Green Bean Casserole with Onion Rings

I already told you that Fall is my favorite time of the year. When I was a kid in the Salt Lake area, we had the beautiful colors in the mountains. We don't have that here in Southern Utah. When we moved here Randy asked what trees were indigenous to this area and my simple answer was none! But November begins the holiday season for me and that is what makes this time of year so special.
Jill and Kirsten arrived yesterday for a week-long stay. We were talking about traditions and it made me think about some of the holiday traditions we had as kids, not many, and the traditions that Randy and I have. Again, not many. And some would say that they aren't even traditions, but, they are ours! As a kid we always spent Thanksgiving with Coral and Karl McRae and their kids. We would have the dinner at our house one year and they would have the dinner at their house the next. I don't remember much about the cooking because we were always playing games in the basement and only came upstairs when dinner was ready. I do remember a "kids" table. Brent and I were the youngest so we were always at that table. No matter which house dinner was at, the menu was the same. Turkey, stuffing, mashed potatoes and gravy, yams with marshmellows on top, string bean casserole, rolls, bread and butter pickles and olives, lots of olives! When Great Aunt Mandy came, she always brought apricot nectar and we added 7 Up to it for our drink. She always brought butter mints as well. Dessert was always pumpkin pie. After dinner the adult males would retire to the front room and take a nap in front of the fire place. The kids would go back down to the basement and play and I assume Mother and Coral did all the cleaning up.
When Randy and I got married 22 years ago, we were living in Livermore, California and the "traditions" started the very first year. First tradition, Randy, Carl, Gary and Steve (I affectionately called them the gruesome foursome)always played golf on Thanksgiving morning. I did all the cooking on Thanksgiving in those days. Because it was just the two of us, we kept it rather simple. No yams because neither of us like them so why bother. Plenty of turkey, potatoes and gravy, string beans, rolls and no pumpkin pie. Yes, no pumpkin pie because Randy doesn't like pumpkin! So, for several years I suffered in silence. A number of years went by and we invited bro Gary and Patrice over for Thanksgiving. It was great to have them but it sure made a dent in my leftovers! As the years went by we invited other friends as well and if I didn't end up with enough leftovers, I would just cook another turkey! But, if others were coming we always had two desserts, something chocolate for Randy and pumpkin pie for everybody else! The only other "tradition" we have on Thanksgiving is football. We actually plan the meal around half-time! And, since everybody in my family loves to hate (well, loved, because they aren't much fun to hate amymore)Dallas, we were all rooting for the same team, whoever Dallas was playing!
This year it will be a small group for dinner. Jill and Kirsten, Randy and I and Steve.
I wanted to post some of my recipes from past years. I wanted to start with an updated green bean casserole that I got from Cuisine at Home. I'll follow that up with the green bean recipe from bro Gary. I'll also be posting some of my favorite recipes for using your leftovers. I love a hot open-face turkey sandwich as much as the next person, but there is so much more you can do with all those leftovers!

Bon appetite and stay well until next time!

Green Bean Casserole with Onion Rings

Onion Ring Topping

Heat
3 cups vegetable oil
Soak:
1 large onion, sliced into 1/4 " thick rings
1 1/2 cups buttermilk
Blend:
2 cups all-purpose flour
1 teaspoon cayenne
salt and pepper to taste

Heat oil to 350 degrees in a large saute pan over medium heat.
Soak onion rings in buttermilk.
Blend flour, cayenne, salt and pepper in a second bowl.
Dredge onion rings in flour mixture, shaking off excess. Fry until golden, 3 to 5 minutes. Drain on paper towels before serving.

Saute:
2 strips thick-sliced bacon, diced
Add:
1/2 cup onion, sliced
8 ounces button mushrooms, quartered
Pulse:
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon dijon mustard
1 teaspoon garlic, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh oregano, minced
1 teaspoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
Melt; whisk in:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Slowly add; stir in:
1 1/2 cups milk warmed
herbed cheese mixture
salt and pepper to taste
Combine:
1 pound haricot vert, blanced
sauteed mushroom mixture
herbed cheese sauce
Before serving, top with:
Onion Ring Topping.

Coat a 1 quart casserole dish with nonstick spray.
Saute bacon in a saute pan over medium heat until nearly cooked.
Add onion and cook until tender. Stir in mushrooms; cook until soft and onions are golden, about 5 minutes, then set aside.
Pulse cream cheese, butter, Dijon, garlic, herbs, lemon juice and Worcestershire in a food processor until blended; chill.
Melt butter in a large saucepan over low heat. Whisk in flour and cook for 1 minute.
Slowly add warm milk, whisking until thick. Stir in herbed cheese, salt and pepper until melted.
Combine blanched beans, mushrooms and cheese sauce in a large bowl. Transfer to prepared casserole dish and chill until ready to bake (up to 1 day ahead).
Preheat oven to 400 degrees. Bake casserole for 30 minutes or until filling is bubbly. Before serving, top casserole with fried onion rings.