Beyond Yummy Green Bean Casserole Recipes

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large pot of salted boiling water, blanch the green beans for 3 minutes, until tender and bright green. Drain and transfer to a 9x13-inch (23x33 cm) baking dish.
• Melt 4 tablespoons of butter in a large pan over high heat. Add the onions and cook for 8 minutes, until softened and translucent.
• Add the mushrooms and cook for 5 minutes, until browned. Add the garlic and cook just until fragrant, about 1 minute.
• Transfer the vegetable mixture to the casserole dish with the green beans. Wipe out the pan.
• Melt the remaining 4 tablespoons of butter in the same pan. Add the flour and stir to combine. Cook until a golden brown roux forms, for 5 minutes.
• Add the milk, heavy cream, salt, pepper, chicken broth, and Parmesan cheese, and stir to combine. Reduce the heat to medium-low and cook until the sauce is thickened, about 10 minutes.
• Pour the sauce evenly over the vegetables in the casserole dish and toss until everything is well coated. Cover with foil.
• Bake for 20 minutes, then remove the foil and bake for another 10 minutes.
• Top the casserole with the fried onions, then serve.
• Enjoy!

Steps:

• Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
• Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
• Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
• Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
• Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
• Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

Steps:

• Put all the beans inside of a deep casserole dish, evenly distribute the thinly sliced onions on top and set aside.
• In a sauce or saute pan, fry the bacon -- and save the drippings from it. Don't fry the bacon in the microwave because you will lose the drippings that you will need later to make the dressing.
• Put the fried bacon on paper towels to drain. After it has become crispy, crunch the bacon into little pieces and put ontop of the bean mixture.
• Meanwhile, drain all the bacon fat from the pan except for 6 tablespoons. I do this by pouring all the bacon drippings (without scraping any bacon bits from the pan) into a heat-proof bowl and then I measure out 6 tablespoons of the fat to put back into the pan.
• Add the sugar and vinegar to the bacon drippings.
• Heat this mixture to a light boil for about 2 minutes.
• Pour this mixture over the beans in the casserole dish. You can immediately bake OR if you have the time, cover it and let it marinade overnight in the refridgerator.
• If you have let it marinade overnight, take it out of the refridgerator about 1 hour before baking so it can return to room temperature.
• Bake, uncovered at 350 degrees for 45 minutes.

Steps:

• For fresh green beans clean trim and cut.
• Add some water to a pan and cook beans until almost tender while they are cooking make the frazzled onions.
• Peel onion and cut in half slice very thin.
• Spread out and salt them let set 1 minute but no longer.
• Put some flour in a bag add onions and shake until they are all coated shake off excess spray skillet add onions and spray them also cook turning frequently until brown and crisp.
• Drain green beans and mix with the soup, milk, pepper and half of the crisp onions. Bake at 350°F for about 10 minutes then top with the rest of the onions and cook another 5 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large oven-proof skillet over medium-high heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Add mushrooms and cook for 1 to 2 minutes. Pour whiskey carefully into the hot skillet. Reduce heat to medium and let whiskey cook down, about 5 minutes.
• Whisk sour cream, vegetable broth, and flour together in a bowl. Stir into the skillet. Bring to a boil; reduce heat and simmer until sauce thickens, about 5 minutes.
• Combine chicken and green beans in a large bowl; pour in sauce and toss until well coated. Season with salt and pepper. Pour mixture back into the skillet and cover with a tight-fitting lid or aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes. Uncover and scatter onion rings on top. Continue baking until rings are crispy and golden brown, about 15 minutes more. Stir gravy into the hot casserole.

Steps:

• Preheat oven to 350 degrees Fahrenheit.

Steps:

• Combine water, beans and salt. Bring to a quick boil.
• Reduce heat until it has thawed and slightly crisp. **About 4 minutes** Drain them.
• In a 2 quart casserole dish, layer the beans and chestnuts.
• Next, mix the milk and soup into a separate bowl. Add pepper.
• Pour this over the beans and chestnuts. Bake at 350* for 25 minutes.
• Remove from oven and top with the onion rings and bake again until they are a golden brown.

Steps:

• Set oven to 350 degrees.
• Grease a shallow baking dish.
• Saute onion and mushrooms in butter.
• Add in flour; mix well.
• Add in half and half cream (or whole milk if using); stir until thickened.
• Add in ALL remaining ingredients (except beans and slivered almonds).
• Simmer until cheese melts (about 5-6 minutes).
• Add in beans; mix well to combine.
• Transfer to a prepared casserole dish.
• Sprinkle with toasted almonds.
• Bake for 35-40 minutes.