Green Bean Casserole

November 4, 2018
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Green Bean Casserole
  1. In a dutch oven over medium heat, warm the vegetable oil, olive oil, and butter until melted. Add the white and green onions and sauté until soft. Add the salt and pepper and Herbs de Provence. Add the tomatoes by hand-squeezing the whole tomatoes into the dutch oven so they fall into pieces and release their juices. Add the carrots, celery, yellow pepper, red pepper, and potatoes. Stir well to combine all vegetables. Cover and simmer on low for 20 minutes, stirring occasionally.
  2. Add ¾ cup of water, lemon juice, garlic, parsley and herbs (optional). Add half the green beans, stir, then add the other half. Turn up the heat to medium-high and bring to a boil. Turn down the heat and simmer for 30 minutes or until tender.
Recipe Notes

Copyright 2018 Colleen Topper All Rights Reserved

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