#3868 - Green Bean Vinegar Casserole

(by Shirley McNevich)

12 slices bacon
2lbs. fresh green beans OR 2lbs. canned green beans (drained)
1 1/2 onions (chopped)
6 TBSP apple cider vinegar (more if you wish)
1 tsp. salt

Cut the bacon slices into bite sized pieces and place them in a skillet--cook/stir over medium heat until bacon is browned. Use a slotted spoon to remove the bacon pieces and place them on paper towels to drain. Leave the bacon drippings in the skillet. If using fresh green beans, snip off/discard the ends, then cut the green beans into 2" pieces. Place the green beans in a pot with 1 tsp. salt and cover them with water--bring to a boil over medium heat and cook 8-10 minutes or until crisp tender. Drain the green beans and place them in a greased 2qt. casserole dish. If using canned green beans, place the drained green beans into the greased casserole dish and sprinkle them with salt (to your taste). To the bacon drippings in the skillet add the the chopped onions--cook/stir over medium heat until tender. Use a slotted spoon to remove the chopped onions and sprinkle them over the green beans. Spread the bacon pieces over the onions. To the drippings left in the skillet add the cider vinegar--cook/stir just until hot while scraping the skillet to get any leftover browned bits into the vinegar. Drizzle the hot vinegar over the top of the casserole. Cover the casserole and refrigerate overnight. The next day, set the casserole on the counter until room temperature, then bake UNcovered at 350 degrees for 35-45 minutes or until heated through.

#3333 - Sweet and Sour Green Beans

(by Shirley McNevich)

2 - 15oz. can green beans (drained but save the liquid)
6 slices bacon (chopped before cooking)
1/2 to 1 cup chopped onions
1 TBSP flour
1/4 cup cider vinegar (more if necessary)
2 TBSP white sugar (more if necessary)
1 tsp. salt
1/4 to 1/2 tsp. pepper
fresh grated Parmesan cheese (optional)

Drain the green beans and save 3/4 cup of the juice. In a skillet over medium heat add bacon pieces--cook/stir until browned. Add chopped onions--cook/stir with the bacon until onions are tender. Add flour--stir, then cook 2 minutes longer. Add cider vinegar and 3/4 cup of the green beans juice--stir. Add white sugar, salt and pepper--stir, then bring to a boil. Once boiling, turn heat back to low and add the drained green beans--cook/stir until green beans are hot. Taste--if too sour add a little more white sugar and stir again. If too sweet, add a little more cider vinegar and stir again. Place mixture in a serving bowl and top with fresh grated Parmesan cheese (optional).

#3174 - Green Bean Salad

(by Shirley McNevich)

2 lbs. fresh green beans
1 tsp. salt
1/4 cup olive oil
3 TBSP cider vinegar (more if you want more vinegar flavor)
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/8 tsp. fresh ground black pepper
1 large red onion (separated into rings, then cut each onion ring into 4 pieces)
2 containers cherry tomatoes
1 cup shredded mozzarella cheese (more if you wish)

Wash the green beans--cut off the ends and discard. Snap/cut the remaining parts of the green beans into bite sized pieces. In a pot add the green beans and salt--cover with water, bring to a boil and cook 6-8 minutes or until green beans are tender but still crisp (do NOT overcook). Drain the green beans but do NOT rinse them. Dump the drained green beans into a Dutch oven filled with ice water and ice cubes--let them in the ice water for 2-3 minutes, then drain them again. Spread some paper towels out on your counter and spread the drained green beans on them to soak up any extra liquid. In a bowl add olive oil, cider vinegar, garlic powder, ground mustard and black pepper--stir to mix. In a glass serving bowl add the green beans and the red onion segments--drizzle the olive oil mixture over the green beans/onions and toss to coat. Cover the bowl and refrigerate for 2 hours. When ready to serve, wash the cherry tomatoes and slice each tomato into halves or quarters. Remove green bean mixture from refrigerator--add the tomato pieces and shredded mozarella cheese--toss until mixed. Optional: if you want more liquid on the salad, double the olive oil mixture.

#3076 - Garlic Bacon Beans

(by Shirley McNevich)

6-8 slices of bacon (cut into 1" pieces)
1/2 cup chopped onions
1 tsp. minced garlic
1lb. fresh or frozen green beans (thawed and drained if frozen)
1 cup water
good pinch of salt
ground black pepper to your taste

If using fresh green beans wash them, cut off the ends and cut them into small pieces. Place bacon pieces in a skillet--cook/stir until bacon is crispy. Remove the bacon pieces and set them inside. To the hot fat still in the skillet add the chopped onions and garlic--cook/stir in the bacon fat until onions are tender. Slowly add the water and the green beans--cook/stir until water is gone and beans are tender (if beans are not yet tender, add a few more TBSP of water and keep cooking/stirring). Remove from heat--sprinkle salt and pepper over the top of the green bean mixture. Crumble the cripsy bacon and sprinkle the crumbled bacon all over the top of the bean mixture.

#1565 - Sour Cream and Green Bean Casserole

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of mushroom soup
1 tsp. salt
1 cup Breakstone's sour cream
1/4 tsp. garlic salt
2 quarts green beans (2 large cans or 4 small cans)
1/4lb. shredded cheddar cheese (or more)
3 slices buttered bread (cut into bite sized pieces)

In a bowl add soup, sour cream, salt, garlic salt--stir. Add drained green beans and shredded cheddar cheese--stir. Pour mixture into a greased 2 qt. casserole dish. Spread buttered bread pieces on top. Bake at 350 degrees for 30-40 minutes or until hot.

#1470 - Beans and Rice

(by Shirley McNevich)

2lb. ground chuck
4 cups Minute rice
1/2 cup chopped onions
1 tsp. salt
1/2 tsp. pepper
1 regular size can pork 'n beans
1 regular size can stewed tomatoes
1/2 cup cut green beans
1/2 tsp. french's yellow mustard
1 TBSP Heinz ketchup
a dash of Tabasco sauce (more if you wish)
shredded cheese of your choice

In a skillet add ground chuck, chopped onions, salt and pepper--cook and stir until beef is browned. Cook the Minute rice according to box directions. Add cooked rice to ground beef--stir. Add pork 'n beans, stewed tomatoes, green beans, mustard, ketchup and Tabasco sauce--stir. Put a lid on the skillet--turn heat to simmer and simmer for 30 minutes (stir every few minutes). Place in bowls and add shredded cheese on top.

#1392 - Overnight Vegetable Salad

(by Shirley McNevich)

Vegetables: 1 - 16oz. can shoe peg corn (drained); 1 - 16oz. can French cut green beans (drained); 1 cup peas (if frozen--drain); 1 cup chopped celery; 1 cup chopped carrots; 1 chopped green bell pepper; 1 chopped onion
Sauce: 1/2 cup canola oil; 3/4 cup cider vinegar; 1 cup white sugar; 1 tsp. celery seed; 1 TBSP water; 1 tsp. salt

In a saucepan over medium heat add canola oil, cider vinegar, white sugar, celery seed, water and salt--stir and bring to a boil, then remove from heat. Let the sauce mixture cool to room temperature. In a large bowl add shoe peg corn, green beans, peas, celery, carrots, green bell peppers and onions--toss. Stir the cooled sauce, then pour it all over the vegetables. Carefully toss or stir until vegetables are well coated. Refrigerate overnight. Stir before serving.

#1298 - Chicken and Vegetable Casserole

(by Shirley McNevich)

2 cups cooked chicken (bite sized pieces)
2 cups fresh cut green beans
2 cups bite sized celery pieces
1 1/2 cups sliced fresh carrots
1/4 to 1/2 cup chopped onion
3/4 cup green bell pepper (bite sized pieces)
1 - 14.5oz. can diced tomatoes (do NOT drain)
1/4 cup melted butter
3 TBSP Minute brand quick cooking tapioca
2 tsp. white sugar
1 tsp. salt
1/2 tsp. pepper
1 - 2.8oz. can French's french fried onions

In a large bowl add green beans, celery, carrots, chopped onions, green peppers, chicken pieces and diced tomatoes/juice. Add melted butter, quick tapioca, white sugar, salt and pepper--use a wooden spoon to mix carefully. Pour everything into a greased glass baking dish (about 2 1/2 quart size). Cover with foil and bake at 350 degrees for 50 minutes. Remove from oven, remove foil, sprinkle french fried onions over the top--return to oven and bake uncovered 20 minutes longer or until vegetables are tender.

#1137 - Turkey and Green Beans

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
3/4 cup shredded cheddar cheese
1 tsp. onion flakes
1 tsp. parsley flakes
1 cup diced turkey breast OR chicken breast
1 cup diced carrots (cooked and drained)
1 cup green beans (cooked and drained)
1 tsp. salt
2 cups dry egg noodles (cooked according to package directions)

In a saucepan over medium heat add carrot pieces and cover with water--add 1/2 tsp. salt and stir. Cook until tender, then drain and set aside. In a saucepan over medium heat add green beans and cover with water--add 1/2 tsp. salt and cook until tender, then drain and set aside. Cook egg noodles according to package directions--drain and set aside--do NOT rinse with cold water. In a large greased skillet add cream of chicken soup, shredded cheddar cheese, onion flakes and parsley flakes--stir and cook over medium heat until the cheese is melted. Add the turkey or chicken pieces, cooked carrots, and cooked green beans--turn heat back to simmer and cook/stir until hot. Put some noodles on each plate and top with the turkey/chicken mixture.

#968 - Crab Soup

(by Shirley McNevich)

3 1/2 to 4 lbs. fresh tomatoes
6 cups water
4 cups beef broth
2 cups lima beans (fresh or frozen)
2 cups cut green beans (fresh or frozen)
2 cups sweet corn kernels (fresh or frozen)
1/4 to 1/2 cup chopped onions
2 TBSP (or more, if you like) Old Bay seasoning
2 lbs. fresh lump crab meat
salt and pepper to your taste
crackers for serving

Wash the tomatoes, peel them, and cut them into small pieces. Place tomato pieces, water, beef broth, lima beans, green beans, sweet corn, chopped onions and Old Bay Seasoning into a Dutch oven--turn heat to medium while stirring. Once it's boiling put the lid on and turn heat back to low for 15 minutes. After 15 minutes, remove the lid and flake the crab meat into the soup--stir. Taste a little of the soup with a spoon--add salt and pepper to your taste (and more Old Bay seasoning if you wish). Put the lid back on and cook on low heat for 15 minutes or until crab meat is hot enough to serve. Serve with crackers.

#836 - Refrigerated Vegetable Salad

(by Shirley McNevich)

1 - 16oz. can cut green beans (drained)
1 - 16oz. can peas (drained)
1 - 16oz. can whole kernel corn (drained)
1 - 4oz. jar chopped pimentos (drained)
1 cup finely chopped celery
1 chopped medium onion
1 chopped green pepper
1 cup white sugar
1/2 cup cider vinegar
1/2 cup canola oil
1 tsp. salt
1/2 tsp. pepper

In a large glass bowl add all drained vegetables, celery, onion and green pepper--set aside. In a saucepan add white sugar, vinegar, oil, salt and pepper--turn heat on medium, stir and bring to a boil. Once boiling, boil for 3 minutes--remove from heat. Let the sauce mixture cool to room temperature, then pour sauce over the vegetables. Carefully stir all ingredients until mixed and coated, then refrigerate. Keep refrigerated.

#817 - Ground Beef and Potato Casserole

(by Aunt Eileen [Knouse] Carter)

1lb. ground chuck
1 - 9oz. bag frozen green beans (cooked according to package directions and DRAINED)
1 - 10.75oz. can Campbell's condensed tomato soup
1/4 cup water
2 tsp. salt
1/2 tsp. pepper
2 cups prepared mashed potatoes
1 - 2.8oz. can Durkee or French's french fried onions
1/2 cup shredded cheddar cheese
1 chopped onion

Cook string beans with 1 tsp. salt--drain and set aside. In a skillet, brown the ground chuck with 1 tsp. salt, pepper and chopped onion--drain but keep it in the skillet. Turn heat to medium. Add the tomato soup and water to the drained beef--stir. Add string beans to the beef mixture--stir. Grease a 2 qt. casserole dish. In a bowl add mashed potatoes and half of the can of french fried onions--stir. Spoon the potato mixture in the bottom and up the sides of the casserole to make a well in the center. Scoop the beef mixture into the center well of the mashed potatoes. Bake uncovered at 350 degrees for 25 minutes. Remove from oven, sprinkle shredded cheddar cheese and the other half can of french fried onions rings on top--return to oven for 5 minutes longer or until cheese is melted.

#712 - String Bean Salad

(by Shirley McNevich)

4 1/2 cups frozen French cut green beans
1/2 cup canola oil
1/4 cup cider vinegar
salt and pepper to taste
6 cooked pieces of bacon (crumbled)

Cook green beans, then drain them and let them cool. In a bowl add cooled green beans, canola oil, vinegar, and salt/pepper to your taste. Serve on top of your normal salad greens, then sprinkle crumbled bacon on the top.