Think this dish is reserved for cold-weather holidays, like Thanksgiving? Think again. It’s hard to imagine how a simple green bean recipe could be such a hit, but one bite and you’ll be hooked! (Spoiler alert: the secret lies in the shredded cheddar!)Give this one a whirl and don’t be surprised if it becomes your go-to plate for future gatherings. And feel free to use vegan bacon so everyone can enjoy!
Casserole Dish Oven Frying Pan Cutting Board
Hanover Petite Whole Green Beans
shredded cheddar cheese
Cook Hanover Whole Blue Lake Green Beans according to package directions.
Fry 6 slices of bacon until crisp; drain. Sauté 1/3 cup chopped onion in bacon fat until tender.
Add 6 cherry tomatoes, cut in half, and crumbled bacon. Cook 1-2 minutes over medium heat.
Pour cooked, drained beans into 1 ½ quart casserole; add tomato mixture and mix to blend well. Top with 1 cup shredded Cheddar cheese if you choose.
Cover and bake 15 minutes at 375 F remove; cover and bake 10 minutes more. Serve.