Thanksgiving Green Bean Bake Revisited Food

THANKSGIVING GREEN BEANS

Thanksgiving Green Beans image

Momma made these green beans only at Thanksgiving because, at the time, the ingredients were out of her everyday budget. Her original recipe inside her recipe box had five stars drawn on it. I would have to agree! -Marcia Shires, San Antonio, Texas

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

2 cups sour cream
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dill weed
1 pound bacon strips, cut into 1-inch pieces
2 pounds fresh green beans, cut into 1-1/2-inch pieces (6 cups)
1 pound medium fresh mushrooms, quartered
6 green onions, chopped
1 cup slivered almonds, optional
4 garlic cloves, minced
2 cups onion and garlic salad croutons
1-1/2 cups shredded Monterey Jack cheese

Steps:

Preheat oven to 350°. In a small bowl, combine sour cream, sugar, salt and dill weed. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally., Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain., Remove bacon with a slotted spoon; drain on paper towels. Discard drippings, reserving 6 tablespoons in pan. Add mushrooms, onions and, if desired, almonds to drippings; cook and stir over medium heat until mushrooms are tender, 4-6 minutes. Add garlic; cook and stir 1 minute longer. Remove from heat; stir in beans, bacon and croutons. Stir in sour cream mixture. Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheese. Bake until cheese is melted, 10-15 minutes.

Nutrition Facts : Calories 246 calories, Fat 19g fat (9g saturated fat), Cholesterol 32mg cholesterol, Sodium 468mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

THANKSGIVING GREEN BEAN BAKE, REVISITED!

Thanksgiving Green Bean Bake, Revisited! image

Sooo Good! From BH&G magazine, Nov. 2005. Same flavors in a new way. Instead of french fried onions, use a fresh onion cut into wedges; in place of mushroom soup, use fresh baby portobello, cremini or button mushrooms. This can be made ahead! I just made it and it looks great (I used a red onion). I'll reheat it on Thanksgiving. * I used about 3 lbs. beans and doubled the olive oil, balsamic, and soy but kept the cheese the same and only used 3 tbsp. milk. If you use Splenda Brown sugar, use half the amount, so use 1 1/2 tbsp. which is how I made it. This went over very well at my Thanksgiving! * I found it is easy to do the beans first then put them in a bowl with mushrooms and toss them in there with the soy, balsamic and olive oil and then use the pan to cook the onions- I also made thin wedges and they separated in the pan which was fine and added more color on top. I didn't put it in the oven for the last 5-8 minutes to heat through since I made this ahead. I simple made it up to adding the cheese and onions on top and then on Thurs. I will heat the whole dish through.

Provided by Oolala

Categories Onions

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 large sweet onion, cut in 1-inch wedges
1/4 cup cooking oil, you can use less
3 tablespoons brown sugar, packed
2 lbs fresh green beans, whole, trimmed
6 ounces mushrooms, halved if small, sliced if large
2 tablespoons olive oil
1 tablespoon soy sauce
2 tablespoons balsamic vinegar
6 ounces goat cheese, softened (or cream cheese)
2 -3 tablespoons milk

Steps:

In a large skillet cook onions, covered in hot oil over medium-low heat for 13-15 minutes until onions are tender.
Uncover and add brown sugar. Cook and stir over medium-high heat for 3-5 minutes or until onions are golden and caramelized; set aside.
Preheat oven to 400 degrees F.
In a large saucepan cook green beans, covered in a small amount of boiling water for 3 minutes and drain.
In a 3 quart au gratin or baking dish combine the green beans and mushrooms.
Combine the olive oil, soy sauce, and balsamic vinegar. Pour over the vegetables, tossing to coat.
Roast for 15-20 minutes, stirring once until crisp tender.
Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on a medium speed. Spoon cheese in lengthwise mounds along center of baking dish.
Top with caramelized onions.
Return to oven; heat 5-8 minutes or until cheese and onions are heated through.

Nutrition Facts : Calories 190.8, Fat 13.5, SaturatedFat 4.7, Cholesterol 13.9, Sodium 198.1, Carbohydrate 13.2, Fiber 3.5, Sugar 6.6, Protein 6.3

More about "thanksgiving green bean bake revisited food"

GREEN BEAN BAKE REVISITED - BETTER HOMES & GARDENS

Web Nov 1, 2005 1 Review We updated this favorite side dish casserole recipe with fresh onion and baby portobello mushrooms. Make ahead to save …
From bhg.com
5/5 (28)
Total Time 1 hr 55 mins
Servings 10
Calories 173 per serving

In a large skillet cook onions, covered, in hot oil over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; add brown sugar. Cook and stir over medium-high heat for 3 to 5 minutes or until onions are golden and caramelized. Cool slightly; transfer to a storage container. Cover and chill up to 24 hours.
In a Dutch oven cook green beans, covered, in a small amount of boiling water for 4 minutes. Drain. In a 3-quart au gratin or baking dish combine green beans and mushrooms. Cool slightly; cover and chill up to 24 hours.
Let onions and bean mixture sit at room temperature for 30 minutes. Combine olive oil, soy sauce, and balsamic vinegar. Pour over vegetables, tossing to coat. Preheat oven to 400 degrees F. Roast beans, uncovered, for 30 minutes, stirring once until crisp tender. Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on medium speed.
Spoon cheese in lengthwise mounds along center of baking dish. Top with caramelized onions. Return to oven; heat 5 to 8 minutes or until cheese and onions are heated through.

Thanksgiving Green Bean Bake Revisited Food

THANKSGIVING GREEN BEANS

Momma made these green beans only at Thanksgiving because, at the time, the ingredients were out of her everyday budget. Her original recipe inside her recipe box had five stars drawn on it. I would have to agree! -Marcia Shires, San Antonio, Texas

THANKSGIVING GREEN BEAN BAKE, REVISITED!

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