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#1 |
Senior LCF Member
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Dotties Green Bean casserole
I love this, made it for the holidays last year and am going to make it for Thanksgiving this year too.
I am hosting Thanksgiving for the first time ![]() TIA |
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#3 |
Senior LCF Member
Join Date: Jun 2002
Location: Western PA
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I love this recipe and make it for every holiday!
I always pre-make it a day or two before, keep it in the fridge, then just bake it on the day I'm serving it. I also double the recipe, because people want some to take home, and I need leftovers for me too! |
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#4 |
Why wait, just do it NOW!
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OK you all, SOOOO where is the recipe!!
![]() Thanks in advance, Beeb ![]()
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#5 |
Senior LCF Member
Join Date: Jun 2002
Location: Western PA
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WOE: Low Carb/Weight Watchers
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* Exported from MasterCook *
Dottie's Chunky Cheesy Green Bean Casserole Recipe By : Dottie Serving Size : 6 -------- ------------ -------------------------------- 2 cans french-style green beans -- drained well 4 ounces mushroom stems and pieces -- drained 1/2 medium yellow onion -- sliced, sep into rings 2 stalks celery -- sliced small 2 tablespoons butter 1/4 cup heavy cream 1/4 cup mayonnaise 1 cup cheese -- (cheddar, jack, pepper jack, cream - your choice) diced 1/2 teaspoon lite salt 1/4 teaspoon salt -- or 3/4t reg salt if you don't have lite salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder Melt the butter in a skillet and sautee the onions, celery and mushrooms until soft (about 7-8 minutes). Mix the mayonnaise and cream. Mix everything together in a casserole and bake at 350f, covered, for 30 minutes. Uncover and brown if desired. Per Serving: 155 Calories; 15g Fat (84.5% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 196mg Sodium. |
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#7 |
Junior LCF Member
Join Date: Sep 2003
Location: kansas city 'burbs
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WOE: Atkins Maintenance as of 1/04
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This is now a Thanksgiving tradition in our family. Everyone loves this recipe and wants a copy. I make it with frozen green beans and fresh mushrooms. Yum!
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#8 |
Junior LCF Member
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I just wanted to add that when I make this I sprinkle the top with sliced almonds which brown up nicely while it bakes. Makes it even yummier in my opinion.
Happy Thanksgiving to all the Americans. Bernie |
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#9 |
Junior LCF Member
Join Date: Feb 2003
Location: Atlanta
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Today's Monday and I'll actually be preparing all my casseroles tonight. Does anyone think anything will be wrong with them by Thursday? I hope not because I am really in a pinch for time.
I'm working straight through until Thursday. Usually I split my cooking between Tuesday and Wednesday but this Wednesday I have to pick up my Mom and Sister from the aiport. It will be a strenuous trip because of wheelchairs, etc. so I don't want to plan to do much on Wednesday night and get too over tired to enjoy Thursday! |
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#10 |
Administrator
Join Date: Sep 2000
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I'm glad you like it
It keeps well for a day or 2, but longer than that and the "sauce" (mayo and cream) part can separate. What I do(am doing today in fact)is making all the components and keeping the sauce part in a separate container, then I can just re-whisk it and add it in right before baking |
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#11 |
Junior LCF Member
Join Date: Feb 2003
Location: Atlanta
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Thanks. I saw something about doing that before and it may be my only option. I shouldn't be hard to throw together on Wednesday - I just hated leaving more stuff to do that day
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#12 |
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Question for jvryden - Did you use frozen french cut or regular cut green beans? Also, how much frozen is equal to 2 cans?
I think I'll try this for Thanksgiving. I need to do a make-ahead dish to bring then reheat when I get to my mothers. I will be busy at the football game in the morning. |
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#13 |
Junior LCF Member
Join Date: Sep 2003
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I just used regular cut green beans...but french cut would maybe work more like the original recipe! I'm sorry, I have no idea how much I used, I just filled the pan I wanted to use...the same pan I would have used with canned.
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#15 |
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I like broccoli better than green beans, so if I steamed the broccoli first I can use it instead of the canned green beans, right? Even cauliflower can be substituted I imagine! Hummm, got me thinking that all those root veggies I have to use in my fridge I can steam, cut up and throw in this casserole! Yes, I'll fix it for dinner tonight.....
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#16 |
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I'm thinking of making this on Xmas Eve. Another other reviews out there? Anyone cooked this in a crock pot with a good experience?
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#17 |
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Although I like Dottie's recipe using canned French cut green beans, I discovered that it's even better using frozen beans. One 16 ounce bag of frozen green beans is pretty close to the same amount as three 14.5 ounce cans of green beans. Once you drain a can of beans, you've only got about 9 1/4 ounces worth and they're heavier than frozen beans because they're already fully cooked and have soaked up a lot of water. I use 1 bag of frozen beans in place of the two cans of beans called for and it's close enough. Here's a picture of them made with frozen beans:
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#18 |
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Linda - I planned on doubling your version of Dotties casserole. How many bags of frozen beans should I use then? Also, do you cook the frozen beans first or throw them into the casserole and bake? Thanks.
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#19 | |
Very Gabby LCF Member!!!
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Quote:
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#21 |
Senior LCF Member
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Made this the first time for Thanksgiving, my non-LCing son likes it as much as the regular grean been casserole. Made it again last night and both of his housemates also liked it -- including the one who doesn't like mayo, just didn't mention that ingredient to him.
It is definitely a keeper for my family. Sheryl |
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#22 |
Major LCF Poster!
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Had this for the first time tonight. I loved it. I didn't tell my company that it was a "low carb" recipe and everyone commented that they loved them! The recipe is definitely a keeper!
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#24 |
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OLD POST ~ however, this was the first time I tried this recipe and we loved it here. It actually tastes so much better than the canned soup version. I can't wait to make this for company or even Easter.
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#25 |
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Wanted to add that I made this again tonight and used an American/Cheddar cheese blend and also added leftover diced ham to it........DELICIOUS!!!!
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#26 |
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Wondering how this recipe turn out with fresh green beans....
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#27 |
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I love fresh steamed green beans and think it would be really good. Those really long skinny green beans would probably work well.
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#28 | |
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Quote:
P.S. - Fresh mushrooms are great in this too. Last edited by LindaSue; 03-30-2010 at 07:04 AM.. |
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#29 |
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Thanks, Linny and Linda Sue for your replies. I do have those extremely long, skinny fresh green beans. I'm going to make this tomorrow for our barbecue.
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#30 |
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I originally used the canned ones for convenience and to mimic the "real" recipe, but now I use the long skinny frozen ones, thawed, patted dry then roasted for 20 minutes w/a little olive oil, salt and garlic powder before continuing with the recipe.
edit: green giant select green beans is the one http://www.generalmills.com/corporat...53&itemID=2922
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