When I was a kid, I had this favorite green bean recipe of my Dad, which up to now is still a winner on my list. The green bean recipe that I am talking about involved cellophane noodles, shrimp, and green beans. It was so tasty I couldn’t get enough of it. My Dad learned that recipe from a friend of his who lived in Asia for a long time. We used to eat that recipe with pan seared salmon and rice. I always got second helpings whenever that’s on the menu.
My husband isn’t too fond of green beans. He tolerates them as a side dish because they give that certain hint of freshness to the meal. I made a vow that I will get him to love green beans.
This green been casserole recipe is the answer to my predicament. When I first tried making this, my husband was in the living room, playing with the kids. He got curious by the wonderful smell wafting in the air; so he went and checked it out.
When I told him what it was, he wouldn’t believe me. But of course, the proof was all there during dinner. It was one point for me again because he loved it!
My husband always prefers this as a side dish now; and even as a main dish sometimes. And he will not stop at one serving.
Photo courtesy of Food.com Recipe courtesy of Cook The Story.
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Quick Tip: The evaporated milk adds creaminess without a lot of fat. But you can use plain whole milk instead if that’s what you prefer.
