EMERILIZED GREEN BEAN CASSEROLE
Provided by Emeril Lagasse
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with the butter and set aside.
- In a large bowl, combine the green beans, Wild Mushroom Soup, 2 teaspoons of Essence, and 1 1/2 cups of the cheese, and stir well. Pour into the prepared dish, sprinkle the remaining 1/2 cup of cheese on top, and bake until bubbly, 30 to 35 minutes.
- In a large saucepan, add enough oil to come about 3 inches up the sides of the pan, and heat to 360 degrees F.
- Pat the onions dry. Drizzle hot sauce on the onions and toss. In a bowl, combine the flour and 2 tablespoons of the Essence. Add the onions and toss to coat evenly. Shake the onions to remove any excess flour and add in batches to the hot oil. Cook, stirring occasionally, until crisp and golden brown, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels.
- Top casserole with fried onions and serve.
- In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring until the mushrooms give off their liquid and start to brown, about 7 minutes. Off the heat, add the brandy. Return to heat and bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
- Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.
- Combine all ingredients thoroughly.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
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
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