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- ½ cup chopped hazelnuts
- 1 ½ tsp coarse ground Hy-Vee garlic pepper
- 1 (44-oz.) container Hy-Vee Kitchen green bean casserole side
- ½ cup sliced Hy-Vee dried apricots
Preheat oven to 350°. Toss together hazelnuts and garlic pepper blend in a small bowl.
Remove plastic lid from green bean casserole. Sprinkle with hazelnut mixture. Place on baking sheet.
Bake for 20 minutes. Top with apricots; bake for 10 to 15 minutes more or until temperature reaches 165°. Do not stir. Let stand for 1 minute.