Baked Green Bean Fries

  • Ingredients

  • 1 cup Panko*
  • 1/2 cup grated Parmesan cheese
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds green beans, trimmed
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten

  • Directions

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large bowl, combine Panko, Parmesan and cayenne pepper; season with salt and pepper, to taste. Set aside.
  3. Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  4. Place green beans in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
  5. Serve immediately.

Parmesan Crusted Scalloped Potatoes

  • Ingredients

  • 1 1/2 cups heavy cream
  • 2 cloves garlic, pressed
  • 1 sprig fresh thyme
  • Pinch of nutmeg
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • 9 tablespoons grated Parmesan, divided, plus more for broiling


  1. Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
  2. In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
  3. Add a layer of potatoes to prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with 3 tablespoons Parmesan. Repeat with remaining potato slices, cream mixture and Parmesan to create 2 more layers.
  4. Place into oven and bake until cooked through, about 35-40 minutes. Sprinkle with additional Parmesan and broil for 8-10 minutes, or until top becomes golden brown and crusted.
  5. Serve immediately.

Shrimp Casserolle


1 1/2 cups uncooked long-grain rice
1 1/2 pounds medium-size raw shrimp
1/2 cup butter
green bell pepper, chopped
onion, chopped
celery ribs, chopped
garlic cloves, minced
green onions, chopped
(10 3/4-oz.) cans cream of shrimp soup, undiluted*
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup (4 oz.) shredded Cheddar-colby cheese blend
1/4 cup fine, dry breadcrumbs


1. Prepare rice according to package directions.
2. Peel shrimp, and devein, if desired.
3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)
4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
5. Bake at 350° for 25 minutes or until cheese is melted.
*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.
Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.

Sweet 'N Creamy Corn


2 (16-ounce) bags frozen whole kernel corn
1 (8-ounce) package regular or light cream cheese, cubed
1/4 cup Land O Lakes® Butter, cut into chunks
2 tablespoons
Chopped fresh parsley, if desired


Combine all ingredients in 4-quart slow cooker.

Cook, stirring once or twice, on High 2-2 1/2 hours, or on Low 4-5 hours or until flavors are well blended. 

Sprinkle with chopped parsley, if desired.

Crock Pot Beef Stroganoff


2 - 2 1/2 lbs. stew meat (or beef tips)
1 can Cream of Onion Soup
1 can Golden Mushroom Soup
3 Tbs. Worcestershire Sauce
1 tsp. Onion Powder
1 tsp. Garlic Salt
1 tsp. Pepper
3 dashes Paprika (or to taste)
1 8 oz. package Cream Cheese
4 oz. Sour Cream (1/2 of 8 oz. container)
1 package wide egg noodles

Mix soups and seasonings together. 
Add beef tips and pour into a crock pot.
Cook on low heat for 7 - 8 hours. 
Stir in cubed cream cheese and sour cream 20 minutes before done.
Serve over wide egg noodles, rice or mashed potatoes.

Cheesy Scalloped Ham & Potatoes


1 cup Land O Lakes® Heavy Whipping Cream
1/2 cup chicken broth
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds (6 cups) baking potatoes, peeled, thinly sliced
1 cup cubed 1/2-inch deli ham
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 (9-ounce) package frozen chopped broccoli, thawed, drained


  1. Heat oven to 375°F.
  2. Combine whipping cream, chicken broth, onion, flour, salt and pepper in 2-quart saucepan. Cook over low heat, stirring constantly, 4-5 minutes or until bubbles appear around edges and mixture is thickened.
  3. Place half of potatoes into greased 2-quart casserole dish or 13x9-inch baking dish. Sprinkle with ham, 1/2 cupMonterey Jack cheese and 1/2 cup Cheddar cheese. Cover with remaining potatoes.
  4. Pour hot cream mixture over potatoes; cover. Bake 50-60 minutes or until potatoes are almost tender when pierced with fork. Uncover; top with broccoli and remaining cheeses. Continue baking 15 minutes or until potatoes are tender and cheese is melted.

Stuffed Eggplant


1 large or 2 small Eggplants
2-3 Tablespoons olive oil
1 large onion – chopped
8 ounces fresh mushrooms - sliced
3-4 cloves garlic – minced
1 pound Italian sausage (3 links = approximately 1 pound)
1 (15 ounce) can tomato sauce
½ cup grated Parmesan or Romano cheese
1 Tablespoon dried fennel seeds
1 Tablespoon dried oregano
1 Tablespoon dried basil
Salt & pepper
Mozzarella cheese – grated (about ½ cup per eggplant half)


Cut the stem off and then cut the eggplant in half length-wise.
Use a small, sharp knife to cut around the inner edge of the eggplant leaving about ½ inch to form a shell.

Being careful not to cut through the bottom of the eggplant, cut the interior into pieces and scoop out pulp from eggplant.

Bring a large pot of water to a boil and salt generously. Drop in the eggplant shells and cook for only 2 minutes. Drain on paper towels. Chop up the onion, slice the mushrooms and chop the inner pulp from the eggplant and set aside.

If you are using Italian Sausage links, remove the outer casings from each sausage. Add 2 Tablespoons of olive oil to a large pan and brown the sausage over medium high heat breaking it up as it cooks.

Remove the cooked sausage from the pan and sauté the onion in the same pan. Use a spoon to scrape up any sausage bits from the bottom of the pan. When the onions are tender but not browned (about 5 minutes) add the mushrooms and chopped eggplant.

You might need to add an additional Tablespoon of olive oil for cooking. Cook until tender about 10 minutes. Return the Italian Sausage to the pan and add 1 can (15 oz) of tomato sauce.

Add ½ cup grated Parmesan or Romano cheese. Season with 1 Tablespoon each dried fennel seeds, oregano and basil. Season with salt and pepper to taste.

Stir together and cook until thick- about 5 minutes. Place the eggplant shells in a large baking dish and fill with the sausage mixture. Cover the pan with foil and bake at 350 degrees for 30 minutes.

After 30 minutes, remove the foil and top each eggplant half with mozzarella cheese. Return to the oven, uncovered for 15 more minutes to melt the cheese.

To brown the tops, turn on the broiler for the last minute of cooking. Watch carefully so that the cheese does not burn under the broiler.