Casseroles included, but is there anyway to cook green beans and season them? or use some sort of dressing?? I have a bunch and no idea what to do with them.

Italian green beans

2 (15oz)cans cut green beans
2 Tbs butter
2-3 cloves garlic
1/4 c Italian style breadcrumbs

Open and drain liquid from the green beans and put in a non-stick frying pan.
Peel garlic cloves and put them through a garlic press into the pan.
Place the butter or margarine in pan and sautee together on med for 10 minutes.
Turn off heat,toss w/ bread crumbs til coated.
Serve.:happy dance:



heres a copy and paste from the frugal forum
cheese and potato casserole
2 (14 ounce) cans green beans, drained
2 (15 ounce) cans diced potatoes, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 pound shredded Colby cheese

Preheat oven to 350
Lightly grease a small casserole dish.
Mix the green beans, potatoes, cream of chicken soup, and cheese in the prepared dish.
Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until bubbly and lightly browned.

DO NOT ADD ANY SALT TO THIS RECIPE-especially if you use cheddar cheese instead of colby.I didn't think it was overly salty I just didnt think it needed any either.

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Avoid Fruits~N~Nuts....you are what you eat!!!

1 can cut green beans, undrained
1 Tbse vinegar balsamic vinegar
1 beef bouillon cube
enough to completely cover the green beans
1/2 Tbs vegetable oil

Pour green beans into small pan w/rest of ingre.
Bring to a boil.
Turn down to med-low.Simmer for about 25min,til almost all of liquid has evaporated.


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you can also simmer them in bacon fat or

heat butter,garlic and some minced onion and pour that over cooked beans before serving.

if you do a search this forum for "green beans" under salads/sides youll get a bunch of recipes also

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Avoid Fruits~N~Nuts....you are what you eat!!!

I recently found ham boullion in the Mexican section of the grocery store. It comes in a box of 8 small packets. The box has a picture of a pig on it. I use one packet for a large can of green beans. Let them simmer/low boil until tender--to your taste, then remove the lid and cook on high until all/most of the liquid is gone. You could do the same with fresh beans. Just add enough water to cover them.
I had always seasoned green beans with salt and bacon grease. The packets are fat-free. And GOOD.

In the crockpot with some diced potatoes and rounds of kielbasa and a little homemade beef broth.There is the whole dinner.Oh and some finely diced onion.

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*Wife to Rick since (14 years)*
~Mom to 2 boys Dakota 13 & Ryan 8~
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~Month~Budget~Spent~
February~400.00~380.35
March~400.00~419.65
April~400.00~395.94
May~400.00~391.53
June~375.00~373.13
July~375.00~365.62
August~365.00~363.24
September~355.00~

Garlic Green Beans

1 pound fresh green beans, ends trimmed
2 cloves garlic, minced
1 tablespoon red-wine vinegar
1 tablespoon olive oil
1/8 teaspoon salt, optional
1/8 teaspoon pepper


Blanch green beans for about 3-4 minutes or until tender crisp. Rinse briefly under cold water to preserve color, but do not chill. Cover and keep warm. In a large bowl, combine garlic and remaining ingredients. Add warm green beans and toss until well coated.

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we simmer green beans and waxed beans with 2-3 slices of un cooked bacon cut up.. Add salt and pepper to taste.