My mom is famous for her Italian green bean casserole. Not to be confused with anything involving cream of mushroom soup or fried onions, she layers canned green beans, Italian breadcrumbs, Parmesan cheese, Lawry’s seasoned salt, and olive oil, in a pan, puts it in the oven, and that’s it. Simple, delicious, full of flavor and childhood nostalgia.
Fresh Green Beans
As a general rule, I try to minimize canned foods and maximize fresh veggies, and since we’ve been super lucky this season with our green bean yield in the garden, I decided to create my own one-pan meal inspired by my mom’s famous recipe.
If you’re like me, you want dinner to be easy prep and easy clean-up. Since my food-making workshop is a 1950’s kitchen with zero upgrades (no dishwasher, no disposal), I like to dirty as few dishes as possible with one-pot or one-pan meals.
This recipe works great for a low-carb lifestyle full of flavor and joy without the hassle of exact measurements and tons of dishes.
I like to call my no-measure style of cooking “intuitive cooking” because it involves trusting your instincts and going with what looks and feels right. That being said, I know that intuitive cooking isn’t for everyone, so I will give some estimates so you can get the hang of it.
Ingredients for this recipe are super simple (serves 4):
- Fresh green beans (enough to line a large plan without really stacking them on top of each other)
- About 1 lb of your favorite ground meat (beef, turkey, chicken, pork, loose sausage)
- Extra virgin olive oil (to avoid a greasy dish, use very sparingly if you choose loose sausage, which tends to have a higher fat content)
- Your favorite hard cheese (Parmesan, Romano, and asiago all work great), shredded or grated
- sliced almonds
- garlic powder
- onion powder
- Lawry’s Seasoned Salt (affiliate link)
- Water and a pinch of salt
- Preheat oven to 350F
- Rinse and snip the ends of the beans
- Place a layer of beans in a baking pan and add 1 inch of water and a pinch of salt
- Braise in the oven for 10 minutes
- While the beans are in the oven, warm a skillet and add your ground meat, browning completely
- Drain off any liquid in your skillet and set cooked meat aside
- Once the beans have been in for 10 minutes, remove from the oven and drain remaining water from the pan
- Layer the remaining ingredients on top of the braised beans in the following order:
- ground meat
- garlic powder (light sprinkle over the entire surface of the dish)
- onion powder (light sprinkle over the entire surface of the dish)
- shredded almonds
- shredded cheese
- Lawrys seasoned salt
- Bake at 350F for 12 to 15 minutes until the cheese turns a golden brown