Irregular Green Bean Casserole Recipes

Steps:

• Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
• Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
• Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
• Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
• Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
• Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

Steps:

• Put the frozen green beans in a casserole dish.
• Put the cream of mushroom soup in and mix to combine.
• Add about two tablespoons of water to dish and put the French fried onions on top and press down slightly to compact the mix.
• Bake at 350°F for about 30 to 45 minutes or until the onions are browned.
• If you like your green beans a little crunchy, cut the cooking time, if you like them really soft, then cook them longer.
• Serve hot.

Steps:

• Preheat the oven to 400 degrees F. Put the shallots (in their skins) on a small baking dish, roast until soft, about 30 minutes. When cool enough to handle, skin and coarsely chop the shallots. Set aside.
• Bring a medium-large saucepan of water to a boil over high heat. Add kosher salt, to taste. Add the green beans, and cook, uncovered, until crisp-tender and bright green, about 3 minutes. Drain the beans in a colander and rinse with cold water. Transfer the beans to a large bowl.
• In the same saucepan, heat the oil over medium heat. Add the mushrooms, season with 1 teaspoon salt, cook, stirring occasionally, until browned, about 7 minutes. Add the mushrooms to the beans.
• Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, until golden, about 2 minutes. Slowly whisk in the broth, increase the heat to high, and bring to a boil. Add the shallots, 1 teaspoon of the thyme, and remaining 1/2 teaspoon of salt. Reduce the heat to maintain a simmer and cook until thickened, stirring occasionally, about 5 minutes. Pour the sauce over the vegetables and stir to combine evenly.
• Spray a 2-quart baking dish with vegetable cooking spray. Transfer the vegetable mixture to the pan. Add the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables. Bake uncovered until the sauce bubbles and the crumbs brown, about 20 minutes.

Steps:

• Combine water, beans and salt. Bring to a quick boil.
• Reduce heat until it has thawed and slightly crisp. **About 4 minutes** Drain them.
• In a 2 quart casserole dish, layer the beans and chestnuts.
• Next, mix the milk and soup into a separate bowl. Add pepper.
• Pour this over the beans and chestnuts. Bake at 350* for 25 minutes.
• Remove from oven and top with the onion rings and bake again until they are a golden brown.

Steps:

• In a small bowl, combine the soup, milk, soy sauce and pepper. Stir in green beans and 1/4 cup onions. , Transfer to a 2-cup baking dish coated with cooking spray. Sprinkle with remaining onions. Bake, uncovered, at 400° for 12-15 minutes or until bubbly.

Steps:

• Drain beans and put in a 9 X 13 dish.
• Add mushroom soup and soy sauce.
• Mix well and top with fried onions.
• Bake in a 350 degree oven until onions are golden brown.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.
• Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren't getting too brown.

Steps:

• Peel and boil potatoes, drain and set aside to cool.
• Slice bacon into 1 inch strips. Sauté diced onion while cooking bacon in same pan. I like to use a little olive oil, but it's not necessary. For healthier variety, use turkey bacon.
• Put prepped green beans into a 1 gallon sized ziploc with 1/2 cup water and steam in microwave for 5 minutes.
• Grate cheese and set aside.
• Into a 13x9 Pyrex or casserole dish, put down potatoes then salt and pepper. Next add the green beans and a little more salt and pepper if desired. Now add bacon and onion mixture and top with the cheese. Bake at 325°F for 15 minutes or until cheese is melted and starting to brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Fry bacon in a large skillet over medium heat until crisp. Drain on paper towels. In a large bowl, stir together the green beans and salad dressing; pour into the prepared dish. Crumble bacon over the top.
• Bake uncovered for 30 minutes in the preheated oven.

Steps:

• Bring a large pot of lightly-salted water to a rolling boil. Add beans and cook until just tender, about 5 minutes. (The beans will not soften too much more during baking, so if you want them softer, cook to your preference.)
• Drain beans, run under cold water, and place in a bowl of ice water to stop the cooking. When beans are chilled, drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray the inside of 4 ramekins with cooking spray.
• Melt butter in a medium skillet over medium heat. Add mushrooms and shallot and cook until they start to brown, 2 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle flour over the mushrooms, stirring well to combine. Gradually pour in chicken stock, soy sauce, Dijon, and thyme, stirring constantly; the mixture will be thick at this point. Stir in half-and-half, salt, and pepper until well combined. Reduce heat to low and simmer until flavors have melded and sauce has thickened, 3 to 5 minutes.
• Stir in green beans and bacon until well combined. Spoon into the prepared ramekins and top with French-fried onions.
• Bake in the preheated oven for 13 to 15 minutes. Serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large oven-proof skillet over medium-high heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Add mushrooms and cook for 1 to 2 minutes. Pour whiskey carefully into the hot skillet. Reduce heat to medium and let whiskey cook down, about 5 minutes.
• Whisk sour cream, vegetable broth, and flour together in a bowl. Stir into the skillet. Bring to a boil; reduce heat and simmer until sauce thickens, about 5 minutes.
• Combine chicken and green beans in a large bowl; pour in sauce and toss until well coated. Season with salt and pepper. Pour mixture back into the skillet and cover with a tight-fitting lid or aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes. Uncover and scatter onion rings on top. Continue baking until rings are crispy and golden brown, about 15 minutes more. Stir gravy into the hot casserole.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the processed cheese into a large microwave-safe bowl along with the cream of chicken soup. Heat on full power for 2 minutes, stirring occasionally, or until cheese is melted. Season with salt, pepper, and Cajun seasoning. Stir in the green beans. Pour into a 1 1/2 quart casserole dish, and sprinkle the French fried onions over the top.
• Bake for about 20 minutes in the preheated oven, or until the top is crispy.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a large skillet.
• Steam the green beans in a steamer basket until they are al dente (10-12 minutes)
• Saute diced onions and sliced mushrooms in the butter in a skillet while green beans are cooking.
• In a greased 1 1/2 Quart Baking Dish, combine your cooked green beans, onion/mushroom/butter mixture, and cream of mushroom soup, black pepper, garlic salt.
• Bake 25 minutes.
• Remove the casserole dish from the oven. Add fried onions and top with cheese.
• Set oven to broil, and put casserole dish back in, and leave it in for 1-3 minutes- just until the cheese is golden.

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large pot of salted boiling water, blanch the green beans for 3 minutes, until tender and bright green. Drain and transfer to a 9x13-inch (23x33 cm) baking dish.
• Melt 4 tablespoons of butter in a large pan over high heat. Add the onions and cook for 8 minutes, until softened and translucent.
• Add the mushrooms and cook for 5 minutes, until browned. Add the garlic and cook just until fragrant, about 1 minute.
• Transfer the vegetable mixture to the casserole dish with the green beans. Wipe out the pan.
• Melt the remaining 4 tablespoons of butter in the same pan. Add the flour and stir to combine. Cook until a golden brown roux forms, for 5 minutes.
• Add the milk, heavy cream, salt, pepper, chicken broth, and Parmesan cheese, and stir to combine. Reduce the heat to medium-low and cook until the sauce is thickened, about 10 minutes.
• Pour the sauce evenly over the vegetables in the casserole dish and toss until everything is well coated. Cover with foil.
• Bake for 20 minutes, then remove the foil and bake for another 10 minutes.
• Top the casserole with the fried onions, then serve.
• Enjoy!