Crispy Top Green Bean Casserole Food

GREEN BEAN CASSEROLE WITH CRISPY SHALLOTS

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.

GREEN BEAN CASSEROLE WITH CRUNCHY ALMONDS

Steps:

• Cook green beans for half of the cooking time and drain well.
• In a large greased casserole, layer the green beans, water chestnuts, mushroom soup and cheese.
• Bake for 30 minutes at 350 degrees.
• Sprinkle French-fried onion rings on top and bake 5 minutes longer.
• This casserole may be made ahead of time and refrigerated.

GREEN BEAN CASSEROLE

Steps:

• Blanch the green beans: in a large pot, bring a lot of water to boil. Once the water is at a full boil, add 1 teaspoon salt, if desired. Add the green beans, and start timing immediately - do not wait for the water to return to a boil. Leave the green beans in the water for 5 minutes, keeping the heat on high.
• While the green beans are cooking, put a large amount of heavily iced water in a large pot or bowl.
• Drain the green beans, and put immediately in the iced water to stop the cooking.
• Preheat the oven to 350º.
• Sauté the onions and mushrooms in the butter for 10 minutes over medium heat.
• Add the flour, using a whisk to combine it with the butter, onions, & mushrooms. Add milk and whisk in, stirring over medium heat until the sauce begins to thicken.
• Add the cheese and whisk until it melts into the sauce. Add the Tabasco, soy sauce, pepper and salt.
• Drain the green beans.
• In a large mixing bowl, combine the green beans, water chestnuts, one can of the French's Fried Onions, and the sauce. Combine well.
• Place the green bean mixture in a large casserole dish.
• Bake at 350º for one hour - top the casserole with the remaining can of fried onions after 45 minutes.

CRISPY TOP GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• (If you haven’t steamed your green beans, begin with those – they’ll be done, about 20 minutes, by the time you need to mix them into the casserole.).
• Begin the sauce: in a saucepan melt the butter over low heat, then whisk in the flour, stirring continually, and cook for 2 minutes (the mixture will be quite thick).
• Gradually add the milk while whisking, and bring to a simmer; cook, whisking continually, for 3 or so minutes and it thickens.
• Add the concentrated chicken base, celery salt, nutmeg, and white pepper; whisk well to make sure chicken base is dissolved, remove from heat and set aside.
• Begin the filling: in a large nonstick skillet, melt together the olive oil and butter over medium heat; add the onion and garlic, and sauté until onion begins to soften, about 5 to 7 minutes.
• Add the chopped mild green chiles, stir well to combine, and let the mixture brown for about 3 minutes without stirring.
• Add the sliced mushroom, cover, and sauté, stirring occasionally, until mushrooms are tender, about 5 minutes; remove about half of the mushroom mixture from the pan and set it aside.
• In a 1 1/2 quart lightly-sprayed casserole dish, combine the half of the mushroom mixture from the pan, the cooked green beans, and the white sauce; taste test and adjust salt and pepper, if necessary.
• Combine the remaining mushroom mixture with the bread crumbs; combine the melted butter and the sage, then stir it into the crumb mixture.
• Spread the crumb mixture over the beans.
• Bake uncovered for 30 minutes.