Green Bean Casserole Recipes?

Weird question ... anyone have a recipe for green bean casserole that's not from a can?  Or even what do you do to yours that might be different? 

I was going to post the same question today!
I want to use fresh green beans. I've never made green bean casserole before. I bought the French friend onions and mushroom soup but that's as far as I got.

I think I put one in the UK recipe book at one time.

Just checked, there is one in there but it's Stella Marie's not mine. Hers looks more interesting though! Mine is just green beans, condensed mushroom soup and breadcrumbs/onions on top!

I sometimes use the slow cooker instead of a casserole. Works well when using fresh green beans.

cooks illustrated has a great recipie i made long long ago.  it's got 2 different types of mushrooms, cream, garlic & onions.  the topping is breadcrumbs & fried onions.  i can pull it out if anyone wants it.

I do it like on the can, but use fresh beans.  Comes out fine.

(From the Thanksgiving thread)

QUICK GREEN BEAN "CASSEROLE"
Serves 8

3 large shallots, sliced thin (about 1 cup)
Salt and ground black pepper
3 tablespoons all-purpose flour
5 tablespoons vegetable oil
10 ounces cremini mushrooms, stems discarded,
caps wiped clean and sliced 1/4 inch thick
2 tablespoons unsalted butter
1 medium onion, minced (about 1 cup)
2 medium garlic cloves, minced or pressed through
garlic press (about 2 teaspoons)
1 1/2 pounds green beans, stem ends trimmed
3 sprigs fresh thyme
2 bay leaves
3/4 cup heavy cream
3/4 cup low-sodium chicken broth

1. Toss shallots with 1/4-teaspoon salt, 1/8-teaspoon pepper, and 2 tablespoons flour in small bowl; set aside. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until smoking; add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer shallots with oil to baking sheet lined with triple layer of paper towels.

2. Wipe out skillet and return to medium-high heat. Add remaining 2 tablespoons oil, mushrooms, and 1/4 teaspoon salt; cook, stirring occasionally, until browned, about 8 minutes. Transfer to plate and set aside.

3. Wipe out skillet. Heat butter in skillet over medium heat; when foaming subsides, add onion, and cook, stirring occasionally, until edges begin to brown, about 2 minutes. Stir in garlic and remaining 1-tablespoon flour; toss in green beans, thyme, and bay. Add cream and chicken broth, increase heat to medium-high, cover, and cook until beans are partly tender but still crisp at center, about 4 minutes. Add mushrooms and continue to cook, uncovered, until green beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, discard bay and thyme; adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with shallots, and serve.

I think the can is fine... we always have it -it's one of those creature comforts.  But lately have been thinking of trying something different.  Elynor that sounds quite nice!

Our family has always hated the mushroom green bean casserole.

We substitute broccholi (frozen florets if you want to be quick) and use cream of chicken soup with some Cheese Whiz or equivalent put in. (Think my aunt uses a cheese soup but I cant find any on this side..)

Topped with the obligatory french fried onions of course.

I think the can is fine... we always have it -it's one of those creature comforts.  But lately have been thinking of trying something different.  Elynor that sounds quite nice!

Disclaimer: I haven't tried it, just found it in my files! I'm not too keen on mushrooms, so I haven't bothered.

Our family has always hated the mushroom green bean casserole.

We substitute broccholi (frozen florets if you want to be quick) and use cream of chicken soup with some Cheese Whiz or equivalent put in. (Think my aunt uses a cheese soup but I cant find any on this side..)

Topped with the obligatory french fried onions of course.

My mother does the same thing but she mixes the broccoli, cream of chicken and cheese soup with rice then tops it off with the french onions and bakes.

My mother does the same thing but she mixes the broccoli, cream of chicken and cheese soup with rice then tops it off with the french onions and bakes.

Is it an Iowan thing?

my mom does the same thing- but puts leftover or poached chicken breast chunks.  one pan meal.

Is it an Iowan thing?

No I think the Iowans put creamed corn in it! 

that reminds me... do we have creamed corn in tins here, or do i have to 'cream it' myself?
(never used it before, but a recipe i saw recently asks for it...)