Jazzed Up Green Bean Casserole Recipes

Steps:

• In a 4-qt. slow cooker, combine the green beans, soup, water chestnuts, milk, bacon, pepper and paprika. Cover and cook on low for 5-6 hours or until beans are tender; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Sprinkle with onions.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir the onions, parsley, and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes. Add the flour, salt, pepper, and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the sour cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 9-inch square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer.
• Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.

Steps:

• Preheat oven to 350°F.
• Melt butter and olive oil over medium high heat in a large frying pan.
• Add onions, celery, garlic and mushrooms,1 tsp of the salt.
• 1/2 teaspoons pepper.
• Saute about 5-6 minutes until the vegetables have softened.
• Add both cans of soup. Mix well and remove from heat.
• Rinse the green beans well and set in colander to drain.
• In a large bowl, combine the green beans, shredded cheese and soup/veggie mix. Add 1/2 of your fried onion rings.
• Pour mixture into a buttered casserole dish and bake for 30 minutes.
• Remove from oven and top with the remaining onion rings.
• Put back in oven for about 5-10 minutes until the onions have browned slightly.

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 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!

Steps:

• Cook frozen green beans according to package directions, using the lowest time given.
• In a large skillet, fry bacon until desired doneness. Drain on paper towel and return to skillet.
• Add cooked green beans, chicken broth, and onion powder to the skillet. Stir to combine.
• Bring to a boil. Reduce heat to medium and cook for ten minutes or until most of the liquid is evaporated, stirring occasionally.