Tag Archives: Green Beans

Green Bean Hamburger Pie



2 lbs Potatoes, cubed
1/4 Cup Butter
1/4 Cup Milk
Salt & Pepper
1-2 Tablespoons Extra Virgin Olive Oil
1lb Ground Beef
1 Large Onion, chopped
1lb Green Beans, cut into 2-3 inch pieces
1 Can Cream of Chicken or Mushroom Soup
1 Can Diced Tomatoes (Italian Style)
1 Cup Shredded Cheddar Cheese


Preheat oven to 350°F.  Spray a 9×13 inch casserole dish with non-stick cooking spray.

Boil the potatoes in a large pot of water until tender, about 15 minutes.  When they are done, drain and add butter, milk and salt & pepper to taste and mash them.

While the potatoes are cooking, heat the olive oil in a large skillet oven medium-high heat.  Add the beef and cook until browned, about 5-7 minutes.  Add the onion and green beans, cooking until softened, about 3-4 minutes.  Season with salt and pepper to taste.

Stir in the cream of chicken/mushroom soup and diced tomatoes.

Make a ring of mashed potatoes in the casserole dish.  Add the beef filling to the center of the ring.  Top with cheese and bake for 30 minutes.

Serves: 4-6


Roasted Green Beans

Roasted vegetables is probably the easiest side dish you can make.

Green Beans, washed and trimmed of stems
Extra-Virgin Olive Oil
Salt & Pepper
Grated Garlic (optional)

Preheat oven to 400°F.

Toss the green beans in olive oil and season with salt, pepper and garlic.  Roast on a baking sheet until browned, about 25 minutes.

Green Bean Casserole Challenge

Green bean casserole is a staple for Thanksgiving dinner.  I’m experimenting with a new recipe here and comparing it to the traditional Campbell’s recipe.  The new recipe is from Alton Brown, so I have faith that it will be delicious.  I made these to bring to our Tuesday night Bible study so I could have some taste testers.  Everyone decided that they were both very good, but the Alton Brown version was more flavorful.  The Campbell’s version was much saltier, but had that classic flavor that brings back memories of Thanksgiving.  More of the Alton Brown casserole was eaten than the Campbell’s version, so that says something too.  They were both tasty, but I much prefer the Alton Brown version.

Campbell’s Classic Green Bean Casserole

1 can (10 ¾ oz) Cream of Mushroom Soup
½ cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups (2 cans, drained) cut green beans
1 1/3 cups French’s French Fried Onions

Preheat oven to 350°F.

In a 1½ quart casserole dish, stir together the cream of mushroom soup, milk, soy sauce, pepper, green beans, and 2/3 cup french fried onions.
Bake until hot and bubbly, about 25 minutes.  Sprinkle with the remaining french fried onions.  Bake until the onions are browned, about 5 minutes.

Alton Brown’s Green Bean Casserole

For the topping –
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
For beans and sauce -
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Preheat oven to 475°F.

Spray a baking sheet with non-stick cooking spray.  In a large bowl, combine the onions, flour, bread crumbs and salt.  Spread evenly on the prepared baking sheet.  Bake on the middle rack in the oven until golden brown, about 30 minutes.  Toss the onions twice during cooking to prevent burning them.  Let cool.

Turn oven temperature down to 400°F.

Fill a large pot with 1 gallon of water.  Bring to a boil and add 2 Tablespoons of salt.  Add the beans to the boiling water and cook for 5 minutes.  Drain the green beans and place them in ice water to stop the cooking process.  Drain again.

In a cast iron skillet over medium-high heat, melt the butter and add the mushrooms, 1 teaspoon salt and the pepper.  Cook for 4-5 minutes to soften them.  Stir in the garlic and nutmeg and cook for 2 minutes.  Sprinkle in the flour, cook for another minute.  Stir in the broth and cook for 1 minute.  Lower heat to medium-low and stir in the half-and-half.  Simmer until thickened, about 7 minutes.

Remove the mushroom mixture from the heat and stir in the green beans and ¼ of the browned onions.  Sprinkle the remaining onions on top.  Bake until bubbly, about 15 minutes.

Spanish Rice Dinner

I believe this recipe came from a Taste of Home magazine many years ago.  I modified it slightly and really liked the results.

1 Tablespoon Extra-Virgin Olive Oil
1 lb ground beef
1 onion, chopped
1 clove garlic, finely grated
1 can diced tomatoes with green chilies
1 lb green beans, cut into 2-3 inch pieces
½ cup uncooked long grain brown rice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Salt & pepper

Heat the olive oil in a large skillet over medium-high heat.  Add the beef and cook until browned.  Add the onion and garlic to the skillet and cook until softened, about 5 minutes.

Add in the remaining ingredients.  Bring to a bubble, reduce heat , cover and simmer until rice is tender, about 40 minutes.

Serves: 4

Lubia Polo

Lubia Polo is Persian green bean rice.  I’m pretty sure “lubia” is green beans and “polo” is rice.  This dish is seasoned with saffron and cinnamon and is most delicious!  All the recipes I found for this meal were pretty much the same, but I pieced together a few to make this.  This is traditionally made with Basmati rice, which I didn’t have in my pantry, so I used brown rice.  Chloe really liked this one!

4 cups rice (basmatti recommended)
2 Tbsp Extra-Virgin Olive Oil
2 large onions, chopped
1 lb ground beef
1 ¼ lbs green beans, cut into ½ inch pieces
pinch of saffron
1 tsp cinnamon
¼ cup tomato paste
salt & pepper

Cook the rice according to package directions.

Heat the olive oil in a large skillet over medium-high heat.  Add onion and cook until it starts to soften, about 2-3 minutes.  Add beef to the skillet and cook until browned, about 5-7 minutes.  Add the green beans to the skillet, cooking for 2-3 minutes.

Stir in the saffron, cinnamon, tomato paste and cook for 2 minutes.  Stir in ½ cup water, bring to a boil then reduce heat to medium, cover and simmer for 10 minutes.  Season with salt and pepper.

Fold in the cooked rice.  Season with additional salt and pepper if needed.

Three Veggie Penne

This is one of my favorite pasta dishes.  This was originally a recipe by Rachael Ray, but I tweaked it a bit.  In Rachael’s version she boils the vegetables, but I prefer the flavor of roasted vegetables.  We rarely eat boiled or steamed veggies.  I also added a lot more of the vegetables.

1 lb penne rigate
salt & pepper
1 lb asparagus, cut into 2 inch pieces
2 zucchinis, cut into 2 inch matchstick shapes
1/2 lb green beans, cut into 2 inch pieces
1/4 cup pine nuts, lightly toasted over med-low heat
1 cup basil, about 20 leaves
1 tsp dried tarragon
1/4 cup fresh parsley
1 lemon, zested
1 clove garlic
1/2 cup grated parmesan cheese
1/3 cup extra virgin olive oil

Roast the veggies with olive oil and salt & pepper in a 400 degree oven for about 30 minutes, or until browned.

Boil water for the pasta in a large pot, salt the water and cook until al dente.  While the water is coming to a boil, make the pesto sauce.  Combine the pine nuts, basil, tarragon, parsley, lemon zest, garlic, parmesan cheese, and salt & pepper in a food processor.  Turn on the food processor and stream in the olive oil until a thick sauce forms.

Before draining the pasta, add a couple ladles of the pasta cooking water to the pesto sauce in a large bowl.

Add the cooked pasta and roasted veggies to the bowl and toss to combine.  Serve with additional parmesan cheese on top.