Classic Mini Green Bean Casserole Food

CLASSIC GREEN BEAN CASSEROLE

Steps:

• Make the topping: Separate the onion strips and soak in the buttermilk at least 10 minutes. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Combine the flour, panko, parsley and 1 teaspoon salt in a medium bowl. Working in batches, remove the onion strips from the buttermilk, dip in the flour mixture and fry until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate; season with salt.
• Make the casserole: Bring a large pot of salted water to a boil. Add the green beans; cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
• Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned and tender, about 7 minutes. Add the garlic and thyme; cook 1 minute. Add the flour and stir to coat, 1 minute.
• Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Bring to a simmer and cook, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parmesan and green beans. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours; keep the topping at room temperature.)
• Bake the casserole until bubbling, about 15 minutes. Stir, then sprinkle with the topping; bake until warmed through, 5 more minutes.

SMALL-BATCH GREEN BEAN CASSEROLE

Steps:

• For the topping: Add the butter to a large bowl. Crumble the saltines with your hands, adding them to the bowl as you do so, and work them into the butter. Season with salt and pepper. Add the fried onions and mix together.
• For the beans: Preheat the oven to 375 degrees F.
• Bring 2 quarts water to a boil in a large pot. Add 1 tablespoon salt and the beans. Cook until bright green and only slightly crunchy, about 3 minutes. Drain the beans into a colander and rinse with cold water to cool quickly. Set aside to drain further in the colander.
• Add the butter to a large skillet over medium-high heat and heat until the butter is melted and the foaming subsides, about 1 minute. Add the mushrooms, onion and garlic and cook until the mushrooms start to release their liquid, about 3 minutes. Add the thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms are tender and there is only a little liquid left in the skillet, about 5 minutes. Add the flour and cook, stirring, until completely blended and absorbed, about 30 seconds. Stir in the broth and reduce the heat to medium. Stir in the half-and-half, bring to a gentle simmer and cook, adjusting the heat if necessary to maintain a gentle simmer, until the sauce is the consistency of thickened cream, 6 to 8 minutes.
• Arrange the beans in a 9-inch pie plate. Pour the mushroom mixture over the beans and mix to coat as well as you can. Sprinkle with the topping and bake until the topping is golden brown and the sauce is bubbly around the perimeter, about 15 minutes.

SKINNY GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F. In ungreased 1 1/2-quart casserole, mix soup, soy sauce, pepper, bread crumbs and green beans.
• Bake about 40 minutes or until hot and bubbly.

GREEN BEAN MINI CASSEROLE

Steps:

• In a small bowl, combine the soup, milk, soy sauce and pepper. Stir in green beans and 1/4 cup onions. , Transfer to a 2-cup baking dish coated with cooking spray. Sprinkle with remaining onions. Bake, uncovered, at 400° for 12-15 minutes or until bubbly.

VINTAGE FRESH GREEN BEAN CASSEROLE (CIRCA 1956)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain.
• Mix green beans and cream of mushroom soup together in a bowl; spread into an 9x13-inch baking dish. Sprinkle Cheddar cheese over green been mixture and top with French-fried onions.
• Bake in the preheated oven until cheese is melted and browned, about 30 minutes.

MINI GREEN BEAN CASSEROLES

Steps:

• Heat oven to 350°F. Spray 4 (7- or 8-oz) individual baking dishes (ramekins) with cooking spray.
• In large bowl, mix green beans, soup, garlic and pepper flakes. Divide mixture evenly among baking dishes. Top with onions.
• Bake uncovered 20 minutes or until bubbly and onions are golden brown.

CAMPBELL'S MINI GREEN BEAN CASSEROLES

Steps:

• Heat the oven to 375°F Spray 16 (2 1/2-inch) muffin-pan cups with vegetable cooking spray. Stir the green beans, soup, milk, 1 cup cheese and 2/3 cup French fried onions in a large bowl.
• Roll each biscuit into a 4-inch circle. Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups. Divide the green bean mixture among the biscuit cups.
• Bake for 20 minutes or until the biscuit cups are golden brown. Stir the remaining cheese and onions in a small bowl. Sprinkle over the green bean mixture.
• Bake for 5 minutes or until the cheese is melted. Let the minis cool in the pans on wire racks for 5 minutes.

CLASSIC MINI GREEN BEAN CASSEROLE

Steps:

• In a small bowl, combine the soup, milk, soy sauce and pepper. Stir in green beans and 1/4 cup onions. , Transfer to a 2-cup baking dish coated with cooking spray. Sprinkle with remaining onions. Bake, uncovered, at 400° for 12-15 minutes or until bubbly.

ULTIMATE GREEN BEAN CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large pot of salted boiling water, blanch the green beans for 3 minutes, until tender and bright green. Drain and transfer to a 9x13-inch (23x33 cm) baking dish.
• Melt 4 tablespoons of butter in a large pan over high heat. Add the onions and cook for 8 minutes, until softened and translucent.
• Add the mushrooms and cook for 5 minutes, until browned. Add the garlic and cook just until fragrant, about 1 minute.
• Transfer the vegetable mixture to the casserole dish with the green beans. Wipe out the pan.
• Melt the remaining 4 tablespoons of butter in the same pan. Add the flour and stir to combine. Cook until a golden brown roux forms, for 5 minutes.
• Add the milk, heavy cream, salt, pepper, chicken broth, and Parmesan cheese, and stir to combine. Reduce the heat to medium-low and cook until the sauce is thickened, about 10 minutes.
• Pour the sauce evenly over the vegetables in the casserole dish and toss until everything is well coated. Cover with foil.
• Bake for 20 minutes, then remove the foil and bake for another 10 minutes.
• Top the casserole with the fried onions, then serve.
• Enjoy!

INDIVIDUAL GREEN BEAN CASSEROLES

Steps:

• Bring a large pot of lightly-salted water to a rolling boil. Add beans and cook until just tender, about 5 minutes. (The beans will not soften too much more during baking, so if you want them softer, cook to your preference.)
• Drain beans, run under cold water, and place in a bowl of ice water to stop the cooking. When beans are chilled, drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray the inside of 4 ramekins with cooking spray.
• Melt butter in a medium skillet over medium heat. Add mushrooms and shallot and cook until they start to brown, 2 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle flour over the mushrooms, stirring well to combine. Gradually pour in chicken stock, soy sauce, Dijon, and thyme, stirring constantly; the mixture will be thick at this point. Stir in half-and-half, salt, and pepper until well combined. Reduce heat to low and simmer until flavors have melded and sauce has thickened, 3 to 5 minutes.
• Stir in green beans and bacon until well combined. Spoon into the prepared ramekins and top with French-fried onions.
• Bake in the preheated oven for 13 to 15 minutes. Serve immediately.