Green Bean Supreme Recipe 55

Steps:

• Cook green beans according to package directions. Meanwhile, in a Dutch oven, saute onion in butter until tender. Remove from the heat; whisk in the flour, salt, paprika, Worcestershire sauce and mustard until blended. , Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese. , Drain beans; gently fold into cheese sauce. Transfer to a large serving bowl. Toss bread crumbs and butter; sprinkle over beans.

Steps:

• 1. Preheat oven to 350 degrees. Cover a casserole dish with aluminum foil. (optional - I like easy clean up). Slice the top off the head of garlic place in dish and drizzle with olive oil. Bake 20 minutes. Add bacon slices and cook until bacon is done and garlic is roasted; about 10 additional minutes. Remove from dish and set aside to cool.
• 2. In a large skillet pour the bacon grease and olive oil from casserole dish. On medium heat add green beans. Sautee until tender-crisp about 15 minutes. Add minced onion and mushrooms and continue to cook another 5 to 7 minutes until mushrooms are done. Remove skillet from heat.
• 3. In a large mixing bowl squeeze roasted garlic cloves from head of garlic and mash into a paste.
• 4. To the bowl add cream of mushroom soup, sour cream, nutmeg, and pepper. Stir until well combined.
• 5. Add green bean mixture, potato chips, 1/4 cup french fried onions, bacon-crumbled, and shredded swiss cheese. Fold gently until well combined.
• 6. Pour mixture back into casserole dish and bake 25 minutes - covered. Remove cover, top with the rest of the french fried onions and bake another 5 minutes.

Steps:

• Heat beans thoroughly; drain well and set aside.
• Melt 1 stick butter in a large skillet; add sliced onion and mushroom caps, sauteeing until tender.
• While vegetables cook, heat milk thoroughly but do not allow it to approach the boiling point.
• (Note: If it gets too hot and a film forms over the top, skim that off before adding the milk to the sauce.) When vegetables are tender, add flour to skillet and stir until smooth.
• Add warm milk to skillet in a slow stream, stirring constantly until the sauce thickens.
• Add grated cheese and seasonings; simmer, stirring frequently, until cheese melts.
• Add drained beans and sliced water chestnuts to the cheese sauce, stirring well to mix.
• Pour mixture into a lightly-greased baking dish.
• Top with breadcrumbs, and dot with thin slivers of butter.
• Sprinkle chopped almonds over the casserole if desired.
• Bake anywhere between 300 and 350 degrees until bubbly (approximately 20-35 minutes).

Steps:

• Heat oven to 350°F. In ungreased 2-quart casserole, mix soup, wine, cheese, pepper, green beans, mushrooms and pimientos.
• In small bowl, stir bread crumbs and melted butter until well mixed. Sprinkle over casserole.
• Bake about 40 minutes or until hot and bubbly and bread crumbs are golden brown. Let stand 10 minutes before serving.

Steps:

• Cook green beans according to the package directions; drain well and set aside.
• Cook onion and parsley in 2 tbsp butter in a large skillet over medium-high heat, stirring constantly, until tender.
• Reduce heat to medium-low. Stir in flour, salt, lemon rind, and pepper. Add sour cream, stirring well. Add green beans; cook until thoroughly heated, stirring occasionally.
• Spoon mixture into an ungreased 8-inch square baking dish; sprinkle with cheese. Combine breadcrumbs and remaining 2 tbsp butter; sprinkle over cheese.
• Broil 8 inches from heat (with electric oven door partially opened) 5 minutes or until cheese melts and breadcrumbs are browned.

Steps:

• 1. Melt butter. Cook onion in butter slightly, about 1 minute. 2. Blend dry ingredients into butter-onion mixture. 3. Stir in milk. Cook until thick and bubbly. Remove from heat. 4. Stir in sour cream and green beans. 5. In 1-quart casserole, alternate layers of the bean mixture with Swiss cheese. Divide bean mixture into thirds. Put 1/3 of bean mixture in casserole. Top with 1/2 of cheese. Then layer again with 1/3 of bean mixture and 1/2 of cheese. Top with remaining bean mixture. 6. Make topping: Combine melted butter with bread crumbs; sprinkle on casserole. 7. Bake at 400 degrees for 20 minutes.

Steps:

• Cook green beans in small amount of water on stovetop according to directions until tender about 10-15 minutes, drain if necessary.
• Melt margarine in saucepan.
• Saute onion until lightly browned.
• Stir in flour and salt.
• Gradually stir in milk.
• Cook over medium heat until thickened.
• Add cheese and cook til melted.
• Combine cooked green beans and cheese sauce.
• Pour into 1 1/2 quart buttered casserole.
• Mix bread crumbs and melted margarine.
• Sprinkle over bean mixture.
• Bake 350 for 15-10 minutes.
• Serve hot.

Steps:

• Cook green beans according to package directions. Meanwhile, in a Dutch oven, saute onion in butter until tender.
• Remove from the heat; whisk in the flour, salt, paprika, Worcestershire sauce and mustard until blended.
• Gradually stir in milk. Bring to a boil; cook and stir for 2 min or until thickened and bubbly. Remove from the heat; stir in cheese.
• Drain beans; gently fold into cheese sauce. Transfer to a large serving bowl. Toss bread crumbs and butter; sprinkle over beans.

Steps:

• Parboil beans in salted water 7-10 minutes, then drain.
• Cut bacon into 1" slices and begin to fry slowly.
• Add mushrooms and garlic cloves.
• Stir and fry until mushrooms are cooked, about 8-10 minutes.
• Remove garlic cloves.
• Add the green beans and mix together, then season to taste with salt and pepper.