[blueerica]

Oooh,... late to the conversation again! I loved my green bean casserole this year, and it was a complete improvisation. I think I've finally gotten to the point with it where I don't really measure anymore.

I want to give a hint with the frozen green beans - while you can bake them right from their frozen state, I find them too watery for my tastes. I think the casserole holds up better if you cook them so that they're not frozen (not necessarily hot) take them out and squeeze the water from them. Not squeezing them to death, but drying them out a bit. It allows the whole thing to be creamier, IMO.