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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (364g) Recipe makes 8 servings |
||
| Calories 561 | ||
| Calories from Fat 479 | (85%) | |
| Amount Per Serving | %DV | |
| Total Fat 53.2g | 81% | |
| Saturated Fat 33.5g | 167% | |
| Monounsaturated Fat 13.9g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 144mg | 48% | |
| Sodium 366mg | 15% | |
| Potassium 608mg | 17% | |
| Total Carbohydrate 20.3g | 6% | |
| Dietary Fiber 8.4g | 33% | |
| Sugars 3.6g | ||
| Protein 6.8g | 13% | |
Frozen Corn or Green Beans
By: xxSallyxx
Jul 2, 2007
I hate rubbery, squeaky, tough, frozen green beans or corn. I like most veggies frozen rather than canned though. Found this freezer recipe on cooks.com and it looks like a winner. They remind me of the prepackaged buttered ones in the frozen section of the grocery isle. It will not fix old, tough, beans or corn. You still need to pick the best ones but seems better than the plain old blanching method.
SERVES 8 , 4 Quart Bags
Ingredients
- 18 cups fresh green beans, uncooked or fresh corn, off the cob uncooked
- 1 lb butter
- 1 pint half-and-half cream
Directions
1
Clean green beans (Snap/Cut ends, String If necessary) or Clean corn, remove from cob.(Not included in prep time!).2
Melt butter, let cool.3
Add Half & Half.4
Place beans or corn in a baking dish large enough to hold vegetables.5
Pour butter and half & half mixture over vegetables. (May not cover but you will see it).6
Bake 325 degrees for 1 hour.7
STIR EVERY 15 MINUTES!8
Let cool, place in freezer bags or plastic containers.
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- Main Ingredient > Vegetables > Corn
- Main Ingredient > Vegetables > Green/Yellow Beans
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
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- Preparation > Inexpensive
- Preparation > Equipment > Oven
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- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
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- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: LonghornMama
On Sep 23, 2007
Assumed green beans would be the real test here, that corn would definitely come out well. This method did produce green beans with just the right texture, not "squeaky" at all. So much easier than blanching, too. I baked in a covered dish and my butter and half and half separated a bit which looked a little funny but didn't affect the flavor of the frozen then reheated beans. Not as colorful as beans that have been blanched but I'll sacfrifice color for texture any day. Next time I may add some bacon and onion to the freezer bags. Great tip! Thanks for sharing! Made for PAC Fall 2007.
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