I am not a fan of the “traditional” green bean casserole made with canned green beans and a can of soup. Or mushrooms. I despise mushrooms however, if you do like mushrooms, you certainly could sauté some sliced ones in a small amount of butter and add to the mixture. If there is a nut allergy in your family, you can certainly omit the almonds.
Now, of course, everything from scratch is more work but this really isn’t much more than making the “other” recipe. Don’t be intimidated though. You can make part of this recipe in advance. You can make the sauce and store in the fridge for up to two days. Cook the green beans and refrigerate them up to 2 days as well. Make shallots and assemble and bake before serving. This dish was a hit from the very first time I made it and it has become a holiday staple on our table.
More family favorite recipes include these cheesy baked mashed potatoes and Mom’s classic pumpkin pie with vanilla whipped cream. Both are often on our holiday table.