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Green Bean And Potato Casserole Recipe
|Green beans||1 Pound (500 Gram)|
|Potatoes||1 Pound (500 Gram)|
|Mozzarella cheese||3⁄4 Cup (12 tbs), grated|
|Mushrooms||4 Ounce (125 Gram)|
|Whole tomatoes||425 Gram|
|Butter||1 Ounce (30 Grams)|
|Garlic||1 Clove (5 gm)|
|Water||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Parsley||1 Tablespoon, chopped|
Serving size: Complete recipe
Calories 1371 Calories from Fat 470
% Daily Value*
Total Fat 53 g82%
Saturated Fat 30 g149.8%
Trans Fat 0 g
Cholesterol 132.8 mg
Sodium 1111.2 mg46.3%
Total Carbohydrates 181 g60.4%
Dietary Fiber 40.3 g161.4%
Sugars 44.8 g
Protein 58 g116.3%
Vitamin A 213.4% Vitamin C 766.2%
Calcium 67.9% Iron 45.2%
*Based on a 2000 Calorie diet
Peel potatoes and slice very thinly.
Grease a shallow ovenproof dish, place potatoes evenly over base, sprinkle cream over top.
Bake, covered, in moderate oven 25 minutes.
Remove from oven, sprinkle with cheese.
Bring pan of salted water to boil, add beans and cook 3 minutes; drain.
Slice mushrooms and peppers thinly, combine with beans.
Arrange bean mixture over potatoes, pour sauce over and bake, uncovered, in moderate oven 15 minutes.
Chop bacon finely, cook in pan until crisp; drain.
Sprinkle bacon over top of casserole.
Sauce Push undrained tomatoes through sieve into bowl.
Melt butter in pan, add peeled and finely chopped onion and crushed garlic, cook until onion is tender.
Add tomatoes, water, salt, pepper and Worcestershire sauce, bring to boil, reduce heat and simmer 15 minutes, covered.
Stir in parsley.