Family Fresh Green Bean Casserole Food

FRESH GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F.
• Add beans to large saucepan of boiling water; cook on medium heat 4 to 6 min. or until crisp-tender. Rinse with cold water; drain.
• Cook bacon in same saucepan on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions to reserved drippings; cook and stir 4 min. or until tender. Stir in flour. Gradually stir in milk until well blended; cook and stir 3 min. or until thickened. Add cheese; cook and stir 3 min. or until melted.
• Stir in beans and bacon; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Top with cracker crumbs.
• Bake 25 min. or until heated through.

GREEN BEAN CASSEROLE WITH FRESH BEANS

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.

GREEN BEAN CASSEROLE RECIPE

Steps:

• Heat oven to 350ºF.
• Cook beans in boiling water 3 min. Meanwhile, whisk cream cheese, milk, pepper and half the garlic in large bowl until blended.
• Drain beans. Add to cream cheese mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Combine remaining garlic with all remaining ingredients; sprinkle over bean mixture.
• Bake 30 min. or until beans are tender and crumb topping is golden brown.

FRESH GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Add 2 quarts water and a generous pinch of salt to a Dutch oven and bring to a boil over high heat. Meanwhile, prepare an ice bath by combining 4 cups ice and 4 cups water in a large bowl. Add the green beans to the boiling water and cook just until crisp-tender and bright green, 2 to 3 minutes. Drain the beans and immediately plunge them into the ice bath. When cool, drain again and set aside.
• Melt the butter in the Dutch oven over medium heat. When the bubbles have subsided, whisk in the flour until it is free of lumps. Cook until the mixture is slightly golden and smells of toasted nuts, about 2 minutes. Slowly pour in the milk and cream, whisking constantly. Add the thyme and continue whisking until the mixture is smooth. Cook, whisking occasionally, until the sauce is thick enough to coat the back of a spoon, about 8 minutes. Season with salt and pepper to taste.
• Meanwhile, heat the olive oil in a large sauté pan over medium-high heat until shimmering. Add the mushrooms, spreading them in an even layer; do not season or stir the mushrooms. Cook until golden brown on one side, about 3 to 4 minutes. Stir to flip the mushrooms, then continue cooking until browned all over, another 3 minutes. Add the brandy, if using, and cook until reduced by half, about 1 minute. Season with pepper and then scrape the mushrooms into the pot with the cream sauce.
• Add the green beans to the mushroom cream sauce. Fold in 1 cup of the fried onions. Transfer the mixture to a 2-quart baking dish.
• Bake until the casserole is hot and bubbling around the edges, 30 to 35 minutes. Top with the butter crackers and the remaining 1/2 cup fried onions. Bake for another 5 minutes, just to brown the topping.

FAMILY FRESH GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
• Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.

FRESH GREEN BEAN CASSEROLE WITH RICOTTA

Steps:

• 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. 2. On a large rimmed baking sheet, toss the green beans with 2 tablespoons oil. Sprinkle with salt and pepper. Spread in an even layer and roast until crisp-tender, about 20 minutes. 3. Meanwhile, in a medium bowl, stir the ricotta, parsley, lemon zest and juice, and a pinch each of salt and pepper. Add more lemon zest and juice, salt, and pepper to taste if desired. 4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat on the Frigidaire Gallery® Induction Cooktop. Add the shallots and a pinch of salt. Cook, stirring frequently, until golden brown and crisp, about 4 minutes. Add the walnuts and cook, stirring frequently, until the nuts are toasted and fragrant, about 1 minute more. 5. Spread the ricotta mixture evenly in a serving dish and top with the green beans. Sprinkle the shallot-walnut mixture on top. Garnish with parsley.

BEST EVER GREEN BEAN CASSEROLE

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.

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.

FRESH GREEN BEAN & POTATO CASSEROLE

Steps:

• Place sliced potatoes and green beans in crockpot and add other ingredients.
• Cover and cook on low 7-9 hours.
• Note: When jonesies made this she needed more liquid, so she added 1/2 can mushroom soup mixed with 1/4 cup water. And her cook time was less.

FRESH GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with nonstick cooking spray.
• Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste mushroom gravy and adjust seasoning to your liking.
• Meanwhile, heat chicken broth in a saucepan over high heat and bring to a boil. Add green beans to boiling chicken broth and cook for 6 minutes. Strain green beans and add to mushroom gravy. Transfer mixture to the prepared casserole dish.
• Bake in the preheated oven for 30 minutes. Sprinkle French-fried onions on top and return to the oven. Bake for 5 more minutes and serve immediately.

BEST EVER GREEN BEAN CASSEROLE - FRESH!

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to a boil over medium heat then add the beans and cook until just tender (but still firm), about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking then drain the beans and set aside.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat; Add the onions and saute until translucent.
• Stir in the mushrooms, season with salt and pepper to taste, saute about 3 to 5 minutes.
• Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream.
• Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
• Cut the green beans into 2-inch pieces.
• Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter, tossing to coat.
• Spread the green beans over the bottom of a 9-inch casserole dish and pour all of the mushroom sauce mixture over the beans topping with the grated cheese.
• Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes.
• Remove from the oven and serve.

GREEN BEAN/CARROT CASSEROLE

Steps:

• Cook onions slightly in fat, add flour and seasoning; blend well.
• Add milk gradually and cook until slightly thickened.
• Add eggs slowly and wisk quickly to cook over low heat,1 minute.
• Add cheese and stir in vegetables.
• Pour into greased baking dish; cover with crumbs and dot with butter.
• Bake in a moderate oven (350) for 30 minutes.
• Note: Undercook the green beans and carrots as they will be cooked again in the oven. I steam mine for 5 minutes only.

BECHAMEL GREEN BEAN CASSEROLE

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.

GREEN BEAN AND MUSHROOM CASSEROLE

Steps:

• Heat oven to 350ºF.
• Heat oil in large skillet on medium heat. Add mushrooms and chopped onions; cook and stir 3 min. or until onions are crisp-tender. Stir in beans; cover. Cook on medium-low heat 4 min. Remove from heat.
• Mix next 4 ingredients until blended. Add to vegetable mixture; mix well. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 40 min. or until heated through, topping with French fried onions after 30 min.

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.

FRESH GREEN BEAN CASSEROLE

Steps:

• For the Topping: Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.
• For the Beans and Sauce: Adjust oven rack to middle position and heat oven to 425 degrees F. Fill a large bowl with ice water. Bring 4 quarts of water to a boil in a large pot or Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.
• Add butter to now-empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
• Add green beans to sauce and stir until evenly coated. Arrange in an even layer in 3-quart (or 9×13-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.
• Note 1: You can prep this ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed.
• Note 2: This recipe can be halved and baked in a 2-quart (or 8-inch square) baking dish. If making a half batch, reduce the cooking time of the sauce in Step 3 to about 6 minutes (1 3/4 cups) and the baking time in Step 4 to 10 minutes.
• Note 3: If you want to go 100% homemade and eliminate the canned fried onions, you can make your own caramelized onions. Thinly slice 2 sweet onions and saute in 2 tablespoons of unsalted butter over medium-high heat for about 10 minutes. Reduce heat to medium-low and sprinkle with salt and cook, stirring occasionally, for about 30 minutes, or until the onions are golden, caramelized and soft. Set aside to cool before combining with remainder of crumb topping. Proceed with the recipe as directed.

GREEN BEAN AND RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Stir in mushrooms; cook 3 to 5 min. or until evenly browned, stirring occasionally.
• Combine rice, broth, sour cream and 1-1/2 cups cheese in large bowl. Add mushroom mixture; mix well.
• Spoon rice mixture into 9-inch-square baking dish sprayed with cooking spray; top with beans and remaining cheese. Cover.
• Bake 35 to 40 min. or until casserole is heated through and broth is absorbed, uncovering for the last 5 min.