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Halladay's Harvest Barn

Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
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Halladay's Harvest Barn Harvest Barn Recipes

Deconstructed French Onion Green Bean Casserole

2 lbs tender young green beans, ends trimmed

1 cup panko crumbs

3 Tbsp butter

2 Tbsp Halladay’s Harvest Barn Farmhouse 5 Onion Dip and Seasoning Blend

½ cup shredded cheddar cheese

Steam green beans until tender. Add 1 Tbsp butter to cooked beans, sprinkle with salt and pepper and add to a casserole dish.

Melt remaining 2 Tbsp butter in a sauté pan, add in Onion Seasoning then fold in panko crumbs. Sauté until lightly browned. Sprinkle over the green beans. Top with cheddar cheese and pop in the oven for a few minutes just until the cheese melts.

SIMILAR RECIPES

Tuscan Green Beans

1 lb. green beans

1 Tbsp. butter

1 to 2 Tbsp. Halladay's Rustic Tuscan Seasoning

Steam green beans until tender. Melt butter and toss with green beans. Sprinkle with Italian Mushroom dip and toss to coat. Great with a sprinkle of Parmesan cheese also.

Italian Green Beans

1 lb. green beans, steamed

1 to 2 Tbsp. butter

1 Tbsp. parmesan cheese, grated

1 Tbsp. Halladay's Italian Mushroom Seasoning

Add butter to beans while still hot; toss with cheese and seasoning.

Roasted Pork Chops with Green Beans and Potatoes

1 (12 oz.) bag green beans

4 medium Yukon gold potatoes, cut into 1/2-inch wedges

1 red bell pepper, sliced

6 Tbsp. olive oil

1 lemon, juiced

4 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

4 bone-in pork chops

Preheat oven to 425˚F. Combine oil, lemon, seasoning and pork in a re-sealable plastic bag; shake until well coated; set aside. Arrange vegetables on a large rimmed baking sheet and cook 20. Remove pan from oven and add pork. Cook another 15-18 minutes.

Vermont Classic Green Bean Casserole

6 Tbsp. butter, separated

1 onion, halved and sliced

1/2 lb. breakfast sausage

12 oz. mushrooms, thinly sliced

1 1/2 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

4 Tbsp. flour

3 cups whole milk

Salt and pepper to taste

1 lb. green beans, cooked

1 1/2 cups French's fried onions

Preheat oven to 350°F. Melt 2 Tbsp. of butter in a large skillet over medium heat. Add onion and sausage. Cook until tender, stirring occasionally. Add mushrooms and Roasted Garlic & Rosemary seasoning, cook until golden. Transfer to a bowl.

In the same skillet, melt remaining 4 Tbsp. of butter over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in milk, then season with salt and pepper. Bring to a simmer and cook until thickened, about 4 minutes.

Combine cooked green beans, sausage and onion mixture, and sauce, in your favorite casserole dish. Bake until hot and bubbly, about 30 minutes. Top with fried onions and heat another 5 minutes.

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