I found this recipe in Eating Well Magazine and tried it last weekend. I did not make it in the ramekins, simply because I do not have ramekins, and the family is not sophisticated enough to know what they are anyway. I made this in a 9×13 inch pan and baked it about an hour before serving. I served with toasted garlic bread and a small green salad. It was really good re-heated the next day for lunch.
The original recipe called for serving it with Tortilla and corn salsa on the side.
Everyone and their Grandmother has made a Green Bean Casserole at one time in their lives. Most just put green beans, can of mushroom soup, and top with canned fried onions, put in oven and then they serve. At least that is how it went in my family and the reason why no one, including myself ever ate it.
Recently I came across this recipe at my favorite recipes site (BHG) and decided to try it. There was a lot of noses turned up, and a lot of “why?” questions, but in the end everyone did try it and enjoyed it.
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