Alright, so today was one of those days. You know the kind. The kind where you stare into the fridge and the pantry, and you just need something… comforting. Something that doesn’t require a culinary degree. And that’s how we landed on the good old ham and green bean casserole. Don’t judge. It’s a classic for a reason, even if it’s not exactly gourmet.
Getting Started – The Usual Scramble
First things first, I had to actually find all the bits and pieces. I swear, no matter how organized I try to be, there’s always one ingredient playing hide-and-seek. Today, it was the cream of mushroom soup. Found it eventually, tucked behind a rogue can of water chestnuts. Why do I even have those?
So, I grabbed my trusty casserole dish. This thing has seen some action, let me tell you. A bit chipped, a bit stained, but it gets the job done. Then, the main players:
- Green beans: I went with canned today. Yeah, I know, fresh is better, frozen is okay, but canned is fast. Drained two of those bad boys. Sometimes you just gotta pick your battles.
- Ham: Had some leftover ham from Sunday. Diced it up. Not too small, not too big. You want to know you’re getting ham in every bite, right?
- Cream of mushroom soup: The glue that holds it all together. One can. The classic.
- Milk: Just a splash to loosen up the soup. Maybe a quarter cup? I don’t really measure. Just eyeball it ’til it looks right.
- Some seasoning: Bit of black pepper. Some folks add soy sauce or Worcestershire. I kept it simple today.
- Fried onions: The crunchy gold on top. Non-negotiable. Absolutely essential.
Putting It All Together – No Brain Surgery Here
This part is pretty straightforward, which is probably why it’s such a go-to. I literally just dumped the drained green beans into a mixing bowl. Then the diced ham went in. Plopped the cream of mushroom soup on top of that. Poured in that splash of milk. Gave it a good stir with a big spoon. You want everything nicely coated, no dry spots.
Once it looked reasonably mixed, I transferred the whole concoction into that battle-hardened casserole dish. Spread it out evenly. Then came the best part – the fried onions. I probably use more than most people. Half the can mixed in, the other half generously sprinkled on top. You can never have too many fried onions, in my book.
The Bake and the Wait
Then, into the oven it went. I usually set mine to about 350°F, that’s around 175°C for those of you across the pond. How long? Well, until it’s hot and bubbly. Usually takes about 25 to 30 minutes. You’ll see the edges bubbling, and the top will be a nice golden brown. The smell starts filling the kitchen, and that’s when you know it’s close.
I always peek a few times. Can’t help myself. It’s not like it’s going to do anything dramatic, but it’s part of the ritual, I guess.
The Moment of Truth – And a Bit of Reflection
Pulled it out, all hot and glorious. Let it sit for a few minutes. If you dive in too soon, you’ll just burn your mouth. Learned that the hard way. Many times.
And there you have it. Ham and green bean casserole. It’s not fancy. It’s not going to win any Michelin stars. But you know what? It was warm, it was savory, and it hit the spot. The ham was tender, the beans were… well, they were beans, and that creamy sauce with the crunchy onions on top just works.
Sometimes, these simple, no-fuss meals are exactly what you need. It’s reliable. It’s a bit nostalgic. And honestly, sometimes just getting a decent, hot meal on the table feels like a major accomplishment. So yeah, that was my ham and green bean casserole adventure for the day. Nothing earth-shattering, just good, honest food. And sometimes, that’s more than enough.
