Green Bean Casserole, minus the mushroom soup junk

I think all green vegetables should be prepared in a way that ends like a trail mix, like that yummy salad with apples, walnuts, and craisins. So that inspired a green bean casserole with a trail mix feel.

Servings: 2 (but maybe only 1 if you hadn't been eating dump-it-and-leave-it BBQ chicken straight from the crock pot for hours)

Cooking and leftovers: Prep time was about 5 minutes, cooking about 20, but might be longer if you are making more. I'm guessing it will be fine leftover if it gets re-heated in an over or toaster oven.

2 cups fresh green beans, rinsed, trimmed, and snapped into approx. 1 1/2 inch pieces

1/8 c. red onion slices (more or less to your preferences)

1 tsp. olive oil

1 Tbsp. walnut chips (almonds would probably work too, but they make me sick :(

2 Tbsp. craisins

salt, pepper, cooking spray

Clean and prep the green beans while you preheat the oven to 400 degrees. You'll want a pan that fits all of this in one or two layers (I used my little 4x8 glass rectangle), so hunt that out. Spray pan lightly with cooking spray. Toss in green beans and red onions. Drizzle with olive oil. Sprinkle with salt (sea salt if you have it, I don't) and pepper. Cook for 10 minutes. Remove pan from oven, stir contents, and then toss walnuts and craisins on top. Cook another 10 minutes. Remove from the oven and sprinkle again with salt and pepper to taste. Green beans should have just a bit of firmness when you bite them, onions are soft. Be sure everyone gets some of the trail mix-y stuff in their serving!

The sweet, salty, nutty, freshness is delightful. Enjoy.

I have a running list in my head of quick tips and short cuts that aren't really a whole post, but certainly make my food life more enjoyable.