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Vermont Classic Green Bean Casserole

6 Tbsp. butter, separated
1 onion, halved and sliced
lb. breakfast sausage
12 oz. mushrooms, thinly sliced
1 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 cups French's fried onions

Preheat oven to 350F. 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.

SIMILAR RECIPES

Braised Cider Pork Chops with Rosemary

1 large onion, thinly sliced
1 lbs. potatoes, peeled and thinly sliced
2 cups apple cider
2 thick pork chops, about 1 lbs.
2 Tbs. Halladay's Garlic Rosemary Roasted Chicken Seasoning
2 Tbs. olive oil

Preheat oven to 400F. In a 5-quart roasting dish, arrange potatoes in an even layer and top with onions. Season lightly with salt and pepper. Pour in the cider. Add pork chops, seasoning and olive oil to a re-sealable plastic bag; shake until well coated. Place pork chops on top of potatoes and onions. Bake, uncovered, until potatoes are tender, about 45 minutes.

Apple, Sweet Potato, and Rosemary Flatbread

Apple, Sweet Potato, and Rosemary Flatbread

1 prepared flatbread pizza crust
2 Tbsp. olive oil
1 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning
1 cup sharp cheddar cheese, shredded
1 large green apple or honey crisp apple, thinly sliced
1/2 a red onion, thinly sliced
1 small sweet potato, lightly cooked, peeled, and thinly sliced

Preheat oven to 425F. In a small bowl, combine olive oil and seasoning. Lightly coat the pizza crust with seasoned oil mixture. Layer the pizza with shredded cheese, apples, onion and sweet potato. Bake on cooking sheet for 10-12 minutes.

Garlicky Roasted Butternut Squash Lasagna

Garlicky Roasted Butternut Squash Lasagna

3 lbs. butternut squash, halved and seeded
4 Tbsp. unsalted butter
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
cup flour
4 cups milk
1 cup heavy cream
1 package no-cook lasagna noodles
3 cups parmesan cheese, finely grated

Preheat oven to 450F. Brush squash with olive oil; bake until soft, 45-50 minutes. Let cool, scoop out flesh; set aside. Melt butter in large skillet over medium-low heat. Whisk in flour and seasoning; cook for 3 minutes. Whisk in milk until smooth. Simmer until thickened, about 10 minutes, stirring occasionally. Stir in squash; season with salt and pepper. NOTE: sauce can be made 3 days in advance and refrigerated. Reduce oven to 375F. Beat cream until medium peaks form; set aside. Grease a 9X13-inch baking dish; spread 1 cup of sauce on bottom and cover with a layer of noodles. Add a layer of sauce and top sprinkle with cheese. Continue to layer until noodles and sauce are gone. Place final layer of noodles on top and cover with cream and remaining cheese. Cover with foil; bake for 30 minutes. Remove foil and continue baking until top is golden brown, about 10 minutes. Let cool 5 minutes before serving.

Rosemary & Garlic Roasted Almonds

Rosemary & Garlic Roasted Almonds

2 cups raw almonds
1 Tbsp. butter, melted
1 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning
tsp. salt

Preheat oven to 350˚F. Arrange almonds in a single layer on a baking sheet. Bake 5 minutes, stir and bake another 3-5 minutes, until lightly toasted, being careful not to burn. Combine butter, seasoning and salt; toss with almonds while still hot. Serve warm.