Ingredients:
2 (15 ounce) cans cut green beans, drained
1 (10.5 ounce) can condensed cream of mushroom soup
¾ cup milk
1 (2.8 ounce) can French fried onions
salt and pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Mix green beans, condensed cream of mushroom soup, milk, and 1/2 of the fried onions in a medium casserole dish.
Bake in the preheated oven until heated through and bubbly, about 25 minutes.
Sprinkle remaining onions on top, and return to the oven for 5 minutes. Season with salt and pepper to taste. Serve hot.

https://www.allrecipes.com/recipe/13660/green-bean-casserole-i/​

Ingredients:
1 pound (16 ounces) green beans or haricots verts
2 teaspoons extra-virgin olive oil
Scant ¼ teaspoon fine sea salt

Directions:

1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
3. Place the prepared green beans on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
4. Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
5. Transfer to a serving dish and enjoy with any desired accompaniments (see recipe notes for seasoning suggestions). Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

​https://cookieandkate.com/roasted-green-beans-recipe/

Ingredients:
2 Tbsp butter
4 tsp minced roasted garlic
2 tsp Italian seasoning
1 (9oz) package tortellini filled with your choice
6 c fresh vegetables cut into strips or chunks; red, yellow, orange, and/or green pepper, red, yellow or white onion, zucchini, yellow squash, green beans, mushrooms, carrot match sticks, asparagus)

Directions:
Preheat oven 450F.
Place butter in 9x13 pan, heat in oven until melted. 
Stir in veggies, garlic and seasoning.  Bake 12-15 min stir occasionally.

While preheating and doing other veggie steps get salted water boiling and cook tortellini according to package.

When all is done combine the veggies and pasta and enjoy!

This can be done without pasta and have a wonderful veggie side dish.
​This compliments pork quite well, but could be used as a side dish for nearly any protein.  

INGREDIENTS
1 1/2 lbs. slender green beans
3 Tab. Sherry wine vinegar
5 Tab. Walnut oil
2 Tab. Olive oil
3 Tab, fresh chives, chopped
3 Tab. Fresh parsley, chopped
3 Tab. Shallots, minced
3 Tab. Fresh basil, chopped
2 small firm but ripe pears such as Bosc,peeled,cored and cut into matchstick size strips.
1/2 cup walnuts, toasted & chopped
1-1/2-ounce piece Parmesan cheese, shaved with vegetable peeler
 
DIRECTIONS
1. Cook green beans in large pot of boiling salted water until crisp– about 6 minutes. Drain, then rinse with cold water. Drain well and set aside, Can prepare beans ahead and chill in refrigerator.
2. Whisk together walnut oil, vinegar, olive oil, chives, parsley and shallots in large bowl. Add green beans, basil, pears and walnuts; toss gently. Season with salt and pepper. Top with Parmesan, and serve.
 
Yield: 6 servings
Prep Time: 10-15 minutes
Cook Time: 6 minutes
Total Time: 20-25 minutes
 

INGREDIENTS
1 pound fresh green beans, trimmed
2 tbsp. chopped shallots
2 tbsp. chopped garlic
1/4 cup balsamic vinegar
1/4 cup olive oil
 
DIRECTIONS
Place green beans in a large saucepan.  Fill with enough water to cover green beans, and bring to a boil over high heat.  Reduce heat to medium low, and simmer 10 minutes.  Drain, and let cool.
​
In a bowl, stir together shallots, garlic, balsamic vinegar, and oil.  Pour over green beans.  Cover, and refrigerate at least 1 hour.  Serve cold.