Sweet Pea Casserole recipe, a twist on green bean casserole.
Sweet pea casserole is a quick and easy twist on green bean casserole. This is perfect for people who do not like green beans, like me!
Recipe:
1 can water chestnuts (drained)
1 jar pimentos (drained)
2 cans cream of mushroom
2 cans very young sweet peas
8 oz shredded cheese
1 sleeve ritz crackers (crushed)
1/4 cup butter (melted)
Directions:
Preheat oven to 375*. Mix together the chestnuts, pimentos, cream of mushroom, and peas until well combined. Put in a 9x13 pan. And top with cheese. Then mix the butter and crackers and pour on top. Bake for 20-25 mins. Until cheese is melted and starting to bubble. You can also make individual portions. I like to put mine is small foil pans and freeze. Just don’t put the cheese or crackers on it until you go to bake it.
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Green Beans and Tofu With Peanuts (Healthy Recipes) | MyFitnessPal
Indonesian-style vegetarian stir fry with color, crunch, and a kick. Make it a dinner for two for 20g of protein per serving.
GREEN BEANS AND TOFU WITH PEANUTS
INGREDIENTS
1 tablespoon sesame oil
10 ounces (283g) firm tofu
2 cups (220g) green beans, trimmed and halved
1 8-ounce can (226g) sliced water chestnuts
1/2 teaspoon crushed red pepper
1 tablespoon tamari soy sauce
1 teaspoon rice vinegar
1 tablespoon honey
1/4 cup (36g) dry roasted peanuts, chopped
DIRECTIONS
Drain the tofu, then wrap in a kitchen towel to remove excess water. Unwrap, pat dry and slice into cubes. In a large saute pan set over medium-high heat, drizzle the sesame oil. Add the tofu to the pan and let cook for a minute to sear, before using a metal spatula to scrape the tofu from the pan, turning and stirring until lightly browned in spots, about 3 minutes. Add the green beans, water chestnuts and crushed red pepper and stir. Cook, stirring often, for about 3 minutes, until the beans are crisp-tender.
In a cup, stir the tamari, vinegar and honey, then drizzle over the tofu and beans. Stir and toss to coat, then transfer to a serving bowl or plates. Sprinkle 1/4 of the peanuts on each serving.
Serves: 4 | Serving Size: 1 cup
Nutrition (per serving): Calories: 197; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 268mg; Carbohydrate: 16g; Dietary Fiber: 5g; Sugar: 7g; Protein: 10g
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Green Bean Casserole | Cooking With Brenda Gantt 2023
green bean casserole- when i was first married and moved to andalusia , alabama , george planted some rattle snake running green beans. i bought me a big canner but i didn’t know how to can my beans.
I called the home extension office to tell me how to can. y’all won’t believe this but the lady i was talking to actually came to my house and helped me can our beans.
i love a good home canned bean.
Anyway- every time i make a green bean casserole i think of my younger years of canning beans.
#brendagantt2023 #cookingwithbrendagantt
#greenbeancasserole
How to Make Green Bean Casserole
How to Make Green Bean Casserole
Preheat oven to 350f
3 - 14.5oz cans of cut Green Beans
1 - 10.5oz can of condensed Cream of Mushroom Soup
1/2 to 1 cup of milk (if you like it less runny, use 1/2 cup)
6oz package of French Fried Onions
Pepper
Watch video for mixing instructions.
Optional
Water Chestnuts (highly recommend these)
Jalapeño pieces
Bake for 30 Minutes
ENJOY!
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Green Bean Casserole with Water Chestnuts and Bacon
Green bean casserole is one of my favorite side dishes. For some reason, I only fix it at Thanksgiving and Christmas. That needs to change. It is quick and easy to make and has the potential for a lot of variation, such as different kinds of green beans, different sauces, and different added ingredients. I add bacon and water chestnuts, which add to the flavor and texture. I hope you try it.
Ingredients
2 cans cut green beans
1 can Cream of Mushroom with Garlic soup
1 large can of fried onions
1 can sliced water chestnuts
1/2 package of bacon, cooked and chopped into bits
Salt and Pepper to taste
Directions
Cook 1/2 package of bacon and cut pieces into bits.
Stir the cream of mushroom soup and 1/2 of a can of milk into a measuring cup.
Add a couple of tablespoons of the soup to a baking dish to cover the bottom. Layer one can of drained green beans across the bottom of the dish. Spread ½ a can of sliced water chestnuts over the green beans. Spread 1/2 of the bacon bits over the water chestnuts, and green beans. Layer ½ a can of fried onions over the baking dish. Pour 1/2 of the remaining soup over the contents of the baking dish.
Layer the remaining green beans, water chestnuts, and bacon bits in the pan. Spread the remaining soup over the baking dish.
Bake in a 375-degree F oven for 20 minutes. Remove and add the remaining fried onions. Bake for another 15 minutes. Remove and serve warm.
Best Green Bean Casserole | Favorite Thanksgiving Side Dishes
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