Green Bean Casserole By Kikkoman Food

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.

GREEN BEAN CASSEROLE

Steps:

• Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended.
• Stir in beans and 2/3 cup fried onions.
• Bake at 350°F for 30 minutes or until hot.
• Stir.
• Sprinkle with remaining 2/3 cup fried onions.
• Bake 5 more minutes or until onions are golden.

GREEN BEAN CASSEROLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
• Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
• Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

INSTANT POT GREEN BEAN CASSEROLE

Steps:

• Set a 6-quart or larger Instant Pot to sauté with the butter. Once melted, add the onion, mushrooms and garlic and cook until softened and just beginning to brown, about 3 to 5 minutes. Stir in the green beans, chicken broth and heavy cream. Lock the lid and make sure the valve is set to seal. Pressure cook on high for 10 minutes. Allow the pressure to naturally release for 5 minutes before manually releasing any residual pressure.
• Carefully unlock the lid and set the pressure cooker to sauté. Add the cream cheese and stir until melted through. In a small bowl, combine the cornstarch with 2 tablespoons water. Stir it into the green bean casserole and cook until the sauce has thickened. Season with salt and pepper and the red pepper flakes, if using. Turn the pressure cooker off and serve warm with the crispy onions on top.
• Tip: For a crunchy coating, you can transfer the mixture to a casserole dish, top with the crispy onions and place under the broiler until golden brown and bubbly.

ULTIMATE GREEN BEAN CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large pot of salted boiling water, blanch the green beans for 3 minutes, until tender and bright green. Drain and transfer to a 9x13-inch (23x33 cm) baking dish.
• Melt 4 tablespoons of butter in a large pan over high heat. Add the onions and cook for 8 minutes, until softened and translucent.
• Add the mushrooms and cook for 5 minutes, until browned. Add the garlic and cook just until fragrant, about 1 minute.
• Transfer the vegetable mixture to the casserole dish with the green beans. Wipe out the pan.
• Melt the remaining 4 tablespoons of butter in the same pan. Add the flour and stir to combine. Cook until a golden brown roux forms, for 5 minutes.
• Add the milk, heavy cream, salt, pepper, chicken broth, and Parmesan cheese, and stir to combine. Reduce the heat to medium-low and cook until the sauce is thickened, about 10 minutes.
• Pour the sauce evenly over the vegetables in the casserole dish and toss until everything is well coated. Cover with foil.
• Bake for 20 minutes, then remove the foil and bake for another 10 minutes.
• Top the casserole with the fried onions, then serve.
• Enjoy!

GREEN BEAN CASSEROLE

Steps:

• Blanch the green beans: in a large pot, bring a lot of water to boil. Once the water is at a full boil, add 1 teaspoon salt, if desired. Add the green beans, and start timing immediately - do not wait for the water to return to a boil. Leave the green beans in the water for 5 minutes, keeping the heat on high.
• While the green beans are cooking, put a large amount of heavily iced water in a large pot or bowl.
• Drain the green beans, and put immediately in the iced water to stop the cooking.
• Preheat the oven to 350º.
• Sauté the onions and mushrooms in the butter for 10 minutes over medium heat.
• Add the flour, using a whisk to combine it with the butter, onions, & mushrooms. Add milk and whisk in, stirring over medium heat until the sauce begins to thicken.
• Add the cheese and whisk until it melts into the sauce. Add the Tabasco, soy sauce, pepper and salt.
• Drain the green beans.
• In a large mixing bowl, combine the green beans, water chestnuts, one can of the French's Fried Onions, and the sauce. Combine well.
• Place the green bean mixture in a large casserole dish.
• Bake at 350º for one hour - top the casserole with the remaining can of fried onions after 45 minutes.

CAJUN GREEN BEAN CASSEROLE

Steps:

• Heat the bacon in a large pot or Dutch oven over medium-high heat until lightly browned and tender. Add 1 onion (chopped) and saute' until tender, 6 to 8 minutes. Add the garlic and saute' a few more minutes.
• Add the green beans and enough broth or water to just cover, bring to a boil, reduce the heat to low, and simmer, covered for 25 to 35 minutes, until beans are tender and have melted into the cooking liquid. Season the beans generously with salt and pepper.
• Strain the cooking liquid from the beans and reserve (you should have about 2 1/2 cups).
• Preheat the oven to 350 degrees.
• Melt the butter in a large skillet over medium-low heat. Add the rest of the chopped onion, salt, and nutmeg and cook, stirring, until very soft, 6 to 8 minutes. Add the flour and stir until incorporated.
• Stir in the cream and reserved bean cooking liquid and cook, stirring, until the sauce is thick enough to fall slowly from a spoon, 5 to 7 minutes.
• Stir in the cheese, then add green beans and toss until combined.
• Transfer mixture to 9X13 baking dish and bake until casserole is hot and bubbly around edges, about 25 minutes. Top with fried onions and cook an additional 10 - 15 minutes.
• Remove from oven and cool slightly before serving.

GREEN BEAN CASSEROLE BY KIKKOMAN

Steps:

• Layer the blanched string beans in the bottom of a greased casserole dish. Melt butter in a large skillet. Saute the mushrooms, onion and garlic in the butter until the onions are soft. Add the Cream of Mushroom soup. Stir to combine soup and vegetables in the skillet, pour mixture over the string beans. Sprinkle with Panko Bread Crumbs. Bake at 350 degrees F for 20 minutes or until breadcrumbs are browned.

GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 400°F
• Coat a 2 1/2-quart baking dish with cooking spray.
• Heat 1 tablespoon oil & crushed pepper flakes in a large saucepan over medium heat; add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes.
• Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper.
• Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes.
• Sprinkle 1/3 cup flour & roasted garlic over the vegetables; stir to coat.
• Add milk and sherry and bring to a simmer, stirring often.
• Stir in green beans and return to a simmer.
• Cook, stirring, until heated through, about 1 minute.
• Stir in sour cream and buttermilk powder.
• Transfer to the prepared baking dish.
• Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt and pinch of crushed red pepper flakes (if using) in a shallow dish.
• Add sliced onion; toss to coat.
• Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
• Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes.
• Spread the onion topping over the casserole.
• Bake the casserole until bubbling, about 15 minutes.
• Let cool for 5 minutes before serving.

GREEN BEAN CASSEROLE BY KIKKOMAN

Steps:

• Layer the blanched string beans in the bottom of a greased casserole dish. Melt butter in a large skillet. Saute the mushrooms, onion and garlic in the butter until the onions are soft. Add the Cream of Mushroom soup. Stir to combine soup and vegetables in the skillet, pour mixture over the string beans. Sprinkle with Panko Bread Crumbs. Bake at 350 degrees F for 20 minutes or until breadcrumbs are browned.

GREEN BEAN CASSEROLE BY KIKKOMAN

Steps:

• Layer the blanched string beans in the bottom of a greased casserole dish. Melt butter in a large skillet. Saute the mushrooms, onion and garlic in the butter until the onions are soft. Add the Cream of Mushroom soup. Stir to combine soup and vegetables in the skillet, pour mixture over the string beans. Sprinkle with Panko Bread Crumbs. Bake at 350 degrees F for 20 minutes or until breadcrumbs are browned.

GREEN BEAN CASSEROLE BY KIKKOMAN

Steps:

• Layer the blanched string beans in the bottom of a greased casserole dish. Melt butter in a large skillet. Saute the mushrooms, onion and garlic in the butter until the onions are soft. Add the Cream of Mushroom soup. Stir to combine soup and vegetables in the skillet, pour mixture over the string beans. Sprinkle with Panko Bread Crumbs. Bake at 350 degrees F for 20 minutes or until breadcrumbs are browned.