When I watched Rachael Ray make this on TV and thought to myself, “Dang! I gotta make that!” she was calling it “Melt-In-Your-Mouth Dinner” and I have called it that ever since.
She doesn’t call it that anymore. That’s probably been 15 years. Guess she’s moved on.
But I digress.
I make this exactly as written, so check out the link above. Some in-process pics are below, too. Just scroll over each one for a brief description.
By the way, I used to serve it with the recommended glazed baby carrots (which I could eat every day) but my family likes green beans better. Mom is foiled again.
Three Very Important Tips:
- We’ve tried just about every green bean there is. This brand – the “seasoned” variety in particular – are the best.
- You absolutely must get the sour cream squeezy. Several brands available. Makes your life so much easier.
- If you’re a cook in training, let me recommend the very-handy tube of tomato paste. Lots of recipes will call for a very small amount, like 1 tsp or 1 tbsp. What are you supposed to do with the rest of the can? This tube eliminates the waste. Just don’t lose it in your fridge and keep buying replacements, which actually happened to a girl I know. Fine, it happened to me. Several times. Remember, Foodie Friends don’t judge.