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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Alternative to Greenbean casserole
I need an alternative to greenbean casserole for my Thanksgiving dinner. It can still be greenbeans.
TIA
Karleen
Re: Alternative to Greenbean casserole
My family loves this recipe as a side dish:
Veggie Casserole
2 Cans of Veg-all (drained)
1 Can of Whole Kernel Corn (drained)
1 Can of Cream of Chicken Soup
1/2 Cup Mayonaise
2 Cups of shredded mild cheddar cheese
1 stick of Ritz Crackers (crushed)
"Don't marry a man unless you would be PROUD to have a son exactly like him." ~ Unknown
Green bean bundles. Take thinner green beens and throw them in boiling water for about 3 minutes. Take them out and shock them in ice water. Toss with olive oil, salt, and pepper. Take some regular bacon and cut in half. Take a bundle of about 8 green beans and wrap a 1/2 piece of bacon around the center. Place in baking sheet and roast in oven at 400 for about 10 minutes or until you see the bacon is done (not crisp). Easy, cute, and delicious.
The spicy Moroccan paste Harissa, a blend of chilli and spices, is a perfect companion for green beans. The earthiness of the beans and sharp hit of harissa is quite addictive. Perfect as a side dish for almost anything!
INGREDIENTS:
250g French beans (trimmed)
2 teaspoons harissa paste
1 medium red onion (finely chopped)
2 tablespoons olive oil
1 teaspoon coriander powder
1 teaspoon salt
1 teaspoon sugar
2 tablespoons fresh lemon juice
1 tablespoon mint (or coriander, parsley or dill)
DIRECTIONS:
Heat a saucepan of water and when boiling, cook the beans for 3-4 minutes until just tender. Drain and run under the cold tap to stop cooking. Set aside.
Heat a deep frying pan with the oil over a moderate heat. Add the onions and cook for 4-5 minutes until soft and tender. Add the ground coriander, stir briefly then add the harissa with 1/2 cup of water. Simmer for 2 minutes until reduced then return the beans to the pan and toss in the sauce. Stir in the sugar, salt and mint and adjust to suit. Serve either warm or at room temperature.
SERVING:
Serve with pretty much anything as a side dish or as part of a mezze spread.
I make a green bean and wild mushroom casserole. It's from the food network. It is the furthest thing I know from gross canned soup! You use fresh green beans, three kinds of mushrooms (I usually do button, shitake and crimini) and white cheddar. It is fantastic!
http://tinyurl.com/ydgq2vj
<a href="http://www.thenest.com/?utm_source=ticker&utm_medium=HTML&utm_campaign=tickers" title="D
I'm trying this one this year...
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1932669