that making any sort of cream sauce with mixed wild mushrooms would be incredible. Saute the mushrooms in butter and garlic, deglaze with white wine, reduce and then cream it up. Makes my mouth water just typing this.
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Old 10-28-2011, 05:26 PM   #24
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Originally Posted by Steve Kroll View Post
I love it, but have updated it to use all fresh ingredients. No more mushroom soup!
Would love to see your recipe Steve. My family loves it so I make it several times a year. I like to use the golden mushroom soup to change it up on occasion too. I use the French style green beans too.
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Old 10-28-2011, 05:41 PM   #25
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RockLobster--missed you--what's going on? I got a smoker...don't quite know what to do with it--my cousins sent me a bunch of recipes/methods for smoking pheasant, venison, and lake trout...thinking the method for smoking pheasant could work with a turkey...
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Old 10-28-2011, 05:48 PM   #26
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Originally Posted by ella/TO View Post
Nope, no cream.....the goodly amount of cheese makes it "soft"....especially if you use some velveeta or cheeze whiz....and the longer it bakes, uncovered, it will become crispier.
Nice. It sounds really good.
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Old 10-28-2011, 05:55 PM   #27
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If you're ever in St. Augustine, Florida, there is a place called "Schooner's" on US1-North, that always has homemade casseroles for a couple of their sides.

Their green-bean casserole is made with a thick, creamy white sauce, mixed with fresh mushrooms and an Italian style blend of bread crumbs to thicken it.

It's so good that it would be great as a meal in itself!

Their broccoli casserole is just as good!
I don't make the green bean casserole either. I like simple vegetables - fresh, but simple. Certainly with all the rich food at Thanksgiving, the casserole seems like overkill for me. Each year I try to keep the menu simple Thanksgiving, but usually someone decides to throw in a few surprises that are quite rich. We have Thanksgiving at the farm and have about 50 people usually.

Schooner's is one of those restaurants that are well known and loved by the locals. Awesome food!
Thanks for mentioning this restaurant. We may go there if we can ever get my sister and bil away from O'Steens. They travel a couple of hundred miles each way to go there. I like the food, but would like other places some time. My mom and dad always enjoyed the Columbia's food.
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Old 10-28-2011, 05:57 PM   #28
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Originally Posted by licia
Thanks for mentioning this restaurant. We may go there if we can ever get my sister and bil away from O'Steens. They travel a couple of hundred miles each way to go there. I like the food, but would like other places some time. My mom and dad always enjoyed the Columbia's food.
There's a Schooner's in Key West, an old parrothead bar, are they related? Loved the place.
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Old 10-28-2011, 05:58 PM   #29
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my family wants, loves and eats every speck. each year i make more and every year it is all gone. no cheese in mine. i like it but only at thanksgiving because of all the salt.
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Old 10-28-2011, 07:48 PM   #30
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Originally Posted by licia View Post
Thanks for mentioning this restaurant. We may go there if we can ever get my sister and bil away from O'Steens. They travel a couple of hundred miles each way to go there. I like the food, but would like other places some time. My mom and dad always enjoyed the Columbia's food.
I've gone past O'Steens so many times! I've never tried it, but will now. As you undoubtedly know, St. Augustine has a multitude of restaurants.

The hardest part of going to Schooner's is choosing which of their fabulous meals to have and having room in you to put it all.

Wednesday night is Schooner's "Fried Chicken Night", and they have the best fried chicken in North Florida. Weird thing to say about a seafood restaurant, but fact. I guess they're ocean-going chickens....
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