GREEN BEAN SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salad: Bring a pot of water to a boil. Prepare an ice-water bath. Blanch the green beans until crisp-tender. Immediately transfer to the ice water to stop the cooking process. Repeat with the wax beans. Drain the blanched beans thoroughly.
- In a large bowl, combine the green beans, wax beans, blue cheese, cranberries, walnuts, chives and bacon.
- For the dressing: In a small bowl, whisk together the Dijon and vinegar until emulsified. Add the shallots. Whisk in the olive oil until emulsified. Season with salt and pepper.
- Add the dressing to the salad and toss to coat. Add a few turns of freshly ground black pepper, if desired.
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 - 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
STRING BEAN "CASSEROLE" SALAD
Provided by Sunny Anderson
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Fill up a large bowl of water and a few handfuls of ice, set aside.
- Bring a large pot of water to a rolling boil. Add a heavy pinch of salt, the green beans, and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, remove the vegetables to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.
- To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, the vinegar, mushrooms, garlic, thyme, and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more.
- To make the vinaigrette: Whisk together the mustard, 4 tablespoons of the liquid the mushrooms are soaking in, and olive oil in a small bowl. Season with some salt and a grind or two of pepper.
- Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the vinaigrette. Toss and serve with fried onions sprinkled over the top.
CREAMY GREEN BEAN SALAD
Provided by Katie Lee Biegel
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
- Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
- For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
- To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.
CREAMY GREEN BEAN SALAD
IN our early years of marriage, my husband asked me to make bean salad "like his mother's". I've tried many versions, but this is the one our whole family likes best. In the past, I'd can about 50 quarts of green beans every year, but now my husband suggests I can only enough to keep making this salad. -Lorraine Mix, Remer, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine sour cream and salad dressing; mix well. Stir in beans, tomato and onion. Cover and refrigerate for 1 hour. Serve on lettuce.
Nutrition Facts :
THREE-INGREDIENT GREEN BEAN CASSEROLE
I make this every Thanksgiving. It always goes over well and it is so easy.
Provided by hs614
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 45m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Fry bacon in a large skillet over medium heat until crisp. Drain on paper towels. In a large bowl, stir together the green beans and salad dressing; pour into the prepared dish. Crumble bacon over the top.
- Bake uncovered for 30 minutes in the preheated oven.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 7.3 g, Cholesterol 19 mg, Fat 22 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 635.9 mg, Sugar 3.9 g
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
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.
THE BEST GREEN BEAN CASSEROLE (I PROMISE)
This is a family recipe, ususally a big hit at thanksgiving dinners. I have not found one person who did not like it. The ritz mix on top add the perfect seasoning and crunch to the recipe
Provided by Kara H
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 9x11 casserole dish, DRAIN AND put both cans beans on bottom, then DRAINED corn on top of beans In separate bowl, mix sour cream and cream of celery soup together, spread mixture over top of corn, then add the cheese on the top.
- melt butter in small bowl and add crushed ritz, stir until butter is all soaked up.
- Sprinkle ritz topping over casserole then bake uncovered for 40 minutes at 350 degrees.
- Note: slivered almonds on top is also good.
MOM'S GREEN BEAN VEGETABLE CASSEROLE
This is my mom's personal twist to the original green bean casserole. She has made this every Thanksgiving because our family demands it!
Provided by renee mae
Categories Side Dish Vegetables Green Peas
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- In a bowl, stir together the cream of celery soup, sour cream, Cheddar cheese, onion, and salt until well combined. Mix the green beans and corn together in the prepared dish, and spread the soup mixture over the vegetables. Place the crushed crackers in a bowl and stir in the butter. Spread the crumbs over the casserole.
- Bake in the preheated oven until the casserole is bubbling and the crumb topping is golden brown, about 45 minutes.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 33.2 g, Cholesterol 52.1 mg, Fat 28.1 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 13.5 g, Sodium 992.9 mg, Sugar 4.7 g
GREEN BEANS CAESAR
Make and share this Green Beans Caesar recipe from Food.com.
Provided by Leta8076
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- If using fresh beans, prepare and cook beans, cut into 1 inch pieces, until crisp tender.
- Plunge quickly into icewater to stop cooking.
- Drain.
- Heat oven to 350 F.
- Toss beans with salad oil, vinegar, onion, salt, garlic and pepper.
- Pour into ungreased 1 qt casserole.
- Stir together the bread crumbs, cheese and butter; sprinkle over the beans.
- Bake uncovered about 30 minutes, or until heated through.
MIKE'S FRESH GREEN BEAN SALAD
Summer bounty. Green beans, Tomatoes, Shallots, & Garlic. Cooking time includes the time dressing needs to rest. This recipe was told to me by my chiropractor. He shares my love for shallots, and is also a self proclaimed "foodie".
Provided by Sweetiebarbara
Categories Vegetable
Time 1h15m
Yield 1 Small Summer Salad, 4 serving(s)
Number Of Ingredients 9
Steps:
- Make dressings about an hour before serving.
- Whisk the salt and vinegar together in a small bowl and set aside (room temperature).
- Put the olive oil in a small jar with a lid, adding the garlic and shallots (room temperature).
- Peel, seed, and coarsely chop tomatoes, and put in colander and sprinkle lightly with salt.
- Allow tomatoes to drain.
- Clean beans, break into bite size, and blanch 4-6 minutes.
- Plunge beans into ice water to stop cooking for 2 minutes.
- Drain, dry, wrap in towel.
- When ready to serve, add the vinegar to the olive oil mix, cover, and shake vigorously.
- Put beans in chilled bowl, pour dressing over beans, and toss.
- Add the drained tomatoes.
- Garnish with the parsley and correct the seasoning.
- Serve.
Nutrition Facts : Calories 106.4, Fat 7.1, SaturatedFat 1, Sodium 632.8, Carbohydrate 10.4, Fiber 2.5, Sugar 3.4, Protein 2.4
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