Uncle Gregs Green Bean Casserole Food

UNCLE GREG'S GREEN BEAN CASSEROLE

Steps:

• 1. Heat oven to 400 degrees. FOR THE TOPPING: Pulse bread, butter, and salt in a food processor until coarsely ground.
• 2. Combine bread mixture and onions in bowl; set aside.
• 3. FOR THE CASSEROLE: Melt butter in large skillet over medium heat.
• 4. Add mushrooms, salt, and pepper and cook until mushrooms release their liquid, about 5 minutes.
• 5. Increase heat to medium-high and cook until liquid has evaporated (about 5 minutes).
• 6. Add garlic and thyme and cook until fragrant, about 30 seconds.
• 7. Stir in flour and cook until golden, about 1 minute.
• 8. Slowly whisk in wine, broth, and cream; bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened, about 10 minutes.
• 9. Toss green beans with corn starch in a large bowl.
• 10. Transfer to 13x9-inch greased baking pan. Pour warm mushroom mixture evenly over beans.
• 11. Cover pan with foil. Bake until sauce is bubbling and beans are tender; about 40 to 45 minutes. Stir beans thoroughly after 25 minutes.
• 12. Remove foil and spread topping mixture over beans. Bake until golden brown, about 8 minutes. Serve.

HOMEMADE GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a rolling boil, season with 2 tablespoons salt, and blanch the green beans for 5 minutes. Shock the green beans in a bowl filled with ice water, then remove and set aside to dry.
• Melt the butter in a large cast-iron pan or Dutch oven over medium-high heat. Add the shallots and cook until lightly browned. Add the mushrooms and some salt and pepper, and cook until just softened. Add the flour and stir to coat the mushrooms and shallots. Add the chicken stock, whisking vigorously to smooth out any lumps. Whisk in the half-and-half. Bring to a simmer and cook for 3 minutes. Check the seasoning and adjust with more salt and pepper as needed. Add the green beans, then pour the mixture into a 9-by-13-inch baking dish.
• Bake for 30 minutes. Let the casserole rest for 5 minutes. Sprinkle with fried onions to lend some extra crunch. Serve.

GREEN BEAN CASSEROLE

Steps:

• Heat 1 tbsp of the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.
• Heat the oven to 200C/180C fan/gas 6. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
• Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.

CLASSIC GREEN BEAN CASSEROLE

Steps:

• Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup of the onions in an 8-inch (1.5 qt) casserole.
• Bake at 350°F (180°C). 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.

GREEN BEAN CASSEROLE

Steps:

• Melt the butter in a large skillet over medium heat. Add the onions and cook for 2 minutes. Add the mushrooms and cook until golden, 4 to 5 minutes.
• Stir in the soup and cream and bring to a simmer. Add the Cheddar and season with salt and pepper. Stir in the green beans and toss to coat.
• Butter a 1 1/2-quart baking dish, spoon in the green bean mixture and top with the fried onions. Bake until bubbly, about 30 minutes.

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.

GREEN BEAN CASSEROLE FROM COOKS ILLUSTRATED

Steps:

• For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about 10 one-second pulses. Transfer to large bowl and toss with onions; set aside.
• Adjust oven rack to middle position and heat oven to 425 degrees.
• Fill large bowl with ice water. Bring 4 qts. of water to boil in large Dutch oven. Add two tbls. salt and the green beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.
• Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoons salt, and 1/8 teaspoons pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
• Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3 quart (or 13 x 9") baking dish. Sprinkle with topping and bake until top is golden brown ans sauce is bubbling around edges, about 15 minutes. Serve immediately.
• To prepare ahead: Store breadcrumb topping in an airtight container in the refrigerator and combine with the onion just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove plastic wrap and heat casserole in a 425 degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2 quart (or 8" square) baking dish. Reduce cooking time of the sauce in Step 3 to about 6 minutes and the baking time in Step 4 to 10 minutes.

CRUNCHY GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F.
• Reserve half the onions for later use. Mix remaining onions with remaining ingredients until blended.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
• Bake 35 min., topping with reserved onions for the last 5 min.

ORIGINAL GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°F Combine soup, milk and ground pepper in 1-1/2-quart casserole; stir until well blended. Stir in beans and 2/3 cup French Fried Onions.
• Bake, uncovered, 30 minutes or until hot. Stir; sprinkle with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden.
• Microwave Directions: Prepare green bean mixture as above in 1-1/2-quart microwave-safe casserole. Cook, covered, on HIGH 8 to 10 minutes or until heated through. Stir beans halfway through cooking time. Top with remaining French Fried Onions; cook, uncovered, 1 minute. Let stand 5 minutes.