Green Bean Casserole is such a classic dish. This is my version of the classic recipe with just a few changes to make it the way we like it at our household.
Green Bean Casserole
2 cans french-style green beans, drained
1 can cream of chicken soup
1/2 cup milk
1 tsp black ground pepper
1 1/3 cup french fried onions, separated
After draining green beans, mix green beans, milk, soup, and pepper. Add 2/3 cup of french fried onions. Pour into ungreased baking dish. Bake at 350 degrees for 25 minutes or until bubbly. Top with remaining 2/3 cup french fried onions, bake 5 more minutes until golden brown.
Showing posts with label vegetable. Show all posts
Showing posts with label vegetable. Show all posts
Friday, December 16, 2011
Wednesday, April 13, 2011
Corn Casserole
I love corn! Growing up, it was about the only vegetable I would eat, especially when my mom cooked fresh corn all day long. This recipe is a new take on corn that I got from Betty, a family friend of ours. It's a great side dish and works great for a pot-luck dinner!
Corn Casserole
2 can corn, drained
1 can chopped green chiles
1 8 oz block cream cheese
1 stick butter
cheddar cheese
Soften butter and cream cheese, mix together. Add corn and green chiles, mix. Place in 2 qt casserole dish, top with cheddar cheese. Bake at 350 degrees for 30 minutes.
Corn Casserole
2 can corn, drained
1 can chopped green chiles
1 8 oz block cream cheese
1 stick butter
cheddar cheese
Soften butter and cream cheese, mix together. Add corn and green chiles, mix. Place in 2 qt casserole dish, top with cheddar cheese. Bake at 350 degrees for 30 minutes.
Wednesday, February 23, 2011
Brussel Sprouts
Brussel sprouts...just saying the name makes me cringe and think of a little boy sneaking them to his dog under the table. I never even considered eating them and I don't even think my parents have even tried them. But, on Valentine's Day, Brent took me to Stella's Southern Bistro. We both got delicious meals that came with...you guessed it...brussel sprouts. So, we both tried them for the first time in our 26 years of living. And they were delicious! Who knew??? Tonight...I made brussel sprouts. Aren't you proud, mom?
Brussel Sprouts
10 brussel sprouts (buy small, tight sprouts)
1 beef bouillon cube
salt and pepper, to taste
Put 1 inch of water in a saucepan. Bring to boil, place beef bouillon and sprouts in water and season. Cover and steam sprouts about 5 minutes. Remove from heat, allow to steam 5 more minutes.
Brussel Sprouts
10 brussel sprouts (buy small, tight sprouts)
1 beef bouillon cube
salt and pepper, to taste
Put 1 inch of water in a saucepan. Bring to boil, place beef bouillon and sprouts in water and season. Cover and steam sprouts about 5 minutes. Remove from heat, allow to steam 5 more minutes.
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