Harvest - Labor Day Weekend

This is the last of the green beans. The bugs were starting to get to them and there were very few small beans or blooms left, so I went ahead and pulled the plants and put them in the compost after picking the beans on Sunday. The harvest for the weekend was the biggest yet of tomatoes. I planted just enough green bean plants for us this year.  Next year, I should remember to try for 20 plants.

Recipe - Green Bean Casserole in the Crock Pot

I found this recipe while searching the Internet for something to do with my harvest of green beans that came on rather quickly once the weather began to cool off from the 90s.  I made a few minor adjustments because, as always, I didn't have all of the ingredients that it called for in the pantry.  Here is the link to the original and below is what I used.  It turned out rather good.
The Daily Green - Green Bean Casserole Recipe

My Ingredients:

1 pound fresh green beans
1 (10.75-ounce) can cream of mushroom soup

1 teaspoon soy sauce
1⁄4 cup soy milk

1/4 cup water

1⁄2 cup grated Parmesan cheese

1/2 cup shredded Mexican 4-Cheese
1 cup French-fried onions

Preparation
1. Wash and trim green beans and place in the cooker.
2. Add the soup, soy sauce water, and milk. (I used the water/milk mix to rinse out the soup can)
3. Toss the beans gently to coat.
4. Sprinkle on the Parmesan and shredded cheese.
5. Add the French-fried onions.
6. Cover and cook on low for 4.5 hours.