Guys Green Bean Casserole Food

GREEN BEAN CASSEROLE

Steps:

• Cook the green beans: In a large pot, bring 6 quarts of water to a boil. Salt the water generously; it should taste like sea water.
• Prepare an ice bath: Fill a large bowl halfway with ice and add some cold water. Place a colander squarely inside the ice bath; the colander will keep you from having to pick the beans out from amongst the ice cubes. Plunge the green beans into the water and cook 2 to 3 minutes. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to "swirl" the beans around in the ice bath so they cool quickly. Drain.
• Make the mushroom base: In a 10-inch cast-iron skillet, melt the butter and add the mushrooms. Season with salt and add the mustard and cayenne. Cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Whisk the garlic and flour into the mushrooms. Cook the flour 1 to 2 minutes, stirring constantly so it doesn't stick or burn, and then add the chicken stock. Bring to a simmer and reduce 1 to 2 minutes. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 5 to 8 minutes. Set aside.
• Preheat the oven to 350 degrees F.
• Fry the onions: Pour the oil into a medium frying pan. Heat to 350 degrees F.
• In a medium bowl, combine the flour and cayenne. Toss the onion rounds in the flour and "shake" off excess by shaking the rounds in a strainer once they have been breaded. Test the oil by dropping in a few slices; they should rise to the surface and fry gradually.
• Prepare a baking sheet fitted with a kitchen towel. Drop a small batch of the onions into the oil and gently "swirl" with a slotted spoon in the oil as they fry; this will help them fry more evenly on all sides. Fry until golden brown, 1 to 2 minutes. Remove from the oil and spread on the baking sheet. Season immediately with salt.
• Bake and serve: When ready to serve, stir the green beans into the mushrooms. Simmer on the stove over low heat for 2 to 3 minutes so the beans and sauce meld together. Add more cream and a splash water if the sauce is too thick. Transfer the skillet to the oven for 8 to 10 minutes to finish heating it and to give the casserole that "baked" effect. Remove from the oven and top with the fried onions. Serve immediately.

NOT YOUR MAMA'S GREEN BEAN CASSEROLE

Steps:

• Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
• Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
• Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
• Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
• Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
• Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

THE MEAN GREEN

Steps:

• Preheat oven to 350 degrees F.
• In a large pot of boiling water, blanch green beans. Remove to an ice bath until cool, drain and let dry. Lightly butter a 13 by 9 by 2-inch glass baking dish.
• In a large frying pan, over medium-high heat, saute bacon until lightly crispy, remove bacon to a paper towel lined plate to drain. In remaining bacon fat, add 1 tablespoon olive oil, heat over medium-high heat, add onions and saute until just starting to caramelize, add in red bell peppers, saute 2 minutes, add in mushrooms and minced shallot and saute for 2 more minutes. Season with the salt, pepper and cayenne. Set aside.
• In a medium saucepan over medium heat, melt butter. When butter is melted, add in flour, all at once and stir vigorously with a wooden spoon until well combined. Continue to stir for 1 minute more. Add in milk 1/2 cup at first, stirring well to combine, then add 1 cup more milk, stir to combine and bring to a simmer, then add final 1/2 cup of milk and stir and simmer until thickened.
• Add in seasonings, combine with green bean mixture and pour into prepared pan. Top with 1 1/2 cups panko crumbs, then reserved bacon, then remainder of panko lightly sprinkled on top.
• Place in oven, set timer for 35 minutes.
• In a medium bowl place buttermilk, onion, and shallots. Let sit 10 minutes, drain well.
• In a medium bowl, combine flour and seasonings. When green beans have been in the oven 25 minutes, in a large frying pan, heat canola oil to 350 degrees F. While oil is heating, dredge drained onion and shallots in flour mixture. Drop carefully into the hot oil, 1/3 at a time. They will cook rapidly, 1 minute or less. Turn over if necessary. Remove and drain on paper towels. Let oil heat between batches.
• When timer goes off for green beans, take out of oven, top with onion-shallot mixture, evenly coating the casserole, place back into oven and continue to cook for 5 more minutes. Remove and let set 5 minutes before serving.

GREEN BEAN CASSEROLE WITH HOMEMADE MUSHROOM GRAVY

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes. (You don't want to cook the green beans through as they will cook in the oven also.) Strain and plunge the green beans immediately in a large bowl of ice water to stop the cooking process. When cool, drain and set out to dry on paper towels.
• Set a 12-inch cast-iron skillet over medium-high heat. Add the butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about 1 minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with the salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they release moisture. Stir with a whisk to incorporate the flour (just like making a roux) and gradually add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the green beans with the grated Parmesan and transfer to a roasting tray (to catch any spill-over). Bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
• Pour the vegetable oil into a deep skillet and heat to 350 degrees F. Pour the flour into a large mixing bowl and sprinkle generously with salt and pepper. Toss the shallot rounds in the seasoned flour, then place in a strainer and shake off any excess flour. Fry the shallots in the hot oil in small batches until golden brown, 3 to 5 minutes. Drain on paper towels and season with salt while still hot.
• Top the green bean casserole with the fried shallots and serve.

GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°F Combine cream of mushroom, sour cream, salt, pepper, and shredded cheese in a casserole dish. Fold in green beans. Top weith French fried onions. Cover with foil and bake in 350F oven for 25-30 minutes. Remove foil for the last 5 minutes to brown onions.

GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°.
• Start by using a 3-quart casserole dish.
• Pour cans of green beans into dish.
• Pour cream of mushroom and cream of chicken Soup onto green beans.
• Pour 1/2 cup of milk in dish.
• Mix all together.
• Spread ingredients flat.
• Layer cheese on top.
• Cover cheese with french fried onions.
• Cover with foil.
• Bake in oven at 350° for about 30 minutes or till top is brown.

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.

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.

GUY'S GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Blanche green beans and add to ice bath, dry.
• Butter 13x9 Baking dish.
• Cook bacon, remove and drain on towel.
• Using leftover bacon fat, add olive oil and on medium high heat, add onions (caramelize), then red peppers (2 min) then mushrooms (2 min) w/ salt and pepper, set aside.
• For the Roux:.
• Over medium sauce pan, melt butter first, then add flour and vigorously stir with wooden spoon until well combined.
• Add cup milk, stir to combine and bring to simmer, then add final cup milk and simmer until thickened like gravy.
• Add seasonings, green beans, vegetables into roux and pour into pan. Top with bread crumbs, bacon.
• Bake at 350 degrees for 35 minutes.
• Add fried onions and cook for five more minutes.
• Optional: Replace roux with 1 can of Campbell's Cream of Mushroom Soup and 1 can milk.