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A few years ago I was looking at some German food websites...my Grandmother made great food and used no recipes (hence none were left for me to follow). Anyway, I came upon this German green bean dish which IMO is clearly the original inspiration for green bean casserole.

Since then, we have made it upon occasion (it is absolutely wonderful); but had never made it for Thanksgiving thinking that people would be disappointed if they didn’t get the usual canned soup version.

Last year my husband insisted that we serve it on Thanksgiving...people went NUTS. The children went for seconds, I kid you not. WARNING: It is a fast to make, but MUST be made at the last minute...so you will be sharing the stove with whoever is making the gravy! I would strongly suggest a practice run or three before you try to pull it off at a party.

German Green Beans

1/4 cup onion, finely chopped
1 cup fresh mushrooms, sliced
4 TBSP butter
1-1/2 TBSP granulated sugar, to taste
2 TBSP cider vinegar (I use white wine vinegar)
2 TBSP fresh parsley, finely chopped
1/4 cup cream
1 lg. bag frozen green beans, pre-cooked to your liking and drained well.
3/4 cup chicken stock
1 cup sour cream
Cooked crumbled bacon (optional) I do not use bacon; I used chopped cashews.
2 TBSP (more or less) of all-purpose flour

In a large skillet, melt butter and saute onions and mushrooms until tender.

Whisk in flour and sugar and vinegar until blended well.

Add parsley, cream, chicken stock, and whisk until blended. Salt and Pepper to taste. I also add 1/4 tsp. dried dill weed upon occasion.

Cook until slightly thickened over medium heat.

Stir in beans and sour cream and cook until heated through; do not bring to boil or sauce may break.

Remove from heat and sprinkle with bacon. Again, I use coarsely chopped cashews instead of bacon.