I am not really a fan of green bean casserole but my kids love it. I do like rice and we always have some in the house. I made this casserole this weekend using things I had on hand. A little twist on the traditional, but I think it turned out great.
3 cans green beans, drained
1 can Cream of Celery soup
1 C wild rice
1-1/2 C chicken broth
1 T minced garlic
1/4 C dried milk
1 C Stuffing Mix
Preheat oven to 350° F.
Pour green beans in 2 quart casserole dish.
In a separate bowl mix together the soup, rice, chicken broth, minced garlic and dried milk. Add to the green beans and stir together.
Sprinkle the stuffing mix over the top and cover casserole with aluminum foil (or use cover of casserole dish if it has one).
Cook for 1 hour, removing the cover for the last 10 minutes to allow the stuffing mix to get slightly crispy. Let rest out of oven for 5 minutes before serving. Casserole will thicken slightly when cooling.
Variation:
You may take out the dried milk but it does help add a creamy flavor as well as some calcium. If you want to use fresh milk or cream, substitute part of the chicken broth 1:1.
If you wanted to use fresh or frozen green beans, substitute 1-1/2 C beans for each can.
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