Tuesday, June 08, 2010

Greenbean, Ham and Potato Bake

The Menu:
Greenbean, Ham and Potato Bake

The Original Recipe:
My stepmom makes this every year when greenbeans come in. I used some canned greenbeans my father-in-law gave us that he canned from last year. YUM!! This is some country cooking at it's best!

***Update! I was published in Gooseberry Patch 101 Cozy Casseroles!! Woohoo!! You cannot get this recipe on their site, so I have shared it here with all the food bloggers! This recipe is delicious! We used to eat it every summer while I was growing up. Fresh snapped green beans mixed with the ham and potatoes. I added in the rosemarry for a bit more flavor... lot's of pepper too. Yum! We never cripsed up our potatoes. We would just snap the beans and add them in with the potatoes and ham and cover and bake until potatoes were soft. Actually, I think we just used bacon... hmmm, the memories!! Anyway, this is my vamped up version. I hope you all enjoy!! The crispy potatoes really add another flavor to this dish...

Greenbean, Ham and Potato Bake

1 quart green beans, undrained
1 1/2 cups of ham (can be leftover, cubed ham steak, etc.)
1 small onion chopped fine
2 cloves garlic, chopped fine
3 large baking potatoes, diced
salt and pepper to taste
1 cup water
1 tbls. butter
2 sprigs rosemarry

In frying pan, saute onion and garlic in butter, add potatoes. salt and pepper to taste. Leave potatoes sit in pan until crispy, then stir around a bit. In 13x9 baking dish, add greenbeans and ham, pour potatoes ontop and mix together, add rosemarry off of the sprig, mix. Pour 1 cup water over all. Cover with foil and bake 350 degress for 1 hour or until potatoes are soft.

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