It’s officially one of the most delicious months of the year! Between November and December, I really can’t choose which has the best food. Not just holiday food, but rich, hearty, soul-warming soups and stews and decadent candies, cookies, and pies. YES. So excited. These are also the months that draw people into Phoenix because the weather is just so gloriously mild. November also means the return of snowbirds from the midwest, which really just means more traffic on the roads. It’s a small price to pay for the best time of the year. I get giddy just thinking about it!
Of course, November in the U.S. means Thanksgiving. And Thanksgiving means lots and lots of recipes, which makes it a great month for my blog’s business. I was so thrilled to see this past weekend that Pinterest featured my Thanksgiving pin board on their weekend food email. How cool is that?! I can’t wait to start adding new Thanksgiving recipes to the blog and to that board, starting with this Cheesy Green Bean Casserole with Bacon.
The fact that there are no canned ingredients in this recipe really just brightens and intensifies all the natural flavors and elevates the entire dish. I will admit that the fried onions on top are not homemade and I did not find any suitable fresher alternatives, so that is the only pre-made store-bought element of the dish. But what would green bean casserole at Thanksgiving be without those onions?! The entire dish is so scrumptious, savory, creamy, crunchy, and magnificent. It’s Thanksgiving perfection.
If you make this Cheesy Green Bean Casserole with Bacon, be sure to take a picture and tag it #handletheheat on Instagram. Cheers!