Virginia Gun Owners Forum - VGOF

Sorry in advance if I offend anyone, but this needs to be addressed.
Green bean Casserole.
Gets my goat when people dump a can of beans and a can of mushroom soup in a pan, then heat it up and call it Green Bean Casserole.

I hate going to the sister-in-law, and the brother-in-laws house over the holidays. If your recipe is as I stated above, then please stop calling it green bean casserole - call it what it is - crap.

Lol

There ought to be a law!

Are you required to eat it?

Did they at least dump a can of French's Fried onions on top? And a tad of grated parmesian?

Well it's better than undercooked green beans, crappy half assed home made mushroom soup, and sauteed onion on top. So excuse me for having guilty pleasures. *dramatic exit stage left*

KaosDad wrote:Did they at least dump a can of French's Fried onions on top? And a tad of grated parmesian?

Word.

Well guys,I just polished off the last of my wife's GB Casserole... I have to say it is the best I have ever tasted. Only to be out done by her Sweet Tater Casserole. As far as I care with those two all the other stuff really isn't necessary!

FiremanBob wrote:Are you required to eat it?

Unfortunately yes. At least a spoonful, lest you be questioned later on why you didn't eat some.

In many ways, it's like a Jennings pistol. They think it's great, but you know the truth. Why cant they see it? Have they ever tried the real thing? If they had, they certainly would not espouse the lesser.

We don't do GB casseroles at my house. SWMBO always makes sure to work up a big mess of half-runner beans and freeze at least enough for Thanksgiving and Christmas. Can’t abide store-boughten canned green beans. Now, if a feller was reduced to eating them, a little cream of mushroom soup, some cheese and canned fried onions would probably do ‘em some good, I reckon. But thank goodness for a wife who will still “put up” some beans for winter.

Well, my favorite green beans -
Straight from the vine to the stove, steamed, then buttered, nice and al dente.
Either that or cooked low with side meat until they are dark/dark green.

Store bought fresh foods, while better than store bought canned foods, are still grown with production and shipping qualities as overriding priorities. Some varieties that are available to the home gardener just taste better fresh or canned.

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I use cream of chicken. But my wife doesn't let me cook anymore.

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WRW wrote:Store bought fresh foods, while better than store bought canned foods, are still grown with production and shipping qualities as overriding priorities. Some varieties that are available to the home gardener just taste better fresh or canned.

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>>>>>>>>>>>>>>>>>>>>>>>>>

SWMBO's half-runners don't usually come from the store. She's got connections. Once in a coon's age she'll actually score some "little greasy" beans.

dorminWS wrote:

WRW wrote:Store bought fresh foods, while better than store bought canned foods, are still grown with production and shipping qualities as overriding priorities. Some varieties that are available to the home gardener just taste better fresh or canned.

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>>>>>>>>>>>>>>>>>>>>>>>>>

SWMBO's half-runners don't usually come from the store. She's got connections. Once in a coon's age she'll actually score some "little greasy" beans.

Now there is a new, to me, wrinkle to Appalachia.

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"Little greasy" beans, you mean?

Yes, "greasy beans". I have no recollection of such a garden produce.

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This is why we rock.

We're having a discussion...over Green Bean Casserole.

And yes, It requires more than cream of something soup, and french fried onion crisps.

WRW wrote:Yes, "greasy beans". I have no recollection of such a garden produce.

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It's an heirloom variety; and much prized in far Southwest Virginia. Small bean that looks shiny; hence, I guess, the appellation of "little greasy". But it is disappearing because it is hard to grow and because of its small size, has relatively low yield. Was traditionally sewed with the corn and allowed to climb the cornstalks; so it "used the same garden space twice" and its low yield was by way of a bonus rather than a penalty. There are larger varieties of the "greasies" that tend to be the ones you can buy commercially from local produce sellers and specialty "heirloom" variety sellers (as below) tend to be the big ones, but the one grown by the oldtimers hereabouts are shorter but with full pods. "Little Greasies".

https://youtu.be/TNKMuImKXew

http://www.wrightsdaylily.com/beans.html
http://www.wrightsdaylily.com/beanimages.html

dorminWS wrote:

WRW wrote:Yes, "greasy beans". I have no recollection of such a garden produce.

[ Post made via Mobile Device ]

>>>>>>>>>>>>>>>>>>>>>>>>

It's an heirloom variety; and much prized in far Southwest Virginia. Small bean that looks shiny; hence, I guess, the appellation of "little greasy". But it is disappearing because it is hard to grow and because of its small size, has relatively low yield. Was traditionally sewed with the corn and allowed to climb the cornstalks; so it "used the same garden space twice" and its low yield was by way of a bonus rather than a penalty. There are larger varieties of the "greasies" that tend to be the ones you can buy commercially from local produce sellers and specialty "heirloom" variety sellers (as below) tend to be the big ones, but the one grown by the oldtimers hereabouts are shorter but with full pods. "Little Greasies".

https://youtu.be/TNKMuImKXew

http://www.wrightsdaylily.com/beans.html
http://www.wrightsdaylily.com/beanimages.html

Then there's "shuck beans", or "leatherbritches", but that's another story.