Green Bean Casserole Recipe 55 Food

MAKE-AHEAD GREEN BEAN CASSEROLE

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.

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

Steps:

• Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.
• Heat the oven to 375 degrees F.
• Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread just starts to turn golden, about 10 minutes. Remove from the oven and set aside.
• Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.

GREEN BEAN CASSEROLE

Steps:

• Melt the butter in a large skillet over medium heat. Add the onions and cook for 2 minutes. Add the mushrooms and cook until golden, 4 to 5 minutes.
• Stir in the soup and cream and bring to a simmer. Add the Cheddar and season with salt and pepper. Stir in the green beans and toss to coat.
• Butter a 1 1/2-quart baking dish, spoon in the green bean mixture and top with the fried onions. Bake until bubbly, about 30 minutes.

GREEN BEAN CASSEROLE

Steps:

• Place beans in a casserole dish that has been sprayed with non-stick spray.
• Mix the honey and worcestershire and pour over the beans.
• Cover with the bacon strips and bake in a 350° oven for 1 hour (see my note regarding baking time in recipe description).

GREEN BEAN CASSEROLE

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.

GREEN BEAN CASSEROLE

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.

GREEN BEAN CASSEROLE

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.

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.

FRENCH'S ORIGINAL GREEN BEAN CASSEROLE

Steps:

• Mix all ingredients except 2/3 c onion rings.
• Pour into buttered casserole and bake at 350 degrees for 30 minutes.
• Top with remaining onion rings and bake 5 minutes more or til onions are golden brown.
• I'm going to try it with low fat cm of mush soup. I'll let you know how it turns out.
• PS - The french fried onions are in the canned vegetable aisle!

GREEN BEAN CASSEROLE

Steps:

• Lightly grease casserole dish for ease of cleanup.
• Alternate layers of drained green beans and the onion rings in the casserole dish.
• Empty the soup on top of the casserole and spread evenly on the top.
• Cook on reheat power level in microwave, covered with plastic wrap, for about 15 minutes. Be careful as steam will build up; therefore, it is good to turn back one corner of wrap slightly.

5-INGREDIENT GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a 1 1/2 quart casserole, mix soup, milk, soy sauce, pepper, green beans and 2/3 cup fried onions.
• Bake for 25 minutes or until hot.
• Stir then sprinkle with remaining onions and bake for 5 minutes.
• TIP: instead of the 16 ounce package frozen green beans, you can use; 2 9 ounce packages of frozen green beans, 2 16 ounce cans green beans or 1 1/2 pounds fresh green beans.