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Perfectly roasted green beans and mushrooms, topped with parmesan cheese, toasted almonds and a balsamic drizzle. This is a super simple side dish that pairs well with any meal!
I love cooking–really, I do. I think it’s really important to cook from scratch, and it’s an easy way to show your family that you care about them because you take your time and effort to make them food that they’ll enjoy eating. I cook a homemade dinner almost every single night, but some nights I just don’t have the 2-3 hours it usually takes me to cook dinner.
When your family is used to only eating homemade meals, it’s hard to put a pre-made or frozen dinner in front of them and expect them to like it. Most frozen foods taste like cardboard or have no flavor at all. Bleh.
As we all know, Christmas is only 9 days away! Oh-My-gosh. How did that happen? I’ve got 25 million things left to do and not enough time to fit it all in. I know I definitely don’t have time to cook dinner every night this week. That’s for darn sure.
One of the only frozen meals that my fiance will happily eat is STOUFFER’S® Lasagna with Meat Sauce, because it tastes just like its homemade. It has big chunks of meat in the sauce, and the perfect amount of fresh mozzarella and aged parmesan cheese. It’s packed with Italian seasonings, and I love that it has no preservatives in it and I know all the ingredients in the food label.
They’re on rollback right now (10/31-12/31) at Walmart, this is the time to stock up! I like to keep a few family size entrees in our freezer just in case I need a quick dinner, especially now during the holidays. I always get the family size because I can stretch it into two dinners for us. Cook once, eat twice!
Whenever I make STOUFFER’S® lasagna, I like to make a vegetable dish to go with it. Sometimes I switch it up, but this is my go-to side dish recipe. I LOVE mushrooms and we both like green beans, so it’s a perfect combo for us. It’s really easy to make, so I can pop it into the oven while I’m wrapping gifts or writing Christmas cards. Easy peazy.
I got the bagged green beans from Walmart’s organic produce section. They came washed and the ends were already trimmed for me, such a time saver!
- 1 12oz bag green beans, ends trimmed
- ½ lb portabello mushrooms
- 1 Tbsp ½ T olive oil
- 1 Tbsp balsamic vinegar
- ½ tsp garlic powder
- Sea salt and pepper
- 2 Tbsp parmesan cheese
- ¼ cup sliced almonds
- Preheat oven to 425 degrees. Line a large tray with parchment paper.
- Slice mushrooms into ¼ inch slices.
- Lay mushroom slices and green beans onto parchment lined tray.
- Add olive oil, balsamic vinegar and garlic powder to a small bowl. Whisk until combined. Pour over green beans and mushrooms. Use your hands to mix and coat everything with the sauce.
- Sprinkle salt and pepper over the tray.
- Bake for 10 minutes, then use a spatula to turn the beans and mushrooms over. Bake for an additional 5-10 more minutes until beans are cooked until desired tenderness. Remove tray from the oven. Transfer the beans to a serving dish.
- Lay the sliced almonds on a small lined tray and bake for 2 minutes. Watch them, they burn quickly! Once toasted, sprinkle them over the top of the green beans and mushrooms.
- Sprinkle parmesan cheese, and drizzle balsamic glaze over the top. Serve immediately, enjoy!
Cooking the green beans and mushrooms in balsamic vinegar gives them so much flavor, and the balsamic glaze drizzle at the end gives it a tangy punch. Cheese makes everything taste better, and the toasted almonds slices are like the cherry on top of a sundae. Major noms going on right here.
Do you need more inspiration for side dishes to pair with STOUFFER’S® lasagna? Check out the flavorful moments Pinterest board to plan your easy dinner! Let me know in the comments what you’ll be making!
NEVER MISS A STACEY HOMEMAKER CREATION!
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