recipe reviews for:

Green 'N' Gold Veggies

“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.'”

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Reviewed: Nov. 9, 2009

We thought this was delicious. Green beans & corn are vegetables my kids will eagerly eat, so it seems we eat them ALL THE TIME. I tried this recipe in hope of breaking the monotony for the adults but still pleasing the children. This was a hit with both groups. I will definitely decrease the salt next time, but will make it againg & again.

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mpainter

Home Town: Renick, West Virginia, USA

Living In: Spencer, West Virginia, USA

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Reviewed: Sep. 17, 2009

I used canned green beans and it tasted fine. It was a bit too salty for me--I'll cut the regular salt in half next time. Using green onions was different; I liked it.

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Tammy Lynn

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2009

Always looking for a new veggie side, and this is good. I used fresh green beans in the microwaveable plastic bag in the produce section. I followed the directions to microwave, then chopped the beans in half. Very little thawing is needed for the corn - it cooks pretty quickly once added to the skillet. The seasoning blend is a nice change from the usual.

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ULTRAGIRL

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Reviewed: Aug. 1, 2008

A great way to eat vegetables, this recipe worked as a good side dish for many different meals. i cut out the onions though, and added some cooked carrots.

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