Zuke Lasagna Casserole

  This lasagna recipe can have egg plant instead of the Zuke

Ingredients

• For the Tomato Sauce:
• 1 - 28 oz can of crushed tomatoes (or about 4 pounds of fresh tomatoes)
• 1 large garlic clove, minced
• 1 Tbsp. fennel seed, crushed slightly to release the flavor
• 1 tsp. ground oregano
• 1/4 cup finely chopped basil
• 1 tsp. cane sugar
• 2 Tbsp. olive oil
• For the Cheese Filling:
• 1 pound of ricotta cheese (or cottage cheese)
• 1 cup grated parmesan cheese
• 1 egg
• Salt and Pepper to taste
• For the Vegetables:
• 2 to 3 medium-sized zucchinis, no bigger than 4 inches diameter (or 4 to 5 small zucchinis)
• 2 tsp. salt
• 3 Tbsp olive oil
• 1 pound of mushrooms, sliced
• 1 bunch of Swiss chard or spinach (about 4 cups, chopped) or, Kale
• 1 large onion, minced
• 2 Tbsp. flour (can be gluten-free flour)
• A dozen or so fresh basil leaves (optional)
• 4 cups shredded mozzarella (about 1 pound)

Directions

1. Wash and remove the ends of the zucchinis. Slice the zucchinis lengthwise to between 1/8 to 1/4 inch thick. Use a mandolin if you have one, it will help you slice the zucchini faster and in perfect consistent slices. Otherwise, slicing with a knife is fine too. Sprinkle the 2 tsp of salt on the zucchini as you go and allow the zucchini slices to sit in a colander or for about 30 minutes. After 30 minutes, run two fingers on either side of the slices, squeezing all the way down over a bowl or the sink, releasing even more water. Place the slices on a clean towel and pat the zucchini very dry. Rub 1 Tbsp of olive oil onto an extra-large baking sheet (or 2 smaller ones) and place the zucchini slices in a single layer. Roast in a 375F oven for about 10 minutes. Allow to cool.
2. If using fresh tomatoes, deseed the tomatoes (if you wish remove the skins). Bring the tomatoes to a boil and add the minced garlic, chopped basil, crushed fennel seeds, ground oregano, olive oil, sugar, and salt to taste. Simmer until thick and reduced (may take up to an hour). It's important to use a thick lasagna sauce in this recipe because the lasagna can otherwise be on the soupy side without the pasta to soak up the extra liquid as it bakes.
3. In a large skillet or wok, heat 2 Tbsp olive oil and sauté the onions for 3 to 4 minutes. Add the mushrooms and continue cooking. Once the mushrooms are soft, add the chopped swiss chard. When the chard is cooked, remove from heat and drain any juices (save these for great soup stock). Add 2 Tbsp flour to the mixture and mix well to incorporate.
4. Oil a 9 x 13 inch lasagna dish and spread about one third of your sauce on the bottom. Add a layer of roasted zucchini to cover the tomato sauce. Add the ricotta and parmesan cheese mixture and spread evenly. Add another layer of zucchini slices. Add a second round of tomato sauce and spread evenly, followed by the vegetable mixture and half of the shredded mozzarella cheese. Add a last layer of zucchini slices followed by the third and last round of tomato sauce. Place the twelve basil leaves on top of the sauce and sprinkle the rest of the shredded mozzarella on top. Place a baking tray on the rack beneath the lasagna pan to catch any bubbling juices from falling to the bottom of your oven. Bake for about 40 minutes at 350F until the cheese is melted. If you wish, turn on the broiler on high for the last 2 minutes to brown the cheese slightly. Allow to sit and cool for 30 minutes before slicing.

Yield: 10-12 servings

CHICKPEA CASSEROLE

Chickpea Noodle Casserole (like tuna?)


I really liked this casserole! I'm typically not the biggest fan of
casseroles as many tend to have no texture whatsoever, but this one did from the
chickpeas and even from the peas. Really, it's great. You can add other veggies,
but I stuck to peas as my add-in because I LOVE PEAS. And if you don't, well,
that's just sad. I found some generic pasta that somewhat resembles the old
egg-noodles most of us grew up on. You really could use any pasta you want.

This makes about 5-6 big servings.



Ingredients:
  1/2 lb pasta of your choice
  2 cups cooked chickpeas, pulsed a few times in your food processor, DO NOT
  PUREE
  6oz fresh cremini mushrooms, sliced and chopped
  3 cloves garlic, minced
  1/2 cup diced onion
  1 cup frozen peas
  3 TB olive oil
  3 1/2 TB flour
  2 cups unsweetened almond milk
  1/2 cup veggie broth
  1 1/2 tsp onion powder
  3-4 TB nutritional yeast
  1 TB garlic salt
  1/2 cup bread crumbs
  salt and pepper to your tastes
  1/2 tsp coriander
Method:
  Preheat oven to 400 degrees F.
  Cook your pasta according to package directions. Then drain and set aside.
  While pasta is cooking, start on step 3 below.
  Heat 1 TB oil in a large skillet over medium heat. Once hot, add onions, and
  saute for 5 minutes, or until softened. Then add the fresh garlic.
  Whisk some flour into the garlic onion mixture, and add 1 TB oil. It'll be
  really thick. Now, whisk in the milk and broth. Keep whisking until the sauce
  thickens somewhat. 
  Lower the burner to medium-low heat. Now add in the chickpeas, coriander,
  nutritional yeast, onion powder, mushrooms, and garlic salt. You will want to
  keep whisking so nothing burns to the bottom of the pan., but continues to
  thicken somewhat. Taste for salt and pepper and adjust accordingly.
  Fold in the peas and the pasta and cook another minute or three.
  Pour the mixture into a casserole dish.
  In a small bowl, combine the last 1 TB of oil with the breadcrumbs. I added
  some salt and pepper to the bread crumbs because I pretty much always do. Now,
  mix well and spoon over the casserole, covering the entire surface if you can.


  Cook on the middle rack for 20-30 minutes, or until the breadcrumbs get
  toasted and the sauce is bubbling. Mine took exactly 25 minutes. This is what
  it should look like:
THEY'RE SAYING EAT LOTS OF OMEGIA'S OR RAW NUTS FOR HEALTH AND WEIGHT LOSS
RAW NUT RECIPE:
 VEGGIE SALADS
IN THE MOOD FOR THE BEST VEGGIE BURGER

BREAD CHEESE CASSEROLE

Bread Cheese Casserole by pt Sherm
http://www.pinterest.com/ptsherm/casseroles-veggies/

Cook Time:1 hr 10 min Level:Easy Serves:6 to 8 servings.

Ingredients:
3 tablespoons butter (or, part olive oil)
1 small chopped yellow onion
1 or 2 cups frozen shredded hash browns (alternative is mash left-over mashed potatoes i.e.)
2 1/4 cups whole milk OR,  1/4 cream
8 large eggs (or, use flax seed meal for all or in place of some of the eggs)
1 teaspoon salt, and fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard

8 cups cubed French or Italian bread, crusts removed (or firm hard Cartesian)

2 cups (1/2 pound) grated Cheddar or Colby cheese etc., or in part; sharp Cheddar

2 cups (1/2 pound) freshly grated Parmesan

Directions; Preheat the oven to 350 degrees F.

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Melt the ORGANIC butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble: Spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.

*Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.

 

Reasonings are: This is just a good old plain basic bread and cheese recipe. Especially served when you don't want mac and cheese or kids sick of it and want a variation.

USE WHAT YOU HAVE ON HAND; IN SEASON, OUT OF YOUR GARDEN; sometimes, mixed frozen vegetable's or, fresh cooked garden veggies or, you could season with a small bit of meat to taste and balanced with less cheese.

This photo is incorrect; this is the same idea but, more mashed potatoes.

Vegetarian Stuffing Casserole

This make up to a vegetarian vegetable casserole dish recipe (Being single I've learned techniques to this original recipe that I had used for six people, but it's basically the same.) You can go wild on a veg. I freeze some of the left overs in sandwich bags a cup at a time to eat it when ever I need a good snack. Eating more veggies will not make you gain weight. It has lots of fiber so eat all you want.

Add the more fresh milder tasting veggies. This is an economical basic recipes utilizing any left over vegetables. Their combinations of tastes with breads adds variety. This use to be fashionable in the '50 when not so much pastas were used. No meats here but do use vegetable or chicken broths when ever possible. If you make a mistake just add more or less stuffing or more or less veggies to your taste . If you are a cheese condo sir shred a little almond cheese, or veggie sausage (Morning Star?), and top with sour cream for company dinner
VEGETARIAN VEGETABLE CASSEROLE.
*½ box of chicken flavor or etc. stuffing mix (or, make your own from w/w 1/2 white bread poultry seasoning (1 To 2 tsp), celery seed or parsley herb to taste.
*1 cup Cream of celery or mushroom soup for the liquid needed or just add broth a bit of each.
*mixed vegetables (eye ball them to your tastes.) Sauteed brings veg. flavors, but not necessary.

*Fresh vegetables such as squash (a small slice zuke, or yellow) Don't over cook any of the vegetables. This casserole shouldn't look too dull in color.
*1 cup chopped celery (about) this adds in natural salt to any vegetarian recipes)
*½ cup chopped onion
*2-3 tbs olive oil (NO SALT, pepper to taste)
*1 egg is optional (or even a boiled egg if you think you need more protein...
Mixing all the dry ingredients, vegetables then the rest of the liquids together but not too soggy or wet into the casserole dish. It's at this point is where I remove ½ and freeze some to bake later. A cup for "each" person in a sandwich baggie for one or two persons.

Tell readers of your results or add to or another recipe of the same sort i.e...

BROCCOLI CASSEROLE

Cheesy Broccoli Casserole You can half this recipe. Broccoli has plenty of vitamins C and A and lots of natural plant calcium that is chelated by nature. It has 3 grams of fiber, 11 grams of protein and is 25 % calcium. Variation would be to add in cooked brown rice or, chicken, bacon if you eat meat.
12 cups florets (trimmed crowns only) broccoli
¼ cup of omega 3 or/or 6 oil (canola, soybean, safflower, nut oils, etc)
¼ cup flour
1 cup chicken broth (or vegetable)
2 tsp. Dijon mustard
½ tsp onion powder or chopped onions
Pinch of fresh nutmeg
1 ½ cups shredded cheddar cheese (or, white)
1/2 cup grated Parmesan cheese (divide into ¼ cups)
Sea Salt and pepper
1 ½ cups of corn flakes (coarsely crushed)
Topping is l ½ cups of corn flakes, or breadcrumbs coarsely crushed with ¼ cups of the grated Parmesan Cheese mix and set aside.
Preheat oven to 400 f.
Steam broccoli until crisp tender for about 5 minutes and set off heat. Blanch
Heat oil in a medium saucepan adding the flour stirring and cooking it till the color is light golden.
Slowly whisk in milk, broth mustard, onion and salt, pepper and nutmeg bringing it all to a simmer. Reduce heat until the mixture slightly thickens for about 2 minutes.
Remove from heat and stir in the cheese and the rest of the Parmesan
Spread the broccoli in a 9 x 13 inch baking dish. Pour the cheese sauce evenly over the top.
Sprinkle on the topping mixture and bake until golden brown or bubbling about 15 minutes.
*You can sub other vegetable as the main ingredient such as green beans i.e. It will alter the nutrients values by adding more fiber but less calcium. http://www.vegcooking.com/vegcooking-eggreplace.asp

Great site! ©P.T. Sherman 2007 all rights reserved.

COMMENTS ARE Most WELCOMED...

CHILI BEAN & CHIP CASSEROLE

Chili Bean Casserole
A very quick and simple dish. I use all my old corn chip up with a can of medium Chili Beans made into this Chip Casserole that gives your family more legumes (fiber) in a delightful way.
White Tortes Chips
Can Chili Beans Cheese (grated)
Tomato (diced)
Onions (chopped) or green onion
Diced Avocado
Sour Cream
In small baking dish spray pan with oil and crumble enough tortes chip to cover bottom of pan with chip. Pour can of water and can chili beans and onions over tortes chip evenly.
Top with a layer of cheese and bake till bubbly.
Let cool, and top with tomato, avocado.
A side dish or topped with green onions before serving. This can be in a side dish or on top of dish.
Salsa can be added to this dish especially if no fresh tomatoes are available. One chopped Fresh corn when in seasons add to the variety of this casserole. This is one of my basic dishes.
P.T. Sherman

COMMENTS ARE WELCOMED...

Mac and Cheese, (a more economical version)
Every one should have a good recipe for Mac and cheese. Very much part of a transitional diet instead of eating so much meat. This is my daughter Heather’s that I’ve adapted to making it cheaper for me on a budget. (Add in the three different cheese and/or creme if this fits your style.) The cookbooks and cooking shows we watch have too many ingredients and too expensive to make with a limited budget. This says it will serve 4 but I thought it served more. This is “healthy cooking” blog so I will caution against using hormonal cheese with pesticides and antibiotics, especially with children. Weight is a big issue these days, hormones in meat, dairy, corn syrup, and fake sugars are the culprits. It all adds up in our bodies and you do not know if the dairy you’ve bought from uses these additives. It’s especially bad in cheeses because of the concentration of fat. Drug lodges itself in the fat tissues of the cow and body. So be extra careful if you have an over-weight problem in your family by adding regular, inorganic, cheese to this recipe and into your diet. Use this "Cheese Sauce" for other dishes...like over vegetables-scalloped potatoes, or add some chopped pimentos and diced jalapenos for a grand Mexican dip served with tortilla chips. This will add in some good fiber and nutrients. Change part the cheese to your favorite with these dishes (part Mexican cheese). But first try in in the "Mac and Cheese" then make your adjustments. When in a pinch I just use sharp cheese for this recipe. If I have some vegetable such as broccoli, and don't want to do two dishes, I add a bit of the floral part into the casserole. A bit of grated Cheese or bread crumbs on top.
Mac And Cheese
8 ounces elbow macaroni (2 cups uncooked) Boil as pkg. Direction and set aside in a sprayed baking dish
½ cup chopped onion sautéed until tender
…with 2 tbs. butter
Then add 2 tbs flour
1/8 tsp. black pepper. Cook the onion butter, pepper and flour together.
Add to 2 ½ milk cook till bubbly and thickened
Then add 1 ½ cups of Sharp cheddar cheese and
1 ½ cups of shredded American cheese till both are melted
Pour the cheese sauce over macaroni and bake at 350* f. till bubblie and a little toasty on the top. Be sure to cool down and let this stand a while before serving. Topping can be crumbled potato chips or more cheese. In this recipe I just use generally use one cheese, just 3 cups of The sharp cheddar otherwise you can't really have a cheesy flavor. This recipe is very adaptable and you could use part soy cheese or ½ n ½ or or parts of another left over cheeses. All Right Reserved ©2006 P.T. Sherman

COMMENTS ARE WELCOMED...

ZUCCHINI CASSEROLE

IT'S REALLY A Vegetable Stuffing Casserole, but all the family will love it.
Ingredients;
4 cups herbal seasoned stuffing mix
2 Tbsp. Melted butter
1 can of condensed cream soup (Mushroom, chicken, celery i.e.)
½ cup sour cream
2 cups of zucchini (2 small or, any vegetables, part summer squash etc)
1-cup carrots (Depends on how much you like- 2 medium carrots) shredded, diced or cut in small piece.
¼ cup chopped onion (1 small onion)
This is a nice comfort food and I make it quite often. If you like the sour cream add more or cream and some cheese of your choice works nice too. Topping: Mix 1 cup of the stuffing mix with the butter or margarine for some. (Set aside) Add together soup and the next 4 ingredients until combined thoroughly. Lightly stir in remaining 3 cups of stuffing mix until combined. Spoon mixture into a lightly greased 1-½ quart baking dish. Sprinkle evenly with some of the stuffing-butter mixture topping. Bake at 350 for 30 minutes or until thoroughly bake and heated through. I have done this in a hurry and to save electricity once in a while on top of the stove and it works too. Just stir-fry with the fastest cooking vegetables first with the butter then add in the liquids mixed in dressing and cook on low. Simple. For a “Dump-all Vegetable Casserole” variation next time, try more vegetables, zucchini, etc., in this same casserole. Add one slice of completely whole- wheat slice of bread to the stuffing to make it more balanced. Use cream of chicken soup, or vegetable-chicken broth, celery, mushrooms or gravies on top. I've done this same recipe in so many variations depending on what left over in the fridge tonight... All publishing right are the property of P.T. Sherman Author


COMMENTS ARE WELCOMED...

BROCCOLI CASSEROLE (cancer veggie)

Cheesy Broccoli Casserole; Broccoli has plenty of vitamins C and A and lots of natural plant calcium that is chelated by nature. It has 3 grams of fiber, 11 grams of protein and is 25 % calcium. More research shows this is one of the best vegetables to improve health. A great cancer fighter, especially for stomach cancer.
(Cancer and Carotenoids, are; Cabbages, Broccoli, Cauliflower, Kale etc., and Tumeric, Curcumin, Indoles, Isothiocanates, Glucosinolates) If too much broccoli for your half the recipe.
Ingredients:
12 cups florets (trimmed crowns only) broccoli
¼ cup of omega 3 or/or 6 oil (sunflower, safflower, nut oils, etc)
¼ cup flour
1 cup chicken broth (or vegetable)
2 tsp. Dijon mustard
½ tsp onion powder or chopped onions
Pinch of fresh nutmeg
1 ½ cups shredded cheddar cheese
1/2 cup grated Parmesan cheese (divide into ¼ cups)
Sea Salt and pepper
1 ½ cups of corn flakes (coarsely crushed)
Topping is l ½ cups of corn flakes, or breadcrumbs coarsely crushed with ¼ cups of the grated Parmesan Cheese mix and set aside.
Preheat oven to 400 f.
Steam broccoli until crisp tender for about 5 minutes and set off heat. Blanch
Heat oil in a medium saucepan adding the flour stirring and cooking it till the color is light golden.
Slowly whisk in milk, broth mustard, onion and salt, pepper and nutmeg bringing it all to a simmer. Reduce heat until the mixture slightly thickens for about 2 minutes.
Remove from heat and stir in the cheese and the rest of the Parmesan
Spread the broccoli in a 9 x 13 inch baking dish. Pour the cheese sauce evenly over the top.
Sprinkle on the topping mixture and bake until golden brown or bubbling about 15 minutes.
*You can sub other vegetable as the main ingredient such as green beans i.e. It will alter the nutrients values by adding more fiber but less calcium.
This is from my old blog; "Millennium Healthier Foods," that attempted a more "transitional" vegetarian diet by eating less meat in the diet. It consists of going back "basic's" with some lost old “survival” recipes by adding some healthy adjustments. These materials may not be published, broadcast, rewritten or redistributed, © 2006-7 by P.T. Sherman. This is just a "blog" & herein & are my opinions. Go to your physicians for any medical advice not here!
date; Monday, January 01, 2007

©All publishing rights reserved. P.T. Sherman 2007-10

COMMENTS ARE WELCOMED...

VEGGIE CASSEROLE

Vegetarian Veggie Casserole
This is a vegetarian vegetable casserole dish recipe (Being single I've learned techniques to this original recipe I had used for six people, but it's basically the same.) You can go wild on a veg. recipe like this. I freeze some of this recipe in sandwich bags 1 cup at a time to eat it when ever I need a good snack.
Eat more veggies will not make you gain weight and this is a sample of how to achieve it. It has lots of fiber so eat all you want if you add mostly
vegetables with grains to compliment them. Here's a recipe that shows how to do
it.
Some times I add even more fresh milder tasting veggies. This is one of my economical basic recipes utilizing any left over vegetables that I've saved in the freezers from meals. I love the combinations of their tastes with breads. This use to be fashionable in the '50 when not so much pastas were used. No meats here but I do use vegetable or chicken broths when ever possible, or what have it on hand. If you make a mistake add more stuffing or more veggies. If you are a cheese condo sir shred up a little almond cheese, or veggie sausage (Morning Star), sour cream i.e. on top for company dinner
VEGETARIAN VEGETABLE CASSEROLE.
*½ box of chicken flavor or etc. stuffing mix (or, make your own from w/w with 1/2
white bread then add in poultry seasoning (1 To 2 tsp) with celery seed or parsley herb to taste.
*about 1 cup Cream of celery or mushroom soup for the liquid needed or just add broth or ½ cup of each.
*Mixed with vegetables (eye ball it to your tastes) I use more than I did in the beginning so keep experimenting on your needs.
*Fresh vegetables such as squash (a small slice zuke, or yellow) Don't over cook
any of the vegetables.
*1 cup chopped celery (about) this adds in natural salt in vegetarian recipes)
*½ cup chopped onion
*2-3 tbs olive oil (NO SALT needed, pepper to taste)
an egg is optional (or even a boiled egg if you think you need more protein...you don't ...
Mixing all the dry ingredients, vegetables then enough of all rest of the liquids together as not to be too soggy just wet, into the casserole dish. At this point is where I remove ½ and freeze some to bake later. A cup in each sandwich baggie. I like this recipe so well and is basic to vegetarians.
Make a mushroom gravy with a can of mushroom soup on top.

CARROT CASSEROLE

Carrot Casserole (find a veggie recipe your children will like!)
Carrots has plenty of Bata Carotene and are natural anti fungal. The better if organically grown. If you see a moldy carrot never, buy from that dealer or area again. We should have two or three favorite recipes using this vegetable. After losing it, I looked for this great carrot casserole for years, because everyone in my family liked it. I have been seeking out new recipes that are organic, fibrous, nutritious, flavorful, simple, and cost efficient. Many do not eat a vegetarian style because from recipe books we get ideas this way of eating is awful and not familiar to our pallet. The recipes in these pages are different in that respect. I love to eat and I want recipes that reflect tasty, healthy eating. I wrote to the Sunset or Organic Garden magazine to try and find this original recipe but it’s been to long ago and they couldn’t find it either. This is what I made from what I remembered. It basic sliced carrots, stuffing, and topped with a white sauce from the water the carrots have been boiled in. Even if you do not like carrot, you will enjoy this way of cooking them.
INGREDIENTS:
3 cups + diced organic carrots* (depending on serving size, just add more of each)
3 cups water (SAVE THIS WATER)
Cook until soft and save the water.
1 cup stuffing* (Package Stove Topped dressing)
Make up a white sauce: Use some of the vegetable carrot broth instead of water. Just add in extra water if needed to the carrots or vegetable broth or even chicken broth. The next time around you may want to try more stuffing to your family’s likings.
Toss it together with the carrots
White Sauce: Make a white sauce ½ stick of margarine and about 3 - 4 tbs. of flour and use up the carrot water. Be sure to toast (cook) the flour with the butter together in pan for a white sauce. (You could add milk) salt and pepper to taste. Pour over the diced carrots and dressing.
Use a Pam sprayed shallow casserole dish; toss the carrots with the dry dressing. Bake for about 45 minutes at 350 degrees until thoroughly cooked.
Dressing from scratch: If you do not have dressing cube 3 cups of toasted breadcrumbs with ½ tsp. (about) added poultry seasoning; pick and choose from the optional’s.
Optional: Its more a method: Or, mix you make your own poultry seasonings. (Celery seed, or chopped celery, onion, (cornstarch will act as an egg), chicken flavoring (mocked chicken flavoring can be found at the health food stores as a bulk item), salt, pepper, garlic, turmeric, Poultry Seasoning to your tastes or 3 tbls. Rosemary and/or thyme, parsley or crushed sage.) If using dried, herbs always use less. Then toss with ¼ cup margarine and 1½ cups of chicken broth. (Or, “Better Than Bouillon” and water (this product has no MSG), but a bit salty.)
*Organic garden variety of carrots because of their stronger flavor is important in this recipe.

© 2010 all publishing right reserved

GREEN BEAN CASSEROLE

Different Green Bean Casserole
Source: Kitchen Klatter Magazine Oct. 1973

2 pkgs. French-style green beans
3 Tbls. butter or margarine, melted (reserve 1 Tbls.)
2 Tbls. flour
1 Tbls. salt
1/4 tsp. pepper
1 tsp. sugar
1/2 tsp. grated onion or instant dry onion
1 c. sour cream
1/2 c. grated cheese
1/3 c. cornflake crumbs

Cook the green beans until just barely tender. Combine 2 Tbls. of the melted
butter with the flour. Cook gently, remove from heat, stir in seasonings,
sugar and sour cream. Fold in the drained green beans. Place in a shallow 2 qt
casserole. Sprinkle with grated cheese, then with the cornflake crumbs which
have been combined with the remaining melted butter. Bake in a 350 degree
oven for about 25-35 minutes. Serves 6-8.