Green Bean Casserole and Why Every Day Should be Thanksgiving

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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…

Y’all enjoy!

Green Bean Casserole
Prep time
Cook time
Total time
  • 3 – 14.5 oz cans of cut green beans
  • 1 – 10.75 oz can cream of mushroom soup
  • ½ cup sour cream
  • 1 tablespoon soy sauce
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1½ cups french fried onions
  • ½ cup almonds
  1. 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 a greased 9X13 casserole dish.
  2. Bake at 350 degrees F 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.

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  1. Love what you had to say about being Thankful everyday and not just during the season.

  2. Just want to say thank you for all the time you
    spend posting your delicious recipes. I hope
    that you and your family have a wonderful
    Thanksgiving. I enjoy Southern Bite and Southern
    Plate so much and I feel like you and Christy are
    just such good people. Please keep on blogging
    and may God bless you and your family!!!

  3. Thank you, Stacey! I, too, have never understood why some people only publicly express their gratitude during the holidays. It’s like remembering the Savior only at Christmas time (though even that seems to be falling by the wayside). But I won’t start preaching. 😀

    Here’s wishing you and yours a most Happy Thanksgiving, the Merriest of Christmases, and a Glorious New Year!

  4. I’m thankful that I found this wonderful blog with great recipes and a wonderful person behind it who is genuine, honest and just a great person who tells his life as he lives it in his blog. Some stories are serious, some are funny, some are heartwarming and some are lessons to live by and some make you cry. Such a little thing to be thankful for but so worth the time and pleasure it gives back wherever one is who reads it. Wishing you and your family a happy and Blessed Thanksgiving.

    • Elizabeth, you just made my week! Even made me tear up a bit. Thank you for always being such a great supporter of me and Southern Bite! Happy Thanksgiving to y’all, too!

  5. Stacey, I’m with you…..I say Thank you every morning when I wake, also each night before I go to sleep…I am thankful for so many things… faith, my family, good friends, living in a free Country are just a few things I’m thankful for…. Also I hope you continue to make my day complete by posting your blog with these GREAT Southern recipes. I’ve tried most you post and NEVER found one that wasn’t exactly the way you said it was. You are a wonderful person as evidenced by your posts. A wonderful Holiday Season and good health and happiness during the coming year to you and your family.

  6. Miss Melony says:

    Stacey, howdy! I just saw you on the Today Show and decided to check out your website. I’m so glad I did. I just read this post and it really helped me as I lost my job last week(bad week). Thanks for the encouragement and what looks like a great website and recipes. Thanks again – Miss Melony

    • Miss Melony! Hello! Welcome and thanks for checking out the site! I’m so glad you found some good food and a little inspiration. You know, life can surely be though, but finding the gratitude in what you do have is the first step to enjoying it. Things happen, stuff gets us down, but the sun will rise tomorrow and better days are ahead. I promise!

  7. I’ve made your green bean casserole several times. No more bland recipe for me. Your’s kicks it up a notch without becoming overwhelming. I have been asked to make a couple of these for Thanksgiving and I happily said yes, of course. It is a family favorite. One trick I use sometimes is to substitute Worcester sauce for the soy sauce. The worcester adds another subtle flavor to the recipe.

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