BEST GREEN BEAN CASSEROLE
This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.
Provided by Jan
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
- Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 20.2 g, Cholesterol 19.8 mg, Fat 23.2 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 1068.3 mg, Sugar 3.1 g
GREEN BEAN CASSEROLE
This green bean casserole is a family tradition. My grandmother makes this every Thanksgiving. Absolutely the best! Simple and easy, but the flavor is so good!
Provided by butterflyday
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended.
- Stir in beans and 2/3 cup fried onions.
- Bake at 350°F for 30 minutes or until hot.
- Stir.
- Sprinkle with remaining 2/3 cup fried onions.
- Bake 5 more minutes or until onions are golden.
BEST EVER GREEN BEAN CASSEROLE - FRESH!
This recipe is from Claire Robinson on the Food Network and looked absolutely TO DIE FOR! It's really similar to one we have made in the past at our family gatherings. I am trying this for Thanksgiving this year! I might add a little white pepper, bacon or some red pepper flakes...but I have to try the original version first!
Provided by Mommy Diva
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil over medium heat then add the beans and cook 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 then 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, 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, tossing to coat.
- Spread the green beans over the bottom of a 9-inch casserole dish and pour all of the mushroom sauce mixture over the beans topping 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.
Nutrition Facts : Calories 295.3, Fat 23.8, SaturatedFat 14.3, Cholesterol 70.2, Sodium 388.2, Carbohydrate 11, Fiber 0.5, Sugar 3.1, Protein 10.4
BEST EVER GREEN BEAN CASSEROLE
Go fresh with Alton Brown's Best-Ever Green Bean Casserole recipe from Good Eats on Food Network. Onions tossed in panko breadcrumbs provide a crunchy topping.
Provided by Alton Brown
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 475 degrees F.
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
- While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
- Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
THE BEST GREEN BEANS EVER
Ree Drummond's Best Green Beans Ever recipe, from The Pioneer Woman on Food Network, starts with bacon grease and gains even more flavor from chicken stock.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
- Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.
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5/5 (3)Total Time 1 hrCategory Side DishCalories 513 per serving
- Melt the butter over medium heat, being careful not to burn it. Sauté onions for 2-3 minutes, then add garlic and cook for about 1 minute. Add mushrooms and thyme. Cook, stirring occasionally, until mushrooms are toasty brown, about 7 minutes. Add flour, salt, and pepper, and stir for another 2 minutes until the flour is thoroughly incorporated.
- Add wine and reduce by half, about 3 minutes. Reduce heat to low, then add cream, soy sauce, fish sauce, milk (If using) and fried onions. Stir, season, and simmer for 10-15 minutes.
- While you are waiting for your sauce to thicken, blanch your green beans in boiling salted water for 3 minutes, then drain and cool. If you like your green beans on the squeaky crunchy side, use an ice bath. Preheat your oven to 375ºF too.
- To assemble: make a bed of green beans in a large oven proof dish. Ladle the mushroom sauce over top of that, and top with parmesan. Bake for 30 minutes at 375ºF.
WORLD'S BEST GREEN BEAN CASSEROLE - THE RECIPE CRITIC
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4.9/5 (11)Calories 134 per servingCategory Side Dish
- Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally, until just tender. Add garlic and cook another 1-2 minutes, then remove from heat and set aside.
- Place green beans and chicken broth in a medium saucepan and bring to a boil. Cook about 8 minutes until beans are crisp tender and drain.
- Spray a 2 quart baking dish with cooking spray. Place the soup, mushroom mixture, green beans, Parmesan, salt, and pepper in a large bowl and stir to combine. Transfer mixture to the prepared baking dish and top with crispy onion strings. Bake at 350 degrees for 20 minutes, until casserole is heated through.
BEST EVER GREEN BEANS RECIPE - COOKIE AND KATE
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5/5 (49)Calories 161 per servingCategory Side Dish
- In a large skillet over medium-low heat, melt the butter. Once it’s completely melted, add the almonds. Cook, stirring constantly with a heatproof spatula or wooden spoon, until the butter has browned and the almonds are beginning to brown, about 7 to 8 minutes. (Your patience will pay off, I promise!)
- Add the shallot and cook, while stirring constantly, for 1 minute. Stir in the lemon juice and 1 tablespoon water. While stirring, cook until the liquid thickens enough that your spatula leaves an open trail on the pan behind it, about 1 more minute.
- Use your spatula to scoop all the mixture into a bowl, and set it aside for now. Return the empty skillet to the stovetop, and add the green beans, ½ cup water and ½ teaspoon salt. Cover and cook over medium heat, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes.
- Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes.
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From cookingchanneltv.com
Category Side-DishTotal Time 1 hr 10 mins
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan.
- While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes.
- Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes.
BEST EVER GREEN BEAN CASSEROLE RECIPE - ALTON BROWN
From altonbrown.com
4.6/5 (151)Total Time 1 hr 10 minsCategory Sides & Salads
- Bring 3 quarts of water and 2 tablespoons of the salt to a boil in a large, heavy pot, such as a Dutch oven. Prepare an ice bath in a salad spinner. Add the beans to the boiling water, return to a boil, and cook until just tender, about 8 minutes. Drain the beans, then immediately transfer to the ice bath. Let sit until cool, about 5 minutes, then remove the basket insert and pour out the ice water. Spin the greens to dry them. Dry the pot well.
- Next, pour 3/4 inch of oil into the now-dry pot, and bring to 375°F over medium-high heat. Line a half sheet pan or platter pan with paper towels and stash next to the cooktop.
- While the oil heats, combine the onions and rice flour in a medium bowl and toss to coat the slices evenly in the flour. When the oil hits its target temp, carefully add about a quarter of the onion slices to the oil and fry, stirring occasionally, until golden brown, about 5 minutes. Use a spider to transfer to the prepared sheet pan and season lightly with salt. Repeat with the remaining onions, then set aside. (The onions can be made up to a week ahead and stored in airtight containment at room temperature.)
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4.8/5 (38)Calories 159 per servingCategory Nut Free, Side Dish, Thanksgiving, Vegetarian
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
- Place sliced onions in a large bowl, drizzle with 1 tablespoon of olive oil then add in flour, panko bread crumbs, garlic powder and salt. Use your hands to toss to combine, then place onions onto prepared baking sheet and bake for 15-25 minutes, using a tong to toss the onions every 8-10 minutes or so, until nice and crispy.
- While the onions are cooking, bring a large pot of salted water to a boil. Add green beans in two batches, cooking for about 2-3 minutes per batch. I like to remove the green beans from the water with metal tongs and transfer to a large bowl, then repeat with additional green beans. Set aside.
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