Ritz-Topped Vegetable Casserole

Original Recipe HERE

 

The amount of mayonnaise in this recipe made me cringe, but I thought it was worth trying because the bulk of the dish was straight-up vegetables.  And I'm not above smothering veggies in sauces, condiments, whathaveyou in order to get my kids to eat them...as I pretend that I'm not negating their health benefits by doing so.

 

I couldn't find American cheese in a block, so I diced up several of the individually-wrapped slices.  The pieces stuck together, so I was worried that it would mean pockets of cheese in the finished product instead of a uniform distribution.  Whatever ended up happening with the cheese wasn't an issue, but I would take more time to do it properly.

 

Next time, I will mix the melted butter with the crushed crackers before spreading them over the top.  The coverage was uneven doing it as the original recipe instructed.  Also, I bet this would be even better with the French's fried onions on top (because most things in this world would be).

 

Each kid asked for multiple rounds of this and told me to make it again.  It was super easy, and the original post said that it can be made up to a day ahead.  I'm sure that this convenient meal will be repeated.  Also, I learned that my kids like lima beans (from the frozen veggie medley)...they've been lucky to be spared the dreaded legume thus far, but it turns out it was for naught.

 

Ingredients

1/4 cup salted butter, divided
1 cup finely-chopped celery

1/2 to 1 cup finely-chopped yellow onion

2 to 3 cloves finely-chopped garlic
1 bag (32 oz) frozen mixed vegetables, thawed
2 cups frozen corn kernels, thawed
1 cup (or 4 oz) finely diced American cheese
¾ cup mayonnaise [I used 2/3 cup mayo and the rest Ranch dressing]
1 sleeve Ritz crackers, crushed

 

Directions

(1) Preheat oven to 350 degrees F.

(2) In a medium skillet over medium heat, melt half of the butter over medium heat.

(3) Saute celery and onion until softened, 8 to 10 minutes.  Add garlic toward the end.  Remove from the heat and transfer to a large mixing bowl.

(4) Add mixed vegetables, corn, American cheese, mayonnaise, and Ranch (if using) to the bowl.  Combine thoroughly.

(5) Transfer the mixture to a casserole dish.

(6) In a small bowl, mix together crushed Ritz and melted butter.

(7) Evenly sprinkle the crushed Ritz over the top of the casserole.

(9) Bake for 30 to 35 minutes, or until golden brown on top.

 

Kid Participation:

* Mix vegetables and sauce

* Measure mayo and Ranch

* Crush Ritz

* Sprinkle Ritz

Baked Garlic Green Beans

Original Recipe in Taste of Home magazine (I think)

 

This was an easy side dish that could be mostly prepared ahead of time, just needing to add the topping to the pre-sauced beans.  Everyone except *J* ate at least two portions, and though I'd doubled the original recipe, the entire batch was gone by the end of dinner.

 

I could taste the vinegar in the final product, so I decreased the amount slightly below.  Also, the bread crumbs didn't toast much and were slightly mushy - maybe panko would hold up better.

 

Ingredients

1 Tablespoon olive oil

2 teaspoon cider vinegar

2 teaspoon dried minced onion

2 to 3 garlic cloves, minced or pressed

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups frozen cut green beans, thawed

2 Tablespoons dry bread crumbs or panko

2 Tablespoons grated Parmesan

2 teaspoons butter, melted

 

Directions

(1) Preheat oven to 350 degrees F.  Grease a medium casserole dish.

(2) In medium bowl, combine oil, vinegar, onion, garlic, salt, and pepper.  Allow to sit so the garlic can infuse the oil.

(3) Add beans; toss to coat.

(4) Transfer beans to casserole dish.

(5) Combine bread crumbs, Parmesan, and butter.  Sprinkle over beans.

(6) Bake, uncovered, 10-15 minutes (it took 15 for me) or until heated through.

 

Kid Participation: None.

Haricot Verts [Green Beans] with Shallot Dressing

Original Recipe HERE

(Very similar recipe HERE)

 

 

I picked up a package of haricot verts on a whim at Trader Joe's (which is how about 75% of my purchases can be classified there...I go in for two things and come out with several full bags).  Googling was necessary to figure out what to do with them.

 

The original recipe only called for one slice of bacon, which I scoffed at.  What good is one slice?  You need a minimum of four in a recipe - or, in our family's case, five (one for each member).

 

The kids all liked these, which is a surprise since *P* isn't a veggie eater and doesn't do much with all the other green beans that cross his plate.

 

Ingredients

4 slices bacon

12 oz haricot verts (French green beans)

3 Tablespoons olive oil

2 teaspoons Dijon mustard

2 teaspoons red wine vinegar [or white wine vinegar]

1 shallot, finely chopped

 

Directions

(1) In large skillet, cook bacon until evenly browned.  Set aside; wipe out most of bacon grease from pan.

(2) Sautee shallot in bacon grease until softened.  Remove from pan.

(3) In medium bowl, whisk together oil, mustard, and vinegar.  Add shallot.

(4) Meanwhile, steam haricot verts until just tender (retain some crispness).

(5) Toss haricot verts in dressing.  Serve topped with crumbled bacon.

 

Kid Participation: None.

 

Green Beans Provencal

Original Recipe HERE

 

* This is one of the menu items Husband researched, planned, shopped for, and executed for Easter 2013. It was the best meal he's ever made. * 

 

Ingredients

salt

1 1/2 pounds green beans, ends trimmed

1 tablespoon olive oil

1 clove garlic, very finely chopped

2 tomatoes, diced

15 kalamata olives, pitted and halved

1 teaspoon dried basil

1 tablespoon red wine vinegar

Freshly ground black pepper

 

Directions

(1) Prepare an ice-water bath by filling a large bowl with ice and water.

(2) Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 2 minutes.

(3) Drain well in a colander, then set the colander with beans in the ice-water bath, making sure the beans are submerged. Drain the beans, shaking off the excess water.

(4) In the same pot, heat the oil over low heat. Add beans, garlic, tomatoes, olives and basil, and toss to combine.

(5) Drizzle vinegar over beans and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.

Green Beans with Caramelized Onions & Bacon

Original Recipe HERE

Runner-Up Recipe I Considered Using HERE

 

I needed a green vegetable side dish for Thanksgiving that wouldn't be complicated and could be thrown together just before the rest of the meal was ready to be served.  Found this, made this, liked this.

 

I don't know how much the mushrooms really added to the dish.  Next time I'll probably leave them out and increase the amount of onion to compensate.  Also, I'll probably skip the olive oil and saute the onion in a smidge of leftover bacon grease.

 

Ingredients

1 pound green beans

1 medium red onion, sliced

1 cup sliced white mushroom, optional [I used baby bella]

olive oil

6 slices bacon

1 Tablespoons butter

1/2 teaspoon garlic salt

1/4 teaspoon black pepper

 

Directions

(1) Snap or cut ends off beans; cut in half.

(2) Cook bacon.  After draining , break into 1/2" pieces.

(3) Add olive oil to medium skillet.  Saute onions and mushrooms (if using) until tender and slightly browned or caramelized, about 5 minutes. Set aside.

(4) In a large saucepan, boil green beans in enough water to cover them for 6-8 minutes or until crisp tender.  Drain.

(5) In large serving bowl, add butter, garlic salt, pepper, onions, mushrooms, and bacon. Stir just until combined.  Add beans; toss until well-coated.

 

Kid Participation: None.

Dijon Green Beans & Onions

Original Recipe: Taste of Home August/September 2007 issue

When I'm at the commissary and gazing around the produce section, looking for inspiration for side dishes, my old stand-bys are broccoli and cauliflower.  However, I occasionally go rogue and stuff some handfuls of green beans into a bag.  Then I get home and wonder what to do with them.  I think my challenge is that they are a difficult shape to work with, since I like my veggies smothered in sauces and cheeses (because I don't like most of them and only eat them as an example to my kids).  Green beans have no nooks or crannies in which to trap the necessary toppings.

This tasty sauce had enough "cling factor" (a phrase probably not to be used when discussing things you're going to eat) so that each bite had plenty of flavor.  I bet this would taste even better cold, but since *N* asked to have the rest of it packed in her school lunch the next day, I'll have to make it again to find out.  She also requested three helpings at dinner.  What kid eats like that??  She may have inherited my sweet tooth, but luckily she has a green tooth, too.  Wait, that doesn't sound right...

Ingredients

1-1/2 pounds fresh green beans

2 Tablespoons red wine vinegar

2 Tablespoons olive oil

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup grape tomatoes[optional]

1/2 small red onion

2 Tablespoons grated Parmesan cheese [optional]

Directions

(1) Trim green bean ends.  Cut in half if desired.

(2) Place beans in large saucepan of boiling water or steamer basket.  Cook 8 to 10 minutes or until crisp-tender.

(3) Meanwhile, whisk vinegar, oil, mustard, salt, and pepper in medium bowl to make dressing.

(4) Slice onion thinly into half-moons or quarter-rounds.  Add to dressing.

(5) Cut tomatoes in half.  Add to dressing.

(6) Drain beans.  Add to dressing.

(7) Toss salad thoroughly.  Sprinkle each serving with parmesan if desired.

Kid Participation: None.

Oven Roasted Garlic Green Beans

Original Recipe HERE

Doesn't get much easier than this.  Both kids thought it was good, especially with liberal amounts of finely shredded Asiago cheese dumped on the beans.  I thought they were tasty as well but too salty.  Next time I'll just omit the salt entirely and rely on the garlic to provide enough flavor.

Ingredients

2 Tablespoons olive oil

1 pound green beans, washed and trimmed
1 to 2 Tablespoons minced or pressed garlic [I used 5 cloves]

Pepper to taste

1-2 Tbsp grated or shredded parmesan, optional [or other cheese of choice]

Directions

(1) Preheat oven to 425. Line a baking sheet with foil.

(2) In a mixing bowl, add the olive oil, green beans, minced garlic, and pepper. Toss well.

(3) Spread the beans onto the foiled lined baking sheet.

(4) Roast in the oven for 5 minutes.  Toss quickly; roast an additional 3 to 4 minutes.
(5) Let cool slightly.  Sprinkle each serving with cheese if using.

Kid Participation: None.