How To make Block Party Bean Casserole
2 pounds hamburger
1 cup chopped onion
1 cup finely diced celery
1 cup catsup
1 can condensed tomato soup
1/4 cup brown sugar or 1/8 c. Twin Brown sugar
***1 REG. CAN OF THE FOLLOWING BEANS:*** Green beans Wax beans Pork and beans Chili beans Lima beans Kidney beans
*SF ?ugar Free.
Saute hamburger, onions and celery in a little oil until brown and tender, dra in off excess oil.
In large deep casserole combine all other ingredients. Drain well the green a nd wax beans only, rest of beans - add beans and liquid to casserole. Stir well to combine all ingredients and then put in oven at 350 degrees for about one h our. Serves about 20-25. Great for picnics or potlucks. Can be frozen and use d later.
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How To make Block Party Bean Casserole's Videos
#208 | Thanksgiving Make Ahead Prep | Greenbean Casserole, pumpkin puree, corn muffins, DIY brown su
Hi Friends! If you are in the States then you know Thanksgiving is ONE WEEK Away... this year I am only entertaining my parents but I still want to try and do as much ahead of time, so I can spend more time with family and less time in the kitchen. As always, thank you for watching ????
???? My video for freezer/Make-ahead pumpkin pie and apple crisp:
????12:09 Instant Pot Pumpkin Puree:
????15:04 Make-Ahead Green Bean Casserole:
????16:41 (Sweet) Corn Muffins:
????24:24 DIY Brown Sugar:
????26:34 Sweet Potato Biscuits:
????28:35 Make Ahead IP Mashed Potatoes:
- Fill the instant pot with potatoes (largest on the bottom, smallest on top). I chose to use Yukon Gold, but use your favorite potato.
- Add 1 cup of water
- Cook on High Pressure for 20 minutes. Do a quick release when done.
-Turn the Instant Pot off by hitting the Cancel button.
- Drain potatoes.
- Add butter and cream cheese to empty (off) instant pot. Add potatoes back. Using a potato masher or electric mixer, break up the potatoes.
- Add 1/2 cup of whole milk, and 1 teaspoon salt & 1/2 teaspoon pepper.
- keep mashing or mixing until desired texture is reached.
????For mashed potato freezing directions:
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Creamy Green Bean Casserole | Keto Queen Cooking |
Ingredients:
2 cans cut green beans drained or 2 bags of 12 oz fresh green beans
2 oz cream cheese
4 TBS heavy cream
1/2 small onion chopped
1/2 TBS minced garlic
2 TBS butter
Salt/pepper
Bacon crumbles
Cook small amount of chopped onion in butter (2-3 tbs). Add Minced garlic to your liking. Cook for one minute then add 4 tablespoons of heavy cream and 2 to 4 ounces of cream cheese. Add salt and pepper to taste and possibly more garlic powder to your liking.
Take 2 to 4 cans of drained green beans to a casserole dish. Add the sauce you just made to the green beans stirring them to coat all green means. Bake on 350 for 20 to 30 minutes. Remove and add crumbled bacon and mozzarella cheese if you so desire.
If using fresh green beans, steam prior to mixing into sauce.
Easy Vegan Comfort Food Salads! Plant Based Green Bean Casserole Salad + Chicken Spaghetti Salad
Easy Vegan Comfort Food Salads! Plant Based Green Bean Casserole Salad + Chicken Spaghetti Salad
Your favorite cold weather casseroles turned into refreshing summer salads!
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#vegan #veganrecipes #monsonmadethis #summersalads #vegancomfortfood #greenbeancasserole #chickenspaghetti
Rice & Bean Bake (SOS-free)
Rice & Bean Bake (SOS-free)
Cooking demo with Leslie Leopardi, Certified Detoxification Specialist/owner of Hol-Tox, and Kevin Kaiser.
Plant-Based Pittsburgh Website:
UN-Traditional Green Bean Casserole
One day I was asked to bring a green bean casserole to a party. I soon figured out I was out of ingredients! I decided to make my own version of green bean casserole, so I created a creamy custard with cream cheese, and topped it off with sweet caramelized onions, parmesan cheese and parsley. Try this at your next party for something new!
First Time Making Keto Green Bean Casserole|Testing Keto Recipes|Low Carb|Dairy Free
I wanted to make a low carb and keto friendly green bean casserole for my Thanksgiving dinner party and I found one at lifemadesweeter.com.
This recipe turned out to be absolutely delicious, BUT it was a TON of work to chop up all of the vegetables by hand. I would definitely make this again, but maybe buy green beans and mushrooms already chopped up and buy garlic that was already minced. That would definitely reduce the amount of time this recipe takes to make.
The sauce never did really thicken, so if I was to do this over again, maybe use xanthan gum ( to thicken it AND/OR just bake at a higher temperature. Try baking it at 425 degrees and keep it in the oven until all of the sauce reduces.
Here's the link to the recipe:
To make this recipe dairy free, I substituted:
***butter flavored coconut oil ( instead of butter
***coconut cream instead of heavy cream
***my own homemade dairy free mozzarella cheese instead of regular shredded mozzarella cheese (here's my video on how to make dairy free mozzarella cheese:
***Pork rinds instead of crushed parmesan crisps
I hope you make this recipe! Let me know how it goes for you.
Also, is there an easier way to peel the skin off garlic cloves? I had a heck of a time with that!
See ya soon! Take care!)