Casserole amandine aux haricots verts

¾ cup of water
sections ? teaspoon salt
1 package (about 6 cups) of cut green beans frozen Green Giant 1
spoon to soup of butter or margarine
3 cups of fresh mushrooms, sliced
1 green onion, finely chopped
1 box of cream of mushroom concentrated
½ cup milk
½ teaspoon of salt
1 cup of parmesan cheese, freshly grated
½ cup bread crumbs of bread crispy Japanese-style
½ cup slivered almonds, toasted
¼ cup butter or margarine, melted
Preheat the oven to 350 degrees F (180 degrees C). Spray a saucepan with 2 quarts of culinary coating. In a saucepan with 3 quarts bring to boil water and sections ? teaspoon of salt to fire mid-high. Add the green beans. Cover; cook 5 to 7 minutes or until they are tender. Drain and reserve. Melt 1 tablespoon of butter in a frying pan of 10 inches (25 cm) to fire mid-high. Cook the mushrooms and the green onion in the butter for 6 to 7 minutes, stirring from time to time, until they are tender. In a large bowl, mix the green beans, the preparation to mushrooms, soup, milk and ½ teaspoon of salt. Extend the mixture in the saucepan. In a small bowl, mix the cheese, bread crumbs, almonds and ¼cup butter. Sprinkle the mixture on the preparation to the green beans. Do bake uncovered 35 minutes or until the flat to make bubbles and that the trim is browned.


32% DV

27% DV

40% DV

6% DV

12% DV

Who doesn't love having a good Caesar salad! However, having Caesar salad in restaurants is never a healthy choice. As, it is always loaded with excess fats and calories. I have prepared an entirely healthy homemade Caesar salad in a tortilla bowl that rivals that of any restaurant.

Toss with the crisp lettuce, drizzle with the guilt-free flavorful dressing and finally top with croutons and cheese for the perfect main course!