Green Bean Casserole Turnovers

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What happens when you combine two Thanksgiving favorites? You get Green Bean Casserole Turnovers.


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.

Green Bean Casserole Turnovers

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.

Green Bean Casserole Turnovers

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.

Green Bean Casserole Turnovers

Shake up your holidays this year and try Green Bean Casserole Turnovers and make a new family tradition.

Green Bean Casserole Turnovers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 - 8 ounce packages crescent roll sheets
  • ¾ pound fresh green beans, rinsed, trimmed and cut into 1 inch pieces
  • 2 tablespoons butter
  • 6 ounces mushrooms, cut into ½-inch chunks
  • 1 large shallot, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme
  • ⅛ teaspoon freshly grated nutmeg
  • 3 tablespoons all-purpose flour
  • 1 cup chicken bone broth
  • 1 cup half-and-half
  • ½ cup Fried Onions
  • 2 tablespoons butter at room temperature
Instructions
  1. Preheat the oven to 375 degrees
  2. 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.
  3. 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.
  4. Remove from the heat and allow to cool slightly.
  5. In a small bowl mix the Fried Onions and butter until mixed well, set aside.
  6. 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.
  7. 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.
  8. 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.
  9. Bake in preheat 375 degree oven for 12-15 minutes until the crescent are nicely browned.
  10. Remove from oven and serve.

 

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Sriracha Orange Glazed Green Beans

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Sometimes in the blog world you need a little help from your friends. Sriracha Orange Glazed Green Beans was a recipe I found over at Simply Recipes.


Sriracha Orange Glazed Green Beans
If you follow me you know I am the Food Service Director for a small town in Northern Illinois. School started this week. Can you say crazy busy??

So, I after visit to a local produce cart and purchased some really nice green beans, I needed a recipe. But, with my mind on school lunch, it was hard to focus on anything other than chicken nuggets, and school pizza. I really needed a recipe!

Sriracha Orange Glazed Green Beans

My go to Pinterest led me to Sriracha Orange Glazed Green Beans from Simply Recipes. Simply delicious and simply simple.

Blanch the green beans, which takes only minutes, once the water boils…..oh hum!

Sriracha Orange Glazed Green Beans

Give the cooked beans a quick dip in some icy water to stop the cooking process. This method gives them a beautiful green color, and a crisp snap.

In a small bowl the “dressing” is 3 simple ingredients, orange marmalade, soy sauce, and Tim’s favorite Sriracha. Spicy ketchup. It adds a little kick to the recipe.

Sriracha Orange Glazed Green Beans

Drain the beans and toss with the sauce……lol, I’m a poet!!

Serve at room temperature. They are the perfect side for anything grilled, or would be a nice on a Crudite Platter. Fancy French word for veggie tray.

Sriracha Orange Glazed Green Beans

A big thanks to Simply Recipes for giving my over worked blog brain a rest so I could focus on the busy business of feeding the future leaders of the world a nutritious breakfast and lunch!

Have some green beans to use? Try Sriracha Orange Glazed Green Beans.

Sriracha Orange Glazed Green Beans

Sriracha Orange Glazed Green Beans
Author: 
 
Ingredients
  • ¾ pound to 1 pound of green beans, snipped
  • Salt
  • ⅓ cup sweet orange marmalade
  • 1½ teaspoons soy sauce
  • ½ teaspoon sriracha
Instructions
  1. Blanch beans in boiling water to which you added 2 teaspoons of salt. Cook for 3-5 minutes, or until the green beans are just tender.
  2. Place cooked beans into a bowl of ice water to quick cool them. Drain and place in a large bowl.
  3. In a small bowl mix the orange marmalade, soy sauce, and Sriracha
  4. You can adjust the spice to your taste.
  5. Add the orange sauce to the cooked green beans and toss to coat.
  6. Serve immediately.

 

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Minestrone Salad

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Soup turned salad……..Minestrone Salad.


Minestrone Salad

Thick Italian minestrone is a combination of vegetables, pasta, beans, and tomatoes. Perfect for a snowy winter warm up.

But, it’s summer….and, its hot. I really don’t want soup. But the flavors of Minestrone sound really good…..lets try a salad!!

Minestrone Salad

Since there is no set recipe for minestrone…..according to Wikipedia. so add what you like. It’s usually made from in season vegetables. But, to be true minestrone according to cookbook author Angelo Pellegrini,minestrone must have beans.

Minestrone Salad

Well far be it from me to make an untrue minestrone, so we have beans. Two kinds…..dark red kidney, and white kidney or cannellini, as they are commonly referred too.

Fingerling potatoes, green beans, cherry tomatoes, zucchini, and carrot, celery, and onions, are added to al dente gemelli pasta and the beans. Any small pasta will do, I just like the twisted look of the gemelli.

Minestrone Salad

Instead of a “salad dressing” I used sundries tomato pesto. It has the right flavor for minestrone and it gives the Minestrone Salad the tomatoey look of the soup.

Minestrone Salad
Top with parmesan cheese and garnish with parsley. Cool minestrone……

Minestrone Salad can be a main dish salad, served with a crusty loaf of bread, or as a side dish for your favorite meat.

Minestrone Salad
Author: 
Serves: 8
 
Ingredients
  • 6 fingerling or baby red potatoes
  • 2 cups green beans, cut in half
  • 1 cup carrots, diced
  • 1 cup celery, sliced
  • 1 small onion, diced
  • 1 small zucchini, cut into chunks
  • 1 can 15½-ounce kidney beans, drained and rinsed
  • 1 can 15½-ounce cannellini beans, drained and rinsed
  • 1 pint cherry tomatoes, cut in half
  • 1 pound gemelli, cooked al dente and cooled
  • 1small jar sun dried tomato pesto
  • Parmesan cheese for serving
  • Chopped Parsley for garnish
Instructions
  1. Slice fingerling potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are just tender, about 8-10 minutes. Rinse under cold water to cool. Set aside.
  2. Bring a pot of water to a boil and add 1 teaspoon salt. add green beans and blanch the vegetables just until they're bright green, 1 to 2 minutes. Drain and rinse them with cold water, and set aside.
  3. Toss all ingredients until the pesto coats the veggies, pasta, and beans. Top with parmesan cheese and garnish with parsley if desired.

 

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