I first made this recipe at home because I thought it would be easily adaptable for the soup kitchen in which I work. It was so good that I knew that I was going to make it for the Easter lunch. We normally serve around 400 to 500 people. I used frozen haricot verts (thawed and then briefly put in boiling salted water). I mixed the beans, onions, and salad dressing (Kraft Zesty Italian Dressing) and baked, covered until sufficient temperature was reached. Then I added the feta cheese, recovered, and returned to the oven for 15 minutes. It was amazing and got rave reviews from our guests (the homeless) as well as the volunteers. I am very grateful to you for this delicious recipe that I was able to share. I am looking forward to many more recipes such as this one to use at the soup kitchen.
Thank you for this wonderful recipe.