MICROWAVE GREEN BEAN CASSEROLE
Steps:
- Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
- Heat in microwave for 6 to 8 minutes, or until heated through.
- Sprinkle with remaining onions. Heat for 10 more seconds to warm onion topping.
ORIGINAL GREEN BEAN CASSEROLE
I always love that Original Green Bean Casserole since I was kid. My family loves this and always eat that during Thanksgiving, Christmas, or weeknights!
Provided by ProbeStreaker
Categories Greens
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Combine soup, milk and ground pepper in 1-1/2-quart casserole; stir until well blended. Stir in beans and 2/3 cup French Fried Onions.
- Bake, uncovered, 30 minutes or until hot. Stir; sprinkle with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden.
- Microwave Directions: Prepare green bean mixture as above in 1-1/2-quart microwave-safe casserole. Cook, covered, on HIGH 8 to 10 minutes or until heated through. Stir beans halfway through cooking time. Top with remaining French Fried Onions; cook, uncovered, 1 minute. Let stand 5 minutes.
Nutrition Facts : Calories 96, Fat 4.3, SaturatedFat 1.4, Cholesterol 4.3, Sodium 373.7, Carbohydrate 11.3, Fiber 2.2, Sugar 2.6, Protein 3.4
GREEN BEAN CASSEROLE
Food Network's Michael Chiarello shares his recipe for classic Green Bean Casserole.
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.
- Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste.
- Top with fried onions before serving.
- 2 quarts peanut oil, for frying
- 2 large red onions, thinly sliced and separated into rings
- 1/2 cup buttermilk
- 2 cups arborio rice coating, recipe follows
- Kosher salt
- Heat peanut oil in a deep fryer or deep pot to 375 degrees F.
- Put onion rings in a large bowl. Pour buttermilk over onions and toss to coat. Shake off the excess liquid.
- Dip onions into Arborio rice coating, covering thoroughly
- Fry the onions in small batches until crispy, about 2 minutes per batch. Scoop out with a slotted spoon and drain on paper towels. Set aside. Season with salt, to taste.
- 1 cup arborio rice
- 3 cups all-purpose flour
- 1 cup semolina
- 2 tablespoons fine salt
- 1 teaspoon freshly ground black pepper
- Grind the rice in a blender or spice grinder to a very fine powder. Put it in a bowl and add the flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.
HOMEMADE GREEN BEAN CASSEROLE
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a rolling boil, season with 2 tablespoons salt, and blanch the green beans for 5 minutes. Shock the green beans in a bowl filled with ice water, then remove and set aside to dry.
- Melt the butter in a large cast-iron pan or Dutch oven over medium-high heat. Add the shallots and cook until lightly browned. Add the mushrooms and some salt and pepper, and cook until just softened. Add the flour and stir to coat the mushrooms and shallots. Add the chicken stock, whisking vigorously to smooth out any lumps. Whisk in the half-and-half. Bring to a simmer and cook for 3 minutes. Check the seasoning and adjust with more salt and pepper as needed. Add the green beans, then pour the mixture into a 9-by-13-inch baking dish.
- Bake for 30 minutes. Let the casserole rest for 5 minutes. Sprinkle with fried onions to lend some extra crunch. Serve.
AMERICA'S TEST KITCHEN GREEN BEAN CASSEROLE
From The Cook's Country Cookbook. Excellent version of the Campbell's classic, made with fresh ingredients. Fantastic mushroom flavor!
Provided by Jmommy209
Categories Vegetable
Time 40m
Yield 3 qt, 8-10 serving(s)
Number Of Ingredients 19
Steps:
- For the topping: pulse the bread, softened butter, salt and pepper in a food processor until the mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with the onions; set aside.
- For the beans: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Bring 4 qt water to a boil in a large pot. Add 2 tbsp salt and the beans. Cook until bright green and slightly crunchy, 4 to 5 minutes. Drain the beans and plunge immediately into a large bowl filled with ice water to stop cooking. Spread the beans out on a paper towel-lined baking sheet to drain.
- Meanwhile, cover the dried porcini mushrooms with 1/2 cup hot tap water in a small microwave-safe bowl; cover with plastic wrap, cut several steam vents with a paring knife, and microwave on high power for 30 seconds. Let stand until the mushrooms soften, about 5 minutes. Lift the mushrooms from the liquid with a fork and mince using a chef's knife (you should have about 2 tablespoons). Pour the liquid through a paper towel-lined sieve and reserve.
- Melt the butter in a large nonstick skillet over medium-high heat until the foaming subsides, about 1 minute. Add the onion, button and cremini mushrooms and cook until the mushrooms release their moisture, about 2 minutes. Add the porcini mushrooms along with their strained soaking liquid, thyme, 1 tsp salt and pepper; cook until all the mushrooms are tender and the liquid has reduced to 2 tablespoons, about 5 minutes. Add the garlic and saute until aromatic, about 30 seconds. Add the flour and cook for about 1 minute. Stir in the broth and reduce the heat to medium. Stir in the cream and simmer gently until the sauce has the consistency of a dense soup, about 15 minutes.
- Arrange the beans in a 3-quart gratin dish. Pour the mushroom mixture over the beans and mix to coat the beans evenly. Sprinkle with the breadcrumb mixture and bake until the top is golden brown and the sauce is bubbling around the edges, about 15 minutes. Serve immediately.
GREEN BEAN CASSEROLE
It's everyone's favorite Thanksgiving side. Add diced pimiento for another twist on an traditional favorite. Fresher, lighter flavor than others I have tried.
Provided by SharleneW
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook beans (either microwave or on stovetop).
- Drain.
- Combine milk, soup, pepper and 1/2 can onions; stir into beans in 1 1/2 quart casserole.
- Bake at 350°F for 20 minutes.
- Garnish with remaining 1/2 can onions (and pimiento, if using).
- Bake for another 5 minutes.
Nutrition Facts : Calories 98.6, Fat 3.6, SaturatedFat 1.3, Cholesterol 9.9, Sodium 413.3, Carbohydrate 14.8, Fiber 4.8, Sugar 2.5, Protein 3.9
GREEN BEAN CASSEROLE
This is a traditional casserole that we all love and enjoy. This is a recipe that I got from daisybrand - very good!!
Provided by Chef mariajane
Categories One Dish Meal
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Combine cream of mushroom, sour cream, salt, pepper, and shredded cheese in a casserole dish. Fold in green beans. Top weith French fried onions. Cover with foil and bake in 350F oven for 25-30 minutes. Remove foil for the last 5 minutes to brown onions.
Nutrition Facts : Calories 142.2, Fat 11.2, SaturatedFat 6.6, Cholesterol 24.2, Sodium 279.8, Carbohydrate 5.9, Fiber 1.5, Sugar 0.9, Protein 5.4
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
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- Gently stir mixture, and sprinkle with remaining onions. Microwave on high until heated through, about 3 minutes.
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