Green Beans Supreme Casserole
Snip ends of green beans and steam for 4 to 5 minutes. In a skillet, sauté mushrooms, onions and garlic in olive oil or butter until soft. Stir beans together with sour cream. Add salt, pepper and herbs. Turn into 2 qt casserole. Sprinkle top with crumbs and cheese mixture. Bake at 350 for 20 to 25 minutes until top bubbles.
Green Beans & Bacon-Onion Dressing½ to ¾ pounds fresh green beans
1 quart water with 1 teaspoon salt
Dressing: 1 or 2 bacon slices with 2-3 tablespoons of minced onions
Prepare the dressing by slicing the bacon into ¼” pieces and sautéing over medium-low heat until limp. Add onion and sauté until they are cooked through and the onion is tender. Set aside. Wash beans and break off ends. Leave whole or cut into 2” lengths. Either steam or boil the beans (we prefer steaming for 5 minutes). Drain when the beans are tender, al dente. Toss with the bacon-onion dressing. Add salt and pepper to taste.
2 pounds small potatoes, well-scrubbed
Preheat oven to 400 degrees. Quarter potatoes into bite-sized pieces. Place potatoes and peppers onto a large baking sheet, and toss with 1 tablespoon of olive oil. Season with salt and pepper to taste. Roast for 25 minutes, stirring occasionally or until tender and browned. Set aside.
Skillet Green Beans w/Peppers
Melt butter in a large skillet over medium-low heat. Add cooked green beans, peppers, onion, and garlic. Cook slowly, stirring, until peppers are crisp tender, about 8 to 10 minutes. Add salt and pepper to taste.
Classic Green Beans Almondine
Green Beans with Bacon
In a large skillet over medium heat, melt butter; add bacon. Fry bacon until crispy; set aside. Bring a pot of water to a boil; add beans. Boil for about 10 minutes, or until desired doneness is reached. Drain beans; add them to the skillet with bacon and butter. Toss well and heat until well coated. Add pepper; serve.