Delicious Green Bean Casserole

Originally submitted by Joanne Matson in the 1986 cookbook. Comments by Becky Matson (daughter) submitted in 2019.

Ingredients:
4 T. flour
2 t. sugar
1/2 t. pepper
1 t. salt
4 T. butter
2 T. grated onion
1/2 pt. sour cream I use Greek yogurt
1/2 c. milk
2 cans French-sliced green beans, well drained, sometimes I use 3 cans
1/2 lb. grated Swiss cheese
2 c. corn flakes
2 T. melted butter

Directions:

1. Melt 4 T of butter in saucepan. Stir in onion; fry till tender.

   

   A recipe that starts with sauteing onions in butter MUST be good!
   P.S. I am making a double batch, so yours won't look like this much.
2. Add flour, sugar, pepper, and salt. Stir till bubbly.

   

   It'll look like PlayDoh.
   P.S. Remember, I'm making a double batch so this is twice what you'll have.

3. Add sour cream or Greek yogurt and milk. Stir till thick.

   

   Mine was a bit too thick, so I thinned a bit with a little extra milk.
4. Butter casserole dish or spray with cooking spray.
5. Layer beans, cheese, sauce; repeat. 

   

   Beans first, and then the cheese!

   
   

   

   Estimate about half the sauce for this layer.

   
   

   

   Then repeat with beans, cheese, and more sauce. Don't forget to spread it around.

6. Crush corn flakes and combine with melted butter. Sprinkle over top.

   

   I like lots of crunch goodness, so I use more corn flakes and butter than the original recipe calls for. 

7. Bake at 400* for 20 minutes.

   

   Baked up perfectly in my little toaster oven! It's bubble and gooey under that layer of cereal.

Cookies While You Sleep

Submitted by Becky Matson in 2011
Originally submitted by Joanne Matson in 1986 cookbook


Ingredients:
2 egg whites
pinch of salt
1/4 t. cream of tartar
2/3 c. sugar (do NOT use Splenda or other sugar substitute)
1-1/2 t. vanilla
1/4 c. pecans, optional
1/4 t. almond extract
3/4 c. ground peppermint or chocolate chips


Directions:
Preheat oven to 350. Prepare pans with non-stick spray. (I like to line with parchment paper instead.) Beat egg whites till frothy. A tip I learned on a cooking show was to use a chilled metal bowl. Also, keeping the bowl chilled, by placing it inside a larger, shallow dish of ice water, helps the process. Add salt and cream of tartar. AFTER whites have stiffened, gradually add sugar, almond extract, and vanilla extract. Don't hurry this process. When peaked and shiny, stop beating. Fold in nuts and candy. Drop by spoonful on cookie sheets. Put in oven, then turn oven off. Leave till morning. Don't peek! Store in airtight container. 
TIPS: Make these on a dry day, as excess moisture is not good for the cookies. Use a single-layer pan (not an airbake, two layer pan). Do not use stoneware. I tried a stoneware pan this year; the bottoms of the cookies didn't dry very well.


These are my favorite cookies! We make these every Christmas. The peppermint and pink color make them perfect for the season. The lightness (and low calories) make them a guilt-free pleasure!