i hate green beans or string beans or cabbage or liver. ----- Original Message ----- From: "Jan Bailey" <[email protected]> To: <[email protected]> Sent: Wednesday, November 18, 2009 7:32 AM Subject: [CnD] Traditional Green Bean Casserole with six 21st centuryvariations
Traditional Green Bean Casserole with Six 21st century fariations 1 can (10-3/4 oz.) condensed cream of mushroom soup 3/4 cup milk 1/8 teaspoon black pepper 2 packages (9 oz. each) frozen cut green beans, thawed (or 2 cans cut green beans, drained) 1-1/3 cups french-fried onions (canned) Yield: 6 to 8 servings Combine soup, milk and pepper in a 1-1/2 quart baking dish. Stir until blended. Stir in the beans and 2/3 cup of the fried onions (break up really large pieces). Bake at 350 degrees for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup crispy canned onions or use them to make a border around the edge. Bake 5 minutes more, or until onions are golden and extra-crispy. Six 21st century variations: 1. Tomato Alfredo Green Bean Casserole: In step 1, substitute 1 cup prepared Alfredo sauce for the soup, and reduce milk to 1/2 cup; mix well. Stir in 1/2 cup grated Parmesan cheese and 1/3 cup oil-packed sun-dried tomatoes, drained and cut into thin strips. Proceed as recipe directs. 2. Swiss-style Green Bean Casserole: In step 1, add 1/3 cup sour cream, and reduce milk to 1/3 cup; mix well. Stir in 1 cup shredded Swiss cheese. Proceed as recipe directs. 3. Pepper Jack Green Bean Casserole: In step 1, substitute 1 can (10-3/4 oz.) condensed cream of celery soup for the mushroom soup, and decrease milk to 1/2 cup; mix well. Stir in 1 cup shredded Monterey Jack with jalapeño cheese, 1 cup diced red bell pepper and 1 teaspoon ground cumin. Proceed as recipe directs. 4. Cheddar Salsa Green Bean Casserole: In step 1, substitute 1 can (10-3/4 oz.) Cheddar cheese soup for the mushroom soup, and reduce milk to 1/3 cup; mix well. Stir in 3/4 cup shredded Cheddar cheese and 1/4 cup mild salsa. Proceed as recipe directs. 5. Creamy Pesto Green Bean Casserole: In step 1, substitute 1 cup prepared Alfredo sauce for the soup, and reduce milk to 1/2 cup; mix well. Stir in 1/4 cup prepared basil pesto, drained. Proceed as recipe directs. 6. Almondine Green Bean Casserole: In step 1, substitute 1 package (0.9 oz.) hollandaise sauce mix for the soup, and increase milk to 1-1/2 cups; mix well. Stir in 2 tablespoons melted butter and 1/4 cup sliced almonds. Proceed as recipe directs. In step 2, top casserole with 2 tablespoons sliced almonds along with the canned fried onions. - From French's _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
