A Green Bean And Walnut Casserole Food

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GREEN BEANS WITH WALNUTS



Green Beans With Walnuts image

Super yummy dish that can be prepared in advance, and tossed with hot oil just before the dinner is served. Originally submitted to ThanksgivingRecipe.com.

Provided by Tina

Categories     Side Dish     Vegetables     Green Beans

Yield 8

Number Of Ingredients 7

2 pounds fresh green beans, washed and trimmed
2 tablespoons butter
1 cup chopped walnuts
2 tablespoons walnut oil
2 tablespoons minced fresh parsley
ground black pepper to taste
salt to taste

Steps:

  • Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
  • Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
  • Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 10.2 g, Cholesterol 7.6 mg, Fat 16 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 28.1 mg, Sugar 2 g

GARLIC PARMESAN GREEN BEAN CASSEROLE



Garlic Parmesan Green Bean Casserole image

Garlic Parmesan Green Bean Casserole is the most wonderfully flavorful holiday side dish! This homemade version is garlic, parmesan, and walnuts for crunch. It is not only delicious, but naturally gluten free and low carb as well.

Provided by Kimber

Categories     Side Dish

Number Of Ingredients 10

32 oz green beans
6 oz cream cheese (softened)
4 cloves garlic (pressed)
1 tsp salt
1/2 tsp ground pepper
1/2 cup sour cream
2 tbsp heavy cream
3/4 cup parmesan cheese (shredded (divided))
8 oz mushrooms (chopped)
1/2 cup California Walnuts (chopped)

Steps:

  • Chop green beans in half and remove any hard ends.
  • In a large bowl, combine cream cheese, garlic, salt, pepper sour cream, heavy cream, 1/2 cup parmesan cheese, and chopped mushrooms and mix until combined.
  • Stir in the green beans and toss until coated with the mixture, then transfer to a large casserole dish.
  • Sprinkle remaining 1/4 cup parmesan cheese over the top of the casserole and then top with walnuts.
  • Bake covered with foil at 425˚F for 40 minutes. Remove the foil and cook for an additional 10-15 minutes, or until the nuts are toasted and the green beans are tender.
  • Let rest 10-15 minutes before serving for sauce to thicken.

Nutrition Facts : ServingSize 4 oz, Calories 194 kcal, Carbohydrate 10 g, Protein 7 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 308 mg, Fiber 3 g, Sugar 5 g

STRING BEANS WITH WALNUTS



String Beans with Walnuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Boil 12 ounces each green beans and yellow wax beans until tender, 5 to 7 minutes; drain. Toast 1/2 cup chopped walnuts with 1/2 teaspoon each kosher salt, pepper and sugar in a skillet with olive oil,5 minutes; remove to a bowl. Add 2 tablespoons oil, 3 sliced garlic cloves and 2 teaspoons chopped marjoram to the skillet. Cook, stirring, until softened, 1 minute. Stir in the beans, season with salt and pepper and top with the walnuts.

THE BEST GREEN BEAN CASSEROLE



The Best Green Bean Casserole image

We bring extra umami (a savoriness) to a traditional green bean casserole with the addition of dried shiitake mushrooms. Once rehydrated, they turn soft and earthy, and their soaking liquid adds oomph to the sauce as well. Our fried onion topping is made from scratch - first, a dip in buttermilk, then fried to crunchy perfection.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 15

1 ounce dried shiitake mushrooms
4 tablespoons unsalted butter
1 white onion, diced
12 ounces cremini mushrooms, sliced
6 tablespoons all-purpose flour
4 cups low-sodium chicken or vegetable broth
Kosher salt
1 1/2 pounds green beans, trimmed and halved
3/4 cup heavy cream
Freshly ground black pepper
1 white onion, halved and thinly sliced
1 cup buttermilk
2 cups all-purpose flour
Kosher salt
Vegetable oil, for frying

Steps:

  • Make the casserole: Place the dried shiitake mushrooms in a small bowl and cover with boiling water, about 2 cups, and cover with plastic wrap. Let steep for 20 minutes. Strain through a fine mesh strainer, reserve 1/2 cup of the liquid and slice the steeped mushrooms.
  • Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the cremini and shiitake mushrooms; saute until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and mushroom liquid. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, 5 to 10 minutes.
  • Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake off any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender and the sauce is thick, 10 to 12 minutes. Stir in the heavy cream and season with 2 teaspoons of salt and pepper.
  • For the topping: Soak the sliced onions in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake off the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
  • Transfer the green bean mixture to a 4-quart baking dish and top with the fried onions. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)

GREEN BEAN CASSEROLE WITH WALNUT BACON CRUMBLE



Green Bean Casserole With Walnut Bacon Crumble image

Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.

Provided by Andrea Bemis

Categories     HarperCollins     Thanksgiving     Fall     Side     Bacon     Walnut     Green Bean     Mushroom     Soy Free     Peanut Free     Wheat/Gluten-Free     Vegetable

Yield Serves 6 as a side

Number Of Ingredients 15

For the topping:
4 slices thick-cut bacon, finely chopped
1 medium onion, diced
½ cup walnuts
½ cup finely chopped parsley
For the beans and sauce:
1 pound fresh green beans, rinsed and trimmed
2 tablespoons unsalted butter
12 ounces chanterelle mushrooms, roughly chopped
Hefty pinch of salt and freshly ground black pepper
2 cloves of garlic, minced
¼ teaspoon freshly grated nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream

Steps:

  • Preheat the oven to 475°F.
  • Make the topping:
  • In a large cast-iron skillet over medium heat, cook the bacon until it is lightly crisp (it will cook a little more in the oven, so no need to get it extra crispy). With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Add the onion to the bacon drippings (there should be about 1 tablespoon in the skillet; if there's way more than that, pour out some and save it for future use). Cook the onion until it is soft and tender, about 8 minutes. Transfer it to a bowl.
  • Add the walnuts to the same pan and cook, shaking the pan often, until they are lightly golden, about 5 minutes. Add the walnuts to the bowl with the onion and crumble in the bacon. Add the parsley and toss the whole mixture well. Set aside.
  • Wipe out the skillet (you'll be using it again).
  • Make the beans:
  • Bring a large pot of heavily salted water to a boil. Add the beans and blanch them for 5 minutes. While they cook, prepare a large bowl of ice water. Drain the beans in a colander and immediately plunge them into the ice water to stop the cooking. Drain them again and set them aside.
  • Make the sauce:
  • Melt the butter in the cast-iron skillet set over medium-high heat. Add the mushrooms and a hefty pinch of salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the cream. Cook until the mixture thickens, stirring occasionally, 6 to 8 minutes.
  • Remove the pan from the heat and add the green beans. Sprinkle them evenly with the bacon and onion mixture and bake until bubbly, approximately 15 minutes.
  • Serve immediately.

CREAMY MUSHROOM, GREEN BEAN AND WALNUT CASSEROLE



Creamy Mushroom, Green Bean and Walnut Casserole image

Thanks to Something extra the green bean casserole has a tasty new low fat look without losing any of its flavor.

Provided by Debbwl

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons Smart Balance light butter spread
1 cup onion, chopped
4 ounces mushrooms, chopped
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup fat-free half-and-half
salt
pepper
1 1/2 lbs fresh green beans, cleaned and trimmed
3/4 cup seasoned croutons, crushed (may want to only use half the croutons as they can be over powering, up thanks to review)
3/4 cup walnuts, chopped
2 tablespoons Smart Balance light butter spread
1/2 cup onion, minced

Steps:

  • Preheat oven to 350°F Melt spread in a medium saucepan over medium heat. Add onion and mushrooms; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 1 minute more.
  • Slowly stir in stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half, salt and pepper.
  • Cook beans in boiling water for 5 minutes. Drain well, then stir into mushroom sauce. Transfer to a 11 x 7 inch or 2 quart baking dish.
  • Stir together all topping ingredients and sprinkle around the edge of the beans. Bake for 20 minutes or until golden brown on top.

Nutrition Facts : Calories 190.1, Fat 11.4, SaturatedFat 1.9, Cholesterol 2.4, Sodium 175, Carbohydrate 18.4, Fiber 4, Sugar 6.3, Protein 6.2

GREEN BEAN CASSEROLE WITH CRISPY SHALLOTS



Green Bean Casserole With Crispy Shallots image

Provided by Ellie Krieger

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

1/4 cup olive oil
6 medium shallots, sliced into rings (about 1 cup)
1 1/2 pounds thin fresh string beans or haricots verts, trimmed
1 pound button mushrooms, sliced
6 large cloves garlic, minced
1 tablespoon chopped fresh thyme
3 cups low-fat (1 percent) milk
3 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons freshly grated parmesan cheese
1/2 cup finely chopped fresh parsley
1/4 teaspoon ground nutmeg
Salt and freshly ground pepper
Olive oil cooking spray

Steps:

  • Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.
  • Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes. Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl. Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.

Nutrition Facts : Calories 186 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 264 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 9 grams, Sugar 9 grams

ROASTED GREEN BEANS WITH RED ONION AND WALNUTS



Roasted Green Beans With Red Onion and Walnuts image

Roasting turns the starch into sugar in these delicious green beans coated with a vinegar and honey mixture. Mmm...mmmmm! Adapted from Cook's Illustrated magazine.

Provided by Sharon123

Categories     Onions

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb green beans
1 medium red onion, cut in 1/2-inch thick wedges
2 tablespoons olive oil
salt and pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon fresh thyme leave, minced
2 medium garlic cloves, thinly sliced
1/3 cup walnuts, toasted and chopped

Steps:

  • If you would like softer roasted green beans, you may steam them about 5 minutes before roasting.
  • Combine balsamic vinegar, honey, thyme and garlic in a small bowl and set aside.
  • Adjust your oven rack to the middle postiion; heat oven to 450*F. Line a baking sheet with foil; spread beans on the baking sheet along with the onion wedges. Drizzle with oil. Using your hands, toss to coat evenly. Sprinkle with 1/2 teaspoons salt, toss to coat, and distribute in an even layer. Roast 10 minutes. Remove baking sheet from oven. Using tongs, coat beans and onion evenly with vinegar/honey mixture; redistribute in an even layer. Continue roasting until onions and beans are dark golden brown in spots and beans have started to shrivel, 10 to 12 minutes longer. Adjust seasoning with salt and pepper and toss well to combine. Transfer to a serving dish, sprinkle with 1/3 cup toasted and chopped walnuts. Serve and enjoy!

Nutrition Facts : Calories 177.9, Fat 13.3, SaturatedFat 1.6, Sodium 8.3, Carbohydrate 14.2, Fiber 5, Sugar 4.5, Protein 3.9

GREEN BEANS WITH WALNUTS



Green Beans With Walnuts image

For a simple side dish that seems nice enough for company, Margaret Wilson of Hemet, California perks up fresh green beans with minced garlic and toasted walnuts.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 pounds fresh green beans, cut into 2-inch pieces
1/2 cup coarsely chopped walnuts
2 tablespoons olive oil
1 to 2 garlic cloves, minced
1/2 teaspoon seasoned salt
1/4 teaspoon pepper

Steps:

  • Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , In a large skillet over medium heat; cook walnuts in oil for 1-2 minutes or until lightly browned, stirring occasionally. Add beans, garlic, seasoned salt and pepper. Cook until heated through.

Nutrition Facts : Calories 104 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

GREEN BEAN CASSEROLE



Green bean casserole image

Make this easy green bean and mushroom casserole as a veggie side to accompany a main course. You could add cheese to the white sauce if you fancy

Provided by Anna Glover

Categories     Side dish

Time 1h10m

Yield Serves 6 as a side

Number Of Ingredients 7

50g butter
2 tbsp olive oil
250g chestnut or button mushrooms, sliced
500g green beans, trimmed
50g flour
500ml milk
100g crispy onions

Steps:

  • Heat 1 tbsp of the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.
  • Heat the oven to 200C/180C fan/gas 6. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
  • Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.

Nutrition Facts : Calories 311 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

ROASTED GREEN BEANS WITH ONIONS AND WALNUTS



Roasted Green Beans With Onions and Walnuts image

When you roast vegetables it brings out the natural sweetness. Combine this with some spice and herbs and you have a wonderful dish. This recipe comes from www.simplyrecipes.com.

Provided by mary winecoff

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb green beans, stem ends snapped off
1 tablespoon olive oil
salt and pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon fresh thyme, minced
2 garlic cloves, thinly sliced
1/2 medium red onion, cut into 1/2 inch wedge
1/3 cup walnuts, chopped and toasted

Steps:

  • Preheat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Spread beans and onions on baking sheet. Drizzle with olive oil. Coat evenly. Sprinkle with 1/2 teaspoon of salt, toss to coat and distribute in an even layer. Roast for 10 minutes.
  • While roasting, combine balsamic vinegar, honey, thyme and garlic slices in a small bowl.
  • After beans and onions have roasted for 10 minutes, remove from oven. Drizzle vinegar and honey mixture over beans and onions. Put back in the oven and continue to roast until onions and beans are dark golden brown in spots and beans have started to shrivel, about 12 to 15 minutes longer. Adjust seasoning with salt and pepper. Transfer to a serving bowl. Sprinkle with toasted chopped walnuts.

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