CREAMY GREEN BEANS PARMESAN
This is a really old recipe that I've had forever. They're simple but good. You can substitute 1 pound of asparagus for the beans if you'd like.
Provided by Jodster
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside.
- Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 9 g, Cholesterol 32.4 mg, Fat 10 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 6.2 g, Sodium 109.5 mg, Sugar 1.7 g
CREAMED GREEN BEANS
Provided by Chrissy
Number Of Ingredients 5
Steps:
- Instructions
- Step 1 - Prepare the green beans by snipping of the ends, boil in water until tender and drain off the water
- Step 2 - In a small sauce pan, melt the butter
- Step 3 - Stir in the flour, salt and pepper
- Step 4 - Whisk in the milk and stir until the mixture thickens
- Step 5 - Pour the cream over the green beans. Add more salt and pepper to taste and enjoy!
GREEN BEANS IN CREAMY HORSERADISH SAUCE
Steps:
- Stir together the creamy horseradish, mustard, lemon zest and juice in a small bowl.
- Melt the butter in a large skillet over medium heat. Add the green beans and sauté until barely tender, 5 minutes. Add the horseradish mixture and continue sautéing until the beans are tender and coated in the sauce. Add salt and pepper to taste. Serve immediately.
CRISPY POTATOES WITH GREEN BEANS & EGGS
This is a one-skillet meal, reminiscent of diner fare at roadside restaurants across the U.S. It can be made with either leftover or raw potatoes. Even while making dinner in a hurry, don't rush this dish: you want to cook the potato cubes until they are crispy outside but still creamy inside.
Provided by Marie Simmons
Categories Healthy Egg Recipes
Time 40m
Number Of Ingredients 9
Steps:
- If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water.
- Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20 minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in the green beans, garlic, crushed red pepper, salt and pepper.
- Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 42 g, Cholesterol 186 mg, Fat 12.1 g, Fiber 5 g, Protein 11.5 g, SaturatedFat 2.6 g, Sodium 380.6 mg, Sugar 2.8 g
SAUTEED GREEN BEANS WITH CREAMY LEMON DRESSING
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 1 minute. Add the green beans and salt and pepper to taste. Saute, stirring occasionally, until crisp tender, about 5 minutes. Transfer to a serving dish and set aside.
- Return the skillet to medium-high heat and add the cream, thyme, lemon juice and zest, and chicken broth. Bring to a simmer and let reduce by half, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in the sour cream. Add salt and pepper to taste.
- Pour the dressing over the green beans to serve.
EASY GREEN BEANS WITH CREAM CHEESE
With only 3 ingredients, these easy-to-make green beans will have even the pickiest of kids eating them. Adults love them too!
Provided by Yoly
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Drain most of the water from the green beans and add the beans to a saucepan over medium heat. Bring to a boil, reduce heat, and simmer 10 minutes.
- Add butter and cream cheese to the saucepan with the green beans. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 9.1 g, Cholesterol 23.2 mg, Fat 8.5 g, Fiber 4.7 g, Protein 3 g, SaturatedFat 5.3 g, Sodium 633 mg, Sugar 1.6 g
CREAMED GREEN BEANS
A family favorite for years, this special green bean recipe is a cinch to double and can be assembled ahead of time. When my nephews are coming for dinner, it's an absolute must! -Betty Shaw, Weirton, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt 1 tablespoon butter; stir in cornflakes and set aside. Melt remaining butter in a large saucepan. Stir in flour, salt, pepper, onion and sugar; heat and stir until bubbly. Reduce heat; add the sour cream and stir until smooth. Cook and stir over low heat for 2 minutes (do not boil). Fold in the beans. , Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflake mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.
Nutrition Facts : Calories 191 calories, Fat 13g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 646mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMY GREEN BEANS
If you're looking for something different as a side dish these green beans are a must. This recipe is so easy; that's the second best part (the taste being the first!). You don't have to measure anything, even the beans, just take a good sized amount that will please you and alter it to taste!
Provided by Patti-atti
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat your oven to 400°F.
- Cut ends off of beans.
- Fill a small lasagna pan, cake pan, or casserole dish with the beans, mushroom soup and onion soup mix.
- Mix together well.
- Cook, uncovered, for 45 minutes up to an hour, stirring occasionally.
- Remove from oven, and serve.
Nutrition Facts : Calories 90.4, Fat 4.6, SaturatedFat 1.1, Sodium 496.8, Carbohydrate 11, Fiber 2.8, Sugar 2.3, Protein 2.7
CREAMY GREEN BEANS PARMESAN
Make and share this Creamy Green Beans Parmesan recipe from Food.com.
Provided by AZPARZYCH
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil.
- Cook uncovered until the beans are bright green and barely tender, about 6 minutes; drain and set aside.
- Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter.
- Bring the mixture to a simmer.
- Gently stir the beans into the mixture to coat; season with salt and pepper Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.
CREAMY GREEN BEAN SALAD
Provided by Katie Lee Biegel
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
- Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
- For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
- To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.
CREAMY GREEN BEANS AND MUSHROOMS
The two most important aspects of the classic to capture are the crispy onion topping and the creamy sauce. By roasting shallots with a bit of oil and tossing with crispy breadcrumbs you save the fat of the fried canned alternative. Low-fat milk, flavored with aromatics, and chicken broth thickened with a bit of flour make a creamy but light sauce that satisfies.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Lightly mist a 2-quart baking dish with cooking spray. Toss the shallots with the oil and salt and pepper on a baking sheet, spread in a single layer, and bake until golden and crispy, stirring 3 to 4 times, about 20 minutes. Remove from the oven and immediately sprinkle the breadcrumbs over the shallots and toss well. Set aside to cool.
- Meanwhile, in a small pot combine the milk, thyme, bay leaves and peppercorns and bring to a simmer. Turn the heat off and let steep for 20 minutes. Bring a large pot of salted water to a boil. Add the beans and cook until bright green and crisp tender, about 6 to 8 minutes. Drain well and run briefly under cold water. Drain again and set aside.
- Strain the milk into a large skillet, add the mushrooms and season with salt and pepper. Bring to a simmer over medium heat and cook until the mushrooms have softened, 10 to 15 minutes. Stir the broth and flour together and pour into the skillet; cook, stirring, until the sauce thickens, 6 to 8 minutes. Remove from the heat and add the beans and nutmeg. Toss until the beans are well coated in the sauce and transfer to the baking dish. Scatter with the shallots and bake until the sauce is bubbly and the shallots are crisp, about 20 minutes. Let stand 10 minutes before serving.
FRENCH GREEN BEANS IN CREAM
I got this recipe from Good Housekeeping UK when at the Helsinki Airport a few weeks ago. Looked good and made for Canadian Thanksgiving. It was a hit! Very tasty and easy!
Provided by Cathy17
Categories Vegetable
Time 30m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the ends off the beans, then cook in salted boiling water until just tender. I steam them til they are still crisp and bright green.
- Run cold water over beans to stop the cooking process.
- Melt butter in a large pan and gently cook onions until soft, about 5 minutes.
- Add Prosciutto, garlic, and parsley and cook for 3 minutes.
- Add the cream, stirring constantly, and bring to a light boil. Do not leave unattended, otherwise cream will burn.
- Once mixture is hot, add green beans, mix to coat and warmed through.
- I did the sauce and green beans ahead, mixed them together and reheated on the stove. Turned out great!
Nutrition Facts : Calories 160.6, Fat 15.2, SaturatedFat 9.5, Cholesterol 46.8, Sodium 79.9, Carbohydrate 6, Fiber 1.8, Sugar 2.4, Protein 1.8
CREAMY GREEN BEANS
"This satisfying side-dish casserole has a slightly sweet-and-sour flavor," informs Lynn Hansen of North Liberty, Iowa. "It's a favorite around my house for the holidays and anytime."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place beans in a microwave-safe baking dish; microwave on high for 2-3 minutes or until tender. Set aside. , In a saucepan, saute onion in margarine for 1 minute. Stir in flour until smooth; cook and stir for 1 minute. Stir in yogurt. Add beans and pepper. Top with cheese and let stand until melted.
Nutrition Facts : Calories 70 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 162mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
CREAMY GREEN BEANS AND PASTA
Make and share this Creamy Green Beans and Pasta recipe from Food.com.
Provided by AZPARZYCH
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
- Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
- For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 260.4, Fat 3.7, SaturatedFat 1.8, Cholesterol 8.9, Sodium 171.4, Carbohydrate 44.2, Fiber 3.5, Sugar 7.6, Protein 13.2
CREAMED GREEN BEANS
This is a perfect dish for early and middle summer days when great-tasting, fresh green beans are both cheap and plentiful. These green beans represent something totally different for a stovetop side dish and you will simply not believe how terrific they taste. One plus is that it's not loaded with cheese or canned soup. This is the real thing from scratch, a recipe I developed after growing tired of the same old stuff at the supper table. It took me awhile to perfect but these beans actually made my wife turn around and look at me after her first bite -- she was very pleased, which means that I am very pleased too. This dish goes great with fried, or baked, bone-in pork chops. It's also versatile enough to complement more elegant entrees for more formal dinners. There are multiple steps involved in preparing this dish but even a beginning chef can achieve them easily enough and the end result is well worth the effort.
Provided by Bone Man
Categories Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the beans in cold water and snap them into 1-inch lengths, discarding the tips. Remove any strings.
- Pour the chicken stock into a medium-sized cooking pot and bring to a boil over medium heat. Add the beans to the stock and cover until it boils again and then lower the heat to achieve a slow boil, covered, until the beans are tender but not mushy, (about 15 minutes).
- When the beans are done, set aside for a few minutes.
- Make the white sauce using a double boiler (you can make an improvised double boiler with a cooking pot with an inch of water in the bottom, in combination with a stainless steel salad bowl which sets atop of the pot). This white sauce CANNOT be prepared over direct heat or it will scorch.
- Melt the butter in the top section of the double boiler. Blend in the flour, seasoned salt, and white pepper, whisking constantly.
- When there are no lumps, add the pre-warmed milk (about 100 degrees F.) and continue to whisk until the sauce thickens. Once the sauce has thickened a bit (after about 5 minutes), allow the sauce to bubble, still whisking with some frequency, for about 15 more minutes. At the end of the 15 minutes of simmering, the white sauce is done and should be taken off the heat.
- Strain the chicken stock from the beans using a colander (save this stock in the refrigerator for your next batch of home made vegetable soup), reserving one-quarter cup of stock to blend into the white sauce.
- Pour the drained beans into a cooking pot with the white sauce, including the quarter cup of broth, and add the Mrs. Dash and stir. Re-heat until it bubbles slightly and serve.
Nutrition Facts : Calories 157.8, Fat 9.2, SaturatedFat 5.2, Cholesterol 24.6, Sodium 232.4, Carbohydrate 13.6, Fiber 1.6, Sugar 6.6, Protein 6.1
CREAMY GREEN BEAN SOUP
Creamy green bean soup my mother always made from fresh green beans out of the garden!
Provided by mindis
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 466.6 calories, Carbohydrate 20.3 g, Cholesterol 104.3 mg, Fat 32.2 g, Fiber 4.1 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1775.5 mg, Sugar 3.7 g
EASY CREAMY CANNED GREEN BEANS AND MUSHROOMS
A quick and easy recipe that picky eaters will always like. Great way to get kids to eat their veggies.
Provided by Yoly
Time 20m
Yield 3
Number Of Ingredients 5
Steps:
- Drain most of the water from the green beans. Place beans in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add mushrooms and simmer an additional 5 minutes.
- Add butter and cream cheese. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 8.1 g, Cholesterol 23.2 mg, Fat 8.5 g, Fiber 4 g, Protein 2.9 g, SaturatedFat 5.3 g, Sodium 577.9 mg, Sugar 1.8 g
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