Wednesday, September 18, 2013

Green Bean Casserole

Yum
"This casserole is a blast from the past!  My Mom made it for dinner when my sister and I were little girls and my husband told me that his Mother also made it for his family when he was young.  Oh the good ole' days when 'casseroles' were hip and families sat at the dinner table together to share the evening meal!  I recently made this stick-to-your-ribs dinner for my husband and I and it brought back memories the second I took the first bite.  It's funny how food can do that!  I hope you try this recipe and whether it's for the first time, or if like us, it's a recipe from your childhood, sit down and enjoy an old-fashioned meal with your family.  Who knows maybe you'll create a memory of your own!"  
Ready for assembling

"It looks yummy even before baking!"

"We served it with bread and butter.  Just like I enjoyed it when I was little."

 "I Love Casseroles!"
1-1/2 pounds ground beef
1 medium onion, diced
salt & pepper, to taste
1-(14.5 ounce) can French-style green beans, drained
1-(10-3/4 ounce) can condensed tomato soup
1-(8 ounce) can tomato sauce
1 cup shredded cheese (The original recipe didn't call for cheese, but I thought it would be yummy!)
Mashed Potatoes (Recipe follows.)*
Preheat oven to 350 degrees.  In a large sauté pan, brown ground beef with diced onion, salt and pepper; drain if needed.  Stir in green beans, tomato soup and tomato sauce.  Heat through.  Transfer to a casserole dish that has been sprayed with non-stick cooking spray.  Top with prepared mashed potatoes.  Sprinkle on cheese.  Bake at 350 degrees for 20 minutes or until hot and bubbly.
Mashed Potatoes:
5-6 potatoes (I used Yukon gold potatoes, but you can use russet or red also.)
1/2 cup milk
1/4 cup butter, cubed**
salt & pepper, to taste
Peel and cut potatoes into chunks.  Starting with salted cold water, bring potatoes to a boil and continue to cook for 20 minutes or until potatoes are tender.  Drain.  Using a potato masher, mash potatoes, along with butter.  Add milk and season with desired amount of salt and pepper.
*Tip:  If you don't have enough time to make homemade mashed potatoes, purchase prepared at the grocery store and save a step to get dinner on the table even quicker.
**The butter will melt faster, if cubed.     

2 comments:

  1. Greetings admin I like your topic, after reading your article very helpful at all and can be a source of reference I will wait for your next article updates Thank you, for sharing

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    1. Thanks for your comment and I hope you visit my blog often and try some of my recipes.

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