The green bean casserole. Ugh. A staple of American holiday feasts as far back as I can remember.
For all I know, it was invented by a team of marketing specialists who wanted consumers to buy canned and frozen junk. A can of cream of mushroom soup. A can of fried onions. And a package of frozen green beans (unless you opted for the canned).
It sort of disappeared from the culinary landscape for a while, but it was reintroduced fifteen or so years ago. It started showing up in the Sunday newspaper coupon pages.
And it rang an old Pavlovian bell for me.
I wanted it.
So, one Thanksgiving, back in the '90s, my parents came to visit. Along with the usual cornball traditional offerings, I served this wacky NASA 20th Century superfood.
One word: Sodium.
It was a salt casserole. I couldn't eat it. (There was one diner at our table who liked it just fine, and that was lucky for him. He got more.)
This year, I finally decided to wrestle the salt casserole to the mat. I made my own, from scratch. And it's all local: the mushrooms, the fried onions, the beans, the herbs. It's really tasty.
Take that, ya corporate goons.