Italian Green Beans

1 lb. green beans, steamed

1 to 2 Tbsp. butter

1 Tbsp. parmesan cheese, grated

1 Tbsp. Halladay's Italian Mushroom Seasoning

Add butter to beans while still hot; toss with cheese and seasoning.

SIMILAR RECIPES

Tuscan Green Beans

1 lb. green beans

1 Tbsp. butter

1 to 2 Tbsp. Halladay's Rustic Tuscan Seasoning

Steam green beans until tender. Melt butter and toss with green beans. Sprinkle with Italian Mushroom dip and toss to coat. Great with a sprinkle of Parmesan cheese also.

Parmesan Crusted Potatoes

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

3 Tbsp. butter

3 Tbsp. olive oil

Parmesan cheese, grated

10 small red potatoes, halved

Preheat oven to 350˚F. Add seasoning to 1-2 Tbsp. of hot water; let sit 30 seconds. Melt butter and mix with oil. Pour mixture on the bottom of a baking dish. Sprinkle Parmesan to coat pan. Sprinkle hydrated seasoning over pan. Arrange potatoes, face down, in one layer on baking sheet. Bake until tender and golden brown, about 45 minutes.

Parmesan Crusted Fish

4 (4 oz.) pieces flounder or sole

1/2 cup Corn Flakes, crushed

1 Tbsp. Parmesan cheese, grated

1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

1 Tbsp. butter, melted

1/4 tsp black pepper

Preheat oven to 450˚F. Place fish on a baking dish sprayed with nonstick spray. Combine Corn Flakes, cheese, seasoning and butter; sprinkle mixture over fish. Bake until fish flakes easily.

Garlicky Roasted Butternut Squash Lasagna

3 lbs. butternut squash, halved and seeded

4 Tbsp. unsalted butter

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

1/4 cup flour

4 cups milk

1 cup heavy cream

1 package no-cook lasagna noodles

3 cups parmesan cheese, finely grated

Preheat oven to 450˚F. 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 375˚F. 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.

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