In my last post, found here, I concluded by saying I was making my church family green bean casserole for the church Thanksgiving dinner. Have mercy. I hate that stuff, but I signed up for it because other people like it, and frankly, it’s easy. I was going for easy, so don’t peg me for being selfless. In my post I said:

I’m off to make a not so legendary Green Bean Casserole for the church family for tonight, too. I got it off the interwebs and the Google. <insert a 20 something’s eye roll here> There may be a piece out of that as well, because a girl’s gotta eat you know.

But no worries, I am not a canned cream of mushroom soup kind of girl, either, and I know some don’t like mushrooms. So at least it’s void of ‘shrooms and made from scratch. Well, except the canned green beans I used this time. I usually don’t use those. I was looking for easy–again. It does have flour in it if my gluten free family need to know. Signing off as the Whole Foods kind of girl.” 

I baked my two 9×13 pans and took my daughter over to church, smelling that stuff the whole way. Man, by the time I got home, I was starving. I had, in fact, saved myself some of my Mom’s Fresh Apple Cake, and a generous serving of green bean casserole. Maybe it was because I was starving, but gosh it was GOOD!

Here is the original recipe, because I believe in giving credit where credit is due.

Here was my version of the recipe with what I had on hand. I doubled this since I was taking two pans.