Happy Turkey Day!

The past two years Marty and I have hosted the big Thanksgiving feast at our house- cooked the delicious turkey- you know, the whole shibang! Well this year we decided to take a break. My family was all in Houston for the holiday so we spend it with both sides of Marty's family. We only had to make two sides....sooo I decided on a green bean casserole and mac 'n cheese!

I decided to make these sides as quick and easy as possible, so I did not make my usual green bean casserole, which is all from scratch. Instead I took the easy way out and used a can of cream of mushroom soup (sad face).
I did, however, use fresh mushrooms, onion and garlic.

Sauteed them in a cast iron skillot.

Added the boiled green beans (which I might add boiled away in CHICKEN STOCK), making them even more delicious.

And transferred it all into my mini Le Creuset.
Dig in!

Recipe:

- About 1 pound of fresh green beans, trimmed
- 1 can cream of mushroom soup
- 1/2 of an onion, diced
- 2 garlic cloves, minced
- 3 cups chicken stock
- 1 cup fresh mushrooms, sliced
- 2 cups crispy onions
- 3 tablespoons butter
- salt & pepper

Preheat the oven to 350.
Bring the chicken stock to the boil and add the green beans and cook for 10 minutes. Drain and set aside.

Add the butter to a large saute pan or cast iron skillet and melt. Add the mushrooms, onion and garlic. Saute until the onions are translucent.

Add the cream of mushroom soup, 1 cup of crispy onions and the green beans to the saute pan. Season with salt & pepper to taste. Stir to combine.

Transfer to baking dish and add the rest of the crispy onions on top.
Cook for about 20 minutes, until nice and bubbly!