FRESH GREEN BEAN CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Add 2 quarts water and a generous pinch of salt to a Dutch oven and bring to a boil over high heat. Meanwhile, prepare an ice bath by combining 4 cups ice and 4 cups water in a large bowl. Add the green beans to the boiling water and cook just until crisp-tender and bright green, 2 to 3 minutes. Drain the beans and immediately plunge them into the ice bath. When cool, drain again and set aside.
- Melt the butter in the Dutch oven over medium heat. When the bubbles have subsided, whisk in the flour until it is free of lumps. Cook until the mixture is slightly golden and smells of toasted nuts, about 2 minutes. Slowly pour in the milk and cream, whisking constantly. Add the thyme and continue whisking until the mixture is smooth. Cook, whisking occasionally, until the sauce is thick enough to coat the back of a spoon, about 8 minutes. Season with salt and pepper to taste.
- Meanwhile, heat the olive oil in a large sauté pan over medium-high heat until shimmering. Add the mushrooms, spreading them in an even layer; do not season or stir the mushrooms. Cook until golden brown on one side, about 3 to 4 minutes. Stir to flip the mushrooms, then continue cooking until browned all over, another 3 minutes. Add the brandy, if using, and cook until reduced by half, about 1 minute. Season with pepper and then scrape the mushrooms into the pot with the cream sauce.
- Add the green beans to the mushroom cream sauce. Fold in 1 cup of the fried onions. Transfer the mixture to a 2-quart baking dish.
- Bake until the casserole is hot and bubbling around the edges, 30 to 35 minutes. Top with the butter crackers and the remaining 1/2 cup fried onions. Bake for another 5 minutes, just to brown the topping.
ROSEMARY'S GREEN BEAN CASSEROLE
My cousin got this from the Fort Worth Telegram/ newspaper in the 50's or 60's. We have made it for ALL family dinners since then. We love it, simple, easy, and delicious! We don't use the one with the canned onion rings on top, the cheese is better! You could use various types of cheese as long as they melt easily. We also like alot of cheese. This is very easy to increase. Time varies according to how much you increase recipe and oven temp. or microwave. Just heat until bubbly in the center and cheese is melted without burning. Hope you enjoy as much as we do!
Provided by Trudy47
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Drain green beans and place in casserole dish.
- Spread mushroom soup over green beans.
- Place slices or grated cheese over the soup.
- Bake at 300 to 350 degree F.
- oven until bubbly in the center.
- Be careful and don't burn the cheese.
- Can also be cooked in the microwave by heating the beans and soup together until warm and then putting the cheese on top or all mixed together if you want to.
Nutrition Facts : Calories 274, Fat 15.2, SaturatedFat 7.7, Cholesterol 27.4, Sodium 918.9, Carbohydrate 24.2, Fiber 7.4, Sugar 4.2, Protein 13.6
GREEN BEAN CASSEROLE BY TYLER FLORENCE
Make and share this Green Bean Casserole by Tyler Florence recipe from Food.com.
Provided by KathyP53
Categories Vegetable
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Bring large pot of boiling water to a boil; add a big pincg of salt and all the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them, spread out on paper towel to dry, and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoons butter and set aside.
- Heat oven to 375 degrees.
- Tear bread into 2" pieces, put ina bowl and add t tablespoons chives, 1 tablespoons thyme, 1 tablespoons rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread 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 thym and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green beans mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20-25 minutes.
Nutrition Facts : Calories 433.4, Fat 26.9, SaturatedFat 11.8, Cholesterol 54.4, Sodium 429.5, Carbohydrate 41.3, Fiber 5.9, Sugar 5.6, Protein 9.7
GARLIC AND ROSEMARY GREEN BEANS
Make and share this Garlic and Rosemary Green Beans recipe from Food.com.
Provided by byZula
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw green beans in a colander.
- Put olive oil, garlic, rosemary and salt in a skillet or stir-fry pan and mix.
- Add green beans. Stir-fry until beans are just softened.
- Serve immediately.
Nutrition Facts : Calories 152.7, Fat 13.7, SaturatedFat 1.9, Sodium 301.4, Carbohydrate 7.7, Fiber 3.5, Sugar 1.4, Protein 1.8
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