Favorite Recipes Fridays
"The failure or incomplete success of a recipe oftentimes depends upon some little detail that has been misunderstood or overlooked in the preparation."
'A Book for A Cook', The Pillsbury Co. (1905)
Deweese’s Green Bean Casserole
This was the first green bean casserole I learned to make. It came to me in a large binder of recipes that Larry’s mom and Aunt Jean complied for Larry and me as a wedding gift. This binder has become a treasure to me. When I first received it, I knew very few of the people who had shared all these great recipes with my sweet mother-in-law through the years. After having lived in Pontotoc for more than 20 years, I am blessed now to not only know most of these fine folks, but I have the pleasure of being able to call them my friends - including the sweet lady who shared this green bean casserole recipe!
Many thanks to Donna out at Trent’s for inspiring me to share a few more of my old recipes. I know most folks already have these in their recipe files, but Donna says she loves seeing them and being reminded of them! So here goes -
Here is the recipe as it is in the binder:
5 slices bacon
2 cans beans (French-style)
1 small onion
1 cup cheese
1 can mushroom soup
salt and pepper
dash of red pepper
cracker crumbs ---dot with butter
300 degrees for 30 minutes
That was it – no further directions. I figured it was plenty of directions of a seasoned cooked, but as a new bride I studied over it for a while before deciding how to go at it. This is what I came up with, and it is still how I make it today:
Preheat oven to 300 degrees. Coat a small casserole dish with cooking spray.
Chop bacon and onion and sauté them in a large skillet until bacon is done and onions are tender.
Drain green beans and add to skillet.
Add cheese, soup and seasonings.
Spoon into prepared dish.
Crush one tube of Ritz crackers and sprinkle over green bean mixture.
Dot crackers with several pats of butter.
Bake at 300 degrees for 30 minutes or until bubbly and crackers are golden brown.