Monterey Green Beans Recipes

Steps:

• 1. In saucepan, saute onions in butter until tender. Add beans, mushrooms, lemon-pepper and salt. Cover and cook over low heat for 5 minutes or until beans are tender. (Cook longer if beans are fresh; less amount of time if using canned beans).
• 2. Sprinkle with cheese; cover and let stand for 1 minute or until cheese is melted. Serve while warm.

Steps:

• Heat oven to 350ºF.
• Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Stir in mushrooms; cook 3 to 5 min. or until evenly browned, stirring occasionally.
• Combine rice, broth, sour cream and 1-1/2 cups cheese in large bowl. Add mushroom mixture; mix well.
• Spoon rice mixture into 9-inch-square baking dish sprayed with cooking spray; top with beans and remaining cheese. Cover.
• Bake 35 to 40 min. or until casserole is heated through and broth is absorbed, uncovering for the last 5 min.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 2 1/2-quart baking dish with a lid.
• Place the green beans in a large pan with water to cover; bring to a boil and cook only until the beans are hot and bright green, about 1 minute. Drain. Transfer to a large bowl.
• Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned and crisp, about 10 minutes. Pour off all but 1 tablespoon of the drippings. Return to the heat and add the green onions; cook until the onions have softened, about 2 minutes.
• Add the bacon mixture, Cheddar cheese, sour cream, mayonnaise, salt, and pepper to the green beans; stir. Spread the mixture into the prepared baking dish; cover with the lid.
• Bake in the preheated oven until the casserole is bubbling and the beans are tender, about 20 minutes.

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a large nonstick skillet, saute the red pepper, onions and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Drain beans; stir into vegetable mixture. Add the vinegar, basil, salt and pepper; heat through.

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets.
• Roast vegetables 15 minutes. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer.
• Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of chopped almonds. Toss to coat; season with salt and pepper. Sprinkle with remaining almonds.

Steps:

• If using bacon, fry, drain and break into pieces.
• Saute onion and green pepper (if using) in bacon grease (or in a bit of vegetable oil if not using bacon).
• Add beans (and their liquid), tomato sauce, seasonings and corn.
• Cook over medium heat, stirring till mixture is blended and bubbling and liquid reduces some.
• Stir in cheese and stir till cheese is smooth and melted into the sauce.
• Cook, stirring till mixture attains desired thickness.
• Serve over cooked rice.