(Hopefully I’ll snatch a better picture next week, when I make this again during the daylight hours. Until then, please trust me when I say that these beans are goo-oood!) 😉
Only one more week until Thanksgiving. Can you believe it? Are you ready? We finalized our plans yesterday to hop across the street to our friends’ house for dinner, which once again means that I’m not hosting this year. It’s amazing that I have never hosted a holiday dinner, except for the year I was 37 weeks pregnant with Judah and eight of our friends came over for Thanksgiving. They wouldn’t let me cook or clean, so I don’t count it.
I can’t wait until the day that all of our friends or family gather into my home for a festive holiday dinner, where I roast the turkey, throw together some appetizers, bake the bread and just tell my guests to go watch football, drink some wine and relax. Until then, I’ll continue being a guest and bring along my sides or a dessert.
One of the sides I’m contributing this year is this green bean casserole that does not include even an ounce of cream of mushroom soup or french fried onions, yet is just as good (actually better)! Fresh green beans are used in this recipe, instead of canned. And, instead of going through a huge rigmarole of a cooking process (boiling, shocking, drying, and reheating in pan sauce) that typically dirties many dishes when cooking green beans, all of the steps are completed using the same 12-inch skillet. Plus, don’t get me started on the finger-licking crispy onion topping!
This impressive side dish comes together pretty swiftly when prepping the ingredients ahead of time (trimming the beans, slicing the mushrooms, mincing the onion). After each step, you quickly wipe the skillet clean and immediately continue to the next step, using the same skillet. This way, not only is the cooking time fast, but you’ll have a rapid clean up, too. Which means the sooner you can get to that pumpkin pie! 🙂