FRESH GREEN BEAN CASSEROLE
Mix in savory bacon, cheesy sauce and crushed crackers to make our Smoky Fresh Green Bean Casserole. Ordinary fresh green bean casseroles: watch out. You've got nothing on this smokier version!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
GREEN BEAN CASSEROLE WITH FRESH BEANS
Similar to the classic green bean casserole but with fresh ingredients. The taste is much worth the effort!
Provided by SNOWBABIEFAN
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 289 calories, Carbohydrate 24 g, Cholesterol 30.3 mg, Fat 19.4 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 9.2 g, Sodium 184 mg, Sugar 6.4 g
GREEN BEAN CASSEROLE RECIPE
Try out this Green Bean Casserole Recipe that includes a garlicky panko bread crumb crust. You can make this Green Bean Casserole Recipe perfect with the help of our easy-to-follow how-to video.
Provided by My Food and Family
Categories Home
Time 45m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
FRESH GREEN BEAN CASSEROLE
This is a refreshing twist on the traditional green bean casseroles. While I eat them, I'm not the biggest fan. When I saw this recipe and it was fresh beans and no canned soup, I knew I would enjoy it. This is a beautiful, tasty casserole that I would be proud to display at any holiday meal. I left out the slivered almonds only...
Provided by Lynn Socko
Categories Vegetables
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. I buy fresh frozen blanched green beans and put them in the micro for 8 min in a deep bowl to thaw. If desired, cut beans into thirds once thawed.
- 2. Rough chop 1/2 onion and 4 slices of thick bacon and brown in a large skillet. While that is browning, slice mushrooms, grate Parmesan.
- 3. For topping partially freeze 3 strips of bacon cut into pcs. Chop in food processor or by hand. Add in panko and 1/2 c of Parmesan, set aside.
- 4. When bacon and onions are browned add 1/2 c of flour to make a paste. Add more bacon fat, olive oil or butter if needed. Add Mrs. Dash and granulated garlic.
- 5. Slowly pour in turkey/chicken stock and milk and stir to remove all lumps.
- 6. Now add beans, mushrooms and 1 c of Parmesan to sauce. Stir really well to coat.
- 7. Spray a 9x11 baking dish with non stick spray and pour bean mixture into it. Pat down mixture was well as possible.
- 8. Now top with raw bacon/panko/Parmesan toppings. Spray with spray oil.
- 9. Bake in 375° uncovered for 35 min. Remove and allow to rest for a few minutes before serving.
- 10. Allow to cool for 10-15 min before serving. Garnish with slivered almonds. You could also put the slivered almonds in the dish. Just add to the pan with the green beans and sauce.
FRESH GREEN BEAN CASSEROLE
The traditional green bean casserole gets an upgrade using fresh ingredients. This is perfect for a downsized Thanksgiving, serving four people.
Provided by thedailygourmet
Categories Green Bean Casserole
Time 55m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 323.7 calories, Carbohydrate 20.3 g, Cholesterol 48.8 mg, Fat 24.3 g, Fiber 2.4 g, Protein 5.8 g, SaturatedFat 11.4 g, Sodium 2301 mg, Sugar 3.2 g
FRESH GREEN BEAN CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
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.
MAKE-AHEAD FRESH GREEN BEAN CASSEROLE (OAMC)
Caramelized green beans and convenient. I use disposable tins for simple clean up. I was curious about the technique used-raw green beans with sauce, frozen, and later baked with no defrosting. Skeptical that this recipe would work well for a meal revolving around a turkey in the oven meal, but it worked perfectly with our grilled turkey.I portioned ours out into small disposable tins. Did not have enough sauce to submerge the beans but made sure top of beans were sealed with sauce. Hubby raved about this because sauce caramelized not that canned soup taste. Keeps in freezer up to two months. Originally from Cooks Country November 2008 and Kitchen Parade 2008.
Provided by WiGal
Categories Vegetable
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- SAUCE: In a large pot or Dutch oven, melt the butter on medium heat til melted, add the mushrooms, salt and pepper and cook for about 8 minutes, stirring often, until the mushrooms are cooked and the mushroom liquid has evaporated.
- Add the garlic and thyme and cook for about a minute. .
- Sprinkle the mushrooms with flour and stir in as best you can. A tablespoon at a time, stir in the chicken stock, letting each tablespoon become absorbed before adding another. (This will take several minutes, be patient or you'll risk a lumpy mess.).
- Stir in the wine and cream, bring to a boil, reduce heat and simmer, stirring occasionally, until the sauce is thickened, about 15 minutes, stir in the sherry. .
- Taste the sauce and add salt and pepper, if needed. (It should be slightly salty and slightly peppery since the beans themselves are unseasoned.).
- BEANS While the sauce cooks, toss the RAW beans and cornstarch well, transfer to 9x13 dish lined with foil and sprayed or smaller tins.
- Pour hot mushroom sauce over top. Gently press beans into the sauce so that all the beans are submerged. Cool completely. Cover with plastic wrap, making sure there's no air between the beans and the plastic. Wrap with foil. Freeze. Do NOT thaw before baking.
- TOPPING No more than a day before, mix the panko, butter, salt and pepper in a skillet. On medium heat, let the crumbs brown, stirring often, being careful not to burn. Stir in the fried onions.
- BAKING Preheat oven to 400°F IMPORTANT: remove plastic wrap from casserole, then replace the foil. Bake for 30 minutes, stir, leave the foil off and bake for another 45 to 50 minutes. (Mine are done in 75 minutes but that might be b/c container is small--original recipe says total of 90 minutes.) Spread topping over the casserole, bake for another 10 minutes until golden.
Nutrition Facts : Calories 283.4, Fat 18.2, SaturatedFat 10.9, Cholesterol 56.1, Sodium 433.2, Carbohydrate 23.6, Fiber 3.4, Sugar 4.9, Protein 6.1
FRESH GREEN BEAN CASSEROLE
Make and share this Fresh Green Bean Casserole recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 254.2, Fat 19.8, SaturatedFat 12.1, Cholesterol 64.2, Sodium 263, Carbohydrate 16.2, Fiber 3.9, Sugar 2.6, Protein 5.6
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- Add green beans to a large mixing bowl, stir in cream of mushroom soup, 1 cup of cheese and half of the french friend onions. Mix well.
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- Preheat the oven to 425°F. Spray a large baking sheet and a 9x13-inch casserole dish with cooking spray; set both aside.
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4/5 Total Time 1 hrCategory Diabetic Christmas Side Dish RecipesCalories 87 per serving
- Preheat oven to 375 degrees F. In a large saucepan, cook green beans in lightly salted boiling water for 10 minutes; drain and place in a 2-quart rectangular baking dish; set aside.
- In a medium saucepan heat butter over medium heat. Stir in flour, dry dressing mix, salt and pepper until combined. Whisk in milk. Cook and stir over medium heat until thickened and bubbly; remove from heat.
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FRESH GREEN BEAN CASSEROLE - THE MOM 100
From themom100.com
Cuisine AmericanCategory Side DishServings 10Total Time 50 mins
- Preheat the oven to 400°F. Butter a shallow 3-quart casserole. Bring a large pot of salted water to a boil.
- Line a plate with paper towels. Place the sliced shallots in a small saucepan and pour in canola or vegetable oil to cover. Place the pan on the stove, turn the heat to medium and allow the shallots to cook, with the heat barely at a simmer, stirring occasionally until they turn medium brown, about 5 minutes. Drain them in a fine-mesh sieve, reserving the oil for another use, then turn the shallots onto the paper-plate lined plate and blot with another paper towel. Sprinkle with salt.
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- Melt the butter in large skillet. Sauté the mushrooms until browned, and any liquid they have released has evaporated, about 6 minutes. Add the chopped shallots and sauté for another 2 minutes until the shallots are slightly softened. Sprinkle over the flour, and continue to sauté for another 2 minutes until the flour coats the mushrooms well, and turns golden. Slowly pour in the broth while stirring. Stir in the half and half, and continue to cook, stirring frequently, until the liquid thickens. Add the partially cooked green beans. Turn into the prepared casserole. Bake until hot and bubbly, about 15 minutes. Sprinkle over the crispy sliced shallots and bake for 2 to 3 more minutes until shallots are hot and re-crisped. Serve hot, with the parsley or chervil if desired.
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Ratings 3Calories 388 per servingCategory Side Dish, Vegetables
- Blanch the green beans:Heat large pot of salted water to boil. Boil the green beans for about 5 minutes or until your tender. Drain and put in ice bath to stop the cooking.
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- Stir in the flour, cooking and stirring to remove lumps. Add the stock and Worcestershire sauce whisking until incorporated.Add the milk. Whisk until well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
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4.9/5 (31)Total Time 40 minsCategory Side DishCalories 217 per serving
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5/5 (11)Calories 260 per servingCategory Side Dish
- Preheat the oven to 375 degrees F. Heat a large pot of salted water to a boil. I aim for about 1 1/2 tablespoons of salt in a gallon of water, but usually just eyeball it. Prepare a large bowl with an ice bath for blanching the beans.
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Reviews 1Servings 6Cuisine AmericanCategory Side Dish
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