Time 35m Yield 6 Number Of Ingredients 9 Steps:
Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.
Time 25m Yield 5 servings. Number Of Ingredients 10 Steps:
Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a large nonstick skillet, saute the red pepper, onions and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Drain beans; stir into vegetable mixture. Add the vinegar, basil, salt and pepper; heat through.
Time 35m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Steam or cook carrots and green beans in boiling water. Cook until tender, but still firm. Melt butter over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer for 3 minutes. Stir in green beans, carrots, seasoned salt, garlic, and white pepper. Cover and cook five minutes on low heat.
Time 50m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Stir soup, sour cream, pepper, veggies, 2/3 cup of fried onions and 1/4 cup swiss cheese in 2 quart casserole. Cover and bake 40 minutes at 350. Sprinkle remaining cheese & onions over and bake for another 5 minutes.
More about “green bean and mushroom medley recipes”
Time 25m Yield 10 servings. Number Of Ingredients 8 Steps:
Place beans in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the red pepper, onion and celery in oil until tender. Add garlic; cook 1 minute longer. Add the beans, salt and pepper; toss to coat.
