Green Bean Casserole

  • 1 can cream of celery soup
  • ⅔ cup onion toppers
  • ⅛ tsp pepper
  • 28 oz green beans
  • ¾ cup milk
  • 2 cups chicken, optional

Combine all ingredients. Can top with extra onion toppers. Bake at 350° for 30 minutes.

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Garlicky Green Beans with Pine Nuts

  • 1 ½ pounds green beans, trimmed
  • 2 tablespoons olive oil
  • 2 large cloves garlic, thinly sliced
  • ⅓ cup pine nuts, about 2 oz
  • kosher salt
  • pepper

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes.

Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl.

Notes:
combined recipe with Sizzled Green Beans with Crispy Prosciutto & Pine Nuts. used slivered almonds instead.

From Real Simple