Green Bean And Potato Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Cook the green beans in heavily salted boiling water until just tender crisp, 2 to 3 minutes. Use a slotted spoon to transfer the beans to a salted ice bath. Once cooled, drain well and transfer to a large bowl.
• Toss the shiitakes with the olive oil, sprinkle with salt and pepper and spread on a baking sheet. Roast until golden brown, 8 to 10 minutes. Transfer to the bowl with the green beans.
• In a large 12-inch cast-iron skillet, melt the butter over medium heat. Add the onion and saute until soft, 6 to 8 minutes. Add the flour and cook until golden brown, 2 minutes more. Pour in the mushroom broth, and bring up to a simmer. Cook until the sauce thickens, 6 to 8 minutes. Stir in the cream cheese, heavy cream, thyme, salt and pepper. When the cream cheese is melted and the sauce is smooth, remove from the heat and pour into the bowl with the green beans and shiitakes. Set aside.
• Spread the Goat Cheese Smashed Potatoes in the cast-iron skillet. Pour the green bean mixture over the mashed potatoes and top with the fried onions. Bake until all the ingredients are hot and bubbly, 20 minutes.
• Place the potatoes and yams in a large saucepan, cover with cold water and season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes.
• Drain the potatoes and yams and place in a stand mixer fitter with a whisk attachment. Add the goat cheese, butter and garlic and mix on low just until smooth, being careful not to over-mix or the potatoes will become gummy. Season with salt and pepper. If necessary, add the milk to loosen.

Steps:

• Place sliced potatoes and green beans in crockpot and add other ingredients.
• Cover and cook on low 7-9 hours.
• Note: When jonesies made this she needed more liquid, so she added 1/2 can mushroom soup mixed with 1/4 cup water. And her cook time was less.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish.
• Mix the green beans, potatoes, cream of chicken soup, and cheese in the prepared dish.
• Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until bubbly and lightly browned.

Steps:

• 1. Preheat the oven to 350°F. Butter an 8 by 8-inch covered baking dish.
• 2. In a large soup pot, combine the potatoes, cream, garlic, thyme, salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cook until the cream is slightly reduced, about 5 minutes. Stir in the green beans and carefully transfer the mixture to the baking dish. Cover and bake 30 minutes.
• 3. Uncover and continue to bake until the cream is bubbling and the vegetables are tender, about 10 minutes longer. Increase the oven temperature to 400°F., scatter the gruyere and bacon over the top and bake until the cheese is melted and golden, 10 to 15 minutes longer. Remove the casserole from the oven and let rest for 20 minutes. Sprinkle with the crispy onions and serve.

Steps:

• Add green beans, potatoes, onions, salt, pepper, garlic powder and sausage together in a large Dutch oven.
• Add enough water to cover. Bring to a boil, then reduce heat to medium or medium low and simmer until reduced. Broth will thicken as potatoes cook down. Cook until consistency of thick stew.

Steps:

• Peel the potatoes and cut into chunks. Start them boiling.
• Meanwhile, start green beans boiling.
• Meanwhile, brown ground beef.
• Slice onions and spray casserole dish with non-stick coating.
• Place the browned ground beef in the bottom of the casserole dish. Cover with half of the cheese (tearing cheese slices into chunks if using) and half of the sliced onions.
• Add green beans next, and repeat cheese & onion layers.
• Drain potatoes, add milk and butter in your preferred amounts and mash. I use about 2 tablespoons butter & add milk until the consitancy is right.
• Spread mashed potatoes over top of casserole.
• Sprinkle with additional cheese and breadcrumbs followed by paprika if desired, otherwise just with paprika.
• Bake for about 20-30 minutes in a 400 oven until top of mashed potatoes is golden and cheese is well melted. May be prepared in advance, refridgerated and baked later.
• Hints: if this is too bland, some suggestions to spice it up: try adding garlic, worcestershire sauce and other spices when browning beef. Add paprika and garlic powder to the potatoes while mixing. Use jalapeno cheese.

Steps:

• Place potatoes and olive oil in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain and set aside to cool for 2 minutes.
• Transfer potatoes to a large bowl. Add 1/2 cup vegan butter, pepper, and salt and mash with a fork until combined and potatoes are smooth.
• Combine corn, green beans, onion, garlic, and 1 tablespoon vegan butter in a microwave-safe bowl. Microwave for 30 seconds. Add to the potatoes; stir until thoroughly mixed and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine water, vegetable bouillon, and vegetable base in a small saucepan over medium heat. Once bouillon is dissolved, stir in cornstarch and flour until thoroughly mixed and boiling. Let mixture boil for 3 minutes until thick like gravy, them remove from the heat.
• Grease two baking pans. Spread 1/2 of the potato-veggie mixture into one pan and pour 1/2 of the gravy over top. Sprinkle with 1/2 of the French-fried onions and cover the pan with foil. Repeat with remaining ingredients in the second pan.
• Bake in the preheated oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes, beans, ham, 2 cups cheese and onion. In a large bowl, combine the soup, milk, mayonnaise and sour cream; pour over the top and gently stir to coat., Cover and bake at 350° for 45 minutes. Uncover, sprinkle with remaining cheese. Bake 5-8 minutes longer or until cheese is melted.