Move over, Green Bean Casserole. There’s a new girl in town, and her name isn’t French fried onion strings. It’s cheese and bacon. And she’s here to tell you how green beans are really done.
Don’t get me wrong, I love a can of cream of mushroom soup, and French fried onion strings are really delish.
But let’s face it. The only people really pushing that casserole are the French fried onion strings people, who see their sales spike once a year thanks to Green Bean Casseroles everywhere.
In fact, I’m pretty sure that the French fried onion strings people have this recipe for these dripping-with-cheddar, bacon-wrapped, green bean bundles, and they’ve actively tried to squash it. BECAUSE WHO WOULD BUY THE ONION STRINGS THEN?
I can see all the French fried onion string executives, sitting around a board room. White guys, in ties, and pretty old. They aren’t ready for new things. And they’re struggling with the threat of Food Network, constantly showing people new ways to do old things.
“Why can’t they just leave our green bean casserole alone?” they grumble. “Cheese has queso at every Mexican restaurant in the universe. It doesn’t need a holiday tradition recipe! And bacon has breakfast, every day of the year! Can’t they just take a back seat for THANKSGIVING? That’s all we’re asking!”
Well, French-fried onion old white guy execs, I can give you Thanksgiving. But I’m telling you, this year, for Christmas, you need to try these.
These beans are anything but backseat. They are center-stage, spotlight, go-back-for-thirds-and-fourths green beans.
BECAUSE CHEESE AND BACON.
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