Homemade Green Bean And Mushroom Casserole Recipes

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GREEN BEAN CASSEROLE WITH HOMEMADE MUSHROOM GRAVY

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18



Green Bean Casserole with Homemade Mushroom Gravy image

Steps:

  • Preheat the oven to 450 degrees F.
  • Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes. (You don't want to cook the green beans through as they will cook in the oven also.) Strain and plunge the green beans immediately in a large bowl of ice water to stop the cooking process. When cool, drain and set out to dry on paper towels.
  • Set a 12-inch cast-iron skillet over medium-high heat. Add the butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about 1 minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with the salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they release moisture. Stir with a whisk to incorporate the flour (just like making a roux) and gradually add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the green beans with the grated Parmesan and transfer to a roasting tray (to catch any spill-over). Bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
  • Pour the vegetable oil into a deep skillet and heat to 350 degrees F. Pour the flour into a large mixing bowl and sprinkle generously with salt and pepper. Toss the shallot rounds in the seasoned flour, then place in a strainer and shake off any excess flour. Fry the shallots in the hot oil in small batches until golden brown, 3 to 5 minutes. Drain on paper towels and season with salt while still hot.
  • Top the green bean casserole with the fried shallots and serve.

1 1/2 pounds green beans, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound mixed gourmet mushrooms, such as shiitakes, creminis and oyster, cleaned and quartered
1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced
1/4 teaspoon cayenne powder
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup sour cream
1/2 cup cream
1/4 cup grated Parmesan
4 medium shallots, sliced and separated into thin rounds
4 medium shallots, sliced and separated into thin rounds
1 cup all-purpose flour
Vegetable oil, for shallow frying

GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)

This is a highly rated recipe from Paula Deen of the Food Channel and worth making! I have tweaked it slightly and doubled the complete amounts to suit our tastes --- Paula has a house seasoning blend mix which is 1/2 cup salt mixed with 2 tablespoons black pepper and 2 tablespoons garlic powder, she uses a small amount in this casserole, you have the option of omitting the fresh garlic and adding it in, store the remaining mix in an air tight container for up to 6 months, I strongly recommend using low-sodium cream of mushroom soup

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11



Green Bean-Mushroom Casserole (By Paula Deen) image

Steps:

  • Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
  • Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
  • Butter a 3-quart casserole dish (or a little larger).
  • Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
  • Transfer to the prepared casserole dish.
  • Bake in a preheated 350 degrees F oven for 20 minutes.
  • Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.

1/4 cup butter
3 garlic cloves, minced
2 cups fresh sliced mushrooms (does not have to be exactly 2 cups)
6 cups fresh green beans (ends removed and cut in half, can use more or less if desired)
6 cups low sodium chicken broth
2 (10 3/4 ounce) cans low-sodium condensed cream of mushroom soup, undiluted
1/4 cup fresh grated parmesan cheese
1/2 teaspoon black pepper (or to taste)
salt (optional)
2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)
1 cup grated old cheddar cheese (can use (to taste)

GREEN BEAN AND WILD MUSHROOM CASSEROLE

Provided by Food Network

Categories     side-dish

Time 1h8m

Number Of Ingredients 12



Green Bean and Wild Mushroom Casserole image

Steps:

  • Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes.
  • Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly. Season, to taste, with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth.
  • Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.

3 cups milk
Bay leaf
4 tablespoons unsalted butter
1/4 cup flour
1/4 teaspoon Dijon mustard
Freshly grated nutmeg
Salt and pepper
1 cup grated white cheddar
1 1/2 cups chopped green beans, cut in 2-inch pieces, blanched
3 cups sliced assorted wild mushrooms (such as portobello, shiitake, or cremini)
1/2 cup freshly grated Parmesan
1/2 cup buttered bread crumbs

HOMEMADE GREEN BEAN CASSEROLE

Provided by Nancy Fuller

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 9



Homemade Green Bean Casserole image

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.

Salt and pepper
1 1/2 pounds green beans, trimmed
3 tablespoons butter
2 shallots, chopped
1/2 pound button mushrooms, chopped
3 tablespoons flour
1 cup chicken stock
1 cup half-and-half
1 can fried onions

GREEN BEAN & MUSHROOM CASSEROLE

Your holiday table will benefit from the addition of this dish with a super-easy cheese sauce. To save time, you can cook the green beans up to one day ahead.

Provided by JackieOhNo

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8



Green Bean & Mushroom Casserole image

Steps:

  • Over high heat, bring pot of salted water to boil. Add beans. Cover; cook 4-5 minutes. Coat 2-quart baking dish with cooking spray. Drain beans; reserve. Preheat oven to 375 degrees.
  • In large skillet, melt 1 T. butter over medium heat. Add onions; cook, stirring, 3-4 minutes. Add mushrooms; cook, stirring, until softened, 1-2 minutes. Add wine; cook 2 minutes. Stir in Boursin cheese; cook until melted. Toss with beans; transfer to baking dish.
  • Melt remaining 2 T. butter. Stir in breadcrumbs and Parmesan; sprinkle over green beans. Cover lightly with foil. Bake 20 minutes. Uncover; bake until golden, 10 minutes.

Nutrition Facts : Calories 106.7, Fat 5.1, SaturatedFat 3, Cholesterol 12.6, Sodium 124.7, Carbohydrate 12.4, Fiber 4.5, Sugar 2.4, Protein 3.8

2 lbs green beans
3 tablespoons butter
1 1/2 cups frozen pearl onions
8 ounces baby portabella mushrooms, sliced
1/4 cup white wine or 1/4 cup milk
1 (5 1/4 ounce) package boursin garlic & herb spreadable cheese
1/4 cup dry Italian seasoned breadcrumbs
2 tablespoons grated parmesan cheese

GREEN BEAN MUSHROOM CASSEROLE

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 15



Green Bean Mushroom Casserole image

Steps:

  • Make the casserole: Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the mushrooms; sauté until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and half-and-half. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 minutes.
  • Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake o any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes. Season with salt and pepper.
  • Make the topping: Soak the sliced onion in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake o the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
  • Transfer the green bean mixture to a 4-quart baking dish and top with the fried onion. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)

2 tablespoons unsalted butter
1 white onion, diced
4 ounces cremini mushrooms, sliced
4 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons all-purpose flour
2 cups low-sodium chicken or vegetable broth
1/2 cup half-and-half
Kosher salt
1 1/2 pounds green beans, trimmed and halved
Freshly ground pepper
1 white onion, halved and thinly sliced
1 cup buttermilk
2 cups all-purpose flour
Kosher salt
Vegetable oil, for frying

BEST EVER GREEN BEAN CASSEROLE

Go fresh with Alton Brown's Best-Ever Green Bean Casserole recipe from Good Eats on Food Network. Onions tossed in panko breadcrumbs provide a crunchy topping.

Provided by Alton Brown

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15



Best Ever Green Bean Casserole image

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.

2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

LIGHTER GREEN BEAN AND PORTOBELLO MUSHROOM CASSEROLE

I became obsessed with green bean casserole last year and set out on a mission to create a tastier and lighter version. After about 30 tries, this is my favorite. Enjoy!

Provided by Elimenohpe

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 55m

Yield 10

Number Of Ingredients 8



Lighter Green Bean and Portobello Mushroom Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
  • Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
  • Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.
  • Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 14.8 g, Cholesterol 1.5 mg, Fat 9.4 g, Fiber 2.5 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 589 mg, Sugar 1.6 g

nonstick cooking spray
1 (8 ounce) package portobello mushrooms
1 (10.75 ounce) can 98% fat-free condensed cream of mushroom soup
¼ cup fat-free half-and-half
2 (14.5 ounce) cans cut green beans, drained
¼ teaspoon ground black pepper, or to taste
⅛ teaspoon ground white pepper, or to taste
1 (6 ounce) can crispy fried onions, divided

HOMEMADE GREEN BEAN CASSEROLE

If you think you don't like green bean casserole, withhold judgment until you've tried this entirely from-scratch version. It has all the classic elements of the Thanksgiving favorite, but its base is a mushroom gravy amped up with red-wine vinegar, red-pepper flakes and fresh thyme rather than a can of soup. If you don't want to fry the onions yourself (we understand), you can always substitute 1 1/2 cups store-bought fried onions or even crispier fried shallots.

Provided by Sarah Jampel

Categories     casseroles, side dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 19



Homemade Green Bean Casserole image

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.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 28 grams, Carbohydrate 18 grams, Fat 34 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 462 milligrams, Sugar 7 grams, TransFat 0 grams

2 medium yellow onions (about 14 to 16 ounces), halved and thinly sliced with a sharp knife or mandoline
1/4 cup all-purpose flour
2 tablespoons bread crumbs (panko or regular)
1 teaspoon kosher salt
High-heat oil, like canola, safflower or vegetable, for frying
3 tablespoons unsalted butter, plus more for greasing the dish
1 teaspoon kosher salt, plus more for the blanching water
1 1/2 pounds green beans, trimmed and halved
1/2 teaspoon red-pepper flakes
1 tablespoon fresh thyme leaves
12 ounces mixed mushrooms (like a mix of cremini and shiitake), trimmed and sliced into 1/2-inch pieces
2 garlic cloves, thinly sliced
3 tablespoons all-purpose flour
1 1/2 cups chicken stock or vegetable broth
1 1/2 cups milk
1 pinch ground nutmeg
1/4 teaspoon black pepper
1 teaspoon red-wine vinegar or sherry vinegar
1 teaspoon Worcestershire or soy sauce (optional)

CAMPBELL'S® GREEN BEAN CASSEROLE

This traditional casserole made with cut green beans, cream of mushroom soup, and French fried onions is the perfect addition to your holiday table.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 40m

Yield 12

Number Of Ingredients 6



Campbell's® Green Bean Casserole image

Steps:

  • Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
  • Bake at 350 degrees F. for 25 min. or until hot. Stir.
  • Top with remaining onions. Bake for 5 min. more.

2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1 cup milk
2 teaspoons soy sauce
¼ teaspoon ground black pepper
8 cups cooked cut green beans
2 ⅔ cups French's® French Fried Onions

GREEN BEAN AND MUSHROOM CASSEROLE WITH CRISPY FRIED ONIONS

A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."

Provided by Mindy Fox

Categories     Thanksgiving     Casserole/Gratin     Green Bean     Side     Butter     Onion     Mushroom     Cornmeal

Yield 8 servings

Number Of Ingredients 25



Green Bean and Mushroom Casserole with Crispy Fried Onions image

Steps:

  • Make the casserole:
  • Preheat oven to 425ºF. Line 2 rimmed baking sheets with parchment paper. Arrange mushrooms and 2 thyme sprigs in a single layer on prepared baking sheets. Drizzle with oil; season with 3/4 tsp. salt and 1/2 tsp. pepper. Roast mushrooms, stirring once and rotating pan halfway through, until lightly golden, crisp-tender, and liquid is evaporated (watch carefully as cook time can vary between types of mushrooms), 25-35 minutes. Remove sheets from oven and reduce oven temperature to 375ºF.
  • Meanwhile, cook green beans in a large pot of boiling generously salted water until crisp-tender, 3-5 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well, then layer on a rimmed baking sheet with paper towels and pat dry. Wipe pot dry.
  • Melt butter over medium-low heat in same pot. Add onion and garlic and cook, stirring occasionally, until tender, 5-8 minutes. Stir in flour and cook, stirring occasionally, until aroma is mildly nutty, 4-6 minutes. Add 3 Tbsp. cream and stir well to combine. Repeat twice, then stir in remaining cream, broth, bay leaves, and remaining 2 thyme sprigs. Bring to a simmer and cook, stirring occasionally and scraping sides of pot, until sauce is the consistency of slightly thickened cream and coats the back of a wooden spoon, about 20 minutes (do not over-reduce). Discard thyme and bay leaves. Stir in zest, 1/2 tsp. salt, and 1/4 tsp. pepper.
  • Arrange beans and mushrooms in 3-qt. baking dish. Pour cream sauce over; stir to evenly coat. Bake casserole until sauce is thickened and bubbling around the edges, about 20 minutes.
  • Make the fried onion topping:
  • Pour oil into a large wide pot or high-sided skillet to a depth of 1/2". Heat over medium-high until hot but not smoking (about 350°F on a deep-fry thermometer). Line a rimmed baking sheet with paper towels.
  • Whisk cornmeal, cornstarch, paprika, coriander, and cumin in a large shallow bowl. Toss onion rings in cornstarch mixture to coat.
  • Working in batches, fry onion rings, stirring and turning occasionally, until golden and crisp, 2-3 minutes. Using tongs or a slotted spoon, transfer to prepared sheet to drain. Season with salt and pepper while hot.
  • Bake the casserole:
  • Arrange beans and mushrooms in a 3-quart baking dish. Pour cream sauce over; stir to evenly coat. Bake at 375ºF until sauce is thickened and bubbling around edges, about 20 minutes.
  • Top casserole with fried onions and serve warm.
  • Do Ahead
  • Onions can be fried 1 day ahead. Let cool. Arrange in a flat layer on a paper towel-lined rimmed baking sheet, cover loosely with foil, and store at room temperature.
  • Green beans and mushrooms can be cooked 3 days ahead; keep chilled in separate airtight containers. Let come to room temperature before using.

For the casserole:
2 pounds mixed wild mushrooms, trimmed, halved or quartered if large (about 1/2" pieces)
4 sprigs thyme, divided
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
2 pounds green beans (preferably haricots verts), trimmed, cut in half on the diagonal
2 tablespoons unsalted butter
1/3 cup finely chopped red onion
2 large garlic cloves, very thinly sliced
2 tablespoons all-purpose flour
2 cups heavy cream, divided
1 cup low-sodium chicken or vegetable broth
2 dried bay leaves
1 1/2 teaspoons finely grated lemon zest (from 1 medium lemon)
For the fried onion topping:
Canola or vegetable oil (for frying)
1/2 cup fine-grind cornmeal
2 tablespoons cornstarch
1 1/2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 medium red onion, thinly sliced into 1/8" rings crosswise with a mandoline or very sharp knife, separated into rings
Kosher salt, freshly ground pepper
Special Equipment
A 3-quart (13x9") baking dish

GREEN BEAN CASSEROLE (MUSHROOM, GARLIC AND BACON, OH MY!)

Every year it is my BF's and my job to bring the green bean casserole to the Thanksgiving dinner. The recipe started with us just adding bacon (because EVERYTHING is better with bacon) and then we added more "stuff" till we came up with this super fattening, garlic laden delight. Maybe next time we might have to add shredded cheese and some sauteed onions. . . food for thought :)

Provided by Aussie-In-California

Categories     Pork

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 10



Green Bean Casserole (Mushroom, Garlic and Bacon, Oh My!) image

Steps:

  • Sauté chopped garlic in the butter and olive oil, add mushrooms until mostly soft.
  • Set aside to cool.
  • When cooled, drain off extra liquid.
  • Mix soup, milk, pepper, 1/2 of the crumbled bacon, sautéed mushrooms, green beans and 1 1/3 cups French Fried Onions in a large bowl.
  • Transfer into large baking dish and spread into even layer.
  • Bake at 350°F for 40 minute or until hot.
  • Stir and then top with remaining 1 1/3 cup onions and bacon.
  • Bake 5 minute until onions are golden.

1 lb bacon, cooked and crumbled
5 garlic cloves, chopped (or more if you like)
2 (8 ounce) packages fresh mushrooms, sliced
2 tablespoons extra virgin olive oil
4 tablespoons butter
2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup (or the Cream of Mushroom Soup with Roasted Garlic)
1 1/2 cups milk (or half and half)
1/4 teaspoon black pepper
2 (16 ounce) bags frozen French-cut green beans, thawed, drained and squeezed of extra water
2 2/3 cups French's French fried onions

ELEGANT GREEN BEAN AND MUSHROOM CASSEROLE

Having a dinner party and need a great vegetable side dish? This is for you! My mom gave me the recipe, and it's always been a hit whenever I serve it.

Provided by Barb Witherspoon

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11



Elegant Green Bean and Mushroom Casserole image

Steps:

  • Preheat oven to 375 degrees.
  • Drain mushrooms and measure liquid, add enough chicken stock to make 1 cup.
  • Saute onions gently in 3 tbsp butter for 5 minutes.
  • Blend in flour.
  • Add reserved mushroom liquid-chicken stock mixture and wine.
  • Cook, stirring until mixture boils and thickens.
  • Add cheese, salt, and pepper.
  • Combine this sauce with the mushrooms and beans.
  • Turn into a greased casserole dish.
  • Mix bread crumbs with melted butter.
  • Sprinkle over vegetables.
  • Bake at 375 degrees for 25 minutes.

Nutrition Facts : Calories 194.5, Fat 11.1, SaturatedFat 6.6, Cholesterol 27.8, Sodium 517.2, Carbohydrate 18.4, Fiber 5, Sugar 3.4, Protein 5.8

1 (8 ounce) can mushrooms
6 ounces chicken stock
2 tablespoons chopped onions
3 tablespoons butter
3 tablespoons flour
1/3 cup white wine
2 tablespoons grated parmesan cheese
salt and pepper
2 (15 ounce) cans French style green beans, drained
1/4 cup fine dry breadcrumb
2 tablespoons melted butter

GREEN BEAN AND MUSHROOM CASSEROLE

Up your casserole game with our Green Bean and Mushroom Casserole. French fried onions add crunch to this delicious Green Bean and Mushroom Casserole, which diners of all ages are sure to enjoy!

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 9



Green Bean and Mushroom Casserole image

Steps:

  • Heat oven to 350ºF.
  • Heat oil in large skillet on medium heat. Add mushrooms and chopped onions; cook and stir 3 min. or until onions are crisp-tender. Stir in beans; cover. Cook on medium-low heat 4 min. Remove from heat.
  • Mix next 4 ingredients until blended. Add to vegetable mixture; mix well. Spoon into 2-qt. casserole sprayed with cooking spray.
  • Bake 40 min. or until heated through, topping with French fried onions after 30 min.

Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

1 Tbsp. olive oil
1/2 lb. sliced fresh mushrooms
1 small onion, finely chopped
1 lb. fresh green beans, trimmed
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup milk
1/4 tsp. pepper
3/4 cup french-fried onions

GREEN BEAN CASSEROLE BY TYLER FLORENCE

Make and share this Green Bean Casserole by Tyler Florence recipe from Food.com.

Provided by KathyP53

Categories     Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 13



Green Bean Casserole by Tyler Florence image

Steps:

  • Bring large pot of boiling water to a boil; add a big pincg of salt and all the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them, spread out on paper towel to dry, and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoons butter and set aside.
  • Heat oven to 375 degrees.
  • Tear bread into 2" pieces, put ina bowl and add t tablespoons chives, 1 tablespoons thyme, 1 tablespoons rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread starts to turn golden, about 10 minutes. Remove from the oven and set aside.
  • Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thym and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green beans mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20-25 minutes.

Nutrition Facts : Calories 433.4, Fat 26.9, SaturatedFat 11.8, Cholesterol 54.4, Sodium 429.5, Carbohydrate 41.3, Fiber 5.9, Sugar 5.6, Protein 9.7

3 lbs green beans
kosher salt
fresh ground black pepper
3 tablespoons butter
1 loaf crusty Italian bread
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaf
4 tablespoons freshly grated parmesan cheese
5 tablespoons extra virgin olive oil
2 lbs mixed mushrooms, sliced (button, crimini, shiitake)
2 shallots, sliced
1 cup heavy cream

GREEN BEAN CASSEROLE

Green beans, cream of mushroom soup, and French fried onions make for a classic green bean casserole. An absolute must at American holiday meals!

Provided by pearl

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 3



Green Bean Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine green beans and soup in a small casserole dish.
  • Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and top with onions. Bake for another 10 minutes.

Nutrition Facts : Calories 352 calories, Carbohydrate 26.6 g, Fat 25.5 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 7.1 g, Sodium 1187.3 mg, Sugar 2.8 g

1 (14.5 ounce) can French style green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions

EASY CREAMY CANNED GREEN BEANS AND MUSHROOMS

A quick and easy recipe that picky eaters will always like. Great way to get kids to eat their veggies.

Provided by Yoly

Time 20m

Yield 3

Number Of Ingredients 5



Easy Creamy Canned Green Beans and Mushrooms image

Steps:

  • Drain most of the water from the green beans. Place beans in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add mushrooms and simmer an additional 5 minutes.
  • Add butter and cream cheese. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 116.8 calories, Carbohydrate 8.1 g, Cholesterol 23.2 mg, Fat 8.5 g, Fiber 4 g, Protein 2.9 g, SaturatedFat 5.3 g, Sodium 577.9 mg, Sugar 1.8 g

1 (14.5 ounce) can green beans (such as Del Monte®)
1 (4 ounce) can sliced mushrooms, drained
1 ½ tablespoons butter
1 ½ tablespoons cream cheese, softened
salt and cracked black pepper to taste

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