Green Bean Casserole II

The Gator Queen Liz Cookbook, p. 146

½ stick of butter

1 medium onion, diced

½ cup chopped bell peppers

2 medium potatoes, diced

4 (14 ounce) cans French Style Green Beans

Salt and pepper to taste

8 slices American cheese

Choppity chop chop!

In a medium pot melt the butter. Add onions and peppers and cook until wilted. Add potatoes and stir well. Let the potatoes brown somewhat. 

Stirring this is a nice workout.

Open the cans of green beans and drain the water. Pour the beans over the mixture and mix well. Add two good-sized pinches of salt and pepper. Add water just to cover the beans. 

DON'T COVER THE BEANS. If you do, it takes soooooo long for all the water to boil off. (I gave up and ladled out a bunch of it, but by then the potatoes were already mush.) I'd add a cup, max.

Cook this down until all of the water is absorbed. Turn down to low heat and place slices of cheese all over the top of the green beans. Let the cheese melt, and then stir thoroughly.

Interesting addition!

The end result will be creamy and delicious!

It's low-calorie, but hearty enough to make an entire meal if you want it to.

My Rating: 3/5 "This is surprisingly nice! The cheese, although it may seem like an unorthodox addition, adds nice texture. I'd recommend adding lots more pepper or some other additional seasoning to make it more memorable."