Green Bean Casserole With Cheese Recipes

Steps:

• Stir the soup, milk, soy sauce, black pepper, 1 cup of the cheddar cheese, beans and 2/3 cup onions in a 1 1/2 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 cheddar cheese and onions.
• Bake for an additional 5 minutes or until the onions and cheese are golden brown.

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 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
• In a mixing bowl, combine mushroom soup, milk, cheddar cheese, and half of the onions. Mix together.
• Layer the bottom of a 2 quart casserole dish with 1/2 of the green beans. Pour half of the soup mixture over beans, and add half of the processed cheese. Repeat layering, and top with remaining onions.
• Bake for 30 to 40 minutes.

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.

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.

Steps:

• Heat oven to 350 degrees F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
• Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
• Bake uncovered about 5 minutes longer or until onions are brown and crisp.
• High Altitude (3500-6500 ft): In step 2, cover and bake about 35 minutes.
• 1 Serving (1/2 cup): Calories 180 (Calories from Fat 110); Total Fat 12g (Saturated Fat 5g, Trans Fat 1 1/2g); Cholesterol 15mg; Sodium 480mg; Total Carbohydrate 11g (Dietary Fiber 2g, Sugars 3g); Protein 5g Percent Daily Value*: Vitamin A 15%; Vitamin C 10%; Calcium 10%; Iron 6% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1
• *Percent Daily Values are based on a 2,000 calorie diet.

Steps:

• Preheat the oven or a toaster oven to 400 degrees F.
• For the green beans: Place the green beans on a sheet pan. Add the mushrooms, olive oil and capers, sprinkle with 1/4 teaspoon salt and toss to coat. Roast the green beans until tender and the skins blister, 8 to 10 minutes depending on the thickness of the green beans.
• For the goat cheese sauce: Meanwhile, add the butter to a small saute pan over medium heat and cook until it starts to bubble and brown. Add the flour and stir to cook the flour, 1 to 3 minutes. Slowly whisk in the milk. Continue to cook until the mixture simmers and thickens, about 10 minutes. Add the garlic powder and pepper. Remove from the heat and add 3 ounces of the goat cheese. Taste and season with salt.
• For the garnish: When the green beans are tender, pour the goat cheese sauce on the bottom of a platter. Top with the roasted green beans and sprinkle with the remaining goat cheese and crispy fried onions. Serve immediately.

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.

Steps:

• Heat oven to 375°F.
• Mix CHEEZ WHIZ and soup until blended. Combine beans and nuts in medium bowl. Add CHEEZ WHIZ mixture; mix lightly.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
• Bake 35 min. or until heated through, topping with onions for the last 5 min.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium heat. Add flour and stir slowly until it forms a smooth paste. Quickly stir in green beans, sour cream, salt, and sugar before the flour paste becomes too thick or overcooked. Continue to cook and stir occasionally over medium heat until green beans have thawed and started to cook, 7 to 10 minutes.
• Transfer hot mixture to a large mixing bowl and gently stir in 1 cup of Cheddar cheese and 1 cup of fried onions until evenly mixed. Transfer to a 2 1/2-quart casserole dish and top with remaining Cheddar and onions.
• Bake in the preheated oven until bubbly, about 30 minutes.

Steps:

• Heat oven to 350ºF.
• Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Stir in mushrooms; cook 3 to 5 min. or until evenly browned, stirring occasionally.
• Combine rice, broth, sour cream and 1-1/2 cups cheese in large bowl. Add mushroom mixture; mix well.
• Spoon rice mixture into 9-inch-square baking dish sprayed with cooking spray; top with beans and remaining cheese. Cover.
• Bake 35 to 40 min. or until casserole is heated through and broth is absorbed, uncovering for the last 5 min.

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.

Steps:

• In a small bowl, beat soup and cream cheese until blended. Stir in the green beans, 4 tablespoons cheese, 4 tablespoons onions and sour cream. Transfer to a 3-cup baking dish coated with cooking spray. Sprinkle with remaining cheese and onions., Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted.

Steps:

• Melt 2 tablespoons butter in saucepan. Blend in flour, salt, sugar & pepper; add milk, blend well and cook 1 minute. Remove from heat, stir in onion, sour cream and blend mixture with green beans.
• Layer green bean mixture and Swiss cheese in a buttered 2 qt. casserole dish. Combine cornflakes crumbs with 2 tablespoons melted butter and spread on top of bean mixture.
• Bake in a 400°F preheated oven for 30 minutes.

Steps:

• Melt the butter in a skillet and saute the onions, celery and mushrooms until soft (about 7 to 8 minutes).
• Mix the mayonnaise and cream.
• Mix everything together in a casserole and bake at 350°F, covered, for 30 minutes.
• Uncover and brown, if desired.

Steps:

• Drain the green beans saving one cup of the liquid.
• Put the green beans in a casserole dish.
• In a small saucepan heat mushroom soup, liquid from the green beans, and cheese; stirring until cheese melts.
• Sprinkle drained mushrooms and bacon bits over green beans.
• Cover with the cheese sauce.
• Cook in the oven at 350 for 30 minutes.
• Crush onion rings and sprinkle on top.
• Heat in oven for 5 more minutes.

Steps:

• Heat oven to 350ºF.
• Combine beans and soup in 2-qt. casserole sprayed with cooking spray; top with VELVEETA.
• Add hot water to butter in medium bowl; stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture.
• Bake 35 to 40 min. or until heated through.

Steps:

• Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
• Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
• Bake uncovered about 5 minutes longer or until onions are brown and crisp.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
• Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.
• In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.
• Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
• Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well.
• Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.
• Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.

Steps:

• 1. Melt the butter in a pan.
• 2. Add the onions and slowly cook until they caramelize, about 20-30 minutes.
• 3. Add the butter and let it melt.
• 4. Add the mushrooms and saute until the mushrooms start to caramelize, about 10-15 minutes.
• 5. Add the garlic, thyme, salt and pepper and saute until fragrant, about a minute.
• 6. Add the sherry and deglaze the pan.
• 7. Add the green beans and saute until bright green and just starting to turn tender but still crisp, about 5 minutes.
• 8. Melt the butter in a small sauce pan.
• 9. Add the flour and stir until lightly golden brown.
• 10. Add the milk and simmer until it thickens.
• 11. Add the blue cheese and simmer until it melts.
• 12. Add the green beans and mushrooms and toss to coat.
• 13. Pour the mixture into an 8x8 inch baking dish.
• 14. Top with the panko bread crumbs and french fried onions.
• 15. Bake in a preheated 400F oven until the sides are bubbling and the top is golden brown, about 5-10 minutes.

Steps:

• In 1 1/2-quart baking dish, combine soup, milk and 1 cup cheese; stir until well blended.
• Add beans and 2/3 cup French Fried Onions; mix gently to combine.
• Bake at 350°F for 30 minutes or until heated through.
• Stir and sprinkle with remaining cheese and onions.
• Bake 5 minutes or until onions are golden.

Steps:

• Heat oven to 350ºF.
• Cook beans in boiling water 3 min. Meanwhile, whisk cream cheese, milk, pepper and half the garlic in large bowl until blended.
• Drain beans. Add to cream cheese mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Combine remaining garlic with all remaining ingredients; sprinkle over bean mixture.
• Bake 30 min. or until beans are tender and crumb topping is golden brown.