My family isn’t so big on traditions. At least, not in the sense that we celebrate holidays in the same way from year to year.
On some level growing up it made me feel like I was missing out on part of the magic. But mostly, the upsides far outweighed the down. Christmas in Hawaii? Sure! Salmon for Easter lunch instead of traditional ham? Fine by me.
When it came to Thanksgiving, this meant my family was more than happy to let me take the reins in the kitchen as I got older. Truly an ideal situation for a food editor and enthusiastic home cook … with a bit of a control problem.
Thanksgiving recipe: Classic sausage stuffing to please everyone at your Thanksgiving table
Of all the dishes associated with Thanksgiving, green bean casserole is the one dish my whole family can always agree on. I never needed to make two versions of that Thanksgiving favorite because the Campbell’s Soup version, with just six ingredients, two of which are canned soup and fried onions, is perfect as it is. No changes necessary. No fancy updates needed.
Green bean casserole is one of the easiest Thanksgiving sides to make. But the simplicity is part of the magic.
I finally realized my family’s holiday traditions — or lack thereof — are fine as they are, too. Because it’s not actually about how you celebrate, but with whom.
Green bean casserole recipe
Makes: About 6 servings
- 1 can cream of mushroom soup
- ½ cup of milk or non-dairy milk
- 1 teaspoon soy sauce
- 4 cups of cooked green beans
- Fried onions, to taste
- Black pepper, to taste
Combine soup, milk, soy sauce, green beans, black pepper and about 1 cup of fried onions in a 1½-quart casserole dish.
Bake at 350 degrees for about 25 minutes or until mixture is hot and bubbling.
Stir mixture to combine and top with more fried onions. (I recommend using the whole container because when the heck else are you going to use fried onions anyway?)
Bake for an additional 5 minutes until onions are extra crispy and golden.
Serve hot and enjoy with loved ones.
This article originally appeared on Arizona Republic: This green bean casserole is the one dish my family will all eat on Thanksgiving