Fortunately, this isn’t something I have to say often at our house. We love our veggies and welcome the fresh offerings that summer brings. Here are some delicious and simple vegetable dishes for your summer dinner table.

Broccoli and Onion Casserole

2 packages (10 oz. each) frozen broccoli spears
2 large onions, peeled and coarsely chopped
1/4 cup butter
2 tablespoons flour
Salt and pepper, to taste
1 cup milk
3 oz. cream cheese, softened
1/2 cup cheddar cheese, shredded
1 cup bread crumbs

Preheat oven to 350.

Cook broccoli according to package directions, adding the onions to the water to cook with broccoli. Drain well. In a small saucepan, melt the butter. Pour 1/2 of the butter into a container to top the casserole later. Into the melted butter in pan, add the flour and salt and pepper. Slowly add milk and stir constantly over medium heat until thick and bubbling. Reduce heat and add cream cheese. Stir until sauce is smooth. Place cooked veggies in a 1-1/2 quart casserole dish. Pour sauce over top. Put the cheese on top. Add the bread crumbs to your container of reserved melted butter. Sprinkle this on top of the casserole. Cook at 350 for 45 minutes. *You can use fresh broccoli also, just cook with onions as above.

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This recipe is really delicious and easy. You can keep these canned beans on your cupboard shelf and you’ll be prepared when you need to take a dish to a potluck or picnic. It’s easily doubled also.

Four Variety Beans w/Cornbread

1 can (15.5 oz.) butter beans, drained
1 can (15.5 oz.) kidney beans, drained
1 can (15.5 oz.) baby lima beans, drained
1 can (28 oz.) baked beans with onions
1/4 cup brown sugar
1/2 cup vinegar
1 package (7.5 oz.) cornbread mix (Like Jiffy)

(I dump all of the cans of beans into a large colander and let drain as I get the casserole dish ready.) Preheat oven to 325. Grease a 3 quart casserole dish. In a large bowl, mix all of the beans with the brown sugar and vinegar. Add salt and pepper to taste. Pour beans into prepared casserole dish. Bake, uncovered for 30 minutes. Remove casserole dish from oven. Increase the oven temperature to 400. In a bowl, mix the cornbread according to the directions on package. Spread on top of the hot beans. Bake for an additional 20 minutes, or until the cornbread is golden brown. Enjoy!

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OK, please don’t dismiss this recipe before you give it a chance. Remember, I’m from the South where we use cornmeal and fry things a bit too much. But this is absolutely delicious! It’s not a daily staple, but a once in a while treat.

Chicken Fried Green Beans

1/2 cup flour
3 tablespoons cornmeal
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 can (16 oz.) green beans, well drained

Put the flour, cornmeal, garlic powder, salt and pepper in a large bowl that has a lid. Take the drained green beans and gently press them with a paper towel to remove any excess water. Put the green beans into the bowl and shake to coat completely.

Heat the butter in a skillet (cast iron is best). When butter is hot, add the beans. Cook over high heat, stirring occasionally. Cook about 10 minutes or until the coating is crunchy and browned. Serve hot. Some people serve with a little more melted butter drizzled on top, but that’s really rich. Enjoy!