I just recently (November of 2023) found out that my family in Canada has been making this for years. In fact it’s so important to their Thanksgiving they say “it would not be the same holiday without it”. It’s pretty darn simple as you can see from the original recipe at the bottom, but I’ve made what I think is an excellent upgrade to Mrs. Wallenborn’s original version by adding bacon, onions, mushrooms and some red pepper flakes. So say adios to the green bean casserole, and hola to this much more interesting replacement.
5 ounces bacon, about 5 strips, diced
1/2 yellow onion, diced
8 ounces sliced cremini mushrooms
1/2 tablespoon garlic paste, or 2 cloves minced
8 ounces cream cheese, softened
2 tablespoon butter, softened
10 ounces frozen chopped spinach, thawed and squeezed of any water
4 eggs, beaten
1 teaspoon red pepper flakes
1/2 teaspoon Kosher salt
1/4 teaspoon coarsely ground black pepper
8 ounces shredded Monterey jack cheese
Topping
1 tablespoon butter
3 ounces French Fried Onions
1-2 tablespoons fresh grated Parmesan cheese
Preheat oven to 350
Heat a large skillet over medium heat, put in the bacon and cook until just beginning to get crispy, then remove to a plate - but leave the grease
Add the onion and the mushrooms, and cook until the water has evaporated from the mushrooms and the onions are beginning to caramelized and turn golden. Mix in 1 tablespoon butter and garlic -take off the heat and let cool slightly
While it does, stir together the cream cheese until well combined
Add in the spinach, beaten eggs, bacon, onion & mushrooms, red pepper flakes, Jack cheese and 1/2 teaspoon salt & 1/4 teaspoon coarse ground black pepper
Mix really well to combine then put into a greased 8x8 baking dish, a round 8 or 9 inch pie plate, a spring form pan or a tart pan with removable bottom like I used in the video.
Bake 45 minutes serve hot or cold, but maybe let rest 5 minutes before cutting
While it cooks, melt the remaining tablespoon of butter for the topping in a non-stick pan, and add the crispy onions - toss them gently with the butter to coat, and let cook about a minute or so, to make them a bit crispier and to get a tad more brown
Remove to a bowl or plate, and when cool (after about 2 minutes) toss with the Parmesan
Slice the pie into wedges, and top with some of the onions
