This old fashion green bean casserole is made without soup or a sauce.
2 lb fresh green beans
2 tbsp finely chopped onion
2 tbsp olive oil
1 tbsp vinegar
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp dry bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp butter, melted
Cook the beans in a saucepan with water until crisp tender; drain.
Heat oven to 350 degrees.
Add the onion, oil, vinegar, garlic, salt, and pepper to the drained beans; toss to coat.
Place the beans in an ungreased* 2-quart casserole dish.
Toss the bread crumbs and cheese with the butter and sprinkle over the bean mixture.
Bake uncovered for 20 to 25 minutes or until golden brown at 350 degrees.
*I prefer to very lightly spray my dish with a modern product, nonstick cooking spray.
2 tbsp finely chopped onion
2 tbsp olive oil
1 tbsp vinegar
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp dry bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp butter, melted
Cook the beans in a saucepan with water until crisp tender; drain.
Heat oven to 350 degrees.
Add the onion, oil, vinegar, garlic, salt, and pepper to the drained beans; toss to coat.
Place the beans in an ungreased* 2-quart casserole dish.
Toss the bread crumbs and cheese with the butter and sprinkle over the bean mixture.
Bake uncovered for 20 to 25 minutes or until golden brown at 350 degrees.
*I prefer to very lightly spray my dish with a modern product, nonstick cooking spray.
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