I got this recipe from one of Bob Greene’s book.
A twist on the classic Green Bean Casserole. I “doctored” it up a bit because thats how my Mom and Grandma cook, and far be it for me to mess with that tradition.
- 3 cans of no salt added green beans (whatever cut you like) I did 2 normal cut and 1 French style because that was what was in my cupboard.
- EVOO (Extra Virgin Olive Oil: for those of you who have been living under a rock and have not heard Rachel Ray say EVOO look it up in the dictionary, even Webster knows what I am talking about) . Recipe calls for 1 tablespoon, but I guesstamated and I turned out just fine.
- 1 medium onion sliced (Because of Tim and his feelings toward the onion, I only put in half an onion)
- 2 cloves garlic. *just put a couple scoops of the pre-chopped garlic that you can get in a can, cheating I know, but with two boys and a hungry husband I don’t have time to mince garlic!
- 1 14 1/2 ounce can of diced Muir Glen Fire Roasted Tomatoes (undrained) you can use any can of diced tomatoes but these are THE BEST and the Fire Roasted Flavor is yummy.
- 1/2 teaspoon of dried oregano(I say the more the better. I used what my mom would call a “heaping” teaspoon)
- the recipe says “1/8 teaspoon crushed red pepper (if desired)” And if you know anything about my Mom’s cooking (I am guilty of this too) the red pepper is “desired.” In fact, it is desired so much I (and I am sure my mom would too) just kept adding pepper until it tasted right. There is no need to measure pepper. Just keep adding!
- And the final ingredient and this is key, crumbled feta cheese. Nummm!
So this is what you do:
Heat pan (they say 10 inch, I say whatever is clean) over medium heat. Add olive oil and cook onions and garlic for 3-4 minutes until onions are “crisp-tender” and garlic is slightly toasted. Stir in tomatoes, pepper and oregano. Heat until boiling. Reduce heat and let simmer UNCOVERED for about 5 minutes or until the most of the liquid is gone.
While the tomato stuff is simmering, cook the green beans like you normally cook a can of green beans
Spoon drained green beans into platter.Ã‚Â Top with tomato stuff. Sprinkle (with a heavy hand if Tim is around, that man loves his cheese) with feta cheese.
The recipe also calls to add “reserved almonds” on top of the cheese but I already pushed the limits with the onions so I skipped the almonds.
All said and done the dish take about 10 minutes and is so very yummy. Michael loved it, Tim loved it and I obviously loved it!