Tuna noodle casserole is an American classic consisting of canned tuna, cream of mushroom soup, and sometimes green beans and other ingredients. What made this REAL tuna noodle casserole was the use of grilled tuna steaks. It still contained canned cream of mushroom soup and also green beans, garlic, and locally grown shiitake mushrooms from our CSA.
I felt a bit like I was in a cooking rut and wanted to switch it up somehow. We hadn’t had pork in a while and I found an inspiration for spinach and feta stuffed pork chops rubbed with fresh sage.
I got some green beans at the farmer’s market and planned to saute them with some olive oil, butter and garlic when I remembered I also had some slivered almonds in the pantry.
Green beans almondine is a classic dish and I decided to give it a try but didn’t want to leave out the garlic. We’re big garlic lovers so I figured it would go over well… and it did! This side dish was created on the fly and was so good that I’ll definitely be making it again!
We served it along with some broiled scrod (which is good and great). I didn’t take any pictures of the process but it was very simple.
I sauteed/steamed the green beans in some olive oil and a little butter. I toasted the almond slices and then added them to the green beans along with some garlic, butter and salt and pepper. That’s about all it took to create this tasty side dish!
– Eileen
Recipe for Garlicky Green Beans Almondine (Green Beans with Almonds)
Starving Kitten 