Green Bean Casserole No Canned Onions Or Soup Recipes

Steps:

• Preheat the oven to 350 degrees.
• Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans; drop them into lightly salted boiling water and allow the green beans to cook for 3-4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they are cool and set aside.
• Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3-5 minutes. Remove from heat and set aside.
• In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, and then pour in the milk and half and half. continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
• Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.

Steps:

• Cook green beans according to package directions.
• In a medium saucepan over low heat saute onions, thyme and parsley in butter for 5 minutes.
• Blend in salt, pepper, flour and lemon peel. Add sour cream and sherry, and cook on low for 3 minutes.
• Grease a medium/large casserole dish with butter, add cooked and drained beans to the dish. Pour the sour cream and spice mix over the beans, stir gently to coat. Sprinkle grated cheese and bread crumbs over the top of the dish.
• Bake at 350 for 20 to 30 minutes, until topping is lightly browned.

Steps:

• Preheat oven to 350 degrees F.
• Fill a large saucepan with water and bring to a boil over high heat.
• Add beans to boiling water and let boil for 5 minutes.
• Drain beans and add mushrooms then set aside.
• Melt butter in a large skillet over medium heat.
• Add onion and parsley and cook for a few minutes until onion is tender.
• Whisk in flour, salt and pepper until well combined then gradually whisk in milk, stirring constantly to avoid lumps.
• Whisk in sour cream and continue stirring over medium heat until sauce begins to bubble.
• Fold in green beans and mushrooms until evenly coated.
• Add half the cheese and fried onions and mix until well combined.
• Pour green bean mixture into a 9 x 13 inch baking dish sprayed with nonstick cooking spray.
• Sprinkle remaining cheese and onions on top.
• Bake for 15-20 minutes or until cheese is melted.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Drain and rinse beans (My mother always taught me to do this when using canned green beans, to get rid of the "can taste").
• In 1 1/2 to 2 quart casserole dish, mix together milk and cheese soup.
• Stir in drained beans.
• Stir in half the french fried onions.
• Place in preheated oven and cook 30-35 minutes (use the longer time if you like them a little thicker).
• Sprinkle remaining french fried onions over the top.
• Return to oven for 5 more minutes.
• Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Steam green beans according to package.
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add cooked green beans and half of the can of fried onions,stir to coat.
• Transfer the mixture to a 9x13 casserole dish. Spread shredded cheese over the top. Then top with remaining fried onions.
• Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.