Green Bean Casserole (from scratch!)

Share

Scratch made green bean casserole is easy to make and loads tastier than the canned version! This green bean casserole is the BEST version I've ever made!

Y'all. I could eat this for dinner, all by itself, straight from the pan. I adore green bean casserole - it's by far my favorite holiday side dish. And yes, I know, it traditionally shows up about once a year, right next to the turkey and stuffing, but I don't see why you have to wait all year to enjoy the deliciousness that is green bean casserole. Especially when it's so easy! This version is heaps healthier and SO much tastier than a canned version.


Cooking up comfort food these cold, winter days? This would be perfect alongside a roast chicken, pork tenderloin, or pork roast.

 

Green Bean Casserole

1.5 pounds fresh green beans, ends trimmed and longer beans snapped in half

2 tablespoons butter

1 small onion, chopped

2 cloves garlic, minced

2 large portabello mushroom caps, chopped

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup half & half

1/2 cup breadcrumbs

6 ounces french fried onions

salt and pepper, to taste

Preheat oven to 375.

 

Bring a large pot of salted water to a boil. Add the green beans and boil for 5 minutes. Drain into a colander and then plunge into a large bowl of ice water (this stops the cooking process). Drain and set aside.

In a large cast iron skillet, melt the butter over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onions begin to soften, around 4-5 minutes. Add the mushrooms, salt, and pepper, and continue cooking another 2 minutes.

Sprinkle the flour over top, stir to combine, and cook 2 minutes. Add the chicken broth and whisk to combine. Add the half & half and simmer, stirring occasionally, until the mixture thickens, around 6-8 minutes.

Remove from heat and carefully stir in drained green beans until well combined. Sprinkle breadcrumbs over top followed by french fried onions.

Bake until bubbly, around 20 minutes. If your onions begin to burn, simply cover the pan with foil.

Source: adapted from The Novice Chef

 

Yippee Casserole

Share

Ground beef, au gratin potatoes, corn, and loads of cheese mean this easy casserole will soon be a family favorite!

This recipe is actually from my husband - and it's one of his favorite meals! Years ago, when he was in college, he came across the recipe in a magazine. The tagline on the recipe was something like "your kids will go yippee for dinner!" and the recipe became known as "yippee casserole" from then on.

Though some food snobs might turn their nose up to the use of processed foods, it really is tasty and great to have on hand for those busy nights when you just need to get dinner on the table. Unfortunately, it's not the most photogenic of dishes, either!

I like to throw a big dollop of sour cream on top but it's certainly optional.

Yippee Casserole

1 box au gratin potatoes

2 and 1/4 cup boiling water

1 cup frozen corn

2/3 cup milk

1/2 pound lean ground beef, browned and drained

1 cup shredded cheddar cheese

Heat oven to 400. In an ungreased 2 quart baking dish, stir together the dried potatoes, potato sauce mix, boiling water, corn, and milk. Stir in the browned beef and 3/4 cup cheese. Bake uncovered 30-35 minutes or until top is golden brown. Sprinkle with remaining cheese.

Serve with sour cream, if desired.

Greek Casserole with Turkey, Rice, and Feta

Share

This Greek inspired casserole is loaded with ground turkey, a quick cooking tomato sauce, rice, and feta. Bonus? It's healthy and weeknight friendly!

I gotta be honest.... this recipe almost never made it to the blog. Casseroles are really (really) difficult to photograph and it just wasn't that attractive (though most casseroles don't have much visual appeal!). I ultimately decided it should be shared because it's DARN TASTY.

Simply brown ground turkey and onions, simmer it in a flavorful tomato sauce until everything is delicious, then stir in cooked rice, feta, and parsley. Bake. If you can think ahead of time and cook the rice the night before, you can have this on the table even faster!


This may remind you of your favorite stuffed pepper recipe - except without the work!

 
Greek Casserole with Turkey, Rice, and Feta
2 teaspoons olive oil
1 onion, chopped
1 lb lean ground turkey
3 garlic cloves, minced
3/4 teaspoon ground oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (28 ounce) can crushed tomatoes
2 cups cooked brown rice (can sub white rice)
1 cup crumbled feta cheese, divided
1/4 cup chopped flat leaf parsley

Preheat oven to 350 and lightly spray a 2-quart baking dish with cooking spray. Set aside.

In a large skillet over medium-high heat, heat the olive oil. Once hot, add the chopped onion and ground turkey. Cook, breaking up the meat, until the meat is browned through and the onion is soft, about 5 minutes.

Add the garlic, oregano, red pepper flakes, salt, and pepper. Stir to combine and cook 1 minute. Add the crushed tomatoes, bring to a boil, and let simmer for 10 minutes.

Stir in the cooked rice, 1/2 cup of the feta, and the parsley. Transfer the mixture to the prepared baking dish and top with the remaining 1/2 cup of feta.

Bake until bubbling, about 20 minutes. Serve hot. 

Source: slightly adapted from Cookin' Canuck