Recipe of the Week: Green Bean Casserole

It’s November and the country that we’re featuring this month is America, in honour of Thanksgiving. Lori Rubottom Karimi lives in Stockholm but grew up in Arkansas, where she experienced gorgeous Southern cooking. Here, she shares her wonderful Thanksgiving recipes that have been passed down in her family from mother to daughter. Absolutely mouthwatering – thank you Lori!

Below is the traditional thanksgiving menu that I always enjoyed at my grandparents; the starred ones are the ones I’ll be sharing with the readers of Your Living City.  Usually you would find my grandmother and my mother in the kitchen cooking. My grandfather was in charge of the ham and the turkey. I promise you that no one ever left hungry and you always looked forward to the left overs. Happy Thanksgiving, y’all!

Relish Tray: Black & Green Olives, Sweet Pickles, Baby Dills, Pickled Okra

Deviled Eggs

Brown Sugar & Coca Cola glazed Ham

Deep fried Turkey

* Southern Cornbread Dressing

Mashed Potatoes and Giblet Gravy

* Sweet Potato Casserole

* Green Bean Casserole

Corn Casserole

Fresh Cranberry Sauce

Old Fashioned Yeast Rolls

Sweet Iced Tea

* Nanny’s Pecan Pie

Fruit Salad

INGREDIENTS

1 can Campbell’s condensed cream of mushroom soup

1/4 cup milk

1/8 teaspoon black pepper

2 cans cut green beans, drained

1 1/3 cups French-fried onions

DIRECTIONS

1. Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended.
2. Stir in beans and 2/3 cup fried onions. Bake at 350 degrees F (175 degrees C). for 30 minutes or until hot.
3. Stir and Sprinkle with remaining 2/3 cup fried onions. Bake 5 more minutes or until onions are golden.

 

Want more fantastic recipes? Check out our Expat Cookbook!

 

Recipe: Lori Rubottom Karimi

You may also like Lori’s other recipes:

Nanny’s Pecan Pie

Southern Cornbread Dressing

Sweet Potato Casserole