Is everyone getting into the holiday spirit? Lately I’ve been taking a few minutes each day to try to sit still and really enjoy some of the little things. I love looking at the Christmas cards from friends, the generations-old Christmas decorations, and the smiles on my children’s faces.
I really have to remind myself to take that time out because life is so busy in December!
We might have some yummy munchies out while we’re trimming the tree and putting out our decorations.
We’ll have some great hors d’oeuvres out when family and friends come visiting.
And sometimes we just grab something really quick while we’re running out the door.
It’s always really tasty food, but we usually eat a lot more snacks than we do vegetables.
Keeping those things in mind, I’ve got a couple of different ways of preparing green beans that ensure that my husband will eat them. :) This week I’ll share Corn and Green Bean Casserole with y’all and next week it’s Tasty Green Beans and Bacon. Cooks have ways of sneaking in foods that are good for us! And this is an easy standby that can be thrown together quickly.
Corn and Green Bean Casserole
1 can drained French-style green beans
1 drained can of whole kernel corn
8 oz. sour cream (I used light)
3/4 cup grated sharp cheddar cheese
1/4 cup chopped onions
1 can cream of mushroom soup
1 sleeve of crushed buttery crackers
1 cup sliced almonds
Preheat the oven to 350 degrees. Combine the vegetables, sour cream, cheese, onions, and soup. Top with the buttery crackers and almonds. Bake at 350 degrees for 40 minutes.
Hope everyone is having a happy December so far! Such a busy month, but such a fun one, too!