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
GRANDMA'S GREEN BEAN CASSEROLE
This recipe is much better than the standard mushroom soup and French fried onion version.
Provided by Amy Barry
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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 green beans, and stir to coat.
- Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 9.5 g, Cholesterol 45.1 mg, Fat 16.4 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 10.2 g, Sodium 832 mg, Sugar 3 g
A+ GREEN BEAN AND WALNUT CASSEROLE
Here's a winning recipe for an old time favorite including a crunchy walnut topping. Lower in calories, total fat, saturated fat, and reduced sodium all without compromising flavor!
Provided by California Walnuts
Categories Green Bean Casserole
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Melt spread in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 5 minutes more. Slowly add stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half and season with salt and pepper; set aside.
- Preheat oven to 350 degrees F. Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture. Transfer to an 11 x 7-inch baking dish.
- Stir together all topping ingredients until well blended and sprinkle around the edge of the beans.
- Bake for 20 minutes or until golden brown on top.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 16.9 g, Cholesterol 1.1 mg, Fat 13.1 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 474.5 mg, Sugar 4 g
BACON & CHEDDAR GREEN BEAN CASSEROLE
Everything's better with bacon...and cheese. Make your favorite green bean casserole even better, just by adding these two ingredients. And no need to wait for a holiday to make this one - any day of the week will work!
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Stir the soup, milk and half the cheese, 5 tablespoons bacon, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish.
- 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 cheese, onions and bacon.
- Bake for 5 minutes or until the onions are golden brown.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 14.4 g, Cholesterol 13.5 mg, Fat 12.4 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 5.1 g, Sodium 1027.9 mg, Sugar 3.6 g
GREEN BEAN CASSEROLE WITH BACON
Frozen French-cut green beans can be used in place of fresh to save time. Make sure to thaw them first, drain well, and pat dry with paper towels.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h40m
Number Of Ingredients 13
Steps:
- Heat 1/2 inch of safflower oil in a medium skillet over medium-high. Toss shallot rings with 1 tablespoon flour. Fry the shallots in batches, turning frequently, until golden brown, about 3 minutes. Transfer to paper towels to drain. Season with salt.
- Cook green beans in a large pot of salted boiling water until bright green and just tender, about 5 minutes. Drain and rinse with cold water to cool. Drain well and pat dry with paper towels. Trim beans, slice in half lengthwise, and cut into 2- to 3-inch pieces.
- Preheat oven to 375 degrees. Heat a large straight-sided skillet over medium-high. Add bacon and cook, stirring occasionally, until browned, about 8 minutes. Transfer to a paper towel-lined plate. Drain and discard fat.
- Return skillet to medium-high. Add butter, onion, and mushrooms. Season with salt and pepper. Cook, stirring occasionally and scraping up brown bits on the bottom of skillet as the vegetables release their juices, until tender and just beginning to brown, about 4 minutes. Reduce heat to medium. Add remaining 3 tablespoons flour and cook, stirring, until mixture begins to turn golden, 1 minute. Slowly stir in milk and continue stirring until mixture coats the back of a spoon, about 13 minutes. Remove from heat. Stir in mustard, cayenne, and Worcestershire. Season with salt and pepper. Stir in cooled green beans and 1/2 cup reserved cooked bacon.
- Transfer mixture to a 2 1/2-quart shallow baking dish; cover. Bake until mixture is bubbly and heated through, 15 minutes. Uncover, top with remaining bacon and fried shallots, and serve immediately.
GREEN BEAN CASSEROLE WITH WALNUT BACON CRUMBLE
Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Provided by Andrea Bemis
Categories HarperCollins Thanksgiving Fall Side Bacon Walnut Green Bean Mushroom Soy Free Peanut Free Wheat/Gluten-Free Vegetable
Yield Serves 6 as a side
Number Of Ingredients 15
Steps:
- Preheat the oven to 475°F.
- Make the topping:
- In a large cast-iron skillet over medium heat, cook the bacon until it is lightly crisp (it will cook a little more in the oven, so no need to get it extra crispy). With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Add the onion to the bacon drippings (there should be about 1 tablespoon in the skillet; if there's way more than that, pour out some and save it for future use). Cook the onion until it is soft and tender, about 8 minutes. Transfer it to a bowl.
- Add the walnuts to the same pan and cook, shaking the pan often, until they are lightly golden, about 5 minutes. Add the walnuts to the bowl with the onion and crumble in the bacon. Add the parsley and toss the whole mixture well. Set aside.
- Wipe out the skillet (you'll be using it again).
- Make the beans:
- Bring a large pot of heavily salted water to a boil. Add the beans and blanch them for 5 minutes. While they cook, prepare a large bowl of ice water. Drain the beans in a colander and immediately plunge them into the ice water to stop the cooking. Drain them again and set them aside.
- Make the sauce:
- Melt the butter in the cast-iron skillet set over medium-high heat. Add the mushrooms and a hefty pinch of salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, 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 cream. Cook until the mixture thickens, stirring occasionally, 6 to 8 minutes.
- Remove the pan from the heat and add the green beans. Sprinkle them evenly with the bacon and onion mixture and bake until bubbly, approximately 15 minutes.
- Serve immediately.
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