Tangy Green Bean Casserole – Something a Little Different

I hope that everyone had a great Memorial Day weekend! Ours was eventful and involved a trip to the ER.

Happy 6 (Superman) jumped off a bed and landed on Happy 7’s (Batman) head. So of course, we headed to the ER. Fortunately, everything was fine. That’s life with boys …I hope I survive the superhero stage… 😉

On to today’s recipe! 🙂

When I was a kid, my mom made a green bean casserole that was a bit different than the usual mushroom soup casserole. Not that I have anything against the mushroom soup casserole, but I will probably never crave it. My mom’s casserole, however, is a different story altogether!

You will need:

2 pounds fresh or frozen green beans, cut into 1-1/2-inch pieces

2 TBSP finely chopped onion

2 TBSP olive oil

2 TBSP white vinegar (or rice vinegar)

2 garlic cloves, minced

1/4 tsp pepper

2 TBSP saltine cracker crumbs

1/2 cup grated Parmesan cheese

1/2 stick butter, melted

Put beans in a pan with a little water to cover. Cook until almost tender. Drain off water, then mix green beans,  minced onions, garlic, olive oil, pepper and vinegar in a casserole dish together.

Melt butter

Add cracker crumbs and Parmesan cheese to the butter and mix well

Place crumb mixture on top of the green beans in casserole dish

Bake at 350 degrees until the top is golden brown.

I have been known to polish off large portions of this in lieu of a proper lunch or dinner! 😉

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