Armed with two little kids, a dog, and a cooler full of my “essentials” from the kitchen, we headed out to the ranch for Thanksgiving. The plan was to arrive before stores closed the day before Thanksgiving and pick up the fresh ingredients for a home style family dinner. The Grandparents had a turkey thawing.
Plans are great until they change.
Grandma decided to run to the store for me, so I handed her a short list of key ingredients.
french onions (big can)
Emphasis was made on the fried onions, they should be with the canned vegetables or near spices.
About half an hour later I get a frantic phone call, it’s Grandma. “Are those onions flaky? In the spice isle?” I described it as a tin with a plastic lid, I could swear this was like telling someone who has never used these things before. Shoot, even the employees at the store could not help to find french fried onions. At Thanksgiving!
It sounded like she located this alien substance and said she would be home shortly. I continued prepping what I could for the following day. At the time it was an apple crisp (an adaptation to the pear crisp in Paula Deen’s cookbook) which I should have waited to bake until dinner time.
This is what I was presented with…
Not french fried onions. Not what I expected. So the plan changed.
I took the leek reserved for stuffing and sautéed it with a little onion and butter. This topped the casserole of green beans and mushroom soup. For crunch that is now missing from the equation I made fresh bread crumbs using 12 grain bread slices, lightly toasted then ground up in the blender. The last thing to go on my green bean casserole was Romano cheese. I like a slight sharpness to the topping and the cheese would have been added had we had the french fried onions. Bake until bubbly and heated through.