Happy Saturday! It’s a beautiful sunny day here without all the humidity we’ve been experiencing through much of this summer. Hope it’s a wonderful day where you are too! To make your day a little more wonderful here’s a new recipe from One Hungry Dude. I seriously cannot wait for him to make this one again, it was that good!
This is the time of the year when I really start to see the rewards of months of toiling in our backyard vegetable garden. I've been pulling tomatoes and cayenne peppers for weeks, and the carrots and red peppers are only a short time away from harvest. But we've also got a row of green bean plants, which have been producing a gorgeous and tasty yield for weeks. Here's a simple take on a classic dish, Green Bean Casserole. It's made with only a few simple ingredients, and the vegetables are tender and flavourful.
• 6 Tbsp Margarine
• 2 Small Yellow Onions
• 10 to 12 Button Mushrooms
• 3 Cups Green Beans
• 1 1/2 Cups Vegetable Broth
• 1/4 Lemon, juiced
• 1 Tsp Worcestershire Sauce
• 1 Tsp Garlic Powder
• Salt and Pepper
• 1 Cup Grated Cheddar and Mozzarella blend
Preheat the oven to 350 F.
Meanwhile, melt the margarine in a large frying pan. Sauté the onions and mushrooms in the margarine over medium-high heat, until the onions begin to soften, about five minutes. Add the green beans, and cook for another five minutes. Add the vegetable broth, lemon juice, Worcestershire Sauce, garlic, salt and pepper, and lower the heat by about half. Cook until the liquid reduces by about half, stirring occasionally. Strain the mixture, making sure to save the liquid.
Pour the vegetables into a greased baking dish, then begin adding the liquid, until you can see it evenly coats the bottom of the dish. Bake for 20 minutes, then top the casserole with the cheese, and return to the oven for another 10 minutes. Turn on the broiler, until the cheese begins to bubble (about 3 to 4 minutes), then remove the casserole from the oven and serve.
This recipe yields four to five servings.