Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


Cookbook Now Available!

Introducing my new cookbook available for sale everywhere.

The Yankee Chef: Refreshed, Lighter, Simpler, Comfort Food






My blog for more Yankee stories, lore, facts, food and frolic.




A work in progress of Our N.E. Heritage












Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Yanked™ Green Bean Casserole

I am tellin' ya'!, this is the BEST Green Bean Casserole you could possibly make this year, or any year!. The topping is crispier than any other, including that faux onion ring topping and MUCH healthier. But I wasn't a Grinch, I did add the great flavor of onion in the topping.

The addition of bacon is.....well, I don't really need to extol that virtue, do I? If canned Cheddar cheese soup isn't your thing, make your own as directed below.


For 6 people


  • 2 teaspoons butter or margarine
  • 1/2 cup minced onion
  • 2 cups crumbled corn bread
  • 2 egg whites, beaten
  • 1/2 teaaspoon cracked black pepper
  • 2 (10-ounce)cans Campbell's Condensed Cheddar Cheese Soup*
  • 1/2 cup sour cream
  • 2 (9-ounce)packages frozen green beans, thawed
  • 2 strips bacon, cooked and crumbled

Yanked™ Green Bean Casserole Directions

  1. Preheat oven to 350-degrees F. Melt butter in large skillet or medium saucepan over medium heat. Add onion and cook until softened, stirring once or twice. Remove pan from heat and add crumbled corn bread, egg whites and cracked pepper, mixing until everything is thoroughly combined; set aside. Whisk soup and sour cream until smooth; set aside.
  2. Empty green beans into an 8 or 9-inch square baking pan. Top with crumbled bacon and pour cheese mixture over the top evenly. No need to fold it into green beans. Top with cornbread mixture and level it off.
  3. Bake 20-25 minutes, or until topping is crisp, browned and the casserole is bubbling around the sides.
  4. Remove from oven and dish up while piping hot.
  5. * Or simply make your own Cheddar cheese soup. Melt 3 tablespoons butter or margarine in a medium saucepan over medium heat. Whisk in 2 tablespoons flour. When smooth, add 1 1/2 cups milk and whisk until smooth. Bring to scalding, stirring almost constantly to prevent burning. Add 3/4 cup shredded cheddar cheese and remove from heat. Stir until cheese has completely melted. Season to taste with salt and black pepper. Use in place of prepared Cheddar cheese soup above.