Sunnys Green Bean Casserole Mash Up Food

GREEN BEAN CASSEROLE

Steps:

• Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
• Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
• Bake for 5 minutes or until the onions are golden brown.

SUNNY'S EASY GRILLED GREEN BEANS WITH A QUICK CHUTNEY

Steps:

• For the chutney. In a small sauce pot on medium heat, add the preserves, giardiniera, bell pepper, vinegar, a pinch of salt and a few grinds of pepper. Add a splash of water to loosen and bring to a simmer. Simmer, stirring occasionally, until the bell pepper becomes tender, about 10 minutes. Remove from the heat and stir in the parsley and mint.
• For the green beans. Prepare a grill for high heat and place an inverted wire resting rack on top of the grill.
• Place the green beans in a single layer on top of the wire rack and close the grill lid. Grill, rotating midway through, until bright green, 5 to 8 minutes.
• Transfer the grilled green beans to a large bowl, toss with the chutney, season with salt and pepper and serve.

CAULIFLOWER AND CANNELLINI BEAN MASH

Steps:

• Put the cauliflower, beans, milk, butter and rosemary in a large saucepan. Bring to a simmer, cover, reduce the heat to medium-low and cook until the cauliflower is fork tender, about 15 minutes. Uncover and continue cooking until the cauliflower is soft, but not mushy, about 10 minutes. Mash with a potato masher, then stir in the grated Parmesan. Season with 1 teaspoon salt and a couple turns of pepper. Serve sprinkled with the shaved Parmesan and topped with a fresh rosemary sprig.

SUNNY'S EASY GARLICKY LEMON BUTTER GREEN BEANS

Steps:

• Bring a pot of salted water to a boil. Prepare an ice bath. Blanch the green beans briefly in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside.
• In a large pan on medium-high heat, add the butter, garlic and lemon juice. When the butter is melted and the garlic is fragrant, add the green beans and toss until just heated through. Taste a green bean and season with salt and pepper if needed. Remove to a serving plate and wipe the pan clean. Add the almonds and lemon zest and quickly toast a minute or two. Sprinkle the toasted almonds and zest over the green beans and serve.

STRING BEAN "CASSEROLE" SALAD

Steps:

• Fill up a large bowl of water and a few handfuls of ice, set aside.
• Bring a large pot of water to a rolling boil. Add a heavy pinch of salt, the green beans, and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, remove the vegetables to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.
• To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, the vinegar, mushrooms, garlic, thyme, and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more.
• To make the vinaigrette: Whisk together the mustard, 4 tablespoons of the liquid the mushrooms are soaking in, and olive oil in a small bowl. Season with some salt and a grind or two of pepper.
• Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the vinaigrette. Toss and serve with fried onions sprinkled over the top.

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.