GREEN BEAN CASSEROLE PIE
Make and share this Green Bean Casserole Pie recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, whisk together soup and milk and season to taste with salt and pepper. Stir in green beans and 1 Celsius french fried onions. Set aside.
- Fit one pie crust into a 9" glass pie plate. Pour green bean mixture into pie crust and press into an even layer. Top with remaining french fried onions.
- Lightly roll out remaining pie crust on a work surface dusted with flour. Cut into ½" strips. Arrange across top of pie in a lattice pattern. In a small bowl, lightly whisk egg with 1 t. water. Brush top of pie with egg wash, sprinkle with flaky sea salt, and transfer to oven.
- Bake 15 minutes, then reduce heat to 350 degrees and continue baking until crust is golden and filling is bubbling, about 45 minutes longer. Remove from oven and allow to cool at least 15 minutes before serving.
Nutrition Facts : Calories 404.9, Fat 24.5, SaturatedFat 6.3, Cholesterol 33, Sodium 687.4, Carbohydrate 39.6, Fiber 5.3, Sugar 5.6, Protein 8.2
SMALL-BATCH GREEN BEAN CASSEROLE
A pie plate is the perfect vessel for a scaled-down version of green bean casserole. The shallow dish guarantees a properly balanced ratio of bean to topping in every serving. In this version, the classic layer of fried onions takes a turn, thanks to the addition of saltines and butter. That and a simple sauce made from sauteed mushrooms mean your guests may proclaim this the best green bean casserole. Ever.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the topping: Add the butter to a large bowl. Crumble the saltines with your hands, adding them to the bowl as you do so, and work them into the butter. Season with salt and pepper. Add the fried onions and mix together.
- For the beans: Preheat the oven to 375 degrees F.
- Bring 2 quarts water to a boil in a large pot. Add 1 tablespoon salt and the beans. Cook until bright green and only slightly crunchy, about 3 minutes. Drain the beans into a colander and rinse with cold water to cool quickly. Set aside to drain further in the colander.
- Add the butter to a large skillet over medium-high heat and heat until the butter is melted and the foaming subsides, about 1 minute. Add the mushrooms, onion and garlic and cook until the mushrooms start to release their liquid, about 3 minutes. Add the thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms are tender and there is only a little liquid left in the skillet, about 5 minutes. Add the flour and cook, stirring, until completely blended and absorbed, about 30 seconds. Stir in the broth and reduce the heat to medium. Stir in the half-and-half, bring to a gentle simmer and cook, adjusting the heat if necessary to maintain a gentle simmer, until the sauce is the consistency of thickened cream, 6 to 8 minutes.
- Arrange the beans in a 9-inch pie plate. Pour the mushroom mixture over the beans and mix to coat as well as you can. Sprinkle with the topping and bake until the topping is golden brown and the sauce is bubbly around the perimeter, about 15 minutes.
GREEN BEAN CASSEROLE SHEPHERD'S PIE
This is a twist on the classic green bean casserole. The addition of ground meat and mashed potatoes kicks the casserole up a notch! It can be now be served as an economical one pot meal instead of as a side dish.
Provided by JoeDub
Categories Potato
Time 1h
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown your ground meat and add favorite seasonings.
- Preheat oven to 350.
- Make classic Green Bean casserole recipe:.
- Drain cans of green beans.
- Combine:Condensed Soup, Pepper, Milk/Cream and stir.
- Add: Green beans and all fried onions.
- Stir gently making sure to coat green beans.
- Add: Brown Ground Meat to green bean mixture.
- Stir.
- Add to casserole dish.
- Cover casserole mixture with mashed potatoes and bake 45-55 minutes.
Nutrition Facts : Calories 328.5, Fat 15.6, SaturatedFat 4.8, Cholesterol 102, Sodium 629, Carbohydrate 22.1, Fiber 7, Sugar 3.3, Protein 26.8
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 CASSEROLE FROM COOKS ILLUSTRATED
My sister-in-law told me about this version of green bean casserole. This is a great recipe made with fresh ingredients!
Provided by KathyP53
Categories Vegetable
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about 10 one-second pulses. Transfer to large bowl and toss with onions; set aside.
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Fill large bowl with ice water. Bring 4 qts. of water to boil in large Dutch oven. Add two tbls. salt and the green beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.
- Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoons salt, and 1/8 teaspoons pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
- Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3 quart (or 13 x 9") baking dish. Sprinkle with topping and bake until top is golden brown ans sauce is bubbling around edges, about 15 minutes. Serve immediately.
- To prepare ahead: Store breadcrumb topping in an airtight container in the refrigerator and combine with the onion just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove plastic wrap and heat casserole in a 425 degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2 quart (or 8" square) baking dish. Reduce cooking time of the sauce in Step 3 to about 6 minutes and the baking time in Step 4 to 10 minutes.
Nutrition Facts : Calories 252.8, Fat 19.9, SaturatedFat 12.1, Cholesterol 64.2, Sodium 142.3, Carbohydrate 16, Fiber 3.2, Sugar 4.4, Protein 5.6
GREEN BEAN CASSEROLE WITH ONIONS
Make and share this Green Bean Casserole With Onions recipe from Food.com.
Provided by ND_Dawn
Categories Thanksgiving
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and onions. Sprinkle with black pepper (optional) and stir.
- Bake for 25 minutes in the oven until heated through and bubbly.
- Sprinkle with French fried onions over the tops and return to oven for 5 minutes.
Nutrition Facts : Calories 81.3, Fat 3.2, SaturatedFat 0.8, Cholesterol 0.2, Sodium 734.1, Carbohydrate 10.6, Fiber 3.3, Sugar 2, Protein 2.9
GREEN BEAN CASSEROLE
Susan made this for our family Thanksgiving dinner one year and I loved it! It is so good and different than the usual green bean casserole.
Provided by Chef likestocook
Categories Corn
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix corn and green beans.
- Put in greased casserole.
- Mix soup, sour cream, onion, salt, and cheese.
- Spread over corn and green beans.
- Melt butter, add crackers and brown.
- Sprinkle over the top of casserole.
- Sprinkle cheese over the top.
- Bake at 350 for 45 minutes.
Nutrition Facts : Calories 499.2, Fat 33.3, SaturatedFat 17.7, Cholesterol 74.5, Sodium 1176.9, Carbohydrate 43.5, Fiber 7.1, Sugar 4.9, Protein 12.1
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
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