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Full Online Book HomeLearning KitchenCasseroles - Vegetable Green Bean Casserole By Nalani
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Casseroles - Vegetable Green Bean Casserole By Nalani Post by :Boros Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2912

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Casseroles - Vegetable Green Bean Casserole By Nalani

3 cans, or 3 pkg. frozen, or 3 to 4 cups steamed fresh string beans
2 medium onions chopped
1 cup grated cheese
4 strips of bacon fried crisp and crumbled
4 teaspoons bean juice
1 can cream of mushroom soup
1 teaspoon caraway seed
Ritz crackers, crumbled or croutons
Butter

Preheat oven to 350.

Mix all ingredients together and place in a casserole dish.

Sprinkle crumbled Ritz crackers or croutons on top and dot with butter

Bake until bubbly (about 20 minutes.)
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Casseroles - Vegetable Green Bean Casserole By Spice Casseroles - Vegetable Green Bean Casserole By Spice

Casseroles - Vegetable Green Bean Casserole By Spice
1 small onion, minced 1/2 tsp thyme leaves 1 tbs parsley, minced 2 tbs butter 1/2 tsp salt 1/2 tsp pepper 1 tbs flour 1/2 tsp minced lemon peel 1 cup sour cream 1 20 ounce package frozen french cut green beans, cooked according to package instructions, drained (or 1 1/4 pounds fresh green beans, ends removed, cooked in a large pot of boiling water until tender but stillsnappy, 6 to 8 minutes) 1/2 cup sharp cheddar cheese, grated 1/2 cup bread crumbs Preheat oven to 350° F.Cover dehydrated lemon peel in 1 1/2 tsp water, let stand 5 minutes. In
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Casseroles - Vegetable Green Bean Casserole Casseroles - Vegetable Green Bean Casserole

Casseroles - Vegetable Green Bean Casserole
1 small onion, minced1/2 tsp thyme leaves1 tbs parsley, minced2 tbs butter1/2 tsp salt1/2 tsp pepper1 tbs flour1/2 tsp minced lemon peel1 cup sour cream1 (20 ounce) package frozen French cut green beans, cooked according to package instructions, drained (or 1 1/4 pounds fresh green beans, ends removed, cooked in a large pot of boiling water until tender but stillsnappy, 6 to 8 minutes)1/2 cup sharp cheddar cheese, grated1/2 cup bread crumbsCover dehydrated lemon peel in 1 1/2 tsp water, let stand 5 minutes.In a heavy-bottomed medium saucepan over low heat saute onions, thyme and parsley in butter for 5 minutes.
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