Green Bean Burger Bake

  This recipe from "Farm Journal Time Saving Country Cookbook" was a new take on green bean casserole.   The caloric French fried onions are gone, and the meatballs make it the main dish.  Making meat balls isn’t time saving in my estimation, but baking the dish gives the cook time to clean up and complete the meal preparations.  I’ll make it again; next time with homemade frozen meatballs, thawed, so I can skip the meatball making at the last minute and make it really time-saving.

Green Bean Burger Bake

  4            Slices  Bacon -- diced

  1            Pound  Ground Beef

  1            Cup  Bread Crumbs -- fine

  1           Teaspoon  Salt

  1            Cup  Sour Cream, divided

  1            Large  Egg

  20          Ounces  Frozen Green Beans

  1            Package  Onion Soup Mix -- 1 1/2 oz

  1            Can  Condensed Cream of Mushroom Soup

Cook bacon in skillet; remove and drain.  Combine ground beef, bread crumbs, salt 1/2 cup sour cream and egg.  Shape into 12 meat balls; brown in bacon drippings.

Cook green beans as directed, but do not season.

Combine onion soup mix, mushroom soup and remaining 1/2 cup sour cream in greased 2 quart casserole.  Mix in bacon and drained beans; top with meatballs. 

Bake, uncovered, at 350° for 20-25 minutes.

6 Servings