Wednesday, April 27, 2011

Green Bean Casserole

This recipe has many versions, but I like this one because of the lemon.  My friend Donna gave me this recipe many years ago.  It has graced the table of many Thanksgiving, Christmas, and Sunday dinners.
• 1 can of quartered artichoke hearts
• 2 cans of French style green beans
• ¼ C. of olive oil
• 2 T. of vegetable oil
• 1 medium onion chopped fine
• 2 cloves of garlic minced
• ¾ C. bread crumbs
• ¼ C. of parmesan cheese
• 3 T. of lemon juice

1.    Preheat oven to 350 degrees
2.    Drain the artichoke and green beans well
3.    Cut each quartered artichoke heart in half
4.    Heat veggie oil on medium heat in a sauté pan
5.    Add chopped onions and sauté until tender
6.    Add garlic and cook for less than one minute
7.    In a large mixing bowl, combine beans, artichoke, olive oil, bread crumbs, cheese, lemon juice, and onion/garlic mixture
8.    Spray casserole dish with cooking spray and put ingredients into dish
9.    Sprinkle with extra bread crumbs and cheese and bake for 30 minutes

Tips and Tricks:
·        Fresh lemon juice makes all the difference! Don’t try using the stuff in the bottle!

·        For holiday dinners, this can be made the day ahead, but don’t sprinkle with bread crumbs and cheese on top until you are ready to put it in the oven.

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