Deviled Green Beans
This is a different way to prepare green beans instead of just plain old beans. We were pleasantly surprised by the taste, and I would serve it with more of a plain type meat like breaded pork chops, or breaded chicken because it has its own distinctive taste. This came from a 1970's cookbook called "Cooking for Two".
- Ready In:
- 1 (8 ounce) can cut green beans
- 1 1⁄2 teaspoons butter or 1 1/2 teaspoons margarine
- 1 teaspoon prepared mustard
- 1⁄4 teaspoon Worcestershire sauce
- 1 dash salt
- 1 dash pepper
- 1 tablespoon corn flake crumbs
- Drain liquid from beans into a saucepan.
- Bring to boiling; cook liquid till reduced to about one-third.
- Add beans and heat through; drain.
- Add butter, mustard, Worcestershire sauce, salt and pepper; stir gently till blended.
- Sprinkle with cornflake crumbs.
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Easy, quick, good! Made recipe as written, and green beans ended up more cooked than we usually prefer, but these took almost no time at all. DH is not a big fan of mustard on his green beans, but this was not overwhelming. The crumbled corn flakes made an excellent topping. Thanks for posting this recipe, justme #3. Made for Zaar Cookbook Tag.