Green Bean Casserole With Bacon And Toasted Almonds Food

BACON-ALMOND GREEN BEANS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender., Meanwhile, melt butter in a large skillet over medium heat. Stir in the brown sugar, soy sauce and Worcestershire sauce. Cook for 1 minute or until sugar is dissolved. , Drain beans; add to the skillet. Cook and stir for 2 minutes or until heated through. Sprinkle with bacon and almonds; toss to coat. Serve with a slotted spoon.

BACON-ALMOND GREEN BEANS

Steps:

• Place beans in large saucepan and cover with water.
• Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender.
• Meanwhile, melt butter in a large skillet over medium heat.
• Stir in the brown sugar, soy sauce and Worcestershire sauce.
• Cook for 1 minute or until sugar is dissolved.
• Drain beans; add to the skillet.
• Cook and stir for 2 minutes or until heated through.
• Sprinkle with bacon and almonds; toss to coat.
• Serve with slotted spoon.

GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.
• Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.
• In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
• Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.

GREEN BEANS WITH TOASTED ALMONDS

Steps:

• Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
• Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
• Garnish green beans with toasted slivered or sliced almonds.

GREEN BEAN CASSEROLE (MUSHROOM, GARLIC AND BACON, OH MY!)

Steps:

• Sauté chopped garlic in the butter and olive oil, add mushrooms until mostly soft.
• Set aside to cool.
• When cooled, drain off extra liquid.
• Mix soup, milk, pepper, 1/2 of the crumbled bacon, sautéed mushrooms, green beans and 1 1/3 cups French Fried Onions in a large bowl.
• Transfer into large baking dish and spread into even layer.
• Bake at 350°F for 40 minute or until hot.
• Stir and then top with remaining 1 1/3 cup onions and bacon.
• Bake 5 minute until onions are golden.

GREEN BEAN CASSEROLE WITH BACON

Steps:

• Heat 1/2 inch of safflower oil in a medium skillet over medium-high. Toss shallot rings with 1 tablespoon flour. Fry the shallots in batches, turning frequently, until golden brown, about 3 minutes. Transfer to paper towels to drain. Season with salt.
• Cook green beans in a large pot of salted boiling water until bright green and just tender, about 5 minutes. Drain and rinse with cold water to cool. Drain well and pat dry with paper towels. Trim beans, slice in half lengthwise, and cut into 2- to 3-inch pieces.
• Preheat oven to 375 degrees. Heat a large straight-sided skillet over medium-high. Add bacon and cook, stirring occasionally, until browned, about 8 minutes. Transfer to a paper towel-lined plate. Drain and discard fat.
• Return skillet to medium-high. Add butter, onion, and mushrooms. Season with salt and pepper. Cook, stirring occasionally and scraping up brown bits on the bottom of skillet as the vegetables release their juices, until tender and just beginning to brown, about 4 minutes. Reduce heat to medium. Add remaining 3 tablespoons flour and cook, stirring, until mixture begins to turn golden, 1 minute. Slowly stir in milk and continue stirring until mixture coats the back of a spoon, about 13 minutes. Remove from heat. Stir in mustard, cayenne, and Worcestershire. Season with salt and pepper. Stir in cooled green beans and 1/2 cup reserved cooked bacon.
• Transfer mixture to a 2 1/2-quart shallow baking dish; cover. Bake until mixture is bubbly and heated through, 15 minutes. Uncover, top with remaining bacon and fried shallots, and serve immediately.