On Monday, Cashew Casserole was on my menu for dinner.
I started to prepare the casserole and realized half way through it that this isn't going to feed our family. The recipe resembled more of a side dish than a meal. I had to leave very soon and had to quickly figure out what I was going to supplement it with.
This is what I served:
4 Hot Dogs - Nathans
4 Scrambled Eggs with Cheese Burritos
3 pieces of Fried Fish from a restaurant we to went over the weekend.
Ta Da!
Now back to the Cashew Casserole. It turned out great! The older kids really liked and the younger two told me it was sort of good. (they are my picky eaters) I had planned to take a picture of the dish but life got in the way and I forgot. I am sure I violated some blogging golden rule but I still wanted to share with you.
Cashew Casserole: Better Homes and Gardens
1lb. fresh green beans or two 9oz. pkg. frozen green beans -used 2 cans
1Tbsp. cooking oil
1/2 cup thinly sliced onion
1/3 cup dry white wine or reduced-sodium chicken broth
1/4 to 1/2 tsp. salt
1/4 tsp. coarsely ground white pepper * I used plain black pepper
1/2 cup cashew halves
1/2 cup half-and-half or light cream
1/2 cup soft bread crumbs
Preheat oven to 350 degrees. Cook fresh or frozen beans for about 5 minutes. Drain and put aside.
In a large skillet heat oil over medium-high heat. Cook onion, uncovered, in hot oil for about 4 minutes or until golden brown. Slowly add wine or broth, salt, and pepper. Cook for 2 minutes or until liquid is nearly evaporated. Add 1/4 cup of the cashews and the half and half or light cream. Bring to boiling. Reduce heat to medium. Cook, uncovered, for 3 minutes.
Stir in green beans. Spoon mixture into a 1 1/2 -quart casserole. Top with bread crumbs and remaining cashews. Bake, uncovered, for 30 minutes until top browns and mixture is heated through.
Enjoy!
Stay Distracted,
Natalie
I started to prepare the casserole and realized half way through it that this isn't going to feed our family. The recipe resembled more of a side dish than a meal. I had to leave very soon and had to quickly figure out what I was going to supplement it with.
This is what I served:
4 Hot Dogs - Nathans
4 Scrambled Eggs with Cheese Burritos
3 pieces of Fried Fish from a restaurant we to went over the weekend.
Ta Da!
Now back to the Cashew Casserole. It turned out great! The older kids really liked and the younger two told me it was sort of good. (they are my picky eaters) I had planned to take a picture of the dish but life got in the way and I forgot. I am sure I violated some blogging golden rule but I still wanted to share with you.
Cashew Casserole: Better Homes and Gardens
1lb. fresh green beans or two 9oz. pkg. frozen green beans -used 2 cans
1Tbsp. cooking oil
1/2 cup thinly sliced onion
1/3 cup dry white wine or reduced-sodium chicken broth
1/4 to 1/2 tsp. salt
1/4 tsp. coarsely ground white pepper * I used plain black pepper
1/2 cup cashew halves
1/2 cup half-and-half or light cream
1/2 cup soft bread crumbs
Preheat oven to 350 degrees. Cook fresh or frozen beans for about 5 minutes. Drain and put aside.
In a large skillet heat oil over medium-high heat. Cook onion, uncovered, in hot oil for about 4 minutes or until golden brown. Slowly add wine or broth, salt, and pepper. Cook for 2 minutes or until liquid is nearly evaporated. Add 1/4 cup of the cashews and the half and half or light cream. Bring to boiling. Reduce heat to medium. Cook, uncovered, for 3 minutes.
Stir in green beans. Spoon mixture into a 1 1/2 -quart casserole. Top with bread crumbs and remaining cashews. Bake, uncovered, for 30 minutes until top browns and mixture is heated through.
Enjoy!
Stay Distracted,
Natalie