I was aghast this Thanksgiving weekend with all the violence in Mumbai. Its hard for me to comprehend the idea that these people get up everyday with the sole idea of killing people. So many people lost their lives for the misguided and screwed up views of these people. So this Thanksgiving I counted my blessings and gave thanks for having family and friends who love us. I love the general idea of thanksgiving, even though its not a holiday that is a part of the Indian culture. At least one day a year get together with the people you love and be grateful for it and of course any festival centered around food is a plus. This is the most classic Thanksgiving/Holiday side dish.It makes a good Vegetarian side dish. Most grocery stores have a corner with all the standard ingredients for this dish all placed together. Also, almost every can of fried onions has a basic recipe on the back. Here is my "gourmet" recipe.
Ingredients (serves 6-10)
1 pounds fresh cut green beans or a 1 packet of frozen green beans (a good brand)
1 package sliced baby bella mushrooms, you can also use white button mushrooms
1 large onion chopped
1/2 can condensed cream of mushroom soup
1/2 can condensed cream of celery soup
1 can fried onions
1 tsp black pepper
1 tsp garlic powder
salt as needed
1 stick of butter
2 tblsp sour cream
2 cups chicken stock/ for a vegetarian version use vegetable broth or water
1/2 cup grated cheddar cheese
Preheat oven to 350. If you're using fresh green beans cook them el dente in chicken stock. If you're using frozen beans, give them a quick heat through in the stock. Drain and reserve 1/4 cup of the stock. Heat butter in a pot. Saute onions till transparent. Add mushrooms and beans and saute till mushrooms turn tender.
Add soup, pepper, garlic powder, soup mixes, sour cream and stock. Mix well and let the whole mixture heat through and let most of the chicken stock evaporate or get absorbed. Stir in 3/4 can of fried onions. Pour the entire mixture into a casserole dish. Top the beans with cheese and remaining fried onions. Bake covered for 25 minutes.