this post was submitted on 16 Aug 2024
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chapotraphouse

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[–] Are_Euclidding_Me@hexbear.net 25 points 4 months ago (2 children)

They have this thing they call "hot dish" which is they dump green beans and cream of mushroom soup in a casserole dish and put tater tots on it.

I've made this! Well, a vegan equivalent with mushroom gravy I made myself. And I used frozen mixed veggies, not just green beans. Oh, and I seasoned it. And put some (vegan) cheese on it. But it was really good! Sure, it's not something I'd serve to anyone or even admit I enjoy (except anonymously on the internet, I guess), but like, it's almost a shepherd's pie situation, except with tots instead of mashed potatoes. Surprisingly good for a lazy meal, and lots of leftovers!

[–] jaywalker@hexbear.net 11 points 4 months ago (2 children)

gravy I made myself

This sounds pretty lazy, yeah

[–] TraschcanOfIdeology@hexbear.net 10 points 4 months ago

Making gravy is lazy if you're interested in cooking. Of course, if you don't like cooking that's a different story, but I don't consider gravy a very involved dish to make.

[–] Are_Euclidding_Me@hexbear.net 4 points 4 months ago

Gravy is one of the laziest foods ever! I've made gravies while blackout drunk. I've made gravies while too high to function. It takes a little time (like 10 minutes, maximum) and some pretty constant stirring, but for the amount of tasty it adds to a dish, it's well worth it. It often feels like the gravy makes itself while I just stand there waiting for it to come together.

[–] Breath_Of_The_Snake@hexbear.net 7 points 4 months ago (1 children)

yo, what's your mushroom gravy recipe? I'm always looking to try and improve mine. Next time though, try fried onions. That's the original and the crunchiness does wonders for the texture.

[–] Are_Euclidding_Me@hexbear.net 4 points 4 months ago

Oh, it's a pretty straightforward, very lazy gravy! I make a roux with flour and oil, then add in broth while whisking vigorously to get rid of any clumps. Then I add a can or two of canned mushrooms and I season it with salt, pepper, soy sauce, maybe some msg, and herbs. Lots of herbs. Rosemary, sage, thyme, parsley, usually dried because that's what we have sitting around, but I bet fresh would be even better. We also have some, like, mushroom stir fry sauce (I don't exactly know what it is) that we found in an asian market, so I usually add some of that to get it more mushroomy.

And yeah, I've done fried onions on a green bean casserole. In my mind that's different than a tater tot hot dish. I do love green bean casserole though!