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Strings and Green Beans Casserole

Posted Jan 03 2011 8:06am

green bean casserole 3 I feel like a huge obstacle in feeding our kids more vegetables is simply boredom.  I can’t tell you how often I serve broccoli and carrots!  Let’s just say, it’s a lot!  So, I hope to offer more recipes where vegetables or fruits are the star of the dish.  And we are going to start with Green Beans!  This green bean casserole I used frozen green beans, but they certainly tastes more fresh than frozen for sure.    We love our fresh green beans, but in the middle of winter, I’m so glad that we have frozen.

  • 1 cup chopped onions
  • 1 tsp. olive oil

Sauté onion in olive oil until onion is cooked and tender.  Then add to skillet:

  • 4 cups green beans (fresh or thawed from frozen)
  • 1 can of diced tomatoes (drained)
  • 2 TBL fat free mayo
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Cook all in skillet until warmed through.  Pour all vegetables in a casserole dish and sprinkle bread crumbs and parmesan cheese on top.  Bake at 375° for 30 minutes.

DSC_0504

green bean casserole

green bean casserole 2

So, there you have it!   Variety is the spice of life, right?

My commitment to blogging includes being more active online, and providing more tips and ideas via Facebook and twitter .  So, if you aren’t following there, click the links and start following!

Also, I have a book review and giveaway today! Head over to the giveaways page to enter.  The book: Diet Drama, by Nancy Redd ! A fabulous book, especially if you have teenage girls!

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