GREEN BEAN MUSHROOM CASSEROLE
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the casserole: Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the mushrooms; sauté until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and half-and-half. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 minutes.
- Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake o any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes. Season with salt and pepper.
- Make the topping: Soak the sliced onion in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake o the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
- Transfer the green bean mixture to a 4-quart baking dish and top with the fried onion. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)
GREEN BEAN CASSEROLE STUFFED MUSHROOMS
Green bean casserole is one of our must-haves for Thanksgiving dinner, but it needed updating. This bite-sized version gets fun reactions from everyone who eats it. -Kaytie Pickett, Jackson, Mississippi
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small skillet, cook bacon over medium heat until crisp. Add garlic; cook 1 minute longer. Place the green beans, 1/2 cup cheese, soup, water, nutmeg, pepper and bacon mixture in a food processor; process until blended. Transfer to a small bowl; fold in bread crumbs., Remove stems from mushrooms; discard stems or save for another use. Spritz mushroom caps with cooking spray; place in an ungreased 15x10x1-in. baking pan, stem side down. Bake at 425° for 10 minutes, turning once., Drain liquid from caps; fill with green bean mixture. Top with remaining cheese and french-fried onions. Bake 8-10 minutes longer or until mushrooms are tender and filling is heated through. Freeze option: After baking mushroom caps, drain and stuff mushrooms. Cool. Freeze on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake mushrooms as directed, increasing time as necessary to heat through.
Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 157mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
STUFFED MUSHROOM CASSEROLE
Save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
- Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.
ELEGANT GREEN BEAN AND MUSHROOM CASSEROLE
Having a dinner party and need a great vegetable side dish? This is for you! My mom gave me the recipe, and it's always been a hit whenever I serve it.
Provided by Barb Witherspoon
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Drain mushrooms and measure liquid, add enough chicken stock to make 1 cup.
- Saute onions gently in 3 tbsp butter for 5 minutes.
- Blend in flour.
- Add reserved mushroom liquid-chicken stock mixture and wine.
- Cook, stirring until mixture boils and thickens.
- Add cheese, salt, and pepper.
- Combine this sauce with the mushrooms and beans.
- Turn into a greased casserole dish.
- Mix bread crumbs with melted butter.
- Sprinkle over vegetables.
- Bake at 375 degrees for 25 minutes.
Nutrition Facts : Calories 194.5, Fat 11.1, SaturatedFat 6.6, Cholesterol 27.8, Sodium 517.2, Carbohydrate 18.4, Fiber 5, Sugar 3.4, Protein 5.8
LIGHTER GREEN BEAN AND PORTOBELLO MUSHROOM CASSEROLE
I became obsessed with green bean casserole last year and set out on a mission to create a tastier and lighter version. After about 30 tries, this is my favorite. Enjoy!
Provided by Elimenohpe
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
- Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
- Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.
- Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 14.8 g, Cholesterol 1.5 mg, Fat 9.4 g, Fiber 2.5 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 589 mg, Sugar 1.6 g
GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)
This is a highly rated recipe from Paula Deen of the Food Channel and worth making! I have tweaked it slightly and doubled the complete amounts to suit our tastes --- Paula has a house seasoning blend mix which is 1/2 cup salt mixed with 2 tablespoons black pepper and 2 tablespoons garlic powder, she uses a small amount in this casserole, you have the option of omitting the fresh garlic and adding it in, store the remaining mix in an air tight container for up to 6 months, I strongly recommend using low-sodium cream of mushroom soup
Provided by Kittencalrecipezazz
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
- Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
- Butter a 3-quart casserole dish (or a little larger).
- Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
- Transfer to the prepared casserole dish.
- Bake in a preheated 350 degrees F oven for 20 minutes.
- Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.
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