BEARnaise Green Bean Casserole
This Thanksgiving dish that is a cinch to make and a nice departure from the cream-of-mushroom standby we all know and love. This recipe can be adapted in many different ways. Substitute freeze dried broccoli or asparagus, sprinkle shredded sharp cheddar cheese on top before adding the french fried onions. Instead of topping with french fried onions, substitute panko breadcrumbs or crushed potato chips.
- 1 packet Knorr Béarnaise Sauce
2 Tablespoons sliced almonds
2 Tablespoons Nido whole milk
1 cup Provident Pantry Freeze - Dried Green Beans
1 teaspoon Provident Pantry Freeze - Dried White Onion Flakes
1/4 cup Durkee French Fried Onions
Place in a small plastic bag and seal with a knot the Knorr Bearnaise Sauce, sliced almonds and dried whole milk.
Combine in a quart ziplock bag the freeze dried green beans and onion with the small sealed bag of sauce mix.
Carry separately the Durkee French-fried onions.
In medium pot; boil 1-1/2 cups water. Add vegetables. Cover; remove from heat and let stand about 10 minutes. Blend in sauce ingredients with a spork. Return to boiling. Reduce heat and simmer; stirring occasionally; until sauce thickens, about 2 minutes. Top with French-fried onions.
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 132.4
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 315.0 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2 g
- Protein: 2.5 g