No proper Midwestern Potluck would be complete without Green Bean Casserole. The most common version features canned green beans, canned mushroom soup and of course, French’s Fried onions and is shared at church picnics and Thanksgiving tables all over; there’s a reason it’s so popular, it’s really easy, the ingredients are easy to keep on hand, and with all that salty goodness, people always eat it up. While I’m not saying the shelf stable version doesn’t serve its purpose, this particular menu is about elevating some classic potluck favorites. And don’t worry, I’ve kept the French’s onions. And since I’ve had many versions over the years, I feel quite confident when I say that this version of Green Bean Casserole definitely takes the prize. I’ve substituted in fresh green beans and homemade cream of mushroom soup, but not to worry, it’s still quick and easy and the extra effort of the modifications will speak for themselves. The fresh green beans make it bright in color and are a serious upgrade from the canned version. Making the mushroom soup makes it much more flavorful and a bit healthier. Of course, the element that stays the same is our signature old school … Continue reading →