String Bean Casserole
t r o f m o C Food
s t h g i n d l o c e s o h t for
Below are two recipes my mom, Kathie Zeugner, makes often. String bean casserole is one of my dad’s favorites, especially when the weather is cold and damp. It was also one of the few meals where the casserole dish came to the table, placed on a trivet and dad served it to everyone since the dish and the food was extremely hot from being in the oven. The brownie recipe will satisfy any chocolate lover and is a favorite with friends and family alike.
This is my mother’s version of Shepherd’s Pie. It’s great on a cold night. Feel fee to substitute other veggies for the string beans. I’ve thrown in mushrooms and frozen peas and carrots on occasion when I don’t have string beans in the house. Preheat oven to 375° F Cook 4-5 medium potatoes and make mashed potatoes. Set aside Saute one medium onion and 1 pound ground beef until beef is done. Season with salt, pepper and italian seasoning. While cooking onion and beef, boil one pound of green beans that have been trimmed until just done. Frozen green beans can be substituted here. To the meat mixture add one can of tomato soup and drained string beans. Stir to combine all ingredients. If the mixture is too thick, thin it out a bit with some water. Transfer the meat and string bean mixture to a casserole dish. Top with the mashed potatoes- spread over the top. Feel fee to grate your favorite cheese on top of the potatoes. Mom always uses Parmesan. Bake about 30 minutes until the potatoes start to brown and the liquid is bubbly.
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Serve with a green salad
14 | Michiana House and Home | November 2021 |
