The white bean and collard green casserole/gratin was not the first John T. Edge recipe I’ve seen that involves Ritz crackers. A few years back he contributed an article about a Southern potluck dinner to Food and Wine, featuring a broccoli and wild mushroom casserole that’s topped with Ritz crackers. Basically it’s a fancified version of a broccoli casserole made with cream of mushroom soup, except without the cream of mushroom soup. Instead you use real wild mushrooms and make a roux. I cannot tell you how much mayonnaise is involved in this recipe because you would never eat it if you knew. Both times that I’ve made this dish (for parties, always devoured), I’ve had to avert my eyes while adding the mayonnaise. That basically sums up my feelings about most Southern cooking. Avert your eyes, and your taste buds will be rewarded while your arteries pay the price.
You are currently browsing articles tagged church suppers.
I had to avert my eyes while adding the mayonnaise.
Tags: church suppers, ritz crackers, southern food