Fresh Green Bean Casserole

An updated version of the classic comfort food dish, our Fresh Green Bean Casserole boasts plenty of flavor (thanks to garlic and breadcrumbs) and minimal fat and calories.


2 pound(s) green beans trimmed
1 tablespoon(s) olive oil
6 clove(s) garlic finely chopped
2 cup(s) fresh bread crumbs made from 5 slices country bread
2 tablespoon(s) butter melted
1 teaspoon(s) salt
1 teaspoon(s) ground black pepper


Heat oven to 400 degrees F.
Fill a large bowl halfway with ice water, and set aside. Bring a large stockpot with water to a boil. Add the green beans and cook until tender -- about 5 minutes. Immediately transfer beans to the ice water to cool. Strain and blot dry. Heat the olive oil in a medium skillet over medium heat. Add the garlic, and cook until soft. Remove from heat, toss in the bread crumbs, butter, salt, pepper, and the blanched beans. Transfer to a 6-cup baking dish.
Bake until the beans are tender and the bread crumbs are golden -- 18 to 20 minutes. Serve hot, warm, or at room temperature.

Cornbread Casserole

6 Servings

It takes 5 minutes to combine the butter, cream-style corn, whole corn kernels and sour cream, and one hour to bake this side dish to serve with ham or turkey.


1/4 pound butter, melted
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8.5 ounce) package corn bread mix
1 ounce sour cream


Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.