GREEN-BEAN CASSEROLE WITH CHESTNUTS AND BUTTERED BREADCRUMBS
This holiday season, give the humble green bean casserole an elegant makeover. This recipe keeps it easy, creamy, and as delicious as always but using fresh green beans makes a world of difference to the texture of the finished dish, and the additions of seasonal roasted chestnuts and mixed wild mushrooms make it a classy, crowd-pleasing side dish.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 2h10m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Generously brush a 3-quart baking dish with butter. Prepare a bowl of salted ice water. Cook green beans in a large pot of generously salted boiling water until crisp-tender and dark green, 3 to 4 minutes. Drain; immediately transfer to ice water until thoroughly chilled. Drain and pat dry. Halve beans on the bias and transfer to prepared dish.
- In a bowl, toss breadcrumbs with chestnuts to combine. Melt 6 tablespoons butter; drizzle evenly over breadcrumb mixture, tossing until evenly absorbed. Toss in parsley; season with salt and pepper.
- In a small saucepan, heat milk and cream over medium-low until scalding and bubbles emerge along edges of pan. Remove from heat; cover to keep warm.
- Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. In a large straight-sided skillet, melt remaining 6 tablespoons butter over medium heat. Add mixed mushrooms; season with salt. Cook, stirring occasionally, until tender and beginning to brown, 15 to 18 minutes. Add onion, season with salt, and cook, stirring often, until onion is translucent but not browning, about 5 minutes.
- Stir in garlic; cook 1 minute more. Sprinkle flour evenly over mixture and cook, stirring, 2 minutes. Slowly add milk mixture, stirring, and bring to a simmer. Cook until thickened slightly, about 3 minutes. Stir in nutmeg; season with salt and pepper. Pour mixture evenly over green beans in dish. Sprinkle breadcrumb mixture evenly over top.
- Bake until bubbly along edges and crisp golden brown on top, about 30 minutes. Meanwhile, toss sliced trumpet mushrooms with enough oil to lightly coat, season with salt and pepper, and arrange in a single layer on a rimmed baking sheet. Roast until tender and golden brown along edges, about 30 minutes. Top casserole with roasted mushrooms and serve warm.
CRUNCHY GREEN BEAN CASSEROLE
This is my own variation to the old tried and true string bean casserole. My family has loved this for years, and now my daughter makes it for her family.
Provided by Becky Twitchell
Categories Side Dish Casseroles Green Bean Casserole Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a 1-1/2 quart casserole dish, mix together the bacon, soup, water chestnuts, milk, green beans and pinch of black pepper.
- Bake for 30 minutes or until heated through.
- Stir and top with French fried onions. Bake for 5 additional minutes or until onions are golden brown.
Nutrition Facts : Calories 506 calories, Carbohydrate 35.6 g, Cholesterol 15.1 mg, Fat 36.9 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 11 g, Sodium 1322.2 mg, Sugar 5.4 g
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.
GREEN BEAN CASSEROLE
Provided by Damaris Phillips
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- In a saute pan, saute the onions in the bourbon until soft.
- Bring a large pot of salted water to a rolling boil. While the water heats, fill a large bowl with ice water and put a strainer in it. Drop the green beans into the boiling water and cook until crisp tender. Remove from the pot and immediately plunge the green beans into the ice bath to stop the cooking. Drain well.
- Toss the shiitakes with olive oil, season with salt and pepper and spread across a baking sheet. Roast for 8 minutes and remove.
- Reduce the oven temperature to 250 degrees F. Toss the halved tomatoes with oil, salt and pepper. Place on a baking sheet cut-side up and bake for 30 to 40 minutes. Reserve for garnish.
- Coat the kale with oil, salt and pepper. Bake in the oven with the tomatoes until crispy, about 20 minutes. Reserve for garnish.
- In a small pot, heat the mushroom broth over medium heat until just under a simmer.
- While it heats, melt the butter in a saute pan over medium heat. Stir in the flour and cook until golden brown, stirring constantly, about 4 minutes. Slowly add the heated mushroom broth to the butter and flour mixture, whisking constantly. Cook until it starts to boil. Add the goat cheese, cream, thyme and some salt and pepper. Toss the green beans and mushrooms in the warm sauce.
- Grease a 9- by 13-inch flameproof casserole dish. Layer the dish with cooked rice and top with the green bean mixture. Cover with the breadcrumbs and bake for 15 minutes. If additional browning is desired after baking, place under the broiler. Top with the roasted tomatoes and crispy kale. Eat. Oh green bean casserole really is wonderful!
MOM'S GREEN BEAN VEGETABLE CASSEROLE
This is my mom's personal twist to the original green bean casserole. She has made this every Thanksgiving because our family demands it!
Provided by renee mae
Categories Side Dish Vegetables Green Peas
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- In a bowl, stir together the cream of celery soup, sour cream, Cheddar cheese, onion, and salt until well combined. Mix the green beans and corn together in the prepared dish, and spread the soup mixture over the vegetables. Place the crushed crackers in a bowl and stir in the butter. Spread the crumbs over the casserole.
- Bake in the preheated oven until the casserole is bubbling and the crumb topping is golden brown, about 45 minutes.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 33.2 g, Cholesterol 52.1 mg, Fat 28.1 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 13.5 g, Sodium 992.9 mg, Sugar 4.7 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.
GREEN BEAN CASSEROLE
Provided by Irma S. Rombauer
Categories Brunch Side Christmas Dinner Casserole/Gratin Green Bean Christmas Eve
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Green Bean Casserole I:
- Preheat the oven to 350°F. Wash and trim the stem ends from green beans. Place in a greased 8 x 8 x 2-inch baking dish.
- In a medium bowl, mix cream of tomato soup, horseradish, Worcestershire sauce, salt, and paprika. Pour over beans and bake, covered, about 1 hour
- Top with au gratin ingredients, below. Heat in broiler until the cheese is melted.
- Au Gratin:
- Completely cover the food with bread crumbs paprika, butter and cheese.
- Place the dish in a preheated 350°F oven or under the broiler 5 inches below the source of heat, and broil until a glazed golden crust is created.
- Green Bean Casserole II:
- Preheat the oven to 350°F. Wash and trim the stem ends from green beans. Place in a buttered baking dish.
- Mix milk, cream of mushroom soup, 2/3 cup canned French-fried onion rings, and salt and black pepper to taste
- Pour over beans and bake, uncovered, about 30 minutes.
- Sprinkle with 1/2 cup canned French-fried onion rings.
- Bake until browned, 5 to 10 minutes.
AUNT LYNN'S GREEN BEAN CASSEROLE
I tested this on my family last Thanksgiving. They have requested it this year too. I got the base recipe from another website but added and deleted some of the ingredients to my taste. I like it because it's a bit different from the traditional casserole.
Provided by Smilynn
Categories Cheese
Time 45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees (175 degrees C).
- Melt 2 T butter in large skillet over medium heat.
- Stir in flour until smooth and cook for one minute.
- Stir in salt, sugar, onion, water chestnuts, pecans, mushrooms and sour cream.
- Add green beans and stir until coated.
- Transfer mixture to a 2 1/2 quart casserole dish.
- Spread cheese over top.
- In a small bowl toss taste toppers and butter and sprinkle over the cheese.
- Bake for 30 minutes or until top is golden brown and cheese is bubbly.
Nutrition Facts : Calories 239.1, Fat 17.7, SaturatedFat 9.8, Cholesterol 44.9, Sodium 726.2, Carbohydrate 13.6, Fiber 4.5, Sugar 3.9, Protein 8.9
ULTIMATE GREEN BEAN CASSEROLE
My Granny used to make this for every holiday, now my Mom does too! When I was younger I used to throw a fit if my Momma didn't make it! I get such a craving for this I could eat the whole pan. I like to think of this as more of an "Adult" version of the simple Campbell's and French's we're all used too. I sometimes like to add a dash of the paprika to the cream cheese soup mixture just for a little extra flavor. Enjoy!
Provided by Lalalauren
Categories Vegetable
Time 1h5m
Yield 2 quart casserole, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook green beans according to package directions; drain.
- Melt margarine in a Dutch oven over medium to medium low heat; add onion and cook until translucent.
- Add flour and stir to coat.
- Add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted, add Cheddar cheese and stir until mixture is smooth and everything is melted.
- Remove from heat; stir in green beans, water chestnuts, garlic salt, and pepper.
- Spoon mixture into a lightly greased 2 quart casserole.
- Top with almonds; sprinkle with paprika.
- Bake, uncovered, at 375 deg. for 45 minutes.
- *Remember when melting cheeses it is always better to do it low and slow then fast and hot! You want this smooth and creamy not curdled and lumpy!*.
Nutrition Facts : Calories 287.7, Fat 21.6, SaturatedFat 10.1, Cholesterol 45.4, Sodium 689.8, Carbohydrate 15.8, Fiber 4.9, Sugar 3.6, Protein 10.3
TANGY GREEN BEAN CASSEROLE
"Here's a bean dish my family requests often," relates Judy Rush of Newport, Rhode Island. "It's easy to prepare and makes a wonderful addition to a buffet supper or potluck dinner."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, cover beans with water. Cook until crisp-tender; drain. Add onion, oil, vinegar, garlic, salt and pepper; toss to coat. , Transfer to an ungreased 2-qt. baking dish. Toss bread crumbs, cheese and butter; sprinkle over bean mixture. Bake, uncovered, at 350° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 87 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 206mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein.
GREEN BEAN CASSEROLE
Make this easy green bean and mushroom casserole as a veggie side to accompany a main course. You could add cheese to the white sauce if you fancy
Provided by Anna Glover
Categories Side dish
Time 1h10m
Yield Serves 6 as a side
Number Of Ingredients 7
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.
Nutrition Facts : Calories 311 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
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