This week Thursday I will be celebrating my 4th year of Thanksgiving here in Italy. It’s always a tough time to be away from home, but over the years I have established some new traditions while keeping the old ones alive.
One of the main obstacles that I have run into in regards to cooking a Thanksgiving dinner is finding the ingredients for the traditional dishes I love. Take Green Bean Casserole for example. In the USA this is one of the quickest dishes to prepare. Canned green beans, a can of condensed mushroom soup and some packaged french fried onions & you’ve pretty much finished.
Here, I use fresh green beans and everything from the condensed mushroom soup to the french fried onions has to be made from scratch. This unavailability has actually been a blessing because it has forced me to use only whole food ingredients which has allowed me to discover fresher and more genuine versions of the recipes I grew up adoring.
Even though it is a little bit of a process, over the years I have tweaked this beloved holiday casserole into a fresher and healthier old-school version. I have ditched all canned goods and have packed fresh veggies in their place. The fresh green beans, onions and mushrooms really change the game, giving you a dish that is 100% delicious.
**Other Tips: Based on personal preference, some additional modifications can be made. The fried onions can also be baked in the oven for a lighter version if frying isn’t your thing. And finally for the condensed mushroom soup, the traditional recipe calls for milk.. however I’ve also made this recipe vegan, and non-dairy milks work just fine! **
Author: Ali @ Sustainable Psyche
My name is Ali. I am an American living in Italy. I am passionate about delicious food that is also ethical, healthy and sustainable. I love pasta and pizza, traveling, horseback riding and exploring the vibrant city of Milan that I call home.