This is not the “authentic” American pantry casserole with condensed canned soup and bland canned vegetables. This uses fresh vegetables and rich butter and cream and ok, some canned fried onions.
I know I can be a bit extra. This recipe suits me, but even I only make it once a year. I’ve fiddled until I’ve found the ingredients that I like best for all the textures and flavors and think it’s worth the effort.
It helps that we’ve already learned to plan Thanksgiving with as many make-ahead steps as possible. Breaking the recipes and dishes up this way makes it easier have all the food hot on the table, even if our menu is pretty extensive.
Here’s a sweet & salty version of a summer classic that’s easy to mix up in minutes. With bittersweet chocolate, crispy crunchy cereal bits and fluffy sweet marshmallows scattered in, t’s a great light snack anytime.