Easy Green Casserole + Leftover Green Bean Frittata
Nov 23, 2016 23:52:20 GMT -5
Post by PurplePuppy on Nov 23, 2016 23:52:20 GMT -5
GRANDMA'S EASY GREEN BEAN CASSEROLE + LEFTOVER GREEN BEAN CASSEROLE FRITTATA
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 6
This classic Green Bean Casserole might be simple, but it could not be tastier! And then use the leftovers to create a delicious morning meal!
INGREDIENTS
For the green bean casserole:
1 (10.5 oz.) can Campbell's® Cream of Mushroom Soup
1 (14 oz.) can Swanson® Chicken broth
2 tablespoons flour
2 (14.5 oz.) cans Del Monte® Blue Lake® Cut Green Beans, drained
1 (16 oz.) container French's Crispy Fried Onions (divided)
For the frittata:
2 cups green bean casserole*
8 eggs
4 slices bacon, cooked and diced
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
INSTRUCTIONS
For the green bean casserole:
Preheat oven to 350 degrees F. and spray a baking pan with non-stick cooking spray. Set aside.
Combine cream mushroom soup and chicken broth in a medium pot and bring to a boil, stirring frequently. Once boiling, stir in 2 tablespoons flour and lower heat to simmer for about 10 mins and until flour is dissolved. Remove from heat and set aside.
Add drained green beans and 1½ cups crispy fried onions to broth mixture and stir. Pour mixture into baking dish and top with the remaining crispy fried onions.
Bake at 350 degrees F. for about 35 mins and until sides are beginning to brown and casserole is bubbly.
Let casserole sit for about 10 mins before serving. Enjoy!
For the frittata:
Preheat oven to 425 degrees F. and heat olive oil in a large oven-safe skillet (in the oven). I like using an iron skillet.
Beat eggs in a large bowl and then stir in all other ingredients.
Remove heated skillet from the oven and pour egg mixture into skillet, place back into the oven and cook for about 20 minutes. Shake skillet slightly for a visual, to make sure egg is set.
Cut into slices and enjoy!
NOTES
*Any variety should work fine, but I highly recommend my grandma's recipe!
link
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 6
This classic Green Bean Casserole might be simple, but it could not be tastier! And then use the leftovers to create a delicious morning meal!
INGREDIENTS
For the green bean casserole:
1 (10.5 oz.) can Campbell's® Cream of Mushroom Soup
1 (14 oz.) can Swanson® Chicken broth
2 tablespoons flour
2 (14.5 oz.) cans Del Monte® Blue Lake® Cut Green Beans, drained
1 (16 oz.) container French's Crispy Fried Onions (divided)
For the frittata:
2 cups green bean casserole*
8 eggs
4 slices bacon, cooked and diced
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
INSTRUCTIONS
For the green bean casserole:
Preheat oven to 350 degrees F. and spray a baking pan with non-stick cooking spray. Set aside.
Combine cream mushroom soup and chicken broth in a medium pot and bring to a boil, stirring frequently. Once boiling, stir in 2 tablespoons flour and lower heat to simmer for about 10 mins and until flour is dissolved. Remove from heat and set aside.
Add drained green beans and 1½ cups crispy fried onions to broth mixture and stir. Pour mixture into baking dish and top with the remaining crispy fried onions.
Bake at 350 degrees F. for about 35 mins and until sides are beginning to brown and casserole is bubbly.
Let casserole sit for about 10 mins before serving. Enjoy!
For the frittata:
Preheat oven to 425 degrees F. and heat olive oil in a large oven-safe skillet (in the oven). I like using an iron skillet.
Beat eggs in a large bowl and then stir in all other ingredients.
Remove heated skillet from the oven and pour egg mixture into skillet, place back into the oven and cook for about 20 minutes. Shake skillet slightly for a visual, to make sure egg is set.
Cut into slices and enjoy!
NOTES
*Any variety should work fine, but I highly recommend my grandma's recipe!
link
