GREEN BEAN AND CAULIFLOWER CASSEROLE
I like to make a savory homemade cream sauce for the timeless green bean casserole. This time I added another vegetable for a delicious twist that sets my casserole apart from the rest! You can omit the vermouth if you'd like by substituting another half cup of chicken broth. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. In a Dutch oven, bring 12 cups water to a boil. Add cauliflower and beans; cook, uncovered, just until beans turn bright green, 1-2 minutes. Drain and immediately drop into ice water. Drain and pat dry. , In a large skillet, heat 1 teaspoon oil over medium-high heat. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in french-fried onions; set aside., In the same skillet, heat butter and remaining oil over medium heat. Add mushrooms and shallot; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in vermouth; cook, stirring until most of the liquid is gone. Whisk in broth and seasonings. Stirring constantly, bring to a boil; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in ham, sour cream, yogurt and reserved vegetables. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until bubbly, 30-40 minutes. Sprinkle with bread crumb mixture before serving.
Nutrition Facts : Calories 217 calories, Fat 13g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 539mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
GREEN BEAN & CAULIFLOWER CASSEROLE
This is a very simple tasty recipe. I started out looking at a Kraft recipe but changed everthing including the veggies so there is no longer even a slight resemblance to it. Use Italian dressing or Sundried tomato. Any one will do. If you are not counting calories use a full fat dressing.
Provided by Bergy
Categories Cauliflower
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Par boil your beans & Cauliflower until just crisp tender, apprx 4 minutes.
- Arrange your beans and cauliflower in an oven proof dish.
- Sprinkle on the onions.
- Pour the dressing over all.
- Lightly cover with foil.
- Bake in 375F pre heated oven for 15 minutes.
- Remove the foil continue baking for a further 15 minutes.
- Your veggies will still be crisp. If you want them well done bake for a further 10 minutes.
Nutrition Facts : Calories 57.3, Fat 0.2, SaturatedFat 0.1, Sodium 19.5, Carbohydrate 13.1, Fiber 5.3, Sugar 3.7, Protein 3.2
GREEN BEAN AND CAULIFLOWER CASSEROLE
Discover a crowd-pleasing veggie dish with this Green Bean and Cauliflower Casserole! This Green Bean and Cauliflower Casserole has some kick!
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Cook beans and cauliflower in boiling water in medium saucepan 3 min.; drain. Return to pan. Add cream cheese spread, peppers, milk and garlic; stir until cream cheese is completely melted and mixture is well blended. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar.
- Prepare stuffing as directed on package; spoon over vegetable mixture.
- Bake 20 min. or until heated through. Let stand 5 min. before serving.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 25 mg, Sodium 510 mg, Carbohydrate 21 g, Fiber 3 g, Sugar 5 g, Protein 8 g
ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
- Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
- Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.
GREEN BEAN AND CAULIFLOWER GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of generously salted water to a boil. Add the green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Transfer to a paper towel-lined baking sheet with a slotted spoon. Add the cauliflower to the boiling water and cook until just tender, 3 to 4 minutes. Transfer to the baking sheet with the slotted spoon. Pat the vegetables dry.
- Preheat the oven to 375˚. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the panko and cook, stirring, until golden brown, 4 to 5 minutes; season with salt and black pepper. Transfer the panko to a bowl and let cool; reserve the saucepan. Add the gruyere to the panko and toss; set aside.
- Wipe out the saucepan and add the remaining 3 tablespoons butter; melt over medium heat. Add the garlic and cook, stirring, until softened, 1 minute. Sprinkle in the flour and cook, stirring, 1 minute. Gradually add the half-and-half, whisking constantly. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until thickened, about 5 minutes. Add the parmesan, mustard powder, cayenne and 2 teaspoons salt and cook, stirring, until the parmesan is melted, about 30 seconds.
- Spread one-third of the cream sauce in a 9-by-13-inch baking dish. Top with the green beans and cauliflower, then the rest of the sauce. Sprinkle with the panko-gruyere mixture. Bake until the gruyere is melted and the sauce is bubbling around the edges, 25 to 30 minutes. Top with chives.
GREEN BEAN CASSEROLE WITH BISCUITS
My husband is a real "meat and potatoes" man, but he'll always try the various foods I prepare. He especially enjoys this creamy casserole served over hot homemade biscuits.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, stir soups and milk until smooth. Add the next nine ingredients. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until bubbly. Sprinkle with onions; bake 10 minutes longer. Serve over biscuits.
Nutrition Facts :
DEEP DISH PEA AND VEGETABLE CASSEROLE
A creamy deep-dish casserole featuring everyone's favorite: PEAS! Don't be afraid of these little green morsels of goodness. And consider this one for a change-up this Thanksgiving instead of the same-old same-old green bean and soggy deep-fried onion casserole.
Provided by Terry E.
Categories Side Dish Vegetables Green Peas
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.
- Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 14.9 g, Cholesterol 29.5 mg, Fat 10.8 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 512.2 mg, Sugar 6.1 g
CHICKEN CAULIFLOWER GREEN BEAN CASSEROLE
I substituted green beans for brocoli and used french fried onions on top mixed in with a few less crackers.Also easily add cooked diced chicken.
Provided by Paulette Tripp
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
- Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Nutrition Facts : Calories 533.8, Fat 35.5, SaturatedFat 18.7, Cholesterol 96, Sodium 1408.7, Carbohydrate 30.8, Fiber 1.6, Sugar 6.1, Protein 24.2
MOM'S GREEN BEAN VEGETABLE CASSEROLE
This is my mom's personal twist to the original green bean casserole. She has made this every Thanksgiving because our family demands it!
Provided by renee mae
Categories Side Dish Vegetables Green Peas
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- In a bowl, stir together the cream of celery soup, sour cream, Cheddar cheese, onion, and salt until well combined. Mix the green beans and corn together in the prepared dish, and spread the soup mixture over the vegetables. Place the crushed crackers in a bowl and stir in the butter. Spread the crumbs over the casserole.
- Bake in the preheated oven until the casserole is bubbling and the crumb topping is golden brown, about 45 minutes.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 33.2 g, Cholesterol 52.1 mg, Fat 28.1 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 13.5 g, Sodium 992.9 mg, Sugar 4.7 g
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