[donotprint] Here are two of our favorite summer salads. Both recipes have a spicy Asian flair,…
New Green Bean Casserole
The perennial green bean casserole was created in 1955 by Campbell Soup. Typical of recipes for it’s time, the vegetables – often canned – are covered in soup. Tasty comfort food it is, evoking fond memories of Thanksgiving menus, but times and tastes can change. (If you don’t mind rocking the menu for Uncle Harry!)
My version is lightened up with fresh green beans, a touch of cheese, and crisp onions.
Since a whole package of crisp onions is not used, try adding some to a party mix with crisp dried apples, crispy cereal squares, and sweet potato chips. It’ll make an irresistible munchy on T-day. Recipe below.
Happy Thanksgiving!
New Green Bean Casserole
Double this recipe if you're serving a crowd and make it in a 9x13-inch pan.
Servings: 6
Calories: 140kcal
Equipment
- 1 8 or 9-inch baking dish
Ingredients
- 1 pound pound fresh or frozen green beans
- 1-3/4 cup fat-free or low-fat milk
- 3 Tbsp. all-purpose flour
- 8 ounces mushrooms, thinly sliced
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup purchased crisp onions, divided use
- 1 ounce (1/4 cup) crumbled Gorgonzola or Parmesan cheese
Instructions
- Preheat oven to 350°F.
- Place fresh or frozen beans in a 4-quart saucepan or 12-inch wide skillet. Add 1/2 cup water; cover and simmer 5-7 minutes until just tender. Drain well. Transfer beans to an 8 or 9-inch (2-quart size) baking dish.
- In the same pan, whisk milk and flour. Add mushrooms, salt and pepper. Bring to a simmer over medium heat and cook 4-5 minutes until sauce thickens, stirring frequently.
- Stir in 1/4 cup crisp onions and choice of cheese. Pour over beans and mix lightly to combine.
- Bake uncovered 25-30 minutes until bubbly. Sprinkle remaining 1/4 cup onions on top just before serving. Pass additional crisp onions if desired.
Notes
Per serving: 140 calories, 6g protein, 18g carb, 5g fat, (1 g sat. fat), 5mg chol, 340mg sodium,2 g fiber.
Spicy Crisp Onions Snack Mix
Crisp Onions and Sweet Potato Chips make a sweet and savory munchy-crunchy cereal snack mix.
Ingredients
- 6 cups crisp rice cereal like Crispix
- 1-1/2 cups whole unsalted almonds, toasted see note for toasting tip
- 1 Tbsp. chili powder
- 1-1/2 tsp. ground cumin
- 1-1/2 tsp. salt increase if using Kosher salt
- 2 Tbsp olive oil
- purchased crisp onions amount as desired
- purchased sweet potato chips amount as desired
Instructions
- Preheat oven to350°F. Line a baking sheet with foil or silpat.
- Combine cereal and almonds in a large bowl. Sprinkle with chili powder, cumin and salt.
- Drizzle olive oil over the mixture and stir well until ingredients are coated with spices. Spread on prepared baking sheet.
- Bake 10 minutes, stirring once.
- Remove from oven and immediately add onion crisps and sweet potato chips. Mix well. Cool. Store in airtight container up to one week.
Notes
To toast almonds: Spread on a rimmed baking sheet. Bake at 350°F 10-15 minutes stirring once or twice.
An original recipe by Rosemary Mark for Seneca Foods. Photos Kelly Powers. Styling Susan DeVaty
I just posted about doing things a little out of the ordinary for Thanksgiving, too! Let’s hear it for rocking the boat. Have a good one, Rosemary.
Neat, I love your Cranberry Revolution, Jill! I’m all for shaking up Thanksgiving menus, but keeping some tradition too.
Glad you’re connected with us, Greg! With a big family and lots of comings and goings, your method of cooking is realistic. And, you’re a natural in the kitchen. I hope we can provide some new ideas and flavor twists to keep you interested. You know me; I like it simple, but tasty. Rita