IMPOSSIBLE GREEN BEAN PIE
8 oz. fresh green beans, cut lengthwise into strips
1 can (4 oz.) mushroom stems and pieces, drained
1/2 c. chopped onion
2 cloves garlic, crushed
1 c. shredded Cheddar cheese
1-1/2 c. milk
3/4 c. Bisquick baking mix
3 eggs
1 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease pie plate, 10 by 1-1/2 inches.
Heat beans and 1 inch salted water (1/2 teaspoon salt to 1 cup
water) to boiling. Cook uncovered 5 minutes. Cover and cook
until tender, 5 to 10 minutes; drain. Mix beans, mushrooms,
onion, garlic and cheese in plate. Beat remaining ingredients
until smooth, 15 seconds in blender on high or 1 minute with
hand beater. Pour into plate. Bake until knife inserted between
center and edge comes out clean, 30 to 35 minutes. Cool 5
minutes. 6 to 8 servings.
GREEN BEAN & POTATO CASSEROLE
2 cans green beans, drained
1 can Durkee's French fried onions
1/4 c. water
1 can condensed tomato soup
1 lb. ground meat
Grated Cheddar cheese (approx. 1 c.)
8 servings instant mashed potatoes
Salt & pepper
Brown ground meat and drain. In large casserole dish, combine
ground beef, green beans, tomato soup, water, salt and pepper.
Mix up the potatoes according to directions on the container and
blend in 3/4 of the can of onion rings. Spread across top of
green bean mixture. Bake for 25 minutes at 350 degrees. Top with
the rest of the onion rings and grated cheese. Bake until cheese
is melted (about 2 minutes). Makes 4 servings.
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