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Not Your Grandma’s Green Bean Casserole

November 20, 2019 by valentina.jimenez


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Not Your Grandma's Green Bean Casserole
Votes: 0
Rating: 0
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Course Holidays, side dish
Servings
Ingredients
For the topping
  • 2 lbs grean beans cut in half, trimmed & washed
  • 1 tbsp olive oil
  • 1 cup onions finely diced
  • 1/2 cup breadcrumbs seasoned
  • 1 tbsp Parmesan cheese grated
  • 1/2 tsp thyme dried (or 1 tsp fresh)
For the green beans
  • 1 tbsp olive oil
  • 1/3 cup onions minced
  • 16 oz mushrooms sliced
  • 1/4 cup flour
  • 1 cup reduced sodium chicken stock
  • 1 cup skim milk
  • 1/4 cup Parmesan cheese grated
Course Holidays, side dish
Servings
Ingredients
For the topping
  • 2 lbs grean beans cut in half, trimmed & washed
  • 1 tbsp olive oil
  • 1 cup onions finely diced
  • 1/2 cup breadcrumbs seasoned
  • 1 tbsp Parmesan cheese grated
  • 1/2 tsp thyme dried (or 1 tsp fresh)
For the green beans
  • 1 tbsp olive oil
  • 1/3 cup onions minced
  • 16 oz mushrooms sliced
  • 1/4 cup flour
  • 1 cup reduced sodium chicken stock
  • 1 cup skim milk
  • 1/4 cup Parmesan cheese grated
Votes: 0
Rating: 0
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Instructions
  1. Boil a large pot of water, when boiling add green beans and blanch for 2 minutes (or 6-8 minutes if you like them softer). Drain in a colander and rinse under cold water to stop them from cooking.
  2. Meanwhile make the topping, heat a medium-sized skillet over medium heat. Add the onions and saute about 3-5 minutes, stirring occasionally until golden brown.
  3. Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; saute until golden brown, about 5-6 minutes, stirring frequently, careful not to burn.
  4. Preheat the oven to 375 degree F. Lightly spray a 13 x 9 inch baking dish.
  5. Heat oil in a large saute pan over medium-high heat. Add onions and saute 1 to 2 minutes. Add mushrooms, season with salt and pepper and saute 6-8 minutes, stirring occasionally.
  6. Sprinkle flour over the mushroom, stir constantly for about a minute, then slowly add chicken stock, then milk.
  7. Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in Parmesan cheese.
  8. Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.
  9. Top with toasted bread crumbs and bake about 30 minutes.
  10. Serve and enjoy!
Recipe Notes

Nutrition Facts Servings: 14, Serv. size: 1 serving (157g), Amount per serving: Calories 90, Total Fat 3.5g (4% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 105g (5% DV), Total Carb. 13g (5% DV), Fiber 3g (11% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 5g, Vit. D 0mcg(0% DV), Calcium 73mg (6% DV), Iron 1mg (6% DV), Potas. 300mg (6% DV)

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Filed Under: Holidays, recipes, side dish

Guiltless Apple Pie

November 13, 2019 by nadia.payne


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Guiltless Apple Pie
Votes: 1
Rating: 5
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Course Dessert, Holidays
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 2 hours
Servings
slices
Ingredients
  • 2 refrigerated pie crust
  • 6 cups apples thinly sliced
  • 1/4 cup sugar
  • 1 1/2 tbsp flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp all spice
  • 1/4 tsp salt
  • 1 tbsp lemon juice
Course Dessert, Holidays
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 2 hours
Servings
slices
Ingredients
  • 2 refrigerated pie crust
  • 6 cups apples thinly sliced
  • 1/4 cup sugar
  • 1 1/2 tbsp flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp all spice
  • 1/4 tsp salt
  • 1 tbsp lemon juice
Votes: 1
Rating: 5
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Instructions
  1. Wash your hands, apples, and clean your cooking area.
  2. Preheat oven to 425°F.
  3. Peel and thinly slice apples.
  4. In a large bowl, mix sliced apples and remaining ingredients.
  5. Place 1 pie crust in an ungreased pie plate. Press firmly against the bottom and sides.
  6. Add apple mixture to pie dish. Top with the second crust. Press pie crust edges together to seal.
  7. Cut slits or shapes in several places in the top crust.
  8. Bake for 40-45 mins or until apples are soft and crust is golden brown. Cover edge of crust with 2-3 inch wide foil strips for 15-20 minutes to prevent the edges from burning.
  9. Let the pie cool for at least 2 hours before serving. The filling will thicken as it cools.
  10. Enjoy!!
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Filed Under: Holidays, recipes

Sweet Potato Mini Muffins

April 27, 2018 by nadia.payne

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Sweet Potato Mini Muffins
Sweet Potato Muffins
Votes: 1
Rating: 5
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Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Servings
muffins
Ingredients
  • 4 tbsp margarine
  • 1/2 cup sugar
  • 2/3 cup cooked mashed sweet potatoes
  • 1 egg
  • 3/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup skim milk
  • 1/4 cup chopped pecans
  • 1/4 cup chopped raisins
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Servings
muffins
Ingredients
  • 4 tbsp margarine
  • 1/2 cup sugar
  • 2/3 cup cooked mashed sweet potatoes
  • 1 egg
  • 3/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup skim milk
  • 1/4 cup chopped pecans
  • 1/4 cup chopped raisins
Sweet Potato Muffins
Votes: 1
Rating: 5
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Pre-heat your oven to 400°F.
  3. In medium mixing bowl, cream margarine and sugar.
  4. Add egg and cooked sweet potatoes; mix well.
  5. In the large bowl, stir flour with baking powder, salt, and spices.
  6. Alternate adding milk and the potato mixture to the large bowl with your dry ingredients.
  7. Fold in nuts and raisins.
  8. Spoon into greased 1 ½ inch mini muffin tins, filling each 2/3 full.
  9. Bake at 400°F for 10 minutes or until golden brown
  10. Let cool for about 5 minutes before serving.
Recipe Notes

Nutrition Facts Servings: 12, Serv. size: 1 muffin (60g), Amount per serving: Calories 150, Total Fat 6g (8% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 210g (9% DV), Total Carb. 22g (8% DV), Fiber 1g (4% DV), Total Sugars 12g (Incl. 8g Added Sugars, 16% DV), Protein 2g, Vit. D (0% DV), Calcium (4% DV), Iron (6% DV), Potas. (2% DV)

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Filed Under: recipes

Texas A&M AgriLife Extension Service
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This work is supported by the Expanded Food and Nutrition Education Program from the USDA National Institute of Food and Agriculture.

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