Greenbeantexmexcasserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions.
• Bake for 25 minutes in the preheated oven, until heated through and bubbly. Sprinkle remaining onions over the top, and return to the oven for 5 minutes. Season with salt and pepper to taste.

Steps:

• Heat oven to 375°F.
• Thaw green beans if frozen.
• Place in casserole dish.
• Add salsa.
• Top with crumbled tortilla chips and shredded cheese.
• Place in oven for 20-25 minutes.

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.

Steps:

• Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
• Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to a boil and fill a large bowl with ice water.
• Add the green beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Drain well and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, heat the olive oil in a large oven-proof skillet over medium-high heat. Add the mushrooms, a pinch of salt and several grinds of pepper and cook, stirring occasionally, until almost all the excess moisture has cooked off and the mushrooms start to turn golden brown, about 6 minutes. Add the onion, garlic and thyme, then continue to cook, stirring, until tender, about 2 minutes.
• Pour 1/4 cup of the vegetable broth into the skillet. Cook, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer until broth is reduced by half, about 1 minute. Stir in the flour and cook, stirring, until completely absorbed, then add the remaining 1/2 cup vegetable broth, almond milk, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring, until thickened and saucy, 3 to 4 minutes. Stir in the vegan sour cream and soy sauce until smooth. Taste and adjust the seasoning with salt and pepper.
• Stir the blanched green beans into the sauce, tossing until evenly coated, then spread into an even layer. Top evenly with the fried onions.
• Bake until golden brown and bubbling at the edges, about 15 minutes. Let sit 5 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the poblanos and onion, season with salt and cook, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, until the vegetables are coated, about 1 minute.
• Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until thickened, about 5 minutes. Add the pepper jack and stir until melted, then add the green beans and stir to coat. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours.)
• Bake the casserole until bubbling, about 20 minutes. Meanwhile, pulse the tortilla chips with the chile powder in a food processor until coarsely ground. Sprinkle the Cotija cheese and ground tortilla chips over the casserole; bake until golden, about 5 more minutes.

Steps:

• Make the onions: In a medium bowl, combine the onions with the flour, bread crumbs and salt, and toss to coat the onion pieces.
• In a heavy skillet with high sides, pour enough oil to reach 1/2-inch up the side. Heat over medium-high until the oil is hot - a drop of water should sizzle and sputter when flicked into the oil.
• Add the onions in batches, taking care not to overcrowd them. Fry until golden-brown (they don't have to be deep brown, as they'll continue cooking in the oven), about 5 to 6 minutes, then use a slotted spoon or a pair of tongs to transfer to paper towels. Sprinkle lightly with salt. Repeat until you've fried all of the onions.
• Butter a shallow 4-quart baking dish and heat the oven to 400 degrees.
• Blanch the green beans: Bring a large pot of water to a boil with an ice bath nearby. When boiling, salt the water generously, add the green beans, and cook for 4 to 5 minutes, until slightly tender and bright green. Immediately transfer beans to the ice bath. When beans are chilled, drain and set aside.
• Pour water out of the pot, wipe dry and return to the stovetop. Over medium-high heat, melt 3 tablespoons butter. When melted, add the red-pepper flakes and thyme, and stir until fragrant, about 1 minute. Add the sliced mushrooms and cook, stirring occasionally, until they start to brown significantly, 8 to 10 minutes. Add 1 teaspoon salt and sliced garlic and stir until fragrant, another 1 to 2 minutes.
• Sprinkle the flour all over and stir to coat the mushrooms. Gradually add the stock and milk, and bring to a simmer, stirring all the while. Turn the heat down to medium and continue to stir until the sauce is thick and creamy and coats the back of a spoon, 6 to 8 minutes. Remove from heat. Add nutmeg, black pepper, vinegar and Worcestershire, if using. Taste for salt, pepper and acidity.
• Add the green beans and half of the onions, stir to combine, and transfer to prepared baking dish. Top with remaining onions and bake for 15 to 20 minutes, until bubbling. Serve immediately.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
• Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

Steps:

• Brown meat with spices. Then add onion and tomatoes with green chiles and cook until meat is browned.
• Butter 9"x13" casserole pan. Layer in hash brown potatoes and meat. Sprinkle with salt and pepper.
• Mix eggs and cheese and pour on top of the meat.
• Bake in 350ºF. oven for 40 to 45 minutes or until lightly brown. Serve with sour cream and salsa on top.

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)
• In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)
• In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
• Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.

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.

Steps:

• Preheat oven to 350°F
• In large skillet, saute onions in a little oil.
• Add ground beef and salt and pepper to taste and brown the beef.
• Add drained beans and tomato soup.
• Pour into 9x13 baking dish.
• While beef is browning, boil and mash the potatoes with milk, egg, salt & pepper.
• Make small piles on top of meat mixture.
• Bake uncovered for 30 minutes.

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.

Steps:

• In a large saucepan, cook ground beef with onions and garlic, stirring frequently, until browned and pour off drippings.
• Add tomato sauce and chili powder and bring to a boil.
• Reduce heat and simmer uncovered for 8-10 minutes or until most of liquid is absorbed, stirring occasionally.
• Meanwhile, heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat until sizzling.
• Add potatoes, pressing into one layer.
• Cook 5 minutes or until bottom is golden brown.
• Turn with large spatula and continue cooking 4 to 5 minutes or until bottom of potatoes are golden brown, reducing heat if potatoes are browning too quickly.
• Don't worry if potatoes break apart when you turn them and just pat them back together with the spatula.
• Spoon ground beef mixture over potatoes and top with tomatoes, chilies and cheese.
• Broil 3 to 4 inches from broiler 2-3 minutes or until cheese is melted.