A few nights ago, we made dinner and I tried out my very first attempt at Green Bean Casserole… of course I’ve had it time and time again, but I was trying to come up with a different side dish for our dinner and after searching through the pantry, I realized I had all the necessary ingredients.
Check this recipe out–easy and delish:
2 tbsp butter
1 tsp salt
1 tsp pepper
2 14.5 oz cans drained green beans
1 small jar of button mushrooms drained
1 cup shredded cheddar cheese
1 can of cream of mushroom soup (I use reduced sodium)
1/2 cup of crumbled Ritz crackers
Preheat oven to 350. Place green beans, mushrooms, and soup in microwave-safe bowl. Mix well and heat in microwave for 3 to 5 minutes until warm. Stir in 1/2 cup of cheese and heat mixture for another 2 minutes. Transfer casserole into dish and sprinkle remaining cheese and crumbles Ritz crackers on top. Bake for 2o to 25 minutes and serve!
Alright, enough recipe talk for now…last day of March and it’s still chilly, wet, and all around dreary–I need some sun stat to kick-off April festivities and I’m thinking the good Lord is going to be kind to us Nashvillians this weekend…mid 60s on Saturday and mid 70s on Sunday–bring on the shorts and sandals weather!!
Jeff and I are treating ourselves to a date night Saturday night and I am so excited–we’re going to Tavern–a new upscale bar/pub-like eaterie specializing in small bites, burgers/sandwiches, and famous cocktails! I had a friend I work with rave about their menu, especially the lobster hughpuppies so we’re excited to try out a new Nashville hangout!
Alright, that’s it for now–is it sad I can’t wait to get home this afternoon to read some more of ‘Water for Elephants’? I am HOOKED I tell you!! And just because we all need a bit of laughter, check this quote out–we all have moments like this, am I right?? 😉