Every Thanksgiving, I reach for the well-worn box in my kitchen filled with handwritten, faded recipes. I thumb through the Crisco-stained index cards and dog-eared newspaper clippings from Annie Beam, my husband’s grandmother. I always linger on one: Annie’s asparagus casserole.

The original iteration is a baked, bubbling blend of canned delights: asparagus, lima beans, and water chestnuts, layered between a mixture of creams of mushroom, celery, and chicken soups, topped with crispy fried onions. On the big day, I’d always try to collect mashed potatoes, cranberry sauce, and asparagus casserole all on my fork for one heavenly bite.

Watch as Lynn Wells prepares Annie Beam’s Lima Bean & Asparagus Casserole.

The first time I brought asparagus casserole to my sister’s house for Thanksgiving, there were only two servings carved out by the end of the night: one from me and one from my husband. I couldn’t understand why no one reached for it. My pan of sweet potatoes was always emptied, as were the dinner rolls, but this dish’s popularity had waned.

Vegetable casseroles — heck, any casserole — were a staple growing up. But times have changed. In an effort to tempt my health-conscious nieces and nephews, I’ve reimagined Annie’s classic dish with fresh ingredients, forsaking canned conveniences. The flavors and memories of the past are not forgotten. Instead, they blend with the recipes and conversations of the present that create our family’s legacy of love, food, and gratitude.

• Baked Sweet Potatoes with Bourbon-Maple Glaze
• Annie Beam’s Lima Bean & Asparagus Casserole
• Poppy Seed Dinner Rolls

photograph by Matt Hulsman

Baked Sweet Potatoes with Bourbon-Maple Glaze

Yield: 6 to 8 servings.

⅓ cup light brown sugar
½ teaspoon salt
Zest and juice from one orange
⅓ cup bourbon
⅓ cup maple syrup
3 tablespoons unsalted butter
1½ pounds sweet potatoes, peeled and sliced or cubed

Preheat oven to 400°.

In a saucepan over medium heat, add brown sugar, salt, orange zest and juice, bourbon, maple syrup, and butter. Stir occasionally until sugar dissolves.

In a 9 x 13-inch pan, spread sweet potatoes in an even layer.

Pour the sugar mixture over the potatoes and toss to coat.

Bake for 35 to 45 minutes, turning over once halfway through, until the potatoes are tender and caramelized.

Back to Top

photograph by Matt Hulsman

Annie Beam’s Lima Bean & Asparagus Casserole

Yield: 8 to 10 servings.

For the cream sauce:
½ cup unsalted butter
5 tablespoons all-purpose flour
3 cups whole milk, or more as needed
1 cube chicken bouillon
Salt and pepper to taste

For the vegetables:
2 tablespoons unsalted butter, divided
1 pound fresh asparagus, cut into 1-inch pieces, stems and ends removed
8 ounces fresh mushroom caps, chopped
1 (10-ounce) bag frozen lima beans, cooked per instructions
1 (8-ounce) can sliced water chestnuts, drained
1 cup French’s Original Crispy
Fried Onions

For the cream sauce: In a saucepan over medium heat, melt butter. Add flour and stir to make a paste. While stirring, gradually add milk and bouillon cube. Cook over low heat until thickened. Add salt and pepper to taste. Set aside.

Preheat oven to 350°. Prepare a 3-quart baking dish with cooking spray.

For the vegetables: In a large skillet over medium-high heat, melt 1 tablespoon of butter. When butter begins to bubble, add asparagus. Cook asparagus for 2 to 3 minutes or until fork tender, stirring occasionally.

Add asparagus to a large mixing bowl.

In the same skillet, melt 1 tablespoon of butter, and add chopped mushrooms. Cook over medium heat for 5 to 8 minutes.

Add mushrooms, lima beans, and water chestnuts to bowl. Toss until combined.

Cover the bottom of baking dish with a layer of cooked vegetables, followed by ⅓ of the sauce. Repeat until the final layer is sauce. Bake for 45 minutes. Top the casserole with fried onions and bake an additional 10 minutes. Remove from oven and let sit for 15 minutes before serving.

Back to Top

photograph by Matt Hulsman

Poppy Seed Dinner Rolls

Yield: 12 rolls.

1½ cups bread flour
1½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon salt
1 (.25-ounce packet) instant yeast
1½ cups whole milk
5 tablespoons unsalted butter, melted, plus more for greasing the pan
1½ tablespoons poppy seeds, plus more for garnish
1 large egg
1 tablespoon water
Flake salt

To a stand mixer bowl, add flours, sugar, salt, yeast, and milk. Using a dough hook, mix on low speed until incorporated. Increase speed to high and knead for about 12 to 15 minutes until dough is smooth and holds together when stretched thin. Return to low speed and add melted butter. Increase speed to high and mix for 8 to 10 minutes until dough is smooth and the sides of the bowl are clean. Return speed to low; add poppy seeds and mix until well distributed.

Place dough in an oiled bowl, cover with a dry dish towel, and let rise 2 hours. The dough will roughly double in size.

Transfer dough to a clean surface and divide into 12 equal pieces. Form the rolls by cupping your hand around the pieces and making quick, circular motions on the counter, rolling the dough until a tight ball forms.

Butter a 9 x 13-inch baking dish. Place rolls in dish, leaving some space between each.

Cover with oiled plastic wrap and let rise another 45 minutes to 1 hour until rolls are puffy and nearly doubled in size (they’ll nearly touch at this stage).

During this final rise, whisk egg and water in a small bowl. Set aside.

Preheat oven to 350º.

Brush tops of rolls with egg wash and sprinkle with poppy seeds and flake salt.

Bake for 25 to 30 minutes or until tops are golden brown.

Back to Top