Preheat oven 375 degrees
Green Bean Casserole
Stuff To Get Out of the Fridge After You Get Up Off the Couch and Walk into the Kitchen:
- 1 pound (maybe a little more) fresh green beans - rinsed, stringed and cut diagonally in half
- 1 crisp red bell pepper - sliced into square chunks- 1 Vidalia onion (or mild white)- sliced into square chunks
- 1/2 cup sharp cheddar cheese (preferably white) - grated
- seasoned bread crumbs - enough to cover top of casserole. (Here's the unnaturale part, I use Progresso Italian when I don't feel like making them, which is more often than not. But feel free to knock yourself out and whip up your own. Toast three slices of whole wheat bread until crisp, crumble then sprinkle with freshly minced garlic mixed with salt, pepper, and Italian seasonings ;)
- one large juicy ripe tomato - cut into eight slices (fourthed, then eighthed)
- 1/4 cup water
- salt
- freshly ground pepper
Assemble
In your favorite covered casserole round, place freshly rinsed, strung, and diagonally cut in half, green beans. Add red bell pepper. Add onion. Fluff together until pretty. Pour in 1/4 cup cold water. Lightly salt and pepper to taste.
Bling
Arrange sliced tomatos - eight- in a circle on top of the vegies in the casserole dish, reserving one slice for the middle.
In a separate bowl, combine bread crumbs and grated cheddar cheese. Sprinkle overtop casserole and tomato slices. Cover.
Bake: Here's the tricky part. You don't want to overcook this. I like mine slightly al dente. If you do too, try 45 minutes? I don't rightly remember. Test by taste. Remove cover 5 to 10 minutes before done. See how that works out for ya.
Mmmmmm..Now that's good eatin'!
