Green Bean Gratin Recipes

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook green beans as directed on bag; set aside.
• Meanwhile, in 3-quart saucepan, melt 1/4 cup of the butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Reduce heat to medium. Sprinkle onion with flour; cook 3 minutes longer, stirring constantly. Stir in broth. Heat to boiling. Remove from heat. Stir in black pepper, salt, red pepper and sour cream with wire whisk until blended. Stir in green beans. Spoon mixture into baking dish.
• In medium microwavable bowl, microwave remaining 1/4 cup butter uncovered on High until melted. Add bread crumbs and cheese; mix until blended. Sprinkle evenly over green bean mixture.
• Bake uncovered 20 to 23 minutes or until bubbly and topping is golden brown.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter. Bring a generously salted pot of water to a rolling boil over high heat.
• Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.
• Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.
• Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.
• Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.
• Season beans with pepper, kosher salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.
• Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.
• Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.
• Let cool for 10 minutes before serving.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
• Meanwhile, bring water to a simmer. Add green beans and cook until tender, 5 to 10 minutes. Drain beans, reserving cooking liquid. Drain bacon slices on paper towels, reserving grease in the skillet. Crumble bacon.
• Heat 3 tablespoons of the reserved grease. Stir in flour until blended and nutty in color. Add reserved cooking liquid and cream, whisking constantly until smooth and thick, about 5 minutes. Fold in beans and Cheddar cheese. Pour into the prepared baking dish. Cover with bread crumbs.
• Bake in the preheated oven, uncovered, until hot and bubbling, 30 to 35 minutes. Sprinkle bacon on top before serving.

Steps:

• Preheat oven to 350°F.
• Melt butter in pan.
• Add flour, salt, pepper and mustard.
• Cook over low heat until bubbly and smooth.
• Add milk and cook until mixture thickens.
• Add cheese, blend well, until all cheese is melted.
• Add green beans to cheese mixture.
• Pour into a buttered casserole dish and sprinkle with parmesan cheese, potato chips.
• bacon and paprika.
• Bake at 350°F for 30 minutes.

Steps:

• Preheat oven to 350°.
• Melt 2 tablespoons butter in a medium saucepan over medium heat.
• Add in flour and stir until bubbly.
• Add in milk and stir about 2 minutes or until thickened.
• Add in sugar, salt, pepper, and onion; fold in sour cream and set aside.
• In a medium-size pan over medium heat, add beans and 1/2 cup water.
• Cover and cook about 5 minutes or until beans are crisp-tender; drain well.
• Place beans in an 11x7 inch baking dish or gratin dish that has been coated with cooking spray.
• Add sauce and almonds; mix well.
• Sprinkle cheese on top; do not stir.
• In a small skillet over medium heat, melt remaining butter and stir in crumbs.
• Sprinkle on top of gratin; bake, uncovered, for about 30-35 minutes or until bubbly.

Steps:

• Bring a large pot of generously salted water to a boil. Add the green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Transfer to a paper towel-lined baking sheet with a slotted spoon. Add the cauliflower to the boiling water and cook until just tender, 3 to 4 minutes. Transfer to the baking sheet with the slotted spoon. Pat the vegetables dry.
• Preheat the oven to 375˚. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the panko and cook, stirring, until golden brown, 4 to 5 minutes; season with salt and black pepper. Transfer the panko to a bowl and let cool; reserve the saucepan. Add the gruyere to the panko and toss; set aside.
• Wipe out the saucepan and add the remaining 3 tablespoons butter; melt over medium heat. Add the garlic and cook, stirring, until softened, 1 minute. Sprinkle in the flour and cook, stirring, 1 minute. Gradually add the half-and-half, whisking constantly. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until thickened, about 5 minutes. Add the parmesan, mustard powder, cayenne and 2 teaspoons salt and cook, stirring, until the parmesan is melted, about 30 seconds.
• Spread one-third of the cream sauce in a 9-by-13-inch baking dish. Top with the green beans and cauliflower, then the rest of the sauce. Sprinkle with the panko-gruyere mixture. Bake until the gruyere is melted and the sauce is bubbling around the edges, 25 to 30 minutes. Top with chives.

Steps:

• Preheat oven to 350°F.
• In a pot of boiling water, cook green beans till crisp/tender, 2-4 minutes. Drain, reserving 1 cup of the liquid.
• Melt butter in a small saucepan over medium-low heat; blend in flour and seasonings. Stir until smooth and bubbling.
• Add reserved bean stock & milk. Cook, stirring constantly, until smooth and thickened.
• Place beans in a greased, 1 quart casserole. Pour sauce over the top. Sprinkle with cheese.
• Bake for 20 minutes or until cheese is melted and slightly browned.

Steps:

• Pre cook beans in lightly salted water about 5 to 6 minutes.
• While beans are cooking, mix bread crumbs and butter.
• Drain beans in bowl lined with paper towels to absorb moisture.
• Put about 1/3 of the crumb mixture in bottom of lightly sprayed casserole dish.
• Add green beans, crumbled bleu cheese and heavy cream.
• Add the rest of crumb mixture and season to taste with pepper.
• Bake at 350 for about 15 min.until bubbly.
• Let rest for about 5 minute before serving, as it will be extremely hot and could burn your mouth!

Steps:

• WASH and de-string green beans; BLOT dry; SLICE off bean ends; CUT green beans to 2 1/2 inches in length; PREHEAT oven to 350°F; LIGHTLY butter a 2.5 quart dish or 9x13 baking dish; PLACE oven rack in center position; PREP the remaining saute ingredients (snip the bacon using kitchen shears, into small pieces); SHRED 12 ounces (3 cups) sharp cheddar cheese and set aside.
• INTO a 3 quart heavy-bottomed pot over medium-low heat, add 1 tablespoon olive oil; ADD the chopped bacon, onion, mushrooms, minced parsley, minced garlic, SAUTE until onions have softened and mushrooms deepen in color.
• ADD green beens; STIR in celery salt and fresh ground pepper; COVER and cook over medium-low heat, stirring occasionally, until green beans are crisp-tender and slightly lighter in color.
• MELT 1/2 cup butter in a 2-3 quart saucepan over medium heat; STIR in 1/2 cup flour and cook slowly until bubbly but not browned.
• COMBINE the half and half with the wine, then add the seasonings and whisk (mustard powder, sugar, salt and cayenne pepper); POUR mixture into roux while whisking constantly; COOK until fully thickened.
• REMOVE from heat; STIR in the contents of one jar Kraft Old English sharp cheese spread, and 2 cups of the grated cheese until cheeses are melted and sauce is creamy.
• FOLD the green bean saute mixture into cheese sauce until blended, without over-mixing (mixture will be thick); SPREAD mixture into prepared baking dish.
• PLACE casserole into preheated 350°F oven; BAKE for 25 minutes.
• SPREAD the 1 cup remaining shredded cheddar cheese over top of casserole; TOP casserole evenly with parmesan cheese, then one 2.8 ounce can French's French Fried Onions; BAKE casserole for 2-3 additional minutes just until cheese is melted and onion topping is golden browned (be careful not to burn onion topping!); LET set slightly before serving.
• SERVE and enjoy!

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.

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes, beans, ham, 2 cups cheese and onion. In a large bowl, combine the soup, milk, mayonnaise and sour cream; pour over the top and gently stir to coat., Cover and bake at 350° for 45 minutes. Uncover, sprinkle with remaining cheese. Bake 5-8 minutes longer or until cheese is melted.

Steps:

• Prepare potatoes according to package directions. Stir in the beans, olives and pimientos. Transfer to a greased 2-qt. baking dish. , Bake, uncovered, at 400° for 30-35 minutes or until potatoes are tender. Let stand for 5 minutes before serving.

Steps:

• Tear off and discard tips of each green bean. If there are "strings" along the side, strip them off and discard them. Break beans in half or in quarters.
• Bring enough water to a boil to cover beans when they are added. Drop beans into the water and when water returns to the boil let cook 8 to 9 minutes until crisp tender. Drain thoroughly.
• Pour beans into container of a food processor or electric blender and blend until coarsely processed. There should be about two cups.
• Heat butter in a saucepan and add bean puree. Add cream, salt, pepper and nutmeg. Heat, stirring, until piping hot.
• Meanwhile, preheat broiler to high.
• Spoon green bean mixture into a shallow round or oval baking dish and cover evenly with cheese. Place under broiler and cook until cheese is thoroughly melted and nicely browned on top, 3 to 5 minutes.