In the spirit of the season, Libby’s Vegetables is donating up to 500,000 manufacturer coupons, each redeemable for a free can of Libby’s Vegetables, to Meals on Wheels America – but they need your help! Through Dec. 31, post a photo of any green bean casserole on Instagram or Facebook using the hashtag #LibbysGivesThanks, and Libby’s will thank you by donating a coupon for a can to Meals on Wheels America to help seniors struggling with hunger this holiday season.
*See below for more ways to trigger a donation to Meals on Wheels America INGREDIENTS: 3 (14.5-ounce) cans Libby’s Naturals Cut Green Beans 2 cups chopped mushrooms 1 cup sour cream 2 tablespoons soy sauce 4 tablespoons butter 1 teaspoon thyme 1 teaspoon sage powder ⅓ cup minced shallots 2 tablespoons minced garlic 1 cup crispy shallots 1½ teaspoons salt 1 teaspoon pepper ½ cup shredded cheddar cheese DIRECTIONS: Preheat oven to 375°F. Drain and rinse Libby’s canned green beans, set aside. In an oven-safe skillet, melt butter over medium heat. Add shallots and garlic until fragrant, about 1 minute. Add mushrooms, thyme, sage, salt and pepper and cook for 8–10 minutes, stirring every minute or so until the mushrooms have a nice color on them. Turn off heat and mix in soy sauce, sour cream, and shredded cheese. Add Libby’s green beans and stir to coat. Place oven-safe skillet in the preheated oven and bake for 20 minutes. Remove from oven, add crispy onions and bake again for 5 minutes until onions are golden brown. Serve and enjoy! INGREDIENTS: 2 cups Mexican crema or heavy cream ½ cup milk ¾ ounce dried shitake mushrooms ¾ cup plus 3 tablespoons all-purpose flour, divided 1 teaspoon salt 2 large shallots, thinly sliced 4 corn tortillas, sliced into small strips 2 cups vegetable oil, divided 2 tablespoons butter ½ cup sherry cooking wine ¼ teaspoon ground nutmeg 1 cup shredded gruyere or fontina cheese, divided 2 (14.5-ounce) cans Libby’s Cut Green Beans, drained
DIRECTIONS:Combine crema and milk in a medium saucepan over medium low heat. Bring to a simmer, turn heat off, and add dried mushrooms. Cover and let mushrooms hydrate in cream and milk for 30 minutes. Set aside. While mushrooms hydrate, make toppings: Heat 1 cup oil in a large skillet over medium heat. Combine salt and ¾ cup flour in a medium shallow bowl. Add shallots and toss to cover evenly. Working in batches, fry shallots until golden brown (about three minutes). Transfer to a paper towel–lined plate. Clean out oil. Add remaining oil to skillet and heat over medium heat. Add tortilla strips. Working in batches, fry until golden brown. Transfer to the same paper towel–lined plate as shallots. Set aside. Preheat oven to 350°F. Transfer cream and mushroom mixture to a blender. Blend until smooth. Set aside. In a large saucepan, melt butter over medium low heat. Add remaining flour and stir until a roux (or a gravy-like mixture) forms, about 1 minute. Add sherry cooking wine and continue stirring. Add blended cream and mushroom mixture and nutmeg and stir for 1 minute. Remove from heat and add ½ cup cheese. Stir until cheese melts. In a 9x6-inch baking dish, add half of the green beans. Top with an even layer of mushroom cream, remaining green beans, and remaining mushroom cream. Top with remaining cheese. Bake for 40 minutes or until cheese gets bubbly. Remove from oven. Top with fried shallots and tortilla strips and serve. 1 tablespoon extra-virgin olive oil 1 pound sweet Italian sausage, removed from casing 1 red bell pepper, seeded and thinly sliced 1 medium onion, thinly sliced Kosher salt Freshly ground black pepper 1 can (15 ounces) crushed tomatoes ⅓ cup heavy cream 2 tablespoons grated Parmesan cheese 1 can (14.5 ounces) Libby’s Naturals French Style Green Beans, drained ½ cup Italian-style panko bread crumbs 2 cloves garlic, minced 2 tablespoons butter, melted
DIRECTiONS: Preheat oven to 375°F. Heat the oil in a large skillet over medium-high heat. Add the sausage and break up until crumbled. Cook until browned, about 8–10 minutes. Remove from the pan and drain. To the same skillet over medium heat, add the pepper and onion and sauté until softened and golden brown, about 5–8 minutes. Season with kosher salt and freshly ground black pepper. Add the crushed tomatoes, cream, and Parmesan and stir together. Add the sausage and green beans and stir to coat. Transfer to a 2-quart baking pan. In a small bowl, stir together bread crumbs, garlic, and melted butter. Sprinkle evenly over the top of the casserole. Bake for 20–25 minutes until bubbly and the topping is golden brown. Serve immediately. INGREDIENTS: 3 tablespoons butter, divided ½ cup yellow onion, chopped 8 ounces fresh Bella mushrooms, sliced 1 tablespoon all-purpose flour 2 tablespoons minced garlic ¼ cup chicken stock 1 cup whipping cream 1 teaspoon sea salt, divided 1 teaspoon black pepper ¼ teaspoon ground allspice ½ teaspoon ground thyme ½ cup grated Parmesan cheese 10 ounces cream of mushroom 1 cup shredded Monterey Jack cheese 3 (14.5-ounce) cans Libby’s French Style Green Beans, drained 1½ cups crispy onions, dividedDIRECTIONS: Heat oven to 350°F. Add 1 tablespoon butter to skillet at medium heat. Add chopped onions and sliced mushrooms. Cook for 5 minutes. Add 2 tablespoons butter. Once butter melts, add the flour and garlic. Stir until it begins to thicken. Pour in chicken stock and whipping cream. Add ½ teaspoon salt, black pepper, ground allspice, ground thyme, grated Parmesan cheese, cream of mushroom, and Monterey Jack cheese. Continuously stir until combined. Lower heat to low. Add drained Libby’s French Style Green Beans to a large bowl and season with ½ teaspoon salt. Pour combined ingredients and 1 cup crispy onions into a bowl with green beans. Mix. Add green beans mixture to a 1½-quart casserole or glass baking dish and top with remaining crispy onions. Bake for 25 to 30 minutes, until onions are golden brown. 1 tablespoon coconut oil or vegetable oil 1 small onion, diced 4 ounces red curry paste 1 tablespoon grated ginger 2 cloves garlic, grated 1 can (13.5 ounces) unsweetened coconut milk 1 tablespoon light brown sugar 1 tablespoon lime juice ½ teaspoon kosher salt ¼ teaspoon black pepper 3 (14.5-ounce) cans Libby’s Cut Green Beans, drained 6 ounces paneer, queso blanco, or other white mild cheese, cut into ½-inch cubes ½ cup loosely packed fresh cilantro leaves for garnish
DIRECTIONS: Preheat oven to 425°F. Heat oil in a large skillet over medium heat and add onion. Cook until onion begins to soften, about 5 minutes. Add the red curry paste, ginger, and garlic and cook for 30 seconds, stirring constantly. Remove from heat and add coconut milk, brown sugar, lime juice, salt, and pepper. Stir until well combined. Add the green beans to a 2-quart baking dish, pour the coconut curry mixture over the top, and stir until green beans are well coated. Top with an even layer of cheese. Bake for 15–20 minutes until bubbling and cheese begins to brown. Garnish with cilantro and serve. INGREDIENTS: 2 cans Libby’s Cut Green Beans 4 tablespoons butter 3 tablespoons all-purpose flour 2 teaspoons soy sauce Salt and pepper to taste 1 cup veggie or chicken broth 1 cup milk 1 cup gruyere cheese, grated 1 cup white cheddar cheese, gratedCrispy Shallots & Jalapeños Topping ½ cup all-purpose flour ⅓ cup water 1 teaspoon smoked paprika 1 teaspoon salt + pepper 2 shallots thinly sliced 2 jalapeños thinly sliced 2 cups oil for frying
DIRECTiONS: In a large Dutch oven pot, heat up the butter and let it melt. Once the butter is melted, add the flour and mix until you have a lump-free consistency. Add the soy sauce and then slowly add the milk and broth, whisk on medium low heat until you have a lump-free mixture. Bring to a low simmer and add the salt and pepper. You will start to see everything thicken up, add the grated cheeses and mix everything.Next, in a small sauce pan, fill it with 2 inches of oil and heat it on medium high. In a bowl, mix the flour, smoked paprika, salt and pepper, and water together until you have a thin batter. Toss in the sliced shallots and jalapeños and coat them until everything is evenly coated with the batter. Add small batches of the shallots and jalapeños into the oil and fry until golden brown. Place on a paper towel so the excess oil can drip off.In a baking dish, add a little bit of the cheese sauce to the bottom of the baking dish, add green beans and layer the remaining cheese sauce. Cover with foil and bake for 20 minutes at 350°F.Once it’s done baking, add additional grated cheese on top (optional) and broil for 2–3 minutes, until cheese is nice and melty. Add the crispy shallots and jalapeños to the top and serve! INGREDIENTS: 1 (14.5-ounce) can Libby’s Naturals French Style Green Beans, drained well 1 sheet puff pastry, defrosted 3 ounces garlic and fine herbs Gournay cheese 2 tablespoons sour cream 2 tablespoons grated Parmesan cheese Fried onion strings, for topping Everything bagel seasoning for puff pastry border, optional DIRECTIONS: Preheat oven to 400°F. Drain Libby’s green beans and set aside. Mix together Gournay cheese, sour cream, and Parmesan cheese until smooth. Unfold puff pastry onto a sheet pan lined with parchment paper and roll out to about 10x12 inches. Using a knife, score a ½-inch border around the puff pastry and using a fork prick the puff the center of the puff pastry several times. Spread cheese mixture onto the puff pastry, being careful to not get any on the border. Toss the green beans with a teaspoon of olive oil and a sprinkle of salt and pepper, then evenly place the green beans on top of the cheese layer. If desired, brush the border with egg wash and sprinkle with everything bagel seasoning. Bake tart for 15–20 minutes, until cooked through and the edges are golden brown. Cool for 10 minutes, then top with crispy fried onion strings. Serve warm. 2 pounds turnips, peeled and cut into large chunks 1 stick unsalted butter (8 tablespoons), divided 2 tablespoons heavy cream Salt Ground black pepper 1 small onion, thinly sliced (about 1 cup) 2 (14.5-ounce) cans Libby’s Cut Green Beans, drained 1½ cups shredded cheddar cheese ½ cup crumbled buttery crackers 2 tablespoons chopped parsley
DIRECTIONS: Preheat oven to 450°F. Bring a medium pot of salted water to a boil. Add turnips and cook until soft, about 20 minutes. Drain into a colander, shaking off excess water. Return turnips to pot off the heat, then mash turnips. It’s alright if not completely smooth, but for a smooth texture you can use a ricer. Add heavy cream and ½ stick of butter and mix until butter is melted. Return the pot to the stove over medium heat. Cook off excess water, stirring often, until the mixture is a little drier, about 5 minutes. Season to taste with salt and pepper. Set aside. Melt 2 tablespoons of butter in a large sauté pan over medium/medium-high heat. Add onion and sauté until softened, stirring occasionally, about 3–5 minutes. Add green beans and stir to combine. Season to taste with salt and pepper. Butter a 2-quart baking dish with 1 tablespoon butter. Add green bean–onion mixture and spread evenly. Top with mashed turnips, spreading to the edges to cover the green beans. Top with cheddar cheese and bake until mixture is bubbling and cheese has melted, about 10–12 minutes. Broil for 2–3 minutes until the cheese is golden brown. Meanwhile, add remaining 1 tablespoon of butter to the same sauté pan used for the green beans. Melt over medium/medium-high heat and add crumbled crackers. Toast until golden brown, stirring occasionally, about 5–10 minutes. Add parsley and stir to combine. When the casserole has finished cooking, top with herbed crumbled crackers. Serve immediately. Vegetable oil for frying 1 cup all-purpose flour 1 teaspoon salt, plus ½ teaspoon ½ teaspoon ground black pepper, plus ¼ teaspoon ½ cup mayonnaise 2 teaspoons onion powder 2 teaspoons garlic powder 3 cups panko bread crumbs 2 (14.5-ounce) cans Libby’s Naturals Cut Green Beans, drained 1½ cups tomato sauce or marinara ¼ cup grated Parmigiano-Reggiano cheese 1 cup shredded whole milk mozzarella Basil leaves for garnish
DIRECTIONS: Heat 1½ inches of oil in a medium pot to 360°F. Preheat oven to 450°F. In a medium bowl, whisk together flour, 1 teaspoon salt, and ½ teaspoon ground black pepper. In another medium bowl, whisk together mayonnaise, 3–4 tablespoons water, ½ teaspoon salt, ¼ teaspoon ground black pepper, onion powder, and garlic powder until well combined. (Mixture should have the consistency of heavy cream. If too thick, add a little more water. If too thin, add a tablespoon at a time of mayonnaise. In a third bowl, add panko bread crumbs.) In batches, add green beans to flour, shaking off excess. Add to mayonnaise mixture, coating well but allowing excess to drip off. Finally, add coated green beans to panko. Mix well and transfer to a large plate. Finish with remaining green beans. Fry green beans, in batches, until golden brown and crispy, about 1–2 minutes. Drain onto a paper towel–lined plate. Repeat with remaining green beans (allow oil to return to temperature before continuing to fry). Add fried green beans to 2-quart baking dish. Pour tomato sauce over green beans and sprinkle Parmigiano-Reggiano over sauce. Top with shredded mozzarella. Bake until the cheese is melted and starting to brown, about 10 minutes. Broil, rotating if necessary, until completely golden brown, about 2–3 minutes. Garnish with basil. INGREDIENTS: 2 cans Libby’s Cut Green Beans 1 can Libby’s French Style Green Beans 1 can cream of mushroom soup ½ cup milk ½ teaspoon salt ½ teaspoon pepper 8 slices of bacon, roughly chopped 2 cups shredded cheddar cheese, divided 6 ounces crispy fried onions, dividedDIRECTIONS:Preheat the oven to 375°F. Cook your bacon in the oven for about 15 minutes until crispy, then pat dry to rid it of grease. Drain the cans of green beans and add to a large mixing bowl. Add the milk, cream of mushroom soup, 1 cup of shredded cheese, 3 ounces fried onions, bacon, and salt and pepper. Combine well. Put your mixture into a 9x13 pan and top with remaining shredded cheddar cheese and fried onions. Bake for 40 minutes or until casserole has thickened. 2 sticks unsalted butter, softened, divided 3 (14.5-ounce) cans Libby’s French Style Green Beans, drained 1 teaspoon salt, plus more to taste Ground black pepper 2 tablespoons minced fresh oregano ¼ cup minced fresh Italian parsley, plus more for garnish 3 large cloves garlic, minced (about 2 tablespoons) 1 cup plain bread crumbs ½ cup clam juice (alternatively, you can use chicken stock or white wine) Crushed red chile flakes to taste (optional)
DIRECTIONS: Preheat the oven to 450°F with a rack positioned at the upper third of the oven. (Make sure it is not too close to the top.) Largely dot a 2-quart baking dish with 1 stick of butter. In a large bowl, season green beans to taste with salt and pepper. Gently mix to combine. Add green beans to a buttered baking dish. In a medium bowl, use a rubber spatula to mix together the remaining stick of butter, 1 teaspoon salt, oregano, parsley, garlic, bread crumbs, clam juice, and chile flakes (if using) until a paste forms. Crumble, in very large chunks, over green beans, allowing some green beans to peek through around the edges. Bake until golden brown and butter is bubbly on bottom, about 15–20 minutes. Garnish with parsley. INGREDIENTS:Filling1 stick salted butter, divided 1 small white onion, sliced 5 celery stalks, sliced into 1-inch pieces 12 mushrooms, chopped 3 green onion sprigs, white part chopped 5 cloves of garlic, minced 3 cups vegetable broth ½ teaspoon salt ¼ teaspoon black pepper ⅓ cup whipping cream 3 tablespoons corn starch 3 tablespoons cold water 2 cans Libby’s Naturals Cut Green Beans, drained Cobbler Top2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon black pepper 1 stick butter (cut into slices) + 3 tablespoons butter (melted) ¾ cup Parmesan cheese, grated 2 tablespoons fresh basil, chopped ½ cup milk ½ cup whipping cream DIRECTIONS:For the filling, melt 4 tablespoons butter in a large cast iron pan or Dutch oven over a medium heat. Add onion and sauté in butter for 15 minutes, mixing often. Add celery and sauté for 5 minutes. Pour mushrooms over onion and celery and mix to combine. Continue sautéing for another 10 minutes. Mix in green onion and garlic. Sauté for an additional 5 minutes. Add the remaining portion of butter to the sauté and allow it to melt into the mixture. Pour in broth and bring to a boil. Sprinkle in salt and pepper. Whisk in whipping cream. In a small bowl whisk corn starch and water together to make a slurry. Pour slurry into boiling veggie mixture. Mix until gravy thickens. Pour in Libby’s Naturals Green Beans, mix to fully combine and remove pan from heat. For the cobbler top, preheat oven to 350°F. Whisk flour, baking powder, baking soda, and black pepper together. Add flour mixture to a food processor. Pulse 1 stick butter (8 tablespoons) into the flour mixture until butter forms into pea-sized pieces. Remove mixture from food processor and pour into a large mixing bowl. Sprinkle in Parmesan cheese and basil. Toss with hands to combine. Make a well in the center of the mixture and pour in milk and whipping cream. Mix with hands to combine dry ingredients with wet until mixture comes together. Scoop 1/3 cup balls of cobbler mixture on top Libby’s Green Bean Mixture to cover top. Bake for 40 to 50 minutes or until cobbler tops are golden. Remove from oven and brush cobbler tops with the remaining 3 tablespoons of melted butter. Allow to cool for 15 minutes before serving. 2 tablespoons vegetable oil 3 large cloves garlic, thinly sliced (about 2 tablespoons) 2 cans (14.5 ounces) Libby’s Cut Green Beans, drained Salt ¼ cup mayonnaise 3 tablespoons sriracha Eel sauce (optional) ¼ cup tempura flakes 2 scallions, thinly sliced, for garnish
DIRECTIONS: Heat oil in a large nonstick pan over medium/medium-high heat. Add garlic and cook, stirring occasionally, until golden brown, about 2–3 minutes. Remove to a small plate. Increase heat to high. Add green beans and cook, stirring occasionally, until starting to char, about 5 minutes. Return cooked garlic to pan and stir until well mixed. Season to taste with salt and transfer to serving dish. In a small bowl, combine mayonnaise and sriracha. Using a fork, drizzle over green beans. Drizzle eel sauce, if using. Top with tempura flakes and scallions. From November 8, 2022 to December 31, 2022: 1) like, share or comment on any green bean casserole recipe or photo of a green bean casserole, that is shared on Instagram or Facebook – by Libby’s Vegetables (@libbysvegetables) or one of Libby’s Vegetables’ partners’ Instagram or Facebook handles with the hashtag #LibbysGivesThanks. Partners include Libby’s Vegetables’ contracted celebrity spokesperson (@vanderjames), contracted influencer partners, and contracted paid editorial partner (@buzzfeedtasty) OR 2) like, reply or retweet any green bean casserole recipe or photo of a green bean casserole posted by Libby’s Vegetables’ Twitter handle (@libbysveggies) OR 3) post a green bean casserole recipe or photo of any green bean casserole on your public Instagram or Facebook handle with the hashtag #LibbysGivesThanks. For any of these three actions taken, Seneca Foods Corporation will donate 1 coupon for a can of Libby’s Vegetables to Meals on Wheels America, up to a maximum donation of 500,000 coupons. Minimum donation of 250,000 coupons. Open to residents of the 50 U.S. states and D.C. Void where prohibited. Limit one (1) action per Instagram, Facebook and Twitter account. Instagram, Facebook and/or Twitter privacy settings must be set to “public” to trigger donation. This promotion is not sponsored or endorsed by Instagram, Facebook, or Twitter.
