Monday, November 23, 2009

Mennonite Monday - Green Beans Casserole

Mennonite Monday started because I wanted to make recipes from the Bethesda Mennonite Church Cookbooks (both the yellow and the white cookbook for those of you who own them). I also wanted to take pictures of each recipe that I made, so I would know for future reference what the recipe should look like. I am by no means a great cook, but I think it will be fun to try new and different recipes each week. Not all of these recipes are for ethnic Mennonite food, but the women from Henderson know how to cook, so I can safely say that these recipes will be good. Check back each Monday for a new recipe and feel free to leave a comment if you have a favorite recipe from these cookbooks, or if you have some tips on what I should make and how I should make it.
Okay the recipe for today is not an earth shattering main dish or dessert, but I thought that it would be good to feature a good Thanksgiving side dish since some of you may be needing a casserole to contribute to your family Thanksgiving.

I made this Green Bean Casserole, which is on page 220 in the white church cookbook, during harvest and Mike loved it. I'm sure the Velveeta cheese had something to do with it.

Green Bean Casserole
3 Tbl oleo
2 Tbl flour
1 tsp salt
1 tsp onion, chopped or flakes
1/2 tsp garlic powder
1 cup sour cream
1/2-3/4 cup Velveeta Cheese
1 quart green beans

Melt oleo, add onions, cook until limp. (I used minced onions, so I didn't have to cook them) Stir in flour, salt, pepper, garlic powder and sour cream.

Melt Cheese.
Fold the drained beans and cheese into other ingredients. I just melted the Velveeta in my other ingredients and then added the beans to that and it came out fine.
Put in a casserole and heat in a 350 degree oven for 30 minutes.

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