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Green 'N' Gold Veggies

By: Opal Sanders  
"Serve the fast fillets alongside Green 'n' Gold Veggies shared by Opal Sanders of Glouster, Ohio. The buttery skillet side dish features beans, corn and green onions and works well with nearly any main course. 'I use canned corn and green beans when I'm really in a hurry,' says Opal. Fresh corn is nice when it's available, too. Regardless, the results are always well received at get-togethers.'"

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (4)

Rate/Review | 32 people have saved this

Prep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 cups fresh green beans, cut into 1 inch pieces
  • 1/3 cup water
  • 1/4 cup thinly sliced green onions
  • 1/4 cup butter or margarine
  • 1 1/2 cups frozen corn, thawed
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon paprika

Directions

  1. In a large saucepan, bring beans and water to a boil. reduce heat; cover and simmer for 5-7 minutes or until crisp-tender. Meanwhile, in a large skillet, saute onions in butter until tender. Stir in the corn, salt, sugar, celery salt and paprika. Drain beans; add to corn mixture. Cook and stir for 4 minutes or until heated through.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2009 by mpainter 
We thought this was delicious. Green beans & corn are vegetables my kids will eagerly eat, so... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2009 by Tammy Lynn 
I used canned green beans and it tasted fine. It was a bit too salty for me--I'll cut the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2009 by ULTRAGIRL 
Always looking for a new veggie side, and this is good. I used fresh green beans in the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2008 by mandalynn 
A great way to eat vegetables, this recipe worked as a good side dish for many different... MORE

 
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