Food memory is a powerful thing especially around the holidays. It is the least likely time that you will see cooks veer from the consistency of what has been done in the past. Your meal is considered a success not by the perfection of its execution but if you can invoke the memory of the first time your guests experienced it. I’ll never forget the first time I had green bean casserole. Made in a college dorm, my roommate followed Campbell’s recipe to the T but a fateful loose cap on the spice tin lead to an overly peppered casserole. Since then I cannot have the Thanksgiving staple without the over seasoning of that particular spice. Now for the last few years I have selfishly been modifying the recipe slightly each time for variation, pushing my family and myself to try and let go of past influences. The key factor that I love about green bean casserole is the crunch of the crust and the funions juxtaposed with the creaminess of the filling. Unfortunately, I have always felt the beans themselves play the supporting role and the mushrooms are as forgettable as extras. Thanks to our CSA I have grown to appreciate the snap and taste of fresh green beans and wanted to keep them the star of the piece. I made these panko-crusted green bean fries a while back and the idea came to mind for an inside-out casserole. Yes, the following end result is more time consuming, not any healthier, and not suitable for large groups. Keeping those factors in mind please note that this dish is insanely addictive and the regret will really only be felt right before swimsuit season.

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