Monday, March 29, 2010

Green Bean Casserole

Adam's parents gave us this recipe from an old Better Homes and Garden's. They said it looked good and we have fallen in love with it. It's a favorite to take to family get-togethers. This recipe includes all fresh ingredients. We took it to my grandmother's birthday lunch this past Saturday. I think she ate some, but she usually saves room for dessert - or sometimes even has that first! It's her birthday and she's in her eighties, I think she's finally decided to live it up!

Ingredients:
2 lbs fresh green beans, cleaned, ends removed2 onions, sliced into rings
2 red peppers, sliced lengthwise
1 container sliced portabella mushrooms2 T. butter
1 cup flax seed meal
Olive oil
Balsamic vinegar
1/3 package cream cheese
4 oz goat cheese
salt and pepper
parsley for garnish

Preheat oven to 375º.
Cook green beans in boiling water for 5 minutes, then drain
In a large casserole dish, combine green beans, mushrooms, and red peppers and toss with balsamic vinegar and olive oil to coat. Sprinkle with salt and pepper.
Roast at 375º for 15 minutes.In a pan, melt the butter and saute the onions until tender. Toss with flax seed meal and set aside.
Blend softened cream cheese and goat cheese. Toss with warm vegetables to coat and place back in casserole dish.
Top with onions and bake at 400º for about 10 minutes or until heated through and onions are crispy.
Sprinkle with parsley and serve!
Makes 10-12 Servings
Try this one out, you wont be disappointed!

3 comments:

  1. Been meaning to post for awhile, but kept slipping my mind. I did a search for paleo green bean casserole recipes before Christmas and this came up in the search results. Made it and loved it! :)

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  2. I found your recipe through a google search and made it this past weekend for a paleo thanksgiving! It was delicious! Thanks for sharing!

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  3. Planning on making this same one for T.Giving this year. I have saved this clipping for years. wondering, tho, this calls for roasted red peppers. Those are typically jarred. Fresh is always better, but have the jarred ones on hand.

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