But apparently, my own family doesn't?!??! I was asked to bring GREEN BEAN CASSEROLE to our 'first' Thanksgiving Dinner (tomorrow – there's another on the actual day). And sorry, I just CAN'T do that classic. There's not a single thing wrong with it (other than most of it is pre-processed stuff) – in fact, I quite enjoy it, yet... Personally, I was thinking of a baked Cranberry Brie? You'll just have to wait – OH heck – maybe the second half of the family will welcome it?!? You can always email me at cookingskewl@gmail.com if you want it NOW. If not, I WILL make that for Christmas!!! In my opinion, the thing that is lacking in the traditional/classic/commercial(?) 'green bean casserole' is the flavor of mushrooms. Search, search search... not much going on using the original name. Many versions of the original, still a ton of pre-made stuff... So I searched 'mushroom casseroles'. Truly LIKED this idea - ok, skip the crust, add beans - uses sour cream and Swiss cheese in lieu of a bechamel sauce? AWESOME!! And the garnishing tip really could work! A friend suggested a bacon version – I liked THIS one the best, but maybe for another time... Just too many flavors to introduce on our traditional T-Day, but I definitely will make another time... Yeah, I'm being picky – but that's what you pay me the big bucks for, right? LOL!!! I'm just plain ole' finicky... SO – the verdict is (well, sort of) in. I AM MAKING THIS recipe, with the following changes: I will be using more, larger pieces of mushrooms, and reserving caps for garnish I will be using Swiss cheese, unless I hear in the next couple of hours that it's an Italian Turkey (I've actually MADE one of those before – by happenstance...) I'm still confused as to whether to top it with potato chips, crackers, corn flakes, panko... something to add that crunch? All my culinary experience says to TASTE the finished sauce, and then decide. Ended it up using panko, toasted in butter... Honestly, this has been a fun challenge – making something 'old' new again! And the flavors were unique, but subtle enough to go with the rest of our outstanding meal.