GREEN BEAN CASSEROLE MY WAY
No canned soup is used in this casserole and I add chicken to the mix, but you could make it turkey instead. This recipe is a nice way to use up the holiday leftovers, and as the hubby said, it is the perfect wintertime comfort food. We had no leftovers.
Provided by Joey Joan
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h21m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a large oven-proof skillet over medium-high heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Add mushrooms and cook for 1 to 2 minutes. Pour whiskey carefully into the hot skillet. Reduce heat to medium and let whiskey cook down, about 5 minutes.
- Whisk sour cream, vegetable broth, and flour together in a bowl. Stir into the skillet. Bring to a boil; reduce heat and simmer until sauce thickens, about 5 minutes.
- Combine chicken and green beans in a large bowl; pour in sauce and toss until well coated. Season with salt and pepper. Pour mixture back into the skillet and cover with a tight-fitting lid or aluminum foil.
- Bake in the preheated oven until heated through, about 30 minutes. Uncover and scatter onion rings on top. Continue baking until rings are crispy and golden brown, about 15 minutes more. Stir gravy into the hot casserole.
Nutrition Facts : Calories 715.1 calories, Carbohydrate 36.2 g, Cholesterol 77.6 mg, Fat 45.2 g, Fiber 2.7 g, Protein 24.9 g, SaturatedFat 14.3 g, Sodium 772.4 mg, Sugar 3.8 g
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.
MAKE-AHEAD GREEN BEAN CASSEROLE
Dedicate just a little bit of your freezer space to this crowd-pleasing casserole and save yourself some time at your next holiday meal. Make the green bean-and-mushroom favorite (no canned soup required), then freeze and forget it. To serve, just reheat (from frozen) and top with crunchy fried onions.
Provided by Food Network Kitchen
Categories side-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the green beans, and cook until bright green and crisp-tender, about 10 minutes. Drain and shake off any excess moisture; set aside.
- Melt the butter in a medium pot over medium heat. Add the onions, and cook, stirring, until soft, about 8 minutes. Add the mushrooms and a pinch of salt, and continue to cook, stirring, until they are soft and most of their liquid has evaporated, about 10 minutes. Sprinkle the flour over the vegetables, and stir until all the flour has been absorbed, about 1 minute. Add the chicken broth, half-and-half, 3/4 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer and cook, stirring, until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove the pot from the heat, add the green beans and stir to coat in the sauce. Transfer the mixture to a 3-quart baking dish.
- Let the casserole cool to room temperature. Wrap well with plastic wrap and foil, label and date, then freeze for up to 2 weeks.
- To serve, preheat the oven to 350 degrees F. Discard the plastic wrap and foil from the frozen casserole. Cover with new foil, and bake until warmed through, about 45 minutes. Uncover, and top with the fried onions. Continue to bake until the casserole is hot and bubbly and the onions have crisped slightly, about 20 minutes more.
BEST GREEN BEAN CASSEROLE
This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.
Provided by Jan
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
- Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 20.2 g, Cholesterol 19.8 mg, Fat 23.2 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 1068.3 mg, Sugar 3.1 g
MY FAVORITE GREEN BEAN CASSEROLE
This recipe has been in my family for as long as I can remember. We only got to have it at holidays. Now, I use it for a special go-to side dish all year long. It's made from scratch but so easy there's no reason not to.
Provided by RiverChef
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir the onions, parsley, and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes. Add the flour, salt, pepper, and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the sour cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 9-inch square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer.
- Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 32.3 g, Cholesterol 67.2 mg, Fat 36.3 g, Fiber 2.4 g, Protein 10.2 g, SaturatedFat 18.3 g, Sodium 1397.5 mg, Sugar 5.5 g
GREEN BEAN CASSEROLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
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.
GREEN BEAN CASSEROLE - SLIMMED
Our slimmed down version of this classic offers the creamy mushroom flavor, the sweet tang of onions, and the crunch you expect from Green Bean Casserole, with 60 percent less calories and 80 percent less fat.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Put the shallots (in their skins) on a small baking dish, roast until soft, about 30 minutes. When cool enough to handle, skin and coarsely chop the shallots. Set aside.
- Bring a medium-large saucepan of water to a boil over high heat. Add kosher salt, to taste. Add the green beans, and cook, uncovered, until crisp-tender and bright green, about 3 minutes. Drain the beans in a colander and rinse with cold water. Transfer the beans to a large bowl.
- In the same saucepan, heat the oil over medium heat. Add the mushrooms, season with 1 teaspoon salt, cook, stirring occasionally, until browned, about 7 minutes. Add the mushrooms to the beans.
- Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, until golden, about 2 minutes. Slowly whisk in the broth, increase the heat to high, and bring to a boil. Add the shallots, 1 teaspoon of the thyme, and remaining 1/2 teaspoon of salt. Reduce the heat to maintain a simmer and cook until thickened, stirring occasionally, about 5 minutes. Pour the sauce over the vegetables and stir to combine evenly.
- Spray a 2-quart baking dish with vegetable cooking spray. Transfer the vegetable mixture to the pan. Add the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables. Bake uncovered until the sauce bubbles and the crumbs brown, about 20 minutes.
Nutrition Facts : Calories 187 calorie, Fat 7.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 669 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
GREEN BEAN CASSEROLE
This is one of my fav recipes it is quick and easy to make and also mouth watering. You can mix up the ingredients you want to use also. If you want you can use more cheese and or and mix it up with the soup and milk into the green beans. Also you can use both cream of chicken or cream of mushroom--both are wonderful.
Provided by southern.gal
Categories One Dish Meal
Time 35m
Yield 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Start by using a 3-quart casserole dish.
- Pour cans of green beans into dish.
- Pour cream of mushroom and cream of chicken Soup onto green beans.
- Pour 1/2 cup of milk in dish.
- Mix all together.
- Spread ingredients flat.
- Layer cheese on top.
- Cover cheese with french fried onions.
- Cover with foil.
- Bake in oven at 350° for about 30 minutes or till top is brown.
Nutrition Facts : Calories 188.9, Fat 11.2, SaturatedFat 5.3, Cholesterol 28.3, Sodium 623.8, Carbohydrate 13.7, Fiber 3.1, Sugar 2.2, Protein 9.9
EASY MAKE-AHEAD GREEN BEAN CASSEROLE
A make-ahead green bean casserole that does not include cream of mushroom soup or french-fried onions! This is a nice break from the norm, and whenever I serve it people really enjoy it. It has a little zip and is lighter on the palate while being quite satisfying. If you're making it for more than 4 or 5 people, see my note before cooking.
Provided by Katherine Duweck
Categories Green Bean Casserole
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Spray a shallow 1 1/2-quart casserole dish with nonstick spray.
- Place beans in a large pot and halfway cover with salted water; bring to a boil. Cook until tender, 4 to 6 minutes. Drain and set aside.
- Melt butter in a skillet over medium heat. Add onion and cook until tender, 5 to 7 minutes. Blend in flour, salt, and pepper. Stir in sour cream, stirring constantly, cooking until smooth and thickened. Mix in cooked beans, then pour into the prepared casserole. Cover and refrigerate until ready to bake.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove casserole from the refrigerator and sprinkle Cheddar cheese over top.
- Bake in the preheated oven until bubbly, 15 to 20 minutes. Serve warm.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 11.2 g, Cholesterol 40.5 mg, Fat 13.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 8.2 g, Sodium 553.2 mg, Sugar 3 g
INSTANT POT GREEN BEAN CASSEROLE
Homemade green bean casserole without having to open a can of condensed soup! You'll never go back to the old way again! The best part is that the Instant Pot does all the work for you.
Provided by Jonathan Melendez
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 210.9, Fat 16.6, SaturatedFat 9.8, Cholesterol 53, Sodium 352.1, Carbohydrate 12.9, Fiber 3.1, Sugar 5, Protein 5.6
CRUNCHY GREEN BEAN CASSEROLE
Enjoy our classic Crunchy Green Bean Casserole at your next holiday. Crunchy Green Bean Casserole is a cheesy holiday staple that's delicious any day of the year-so don't wait to put it in your oven!
Provided by My Food and Family
Categories Recipes Using Soup
Time 40m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Reserve half the onions for later use. Mix remaining onions with remaining ingredients until blended.
- Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
- Bake 35 min., topping with reserved onions for the last 5 min.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 630 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 4 g, Protein 5 g
GREEN BEAN CASSEROLE
This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole. I have yet to find one person who doesn't like this "holiday" recipe! It is easy and tastes oh, so good! EatingWell Newsletter, December 2007 Edition.
Provided by Manami
Categories Onions
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 222.9, Fat 9.7, SaturatedFat 2, Cholesterol 9.5, Sodium 532.1, Carbohydrate 26.2, Fiber 3.6, Sugar 7.4, Protein 7.5
GREEN BEAN CASSEROLE
This is another holiday staple at my house. I have had it every way known, and it seems to have become an American holiday staple, but I still like it this way best. I think the frozen green beans is the closest to summer as you can get in the middle of winter. Canned just does not cut it.
Provided by Edward S
Categories Onions
Time 50m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Put the frozen green beans in a casserole dish.
- Put the cream of mushroom soup in and mix to combine.
- Add about two tablespoons of water to dish and put the French fried onions on top and press down slightly to compact the mix.
- Bake at 350°F for about 30 to 45 minutes or until the onions are browned.
- If you like your green beans a little crunchy, cut the cooking time, if you like them really soft, then cook them longer.
- Serve hot.
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