Green Bean Casserole

INGREDIENTS

1 can green beans

1 can cream of mushroom soup

Crushed potato chips or dried onion straws

Pepper to taste

DIRECTIONS

Drain beans. Combine with soup and pepper and pour into an 8x8 casserole dish. Top with crushed potato chips or dried onion straws. Bake at 350 degrees for 20 minutes. Serves 4.

Cilantro-Lime Rice

Recipe from Cara W.

INGREDIENTS

1 cup uncooked white rice
1 medium chopped onion
2 Tbsp fresh squeezed lime juice
2 tsp granulated sugar
3 Tbsp fresh chopped cilantro
1/4 cup water
1 tsp butter
2 cloves garlic, minced
1 tsp grated lime zest
1 (15 oz) can chicken broth

DIRECTIONS

In a saucepan, combine rice, onion, butter, garlic, lime zest, chicken broth and water. Bring to a boil, then turn heat to low. Cover and cook 15-20 minutes or until rice is tender. Remove from heat and fluff with a fork. In a small bowl, combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Black Beans (Cafe Rio Style)

Recipe from Cara W.

INGREDIENTS

1 clove garlic, minced
1 tsp ground cumin
2 Tbsp olive oil
1 (15 oz) can black beans, rinsed and drained
1/3 cup salsa
1/2 tsp salt
2 Tbsp fresh chopped cilantro

DIRECTIONS

Cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, salsa and salt. Continually stir until heated through. Just before serving, stir in cilantro.

Potato Casserole

INGREDIENTS

36 oz. pack frozen hash browns
2 cans cream of chicken soup
½ cup melted butter
2 ½ cups grated cheddar cheese
Green onions (stems)
2 cups sour cream
Bacon (optional)

DIRECTIONS

Thaw & break potatoes. Mix other ingredients and pour over the potatoes. Bake in a 9x13 pan at 350 degrees for 30 minutes. Sprinkle crushed corn flakes on top for a little crunch and continue cooking for 30 minutes. Feeds 12.