12 Hour Green Bean Salad

1 can tomato soup, undiluted

1 c. sugar

1 c. vinegar

1/4 cup canola oil

Mix all until sugar is dissolved.

2 cans green beans, drained

1 can peas, drained

1 jar pimientos, undrained

1 medium onion, sliced thinly

1 cup celery, sliced thinly

Add all ingredients to first mixture and marinate at least 12 hours. Tomato wedges may be added when served. This will keep two weeks in fridge.

Green Bean Bake

8 oz fresh green beans, cut lengthwise into strips
1 1/2 cups milk
4 oz can mushrooms, stems and pieces, drained
3/4 cup Bisquick Baking Mix
1/2 cup onion, chopped
3 eggs
2 garlic cloves, crushed
1 tsp salt
1 cup cheddar cheese, shredded
1/4 tsp pepper

Heat oven to 400 degrees. Grease a 10 inch pie plate. Heat beans and 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes; drain. Mix beans, mushrooms, onion, garlic and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate.

Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes.

Green Beans and Pasta

5 oz (2 cups) rotini pasta
1 cup sliced carrots
1 cup cut 1" fresh green beans
1/2 cup red bell pepper strips
4 green onions, sliced (1/2 cup)
8 cherry tomatoes, quartered
1/2 cup sliced cucumber
3 oz cubed low fat mozzarella cheese (1/2 cup)

DRESSING
1/3 cup white wine vinegar
1 tbsp olive oil, extra light
1 tsp dill weed
1/4 tsp salt
1/4 tsp dry mustard
1/8 tsp pepper

In a jar, combine all dressing ingredients, and shake well. Cook pasta in 3 quarts boiling water to desired doneness, adding carrots and green beans during the last 2-4 minutes or pasta cooking time. Drain. Rinse thoroughly with cold water to cool rapidly. In a large serving bowl, combine cooled pasta mixture and remaining salad ingredients. Pour dressing over salad; toss gently.

Green Beans and Sun Dried Tomatoes

Green Bean Casserole

1/2 c. sliced onions

1 tsp. minced parsley

2 Tbsp. butter

2 Tbsp. flour

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. grated lemon peel

1 c.sour cream

2 packages frozen cut green beans

1/2 c. grated cheddar cheese

Cook onions and parsley in butter until tender.  Add flour, salt, pepper lemon peel, and sour cream.  Mix well.  Stir in green beans, pour in greased casserole dish.  Top with grated cheee, and if desired, buttered crumbs or grated almonds.  Bake for 30 mintes. 

***Do not over cook this, you don't won't to let it dry out.

Cheesy Green Bean Casserole

3 Tbsp. butter

3 Tbsp. all-purpose flour

1/8 tsp. grated nutmeg

1/8 tsp.  black pepper

2-1/4 c. milk

1-1/2 c. shredded Cheddar cheese

4 cups cooked fresh whole green beans, or 16 ounce-package frozen whole green beans, thawed

1 and 1/3 cups prepared (canned) french fried onions

Preheat oven to 350 F.

Melt butter in 2-quart saucepan. Blend in flour, nutmeg and pepper. Cook over medium heat for 1 minute, stirring constantly. Gradually stir in milk. Bring to a boil. Reduce heat; simmer 3 minutes until thickened, whisking often. Add 1 cup cheese and stir until melted.

Place beans and 2/3 cup french fried onions in 1-1/2-quart baking dish. Pour cheese sauce over beans and mix gently to combine.

Bake in oven at 350 degree F. for 20 minutes or until heated through; stir. Sprinkle with remaining cheese and onions. Bake 5 minutes or until onions are golden.

Buffet Green Bean Casserole

1 (17oz) can tiny young English Peas

1 (17 oz) can tiny young lima or butter beans

1 (15 1/2 oz) can French-cut green beans

4 (10 3/4 oz cans cream of mushroom soup

4 (2.8 oz) cans French fried onion rings

1 (2 1/4 oz) package sivered almonds

Drain juice form cans of English peas, butter beans, and French-cut beans.  Put layer of English peas in bottom of cassserole dish; cover with cream of mushroom soup and layer of French fried onion rings. Sprinkle almonds on top.  Repeat with butter beans and then with French-cut green beans.  Leave off top layer of French fried onion rings and almonds until the last 10 minutes of baking time.  Bake for about 1 hour at 350F.  Chopped pimento may be added between layers if desired to add color to the dish.

Green Bean Potato Salad

In medium saucepan, bring about 2 cups water to a boil. Add potatoes and green beans; return to a boil. Reduce heat; cover and simmer 9-11 minutes or until beans are crisp-tender.

Meanwhile, in a small bowl, combine all remaining ingredients; blend well. Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture, toss to coat.

Serve immediately or refrigerate until serving time.

Green Beans the Cracker Barrel Way!

1/4 pound sliced baon
3 (14 1/2 ounce) cans whole green beans with liquid
1/4 yellow onion
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper

In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp. When bacon has browned, add green beans. Add salt, sugar and pepper and mix well. Place onion on top of green beans. Cover saucepan with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes.

Chicken and Green Bean Pockets

4 (12 x 18 inch) sheets heavy duty foil
4 skinless, boneless chicken breast halves
1 can cream of mushroom soup, undiluted
Paprika
2 cups frozen cut green beans
2 medium red potatoes, cut into bite-size pieces
2 tablespoons butter

Preheat oven to 450 degrees F or preheat grill to medium high.

Center each chicken breast half on each sheet of foil. Spoon soup over chicken; sprinkle with paprika. Top with vegetables; dot with butter. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets.

Bake 30-35 minutes on cookie sheet in oven or grill 22-24 minutes on medium-high in covered grill.

Company Green Beans

1/2  pound French cut green beans, trimmed

1  Tbsp. salt

3  Tbsp.  and 1/3 cup of extra virgin olive oil

6  oz. fresh Portobello mushrooms, stemmed, sliced

1/2  tsp dried thyme, crushed

1/4 c. shallots, chopped

1/2  tsp salt

1/4  tsp. ground pepper

3  Tbsp.  balsamic vinegar

1  tsp. Dijon-style mustard

Bring large pot of water to a boil and add salt.Add green beans and cook 5 minutes.

Drain beans and place in a large bowl of cold water to stop the cooking.  Let sit 5 minutes to cool.  Remove vegetables from the cold water bath and dry.

Heat skillet and add 3 tablespoons of oil at medium heat. Add mushrooms and thyme.  Saute 5 mintues until musrooms are brown. Add shallots and continue to saute an additional 2 minutes.  Add salt and pepper. 

In a small mixing bowl, whisk vinegar and mustard. Gradually add the 1/3 c. of olive oil.  Place green beans and mushrooms in serving bowl. Drizzle over the vinegar mustard.....Yummy!