Ruth Cullens Green Bean Bake Food

FAMILY FRESH GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
• Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.

FRESH GREEN BEAN CASSEROLE

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.

RUTH CULLEN'S GREEN BEAN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, leaving grease. Crumble and set aside.
• Stir onion into bacon grease, and cook over medium heat until tender; drain.
• In a medium baking dish, mix bacon, onion, green beans, brown sugar, dry mustard and chili sauce.
• Bake 30 minutes in the preheated oven, until heated through.

GREEN BEAN CASSEROLE

Steps:

• Heat oven to 375 degrees. Use 1 tablespoon butter to grease a 2- to 2 1/2-quart baking dish or gratin.
• Bring a large pot of water to a boil, salt generously and add green beans. Boil for 5 minutes and transfer to a bowl of cold water. Drain on a kitchen towel.
• Heat a large, heavy skillet over medium heat and add bacon. Cook until crispy, about 10 to 12 minutes. Remove to paper towels and let cool.
• Discard all but 2 tablespoons of bacon grease in pan and return to heat. Add shallots and cook, stirring, until they begin to soften, 2 to 3 minutes. Add mushrooms and turn heat up slightly. Cook, stirring and scraping the bottom of pan, until mushrooms begin to sweat. Add salt to taste and cook until tender, about 5 minutes. Remove from heat.
• In a large bowl whisk together crème fraîche and cream. Stir in Gruyère. Add green beans, mushrooms and shallots, and marjoram or thyme. Crumble in bacon. Add salt and pepper to taste and stir everything together until beans are well coated. Transfer to baking dish.
• Melt remaining butter and toss with bread crumbs. Sprinkle evenly over top of casserole. Bake 30 minutes, until bread crumbs are golden brown and casserole is bubbling. Remove from heat, let sit until bubbles subside, and serve.

BAKED GREEN BEANS

Steps:

• Drain green beans and put into baking dish. Melt butter and stir in minced garlic and brown sugar until mixed well. Pour over beans. Stir in raw diced bacon. Bake @ 400 degrees for about 20 minutes. Stir and bake another 10-15 minutes until bacon is cooked.

PAULA DEEN'S GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350º.
• Bring the chicken broth to a boil in a saucepan.
• Boil the green beans in the broth for 10 minutes.
• Meanwhile, in a large skillet, melt the butter and saute the onions and mushrooms.
• Drain the green beans and add to the mushroom and onions mixture.
• Add the mushroom soup, onion rings, and seasonings to this mixture as well.
• Stir until well combined and pour into a greased 1 1/2 quart baking dish.
• Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

GREEN BEAN BAKE

Steps:

• In a 1 1/2 qt casserole mix soup, milk, soy& pepper.
• Stir in beans and 1/2 can fried onions.
• Bake 350 for 25 minutes.
• Top with remaining 1/2 can of fried onions.
• Brown for 5 minutes more.

RUTH CULLEN'S GREEN BEAN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, leaving grease. Crumble and set aside.
• Stir onion into bacon grease, and cook over medium heat until tender; drain.
• In a medium baking dish, mix bacon, onion, green beans, brown sugar, dry mustard and chili sauce.
• Bake 30 minutes in the preheated oven, until heated through.

RUTH CULLEN'S GREEN BEAN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, leaving grease. Crumble and set aside.
• Stir onion into bacon grease, and cook over medium heat until tender; drain.
• In a medium baking dish, mix bacon, onion, green beans, brown sugar, dry mustard and chili sauce.
• Bake 30 minutes in the preheated oven, until heated through.

RUTH CULLEN'S GREEN BEAN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, leaving grease. Crumble and set aside.
• Stir onion into bacon grease, and cook over medium heat until tender; drain.
• In a medium baking dish, mix bacon, onion, green beans, brown sugar, dry mustard and chili sauce.
• Bake 30 minutes in the preheated oven, until heated through.