Spring is coming. I promise. No, really. The calendar says so. And with it will come garden fresh greens and eventually full on summer produce. But, for now, we are stuck with whatever we put away last summer. By now, even with the best of freezing methodologies, some of it is startin' to look a little, well, weak shall we say.
Have no fear. I have a solution for that. At least, for some of it.
Here it is. The solution to all of your green bean woes. Disguise it with cheese and no one will ever know.
Frozen butter is much easier to get the wrapper off of than warm butter. This eliminates the stress inducing "what do I do with the wrapper that's filled with half of my butter" dilemma. It also comes off nice and neatly. It also allows you to stock up when it's good and cheap.
Note at this point: If you are using previously frozen beans, be sure to thaw and drain them. Too much water ruins everything.
Sealtest. For those of you not living in Ontario or Quebec, I am so sorry. You will have to make due with an inferior substitute. And for the love of all that's holy - full fat sour cream. None of that namby pamby low fat zero fat nonsense.
I would also say cooked, crumbled bacon would be scrummy in here.
Sundried tomatoes might also be tasty.
If fresh onions aren't available in your house on the day these are made (and I know you're going to), dried or french fried onions will also work wonderfully well.
After this is cooked, it will keep for several days, well covered, in the fridge.
This can also be made in the crockpot, although the crumb topping does not have the same crunch.
And there you have it. You have successfully disguised last year's vegetables. And only dirtied two dishes and a spoon.