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The primary ingredients in green bean casserole—canned green beans, cream of mushroom soup, and fried onions—are often criticized for their lack of freshness and flavor. Canned green beans can be mushy, and the soup can make the dish overly salty and heavy. The fried onions, while providing a crunchy texture, can sometimes overpower the other flavors. These factors contribute to the dish’s reputation as a culinary faux pas.

A dish becomes unwelcome at the Thanksgiving table when it fails to complement the other flavors and textures of the meal. In the case of green bean casserole, its heavy, processed ingredients can clash with the fresh, seasonal produce typically associated with Thanksgiving. Additionally, the dish’s lack of visual appeal and its tendency to become soggy can detract from the overall dining experience.

Despite its divisive nature, green bean casserole remains a staple at many Thanksgiving dinners due to tradition and nostalgia. For some families, it is a beloved reminder of past celebrations and a connection to loved ones who are no longer present. The emotional attachment to the dish often outweighs its culinary shortcomings, ensuring its continued presence on the holiday table.