GREEN-BEAN CASSEROLE WITH CHESTNUTS AND BUTTERED BREADCRUMBS
This holiday season, give the humble green bean casserole an elegant makeover. This recipe keeps it easy, creamy, and as delicious as always but using fresh green beans makes a world of difference to the texture of the finished dish, and the additions of seasonal roasted chestnuts and mixed wild mushrooms make it a classy, crowd-pleasing side dish.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 2h10m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Generously brush a 3-quart baking dish with butter. Prepare a bowl of salted ice water. Cook green beans in a large pot of generously salted boiling water until crisp-tender and dark green, 3 to 4 minutes. Drain; immediately transfer to ice water until thoroughly chilled. Drain and pat dry. Halve beans on the bias and transfer to prepared dish.
- In a bowl, toss breadcrumbs with chestnuts to combine. Melt 6 tablespoons butter; drizzle evenly over breadcrumb mixture, tossing until evenly absorbed. Toss in parsley; season with salt and pepper.
- In a small saucepan, heat milk and cream over medium-low until scalding and bubbles emerge along edges of pan. Remove from heat; cover to keep warm.
- Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. In a large straight-sided skillet, melt remaining 6 tablespoons butter over medium heat. Add mixed mushrooms; season with salt. Cook, stirring occasionally, until tender and beginning to brown, 15 to 18 minutes. Add onion, season with salt, and cook, stirring often, until onion is translucent but not browning, about 5 minutes.
- Stir in garlic; cook 1 minute more. Sprinkle flour evenly over mixture and cook, stirring, 2 minutes. Slowly add milk mixture, stirring, and bring to a simmer. Cook until thickened slightly, about 3 minutes. Stir in nutmeg; season with salt and pepper. Pour mixture evenly over green beans in dish. Sprinkle breadcrumb mixture evenly over top.
- Bake until bubbly along edges and crisp golden brown on top, about 30 minutes. Meanwhile, toss sliced trumpet mushrooms with enough oil to lightly coat, season with salt and pepper, and arrange in a single layer on a rimmed baking sheet. Roast until tender and golden brown along edges, about 30 minutes. Top casserole with roasted mushrooms and serve warm.
GREEN BEAN CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 24
Steps:
- Bring a pot of lightly salted water to a boil; prepare a bowl of ice water.
- Cut the green beans in half if you like the pieces a little smaller. Blanch the green beans by dropping them into the boiling water and cooking them for about 1 1/2 minutes. Remove from the boiling water with a slotted spoon and immediately plunge them into the ice water to stop the cooking process. Drain the beans once they're cool and set aside.
- Preheat the oven to 350 degrees F. Butter a casserole dish.
- Add the bacon pieces to a skillet over medium heat. Cook for 2 minutes, then add the garlic and onion and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 4 to 5 minutes. Remove from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Sprinkle the flour into the skillet and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then stir in the milk, half-and-half, chicken broth and sherry. Cook, whisking constantly, until the sauce thickens, about 2 minutes. Add the cayenne, 1 1/2 teaspoons salt and some pepper, then the grated Cheddar and Monterey Jack. Stir until the cheese melts. If the sauce is too thick, splash in some chicken broth as needed. Add the peppers along with the reserved bacon/onion mixture and stir to combine.
- Put the green beans in the prepared casserole dish. Pour the sauce over the green beans and stir gently to combine. Bake until the sauce is bubbly, about 30 minutes. Top with the Onion Strings.
- Put the onion slices in a baking dish, cover with the buttermilk and soak for at least 1 hour.
- Heat the oil in a Dutch oven or heavy-bottomed pot until a deep-frying thermometer registers 375 degrees F.
- Combine the flour, salt, cayenne and some black pepper in a bowl. Grab a handful of the onions, throw them into the flour mixture, tap to shake off the excess and plunge into the hot oil. Fry until golden brown, a few minutes, then remove immediately to a paper towel-lined plate. Repeat until all the onions are cooked.
HOMEMADE GREEN BEAN CASSEROLE
If you think you don't like green bean casserole, withhold judgment until you've tried this entirely from-scratch version. It has all the classic elements of the Thanksgiving favorite, but its base is a mushroom gravy amped up with red-wine vinegar, red-pepper flakes and fresh thyme rather than a can of soup. If you don't want to fry the onions yourself (we understand), you can always substitute 1 1/2 cups store-bought fried onions or even crispier fried shallots.
Provided by Sarah Jampel
Categories casseroles, side dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Make the onions: In a medium bowl, combine the onions with the flour, bread crumbs and salt, and toss to coat the onion pieces.
- In a heavy skillet with high sides, pour enough oil to reach 1/2-inch up the side. Heat over medium-high until the oil is hot - a drop of water should sizzle and sputter when flicked into the oil.
- Add the onions in batches, taking care not to overcrowd them. Fry until golden-brown (they don't have to be deep brown, as they'll continue cooking in the oven), about 5 to 6 minutes, then use a slotted spoon or a pair of tongs to transfer to paper towels. Sprinkle lightly with salt. Repeat until you've fried all of the onions.
- Butter a shallow 4-quart baking dish and heat the oven to 400 degrees.
- Blanch the green beans: Bring a large pot of water to a boil with an ice bath nearby. When boiling, salt the water generously, add the green beans, and cook for 4 to 5 minutes, until slightly tender and bright green. Immediately transfer beans to the ice bath. When beans are chilled, drain and set aside.
- Pour water out of the pot, wipe dry and return to the stovetop. Over medium-high heat, melt 3 tablespoons butter. When melted, add the red-pepper flakes and thyme, and stir until fragrant, about 1 minute. Add the sliced mushrooms and cook, stirring occasionally, until they start to brown significantly, 8 to 10 minutes. Add 1 teaspoon salt and sliced garlic and stir until fragrant, another 1 to 2 minutes.
- Sprinkle the flour all over and stir to coat the mushrooms. Gradually add the stock and milk, and bring to a simmer, stirring all the while. Turn the heat down to medium and continue to stir until the sauce is thick and creamy and coats the back of a spoon, 6 to 8 minutes. Remove from heat. Add nutmeg, black pepper, vinegar and Worcestershire, if using. Taste for salt, pepper and acidity.
- Add the green beans and half of the onions, stir to combine, and transfer to prepared baking dish. Top with remaining onions and bake for 15 to 20 minutes, until bubbling. Serve immediately.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 28 grams, Carbohydrate 18 grams, Fat 34 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 462 milligrams, Sugar 7 grams, TransFat 0 grams
GREEN BEAN CASSEROLE
We talk about reminiscence and recreating family recipes all the time when cooking and the green bean casserole is, for sure, a Thanksgiving classic. Oddly, this is a dish my mother NEVER made when I was growing up. I think I tasted it for the first time when I was about 30 years old. I know the classic base uses store-bought soup mix and fried onions. If you can cut the onions thinly using a mandoline slicer, that makes the task easier. Of course, store-bought fried onions can also be a good shortcut if you want to save time. It is also surprising how rewarding it can be to make it all from scratch!
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Cook the green beans: In a large pot, bring 6 quarts of water to a boil. Salt the water generously; it should taste like sea water.
- Prepare an ice bath: Fill a large bowl halfway with ice and add some cold water. Place a colander squarely inside the ice bath; the colander will keep you from having to pick the beans out from amongst the ice cubes. Plunge the green beans into the water and cook 2 to 3 minutes. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to "swirl" the beans around in the ice bath so they cool quickly. Drain.
- Make the mushroom base: In a 10-inch cast-iron skillet, melt the butter and add the mushrooms. Season with salt and add the mustard and cayenne. Cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Whisk the garlic and flour into the mushrooms. Cook the flour 1 to 2 minutes, stirring constantly so it doesn't stick or burn, and then add the chicken stock. Bring to a simmer and reduce 1 to 2 minutes. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 5 to 8 minutes. Set aside.
- Preheat the oven to 350 degrees F.
- Fry the onions: Pour the oil into a medium frying pan. Heat to 350 degrees F.
- In a medium bowl, combine the flour and cayenne. Toss the onion rounds in the flour and "shake" off excess by shaking the rounds in a strainer once they have been breaded. Test the oil by dropping in a few slices; they should rise to the surface and fry gradually.
- Prepare a baking sheet fitted with a kitchen towel. Drop a small batch of the onions into the oil and gently "swirl" with a slotted spoon in the oil as they fry; this will help them fry more evenly on all sides. Fry until golden brown, 1 to 2 minutes. Remove from the oil and spread on the baking sheet. Season immediately with salt.
- Bake and serve: When ready to serve, stir the green beans into the mushrooms. Simmer on the stove over low heat for 2 to 3 minutes so the beans and sauce meld together. Add more cream and a splash water if the sauce is too thick. Transfer the skillet to the oven for 8 to 10 minutes to finish heating it and to give the casserole that "baked" effect. Remove from the oven and top with the fried onions. Serve immediately.
CRUNCHY GREEN BEAN CASSEROLE
This is my own variation to the old tried and true string bean casserole. My family has loved this for years, and now my daughter makes it for her family.
Provided by Becky Twitchell
Categories Side Dish Casseroles Green Bean Casserole Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a 1-1/2 quart casserole dish, mix together the bacon, soup, water chestnuts, milk, green beans and pinch of black pepper.
- Bake for 30 minutes or until heated through.
- Stir and top with French fried onions. Bake for 5 additional minutes or until onions are golden brown.
Nutrition Facts : Calories 506 calories, Carbohydrate 35.6 g, Cholesterol 15.1 mg, Fat 36.9 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 11 g, Sodium 1322.2 mg, Sugar 5.4 g
GREEN BEAN CASSEROLE
Make and share this Green Bean Casserole recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Combine all ingredients except French fried onions.
- Put in casserole dish; top with onion rings.
- Bake 30 minutes.
Nutrition Facts : Calories 113.1, Fat 3.3, SaturatedFat 0.8, Sodium 721.4, Carbohydrate 18.3, Fiber 4.5, Sugar 4.2, Protein 3.8
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
GREEN BEAN AND CHESTNUT CASSEROLE-WORTH THE EFFORT.
Yield serves 10 to 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees. Melt 1/2 stick of the butter in a medium nonstick skillet over medium-high heat. Add the beans, onion, and mushrooms. Sauté until the vegetables are soft, about 8 minutes. In a bowl, whisk together the milk, flour, soy sauce, Worcestershire sauce, hot sauce, seasoned salt, pepper, and Acćent, if desired. Pour the mixture into the skillet, add the remaining 1/2 stick butter, and stir until well blended. Add the water chestnuts and almonds. Transfer to a 2-quart ovenproof casserole dish and bake until bubbly and lightly browned, about 30 minutes.
More about "green bean and chestnut casserole worth the effort food"
IS HOMEMADE GREEN BEAN CASSEROLE WORTH THE EFFORT?
From bonappetit.com
Author Elizabeth GunnisonEstimated Reading Time 3 mins
HOMEMADE GREEN BEAN CASSEROLE RECIPE FROM SCRATCH …
From food52.com
GREEN BEAN CASSEROLE WITH FRENCH FRIED ONIONS. - HOW …
From howsweeteats.com
THE BEST HEALTHY GREEN BEAN CASSEROLE | AMBITIOUS …
From ambitiouskitchen.com
I TRIED FOUR POPULAR GREEN BEAN CASSEROLE RECIPES AND …
From thekitchn.com
Estimated Reading Time 6 mins
EASY GREEN BEAN CASSEROLE RECIPE - BELLY FULL
From bellyfull.net
RACHEL’S HOMEMADE GREEN BEAN CASSEROLE | CLEAN FOOD CRUSH
From cleanfoodcrush.com
EASY VEGAN GREEN BEAN CASSEROLE - THE BUSY BAKER
From thebusybaker.ca
GREEN BEAN CASSEROLE — WORTH THE WAIT FOODS.
From worththewaitfoods.com
SKILLET LOADED GREEN BEAN CASSEROLE - AMEE'S SAVORY DISH
From ameessavorydish.com
HOW TO MAKE THE ABSOLUTE BEST GREEN BEAN CASSEROLE - ALLRECIPES
From allrecipes.com
BEST GREEN BEAN AND CHESTNUT CASSEROLE WORTH THE EFFORT RECIPES
From alicerecipes.com
THE ULTIMATE GREEN BEAN CASSEROLE WITH CRISPY FRIED SHALLOTS
From williams-sonoma.com
HOMEMADE GREEN BEAN CASSEROLE (WITH MAKE-AHEAD DIRECTIONS)
From burrataandbubbles.com
HOMEMADE REAL FOOD-STYLE GREEN BEAN CASSEROLE (WITH GLUTEN …
From livesimply.me
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love