Have you ever eaten so much green bean casserole at Thanksgiving that it ends up being a meal by itself? Well why not make it a standard weeknight recipe? Simply add in some protein and it becomes so much more than a traditional side dish. Fresh green beans from Grandma Taylor’s garden star as the “healthy” aspect of this delightful casserole. Tonight’s post not only contains a recipe for the casserole, but also the ultimate recipe for cooking fresh garden green beans.

Garlic Green Beans

Ingredients:

• 1 lb. fresh cut green beans
• 4 tsp. minced garlic
• 4 Tbsp. butter
• 2-3 c. chicken broth
• Nature’s Seasoning

Directions:

1. Melt butter in a medium sized pot and saute garlic until slightly browned and frothy.
2. Add in green beans and toss until coated in garlic butter. Cook until they turn bright green and season with Nature’s Seasoning.
3. Cover the green beans with just enough chicken broth to submerge the beans. Cover the pot (venting the lid may be necessary) and cook for 20 minutes until most of the chicken broth has cooked out.
4. For this particular recipe, drain all excess chicken broth for casserole.

Green Bean and Chicken Casserole

Ingredients:

• 4 chicken breasts, cooked and diced
• 1 Tbsp. butter
• 16 oz. mushrooms
• 2 celery stalks, diced
• 1 onion, chopped
• 2 tsp. Better Than Bouillon Chicken paste
• 1 can (10.5 oz.) cream of chicken with herbs soup
• 1/2 c. mayonnaise
• 2 c. shredded cheddar cheese
• 1 container crispy fried onions for topping
• **cooked green beans from above** or 3 cans (14.5 oz.) green beans, drained

Directions:

1. In a large skillet, add butter, celery, onion, mushrooms, and Better Than Bullion paste. Cook until onions and celery are soft.
2. Preheat oven to 400*.
3. In a medium sized bowl combine the can of cream of chicken soup and mayonnaise. Set to the side.
4. Spray a 9×13″ glass baking dish with nonstick cooking spray. Combine the veggie mixture, cooked green beans, cheese, chicken, and soup mixture and stir until incorporated.
5. Top with fried onions and bake for approximately 20 minutes. Be careful not to scorch your onions as I did in the picture.

Yields approximately 6 servings… probably more like 8 since my dad had close to 3 helpings alone.

Eat, Bork, and Be Merry!