Green Bean Casserole With Crispy Sausage Recipe 375

Steps:

• Crumble the pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
• In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, garlic, and pepper. Mix in the sausage, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the fried onions. Spread remaining green bean mixture over the onions.
• Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the fried onions over the top. Return to the oven for 5 to 10 more minutes, or until the onions are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.

Steps:

• Heat oven to 375˚F. Oil a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the beans and cook until just tender, 3 to 4 minutes. Drain and run under cold water to cool. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. Transfer to a bowl and toss with the breadcrumbs and 2 tablespoons Parmesan. Wipe out the skillet and heat the remaining 2 tablespoons oil over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute. Whisk in the milk and bring to a simmer. Whisk in the cream cheese, nutmeg, cayenne, and remaining 1/4 cup Parmesan and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes; stir in the lemon zest and toss with the green beans. Fold in the spinach and transfer to the prepared baking dish. Sprinkle with the sausage mixture and bake until golden brown, 15 to 20 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a rolling boil, season with 2 tablespoons salt, and blanch the green beans for 5 minutes. Shock the green beans in a bowl filled with ice water, then remove and set aside to dry.
• Melt the butter in a large cast-iron pan or Dutch oven over medium-high heat. Add the shallots and cook until lightly browned. Add the mushrooms and some salt and pepper, and cook until just softened. Add the flour and stir to coat the mushrooms and shallots. Add the chicken stock, whisking vigorously to smooth out any lumps. Whisk in the half-and-half. Bring to a simmer and cook for 3 minutes. Check the seasoning and adjust with more salt and pepper as needed. Add the green beans, then pour the mixture into a 9-by-13-inch baking dish.
• Bake for 30 minutes. Let the casserole rest for 5 minutes. Sprinkle with fried onions to lend some extra crunch. Serve.