I’m the only one who really eats cereal, but it annoys Dana that I refuse to eat all those crumbly bits at the end of a bag. What can I say? I don’t like cereal sand.
So I looked up some recipes that utilized cereal crumbs and found two that looked promising.
I tried this recipe for Swiss Green Beans last night:
* 5 tablespoons butter, melted
* 2 tablespoons all-purpose flour
* 2 teaspoons grated onion
* 1 teaspoon white sugar
* 1 teaspoon salt (optional)
* 1/4 teaspoon ground black pepper, or to taste
* 1 cup sour cream
* 8 ounces Swiss cheese, grated
* 2 (15 ounce) cans cut green beans, drained
* 1 cup cornflakes cereal crumbs
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a 3 quart saucepan combine 2 tablespoons melted butter, flour, onion, sugar, salt, pepper, sour cream and 4 ounces of the cheese. Cook over low heat and stir constantly until thickened. Fold in green beans. Pour into a 2 quart casserole dish and sprinkle the rest of the cheese on top.
3. In a small bowl combine cereal crumbs and melted butter; sprinkle over beans.
4. Bake in preheated oven for 20 minutes.
I didn’t have any grated onions — I’m not even sure what grated onions are — so I used dry minced onions instead. The cereal I was using was pretty sugary to begin with, so I eliminated the sugar from the recipe. And I didn’t have a two-quart casserole dish — Asians don’t eat a lot of casserole — so I just threw the saucepan in the oven.
It turned out pretty good. It’s a very American dish, but I grew up on TV dinners, so that was fine by me. Dana, who (believe it or not) never had a TV dinner in her entire life, also liked it fine, though she could’ve done without the sugary cereal crust.
Tonight I’m going to try Crunchy Snickerdoodle French Toast.
food, cereal, recipe, casserole