Green Bean And Potato Casserole Food

GREEN BEAN POTATO BAKE

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes, beans, ham, 2 cups cheese and onion. In a large bowl, combine the soup, milk, mayonnaise and sour cream; pour over the top and gently stir to coat., Cover and bake at 350° for 45 minutes. Uncover, sprinkle with remaining cheese. Bake 5-8 minutes longer or until cheese is melted.

SOUTHERN GREEN BEANS AND POTATOES

Steps:

• Heat oil in a 5-quart saucepan over medium-high. Add onion. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and red pepper, and cook, stirring frequently, until onion is tender, about 3 minutes.
• Add stock, salt, and potatoes. Bring to a boil, then reduce to a steady simmer. Simmer 10 minutes or until the potatoes are just tender enough to be pierced with a fork but still firm.
• Add green beans, cover, and simmer until very tender, about 6 minutes. Use a slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the liquid to a boil, and cook until reduced to 1 cup, about 6 minutes. Spoon over the vegetables, and gently fold to mix. Serve hot.

SAUSAGE GREEN BEAN POTATO CASSEROLE

Steps:

• Preheat oven to 400° and spray a 9x13 baking dish with a non stick spray.
• Wash creamer potatoes, cut in half and add to a sealable gallon size baggie.
• Add oil, seasonings, pepper and red pepper flakes to baggie. Shake to coat.
• In a large frying pan, add sausage and water and cook over medium high heat until sausages have browned and most of water has evaporated.
• Remove sausage from pan and when cool enough add to baggie.
• Melt butter in frying pan and add onions and garlic, cook until onions are translucent.
• Let cool for a few minutes and then when cool enough, add to baggie and shake to mix.
• Lastly, add green beans to baggie, shake to mix and then empty contents into prepared baking dish.
• Cover with foil and place in the oven. Bake for 40 minutes or until potatoes are tender.
• Carefully remove from oven and enjoy!

SAUSAGE, GREEN BEAN & POTATO CASSEROLE RECIPE

Steps:

• Preheat the oven to 400*F. Spray a 9 by 13-inch baking dish with non-stick cooking spray. Set aside.
• Add the potatoes to a large bowl. Toss together with the oil, seasonings, pepper, and red pepper flakes, mixing well together.
• Add the sausage to a skillet along with the water. Cook and stir over medium high heat until the water has evaporated and the sausage has browned. Add the sausage to the bowl of potatoes.
• Add the butter to the skillet. Add the onions and garlic. Cook until the onions are translucent and soft without browning. Pour this into the bowl with everything else. Add the drained green beans and mix everything together well. Pour into the prepared baking dish.
• Cover tightly with foil and bake in the preheated oven for 40 minutes, or until the potatoes are fork tender.
• Uncover and enjoy! Serve hot.

THE MIXTURE - GREEN BEAN, MASHED POTATO, GROUND BEEF CASSEROLE

Steps:

• Peel the potatoes and cut into chunks. Start them boiling.
• Meanwhile, start green beans boiling.
• Meanwhile, brown ground beef.
• Slice onions and spray casserole dish with non-stick coating.
• Place the browned ground beef in the bottom of the casserole dish. Cover with half of the cheese (tearing cheese slices into chunks if using) and half of the sliced onions.
• Add green beans next, and repeat cheese & onion layers.
• Drain potatoes, add milk and butter in your preferred amounts and mash. I use about 2 tablespoons butter & add milk until the consitancy is right.
• Spread mashed potatoes over top of casserole.
• Sprinkle with additional cheese and breadcrumbs followed by paprika if desired, otherwise just with paprika.
• Bake for about 20-30 minutes in a 400 oven until top of mashed potatoes is golden and cheese is well melted. May be prepared in advance, refridgerated and baked later.
• Hints: if this is too bland, some suggestions to spice it up: try adding garlic, worcestershire sauce and other spices when browning beef. Add paprika and garlic powder to the potatoes while mixing. Use jalapeno cheese.

GREEN BEAN AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish.
• Mix the green beans, potatoes, cream of chicken soup, and cheese in the prepared dish.
• Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until bubbly and lightly browned.

ROASTED POTATO AND HAM CASSEROLE

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Place the potatoes, green beans, ham, onions, and garlic in a 13 x 9 baking pan.
• Drizzle the ham and vegetables with the oil. Toss to coat. Then sprinkle the parsley, seasoned salt, celery seed, and pepper over the meat and vegetables. Toss to evenly distribute the spices.
• Bake at 425 degrees for 25 - 30 minutes or until the potatoes are tender.

GREEN BEAN & POTATO CASSEROLE

Steps:

• Preheat the oven to 180*C/350*F./gas mark 4. Butter a 1 litre/1 Qt casserole dish and set aside. Put the potatoes and beans into a bowl. Melt the butter over medium heat. Add the onion and celery and cook for several minutes until softened without browning. Stir in the flour and cook for a further minute. Slowly stir in the milk and cook, stirring constantly, until bubbling and thickened. Stir in the cheese to melt. Season to taste with salt and black pepper. Pour over the potatoes and beans. Mix to combine well and pour into the prepared casserole dish. Crumble the crackers over top. Crumble the bacon over the crackers. Bake in the preheated oven for 30 to 35 minutes, until well heated through, bubbly and golden brown. Serve hot.

CHEESY HAM, POTATO & GREEN BEAN CASSEROLE

Steps:

• Melt butter and whisk in flour, salt, pepper, onion powder and garlic powder.
• Add milk, stirring constantly, until thickened.
• Remove from heat, add cheese and stir until melted.
• Put potatoes in greased 9×13 baking dish, top with green beans and then ham.
• Pour cheese sauce over all.
• Combine bread crumbs and butter; Sprinkle over top of casserole.
• Bake at 350° for 30 minutes.

SAUSAGE GREEN BEAN POTATO CASSEROLE

Steps:

• Preheat oven to 200C/400F
• Add potatoes to a sealable food bag and add the oil, seasoning, pepper and red pepper flakes - shake the bag to coat completely
• In a pan, fry the sliced sausage along with the water until most of it has evaporated, Remove the sausage and let cool
• Now add the sausage to the food bag. Melt butter in a pan and cook the onions and garli. Allow this to cool also and then add to the food bag
• Finally, add the green beans to the food bab also and give it a shake so all ingredients are well combined. Empty the bag into a 9x13 baking dish
• Cover with foil then cook in the oven for 40 minutes

SAUSAGE, GREEN BEAN AND POTATO CASSEROLE

Steps:

• Add green beans, potatoes, onions, salt, pepper, garlic powder and sausage together in a large Dutch oven.
• Add enough water to cover. Bring to a boil, then reduce heat to medium or medium low and simmer until reduced. Broth will thicken as potatoes cook down. Cook until consistency of thick stew.

EASY GREEN BEAN POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Peel and dice potatoes.
• Boil potatoes until not quite done (about 8 minutes).
• In a round casserole dish, combine cream of chicken soup and milk.
• Stir with fork until a soup-like consistency.
• Fold in green beans, Cheddar cheese, Velveeta cheese, and salt and pepper.
• Drain potatoes.
• Fold potatoes into the casserole dish.
• Bake for 30 minutes or until potatoes are done to desired tenderness.

BAKED SAUSAGE GREEN BEAN POTATO CASSEROLE

Steps:

• Preheat the oven to 400°F.Start by peeling the potatoes. Cut the potatoes in half then into cubes, quarters, or similar chunks. Place the potatoes in a bowl filled with water until you finish cutting the remaining potatoes.Slice the sausage and set it aside.Place the potatoes in a the baking dish. Add the olive oil, garlic powder, paprika, salt and pepper. Mix well to combine. Then add in the sausage. Mix well to combine.
• Place the dish on the center rack and bake the potatoes and sausage for 20 minutes at 400°F, stirring halfway through.Next add in the green beans. Mix well to combine. Return the dish in the oven and continue baking for an additional 25 to 30 minutes. Stirring halfway through so that all of the ingredients are fully cooked.Remove from oven and garnish with fresh herbs, if desired.

GREEN BEAN AND POTATO CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Place the green beans and potatoes into a 2-quart casserole dish. Stir in the cream of celery soup and milk. Season with salt, pepper, and garlic powder, and stir in 1 tablespoon of the French fried onions. Sprinkle the remaining onions on top.
• Bake for 30 minutes in the preheated oven. While the casserole is baking, prepare the stuffing according to package directions. Spread over the top of the casserole.
• Return to the oven for about 10 minutes, or until crunchy. For extra crunch, broil for a few minutes.

VEGAN GREEN BEAN AND MASHED POTATO CASSEROLE

Steps:

• Place potatoes and olive oil in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain and set aside to cool for 2 minutes.
• Transfer potatoes to a large bowl. Add 1/2 cup vegan butter, pepper, and salt and mash with a fork until combined and potatoes are smooth.
• Combine corn, green beans, onion, garlic, and 1 tablespoon vegan butter in a microwave-safe bowl. Microwave for 30 seconds. Add to the potatoes; stir until thoroughly mixed and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine water, vegetable bouillon, and vegetable base in a small saucepan over medium heat. Once bouillon is dissolved, stir in cornstarch and flour until thoroughly mixed and boiling. Let mixture boil for 3 minutes until thick like gravy, them remove from the heat.
• Grease two baking pans. Spread 1/2 of the potato-veggie mixture into one pan and pour 1/2 of the gravy over top. Sprinkle with 1/2 of the French-fried onions and cover the pan with foil. Repeat with remaining ingredients in the second pan.
• Bake in the preheated oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.

GREEN BEAN AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the green beans in heavily salted boiling water until just tender crisp, 2 to 3 minutes. Use a slotted spoon to transfer the beans to a salted ice bath. Once cooled, drain well and transfer to a large bowl.
• Toss the shiitakes with the olive oil, sprinkle with salt and pepper and spread on a baking sheet. Roast until golden brown, 8 to 10 minutes. Transfer to the bowl with the green beans.
• In a large 12-inch cast-iron skillet, melt the butter over medium heat. Add the onion and saute until soft, 6 to 8 minutes. Add the flour and cook until golden brown, 2 minutes more. Pour in the mushroom broth, and bring up to a simmer. Cook until the sauce thickens, 6 to 8 minutes. Stir in the cream cheese, heavy cream, thyme, salt and pepper. When the cream cheese is melted and the sauce is smooth, remove from the heat and pour into the bowl with the green beans and shiitakes. Set aside.
• Spread the Goat Cheese Smashed Potatoes in the cast-iron skillet. Pour the green bean mixture over the mashed potatoes and top with the fried onions. Bake until all the ingredients are hot and bubbly, 20 minutes.
• Place the potatoes and yams in a large saucepan, cover with cold water and season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes.
• Drain the potatoes and yams and place in a stand mixer fitter with a whisk attachment. Add the goat cheese, butter and garlic and mix on low just until smooth, being careful not to over-mix or the potatoes will become gummy. Season with salt and pepper. If necessary, add the milk to loosen.

GREEN BEAN AND POTATO CASSEROLE

Steps:

• 1. Preheat the oven to 350°F. Butter an 8 by 8-inch covered baking dish.
• 2. In a large soup pot, combine the potatoes, cream, garlic, thyme, salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cook until the cream is slightly reduced, about 5 minutes. Stir in the green beans and carefully transfer the mixture to the baking dish. Cover and bake 30 minutes.
• 3. Uncover and continue to bake until the cream is bubbling and the vegetables are tender, about 10 minutes longer. Increase the oven temperature to 400°F., scatter the gruyere and bacon over the top and bake until the cheese is melted and golden, 10 to 15 minutes longer. Remove the casserole from the oven and let rest for 20 minutes. Sprinkle with the crispy onions and serve.