This past weekend has found us at one of our favorite places on the planet, our little cottage on a small lake in the middle of Nowhere, Wisconsin. It’s been a month or so since we have been here and with one of the first beautiful weekends of spring there was work galore to be done, both inside and out. Haven’t not been here for weeks, I was at a loss for knowing what food staples were on hand. The only thing I recalled seeing was a bag of frozen green beans. “What can I do with those?” I asked myself.
As the noon hour neared, I continued to rack my brain with what to make the guys for lunch. Not wanting to make the six mile trip into town merely to pick up some lunch eats, I resorted to deciding on some grilled pork chops that I had brought along. I needed to think of a veggie to serve and once again, I found mind going back to those beans.
This is a variant of the traditional green bean casserole. Although there are no french onion rings in this dish, we kept the crunch but went in a slightly different direction, using some dried stuffing mix. The flavor was great and all the kids loved it, dads included. Sometime it’s a challenge to get our boys to eat a healthy serving of vegetables but with this easy side we were able sneak one past them. The boys got their flavor and their greens. Give this one a try sometime and let me know what you think. -Dan
- 1 bag frozen beans
- 2 cups dried stuffing mix
- 1 cup milk
- 1 can cream of mushroom soup
- 1 teaspoon salt
- ¼ cup breadcrumbs
- Preheat oven to 350 degrees F.
- Prepare an oven-safe pan with non-stick coating.
- In large mixing bowl, combine first five ingredients and stir until thoroughly combined.
- Place mixture in pan.
- Sprinkle breadcrumbs over top of mixture.
- Bake for 45 minutes.