So?
----- Original Message -----
From: "Simon" <[email protected]>
To: <[email protected]>
Sent: Wednesday, November 18, 2009 2:34 PM
Subject: Re: [CnD] Traditional Green Bean Casserole with six
21stcenturyvariations
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
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