Grandma's Green Bean-Squash-Onion Skillet Casserole Recipe

My grandma and grandpa had a much envied vegetable garden and a few fruit trees behind their house.  They ate fresh veggies and fruit when in season.  When not in season they canned or froze more of their abundance for later in year.  Since their work in the garden produced so well, they gave away produce to friends, family, church members.  At various time of the year, you could find Grandpa sitting in the front yard with a sign selling fresh produce and holding conversations with people off-the-street who stopped for a pint or bushel of whatever was available.  

For a yummy side dish that serves 4 at 159 calories per serving, check out my Grandma's Green Beans, Squash, and Onion Casserole below made stove top in a frying pan instead of in the oven or microwave like Durkee Onion Green Bean Casserole.  Her note in the margin of her handwritten cookbook says "This is really good."

Green Bean-Squash-Onion Casserole Recipe

Ingredients:

1 lb. green beans, cut-up
1 onion, sliced
3 Tablespoons of oil
2 large yellow summer squash, cut into 1/2 inch slices
1/2 teaspoon sales
Dash of pepper
1/2 cup water

Steps:

1. In large skillet, saute beans and onions in oil. Stirring occasionally until the onion is slightly browned.
2. Place squash on top.  Sprinkle with slat and pepper.
3. Add water, cover and simmer for 10 minutes or until crisp tender. 
4. Stir well before serving.

Note: If you want to make it more colorful, you can add in chopped carrots in step 1 or cherry tomatoes cut in half at step 3.