BEST EVER GREEN BEAN CASSEROLE
Go fresh with Alton Brown's Best-Ever Green Bean Casserole recipe from Good Eats on Food Network. Onions tossed in panko breadcrumbs provide a crunchy topping.
Provided by Alton Brown
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 475 degrees F.
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
- While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
- Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 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 half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
BECHAMEL GREEN BEAN CASSEROLE
This is one of our family favorites. Using fresh beans and mushrooms, combined with a seasoned white sauce, this tasty side dish will have your family clamoring for more.
Provided by shelbyrose
Categories Onions
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil green beans in lightly salted water 8-10 minutes, or until crisp-tender.
- To make white sauce, melt butter in medium saucepan over low heat.
- Stir in flour; cook 1 to 2 minutes, stirring constantly.
- Using a wire whisk, stir in milk; bring to a boil.
- Cook, whisking constantly 1 to 2 minutes or until thickened.
- Stir in dressing mix and white pepper; set aside.
- Preheat oven to 350 degrees.
- Spray medium skillet with non-stick cooking spray; heat over medium-high heat.
- Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
- Remove half of onion mixture; set aside.
- Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender.
- Combine skillet mushroom mixture, green beans and white sauce in a 1 1/2 quart casserole dish.
- Combine bread crumbs with reserved onion mixture; sprinkle over casserole.
- Bake, UNCOVERED, 20-30 minutes, or until heated through.
Nutrition Facts : Calories 144.2, Fat 5.6, SaturatedFat 3.3, Cholesterol 16.2, Sodium 109, Carbohydrate 19.9, Fiber 4.1, Sugar 3.1, Protein 5.6
GREEN BEAN CASSEROLE WITH FRESH BEANS
Similar to the classic green bean casserole but with fresh ingredients. The taste is much worth the effort!
Provided by SNOWBABIEFAN
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Fill a large bowl with ice and cold water.
- Bring a large pot of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, about 6 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a large bowl
- Heat 3 tablespoons butter in a large skillet over medium-high heat. Saute onion in the hot butter until translucent, about 5 minutes. Add mushrooms and garlic; saute until mushrooms are just cooked through, about 5 minutes. Stir into green beans.
- Place remaining 5 tablespoons butter in a 2-quart, microwave-safe bowl. Microwave on high power in 30 second intervals, until melted.
- Add flour to melted butter and whisk until smooth. Add sea salt and pepper, then add 1 cup of milk; whisk until mixed together. Microwave for 2 minutes. Add the next cup of milk, whisking until smooth; microwave for 2 minutes. The roux mixture should thicken between additions, less so as each cup is added. Add remaining cup of milk; microwave for 2 minutes more, and then whisk.
- Pour the green bean mixture into a 9x13-inch baking pan. Add the thickened roux and combine. Add salt and pepper if desired.
- Bake in the preheated oven until warm and bubbly, about 30 minutes. Top with crispy fried onions and return to the oven for 5 minutes.
Nutrition Facts : Calories 289 calories, Carbohydrate 24 g, Cholesterol 30.3 mg, Fat 19.4 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 9.2 g, Sodium 184 mg, Sugar 6.4 g
GREEN BEAN CASSEROLE WITH MUSHROOM BECHAMEL
I wanted to create a substitute for the canned cream of mushroom soup. Over the years it just seemed to not taste the same to me - so I thought I would try to improve on the recipe. This will feed a large crowd (15) at the holidays - so cut it down if it is for a smaller family.
Provided by Lisa Goad
Categories Vegetables
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. Greenbeans: Defrost, drain, squeeze out water with paper towels Preheat oven to 350 degrees.
- 2. Start Béchamel In saucepan Add milk, bay leaves, garlic and heat on low/med-low. Allow milk to heat up slowly so the flavor from the garlic and bay infuses. Add Kosher Salt and White Pepper. Start on mushrooms.
- 3. Mushrooms Love that food processor! Break mushrooms in 1/2 by hand into your food processor. Pulse until finely chopped and you have at least 4 cups. Sauté in 3T butter until all liquid is evaporated. Season with Kosher Salt, Black Pepper to taste and Chopped Sage.
- 4. Complete Béchamel In second saucepan melt butter, add flour and sauté on med. Until flour is cooked, before it starts to brown, gradually whisk in warm milk ensuring lumps are removed.
- 5. Prepare Casserole Add Mushrooms to Béchamel sauce - taste. This will be seasoning all those beans. Mix Defrosted/well drained Green Beans with homemade Creamy Mushroom Sauce. Place in casserole dish sprayed with Cooking Spray. Bake in pre-heated oven until casserole bubbles. Remove from oven and sprinkle with Cheddar Cheese and French Fried onions. Return to oven and allow cheese to melt, onions to lightly brown.
GREEN BEAN CASSEROLE
Food Network's Michael Chiarello shares his recipe for classic Green Bean Casserole.
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.
- Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste.
- Top with fried onions before serving.
- 2 quarts peanut oil, for frying
- 2 large red onions, thinly sliced and separated into rings
- 1/2 cup buttermilk
- 2 cups arborio rice coating, recipe follows
- Kosher salt
- Heat peanut oil in a deep fryer or deep pot to 375 degrees F.
- Put onion rings in a large bowl. Pour buttermilk over onions and toss to coat. Shake off the excess liquid.
- Dip onions into Arborio rice coating, covering thoroughly
- Fry the onions in small batches until crispy, about 2 minutes per batch. Scoop out with a slotted spoon and drain on paper towels. Set aside. Season with salt, to taste.
- 1 cup arborio rice
- 3 cups all-purpose flour
- 1 cup semolina
- 2 tablespoons fine salt
- 1 teaspoon freshly ground black pepper
- Grind the rice in a blender or spice grinder to a very fine powder. Put it in a bowl and add the flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.
HOMEMADE GREEN BEAN CASSEROLE
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a rolling boil, season with 2 tablespoons salt, and blanch the green beans for 5 minutes. Shock the green beans in a bowl filled with ice water, then remove and set aside to dry.
- Melt the butter in a large cast-iron pan or Dutch oven over medium-high heat. Add the shallots and cook until lightly browned. Add the mushrooms and some salt and pepper, and cook until just softened. Add the flour and stir to coat the mushrooms and shallots. Add the chicken stock, whisking vigorously to smooth out any lumps. Whisk in the half-and-half. Bring to a simmer and cook for 3 minutes. Check the seasoning and adjust with more salt and pepper as needed. Add the green beans, then pour the mixture into a 9-by-13-inch baking dish.
- Bake for 30 minutes. Let the casserole rest for 5 minutes. Sprinkle with fried onions to lend some extra crunch. Serve.
GREEN BEAN CASSEROLE
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
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
ABSOLUTELY DELICIOUS GREEN BEAN CASSEROLE FROM SCRATCH
No cans here! Fresh mushrooms, onion, and herbs with frozen green beans, sour cream, and cheddar cheese make this a delightfully tasty twist on the traditional casserole. I developed this recipe, longing for a 'no cans' version of the classic dish. I made this one year for my husband's family at Christmas time, and now they ask for it every year! My husband asks me to make it for dinner throughout the year.
Provided by Auriel
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside.
- Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat.
- Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese.
- Bake in the preheated oven until the cheese melts, about 15 minutes.
Nutrition Facts : Calories 336.7 calories, Carbohydrate 20.8 g, Cholesterol 45.8 mg, Fat 24.9 g, Fiber 3.8 g, Protein 8.7 g, SaturatedFat 13.3 g, Sodium 469 mg, Sugar 5.1 g
FRESH GREEN BEAN CASSEROLE
With a slimmed-down white sauce, this creamy green bean casserole side dish recipe is low in fat and sodium.
Provided by LSchol
Categories Beans
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. In a covered saucepan, cook green beans in a small amount of boiling water for 10 to 15 minutes or until crisp-tender; drain and set aside.
- Meanwhile, for white sauce: In a medium saucepan, melt butter. Stir in flour, dry dressing mix, and white pepper until combined. Stir in milk. Cook and stir over medium heat until thickened and bubbly; remove from heat.
- Coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add onion and garlic; cook for 2 to 3 minutes or until tender. Remove half of the onion mixture; set aside.
- Add mushrooms to skillet and cook about 5 minutes or until tender. In a 1-1/2-quart casserole, combine mushroom mixture, beans, and white sauce.
- In a small bowl, stir together reserved onion mixture and bread crumbs. Sprinkle bread crumb mixture over bean mixture in casserole. Bake, uncovered, for 25 to 30 minutes or until heated through. Makes 10 (1/2 cup) side-dish servings.
Nutrition Facts : Calories 83.9, Fat 2.7, SaturatedFat 1.6, Cholesterol 6.8, Sodium 64.1, Carbohydrate 12.6, Fiber 2.4, Sugar 5.2, Protein 3.6
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