Kids can be picky eaters, especially when it comes to vegetables. But with a little ingenuity, you can get them to eat as healthy as you want.
I’ve discovered that a food processor or something similar can make even vegetables such as mushrooms and onions, vital ingredients to some recipes, slip under the radar of even the most observant child. There’s a meat sauce that I make that has finely chopped mushroom and carrots in it that my grandson just loves. If the mushrooms were whole, though, it probably would be a different story.
But there are some vegetables that most kids will eat. Green beans are one of them. Therese makes a hamburger hotdish or casserole that the kids just love, and it contains green beans as well as a little finely diced onion and a can of tomato soup. It’s a meal that can be made after you get home from work and be on the table in less than an hour. In fact, we had it just last night, at the request of our granddaughter, Naomi, who is visiting from Cincinnati.
The hotdish is similar to the one my mom made when I was a kid, except it doesn’t have peas or kidney beans, which are found in most canned vegetable soups. If you’re looking for a winning recipe, I recommend it.
1 10Â¾-ounce can tomato soup
1 14Â½-ounce can cut green beans
1 small onion, diced
1 cup macaroni, uncooked
1 pound ground beef, bison or venison
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Heat olive oil in cast-iron frying pan. Brown meat and diced onion. While the meat is cooking, cook macaroni according to package directions.
After meat and onion have cooked for about 5 to 10 minutes, add tomato soup, green beans (with water) and salt and pepper. Mix well.
When macaroni is cooked, drain it and then add it to the frying pan. Mix well.
Place mixture in greased casserole dish and bake in 350-degree oven for 20 to 30 minutes.