Every year around this time folks take to Facebook to announce all the things they are thankful for. And while I’ll stop short of criticizing folks for it, I just can’t help but wonder why it has to be only this time of year to be thankful. Shouldn’t we be thankful every single day of our lives? I’ll be the first to admit that I’m a pretty emotional guy – I mean, more than most. I often find myself lost in reflection (mainly having something do with my little boy) and realize just how lucky I am – how lucky we all are. Sure we’ve all faced adversity and hardship in our lives and there are so many right now who continue to experience it. But I truly believe that if we all stop and think about it, we’ll realize that despite whatever it is that we’re facing, we’ve all got A LOT to be thankful for. Maybe it is just being thankful for waking up today. You did that, didn’t you? If you’re reading this I’m pretty sure you did. And it’s not really about making a public statement of your thankfulness either. Just acknowledging all that you’ve been blessed with will put you in a better mood. I promise. I would expect that if you took the time today to sit down and write yourself a little list of all the things you’re thankful for, I bet you’ll fill up a page or two. Do it. Start with #1 – I woke up today. Then go on from there. If you need some help… let me know. : )
As far as I’m concerned, Green Bean Casserole is just about as important as turkey and dressing on my Thanksgiving table. It’s just not Thanksgiving without it. And while I know there are those out there who baulk at the idea of condensed soups, but it’s just not the same without it. I’ve tried gussied up versions before that eliminate the soup, but nothing comes close. Here’s my take on the traditional Thanksgiving classic…
Green Bean Casserole
- 3 (14.5-ounce) cans of cut green beans
- 1 (10.75-ounce) can cream of mushroom soup
- 1/2 cup sour cream
- 1 tablespoon soy sauce
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 1/2 cups french fried onions
- 1/2 cup almonds
- Preheat the oven to 350°F and lightly spray a 9x13-inch casserole dish with nonstick cooking spray. Drain beans and combine them with cream of mushrooms soup, sour cream, soy sauce, granulated garlic, onion powder, and black pepper; mix well. Pour into the prepared casserole dish.
- Bake for 30 to 35 minutes or until bubbly. Remove from oven and top with fried onion and almonds. Return to oven for 8 to 10 minutes or until onions are toasted and golden brown.