What happens when you combine two Thanksgiving favorites? You get Green Bean Casserole Turnovers.
Green bean casserole and crescent roll are two Thanksgiving mainstays. Green bean casserole with it creamy sauce, and fried onions, and what not to love about present rolls…..nothing! So, why not combine the two for a yummy turkey day side?
In making this recipe I used a from scratch green beans casserole, casserole recipe. No cream of mushroom soup. The beauty of this is that if the cream of mushroom soup is your tradition you can use it easily in this recipe.
Thanksgiving was always at my Grandmas tiny little house, that was filled with family and tradition. Crescent rolls being one of those. I loved to help my Grandma in the kitchen and rolling the crescent rolls was my job.
When thinking of traditions and thinking of a ways to combine traditional favorites and Green Bean Casserole Turnovers was a throw back to those bygone days.
Topping the green bean casserole turnovers with the fried onions keep the crunch of the onions. The best part of green bean casserole is that crunchy fried onion topping. I have tried to make green bean casserole completely from scratch but the onion topping was never quite right. Sometimes only the tried and true will do. Thank you French’s for Crispy Fried Onions
and check out the new flavors…delicious….the stuff new recipe come from.
Shake up your holidays this year and try Green Bean Casserole Turnovers and make a new family tradition.
- 2 – 8 ounce packages crescent roll sheets
- 3/4 pound fresh green beans, rinsed, trimmed and cut into 1 inch pieces
- 2 tablespoons butter
- 6 ounces mushrooms, cut into 1/2-inch chunks
- 1 large shallot, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1 teaspoon fresh thyme
- 1/8 teaspoon freshly grated nutmeg
- 3 tablespoons all-purpose flour
- 1 cup chicken bone broth
- 1 cup half-and-half
- 1/2 cup Fried Onions
- 2 tablespoons butter at room temperature
- Preheat the oven to 375 degrees
- Bring a large saucepan of water and 2 tablespoons of salt to a boil. Add the beans and blanch for 3 minutes. Drain and immediately place beans into a large bowl of ice water to stop the cooking process. Drain beans and set aside.
- In a large skillet over medium-high heat melt the butter. Add the mushrooms, shallot, salt and pepper and cook, stir occasionally, 4 to 5 minutes. Add the garlic, thyme,and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the 3 tablespoons of flour over mushrooms and cook for another minute. Add the broth, stirring constantly for about 1 minute. Reduce heat to medium-low and pour in the half-and-half and continue cooking 6 to 8 minutes until the mixture thickens, stirring occasionally.
- Remove from the heat and allow to cool slightly.
- In a small bowl mix the Fried Onions and butter until mixed well, set aside.
- While the mixture is cooling unroll the crescent sheets and cut each sheet in quarters, rolling the pieces to make squares. They do not have to be perfect.
- Place a heaping quarter of a cup of the bean mixture just off center of the square. Fold the dough over the filling to form a turnover. Seal the edges. Repeat with the reaming squares, placing the turnovers on a parchment lined baking sheet.
- Make an egg wash using 1 egg and 1 tablespoon of water. Brush each turnover with the egg wash and top with the fried onion butter mixture dividing it equally between the turnovers.
- Bake in preheat 375 degree oven for 12-15 minutes until the crescent are nicely browned.
- Remove from oven and serve.
This post is for my friend Lindsay from the Brandywine. Farro Enchilada Casserole is a healthy lightened up casserole that is I think is close to Vegan with the exception of the cheese.
As I researched Vegan, I found that some eat cheese and some don’t. So, if you are non-cheese vegan you can leave the cheese out, but I think it adds to the dish.
I tried farro a while back and fell in love with it.It is often used as a substitute for pasta or rice. Farro is a grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E. Anything that tastes like rice is OK with me. Plus it only takes minutes in my pressure cooker…..yeah I’m still on that craze!
You can’t go wrong with a Mexican theme for any meal and I am a enchilada lover…….even with no meat. Black beans, corn, enchilada sauce, chilies, cumin and chili power added to cooked farro, then baked with or with out cheese. Can’t you just smell those spices…….
Tomatoes, avocado, and green onions for garnish…….so tasty you won’t miss the meat.
This dish makes plenty, so we had leftovers. For you carnivores……… day two recipe……..make burritos.
We grilled chicken tenders, sliced them added them to the warmed casserole. Wrapped them in tortillas, with extra cheese and salsa……..they were awesome.
Farro Enchilada Casserole is a vegan/vegetarian dream come true recipe and on day two can be revamped to satisfy those who love the meat!
- 1 cup farro
- 1 (10-ounce) can Old El Paso™ mild enchilada sauce
- 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
- 1 -11 ounce can corn, drained
- 1 – 15 ounce can black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
- 2 cups Mexican blend cheese, shredded, divided
- 1/2 avocado, seeded, peeled and diced
- 1 Roma tomato, dice
- 3 green onions, sliced
- Cilantro for garnish
- Cook farro according to package directions.
- Preheat oven to 375 degrees F. Spray a 2 quart baking dish with nonstick spray.
- In a large bowl, combine farro, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1 cup Mexican blend cheese.
- Spread farro mixture into the prepared baking dish. Top with remaining cheese. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
- Serve immediately, garnished with avocado, tomato, and cilantro if desired.
Comfort at it’s best……..Meatloaf and scalloped potatoes. Even better all in one dish……..Scalloped Meatloaf Casserole.
There is something about meatloaf and scalloped potatoes that just go together. Although mine is not in the traditional loaf shape, it still has that homemade taste of comfort that only meatloaf brings.
Scalloped potatoes ,creamy and cheesy, warm and bubbly……side for meatloaf.
How about perfect topper for meatloaf???? That’s right, smack dab on top, and baked together for an easy one dish meal.
I have never really written down my meatloaf recipe before, and I change it frequently,so feel free to change it to you liking.
The potatoes are from a recipe that I can’t remember where it came from (imagine that), but it is one that is just stuck in my head. The simplest scalloped potato recipe ever.
Potatoes sliced thin, and covered in an egg, cream, and cheese mixture. A pinch of nutmeg for that little background taste that you know it’s there, you just aren’t sure what it is……that’s nutmeg in any cream dish.
Put the meatloaf on the bottom of a baking dish, cover with the potato mixture and into the oven. A little more cheese once the potatoes are tender and the meat is cooked throughly and you have…Scalloped Meatloaf Casserole.
Easy one dish match made in heaven meal that your whole family will love!!!
- 1 pound ground beef
- 1/4 cup onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup red pepper, finely chopped
- 1 clove garlic, minced
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1/4 cup ketchup
- 1/2 cup oatmeal
- salt and pepper to taste
- Scalloped Potatoes
- 1 pound gold potatoes, sliced thin
- 1/2 cup shredded swiss cheese, divided
- 1 egg
- 3/4 cup heavy cream
- Pinch of nutmeg
- salt and pepper to taste
- Preheat oven to 375*
- Using clean hands mix all meatloaf ingredients throughly. Place mixture in an 8 X 8 inch baking dish sprayed with non stick cooking spray. Press mixture evenly in prepared dish. Set aside.
- In a large bowl whisk together cream, egg, salt, pepper, and nutmeg. Stir in 1/4 cup shredded swiss cheese and potatoes, making sure to coat potatoes evenly.
- Remove potatoes and place on top of meatloaf mixture in an even layer. Pour remaining liquid over potatoes.
- Cover dish with tin foil and place on a foil covered cookie sheet ( just in case mixture bubbles over). Place in preheated 4375* oven for 45-60 minutes or until the potatoes are tender and the internal temperature of the meatloaf is 165*.
- Remove foil and sprinkle with remaining 1/4 cup swiss cheese. Return to the oven uncovered for an additional 5-10 minutes to melt the cheese. If you prefer your cheese more golden brown, place under the broiler for several minutes.
- Remove from oven and allow to set for 5-10 minutes to set up.
- Slice and serve.