Never Enough Green Bean Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a 1-1/2 quart casserole dish, mix together the bacon, soup, water chestnuts, milk, green beans and pinch of black pepper.
• Bake for 30 minutes or until heated through.
• Stir and top with French fried onions. Bake for 5 additional minutes or until onions are golden brown.

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:

• 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:

• Heat oven to 400 degrees. Coat a 9-by-13 baking dish with nonstick cooking spray. On a rimmed sheet pan lined with parchment paper, toss together green beans, mushrooms, sliced shallots, garlic and olive oil; season with salt and pepper to taste then spread evenly on the pan. Roast until the vegetables brown in spots and soften, about 30 minutes, tossing halfway through. (Alternatively, if you want the green beans extra soft, set them on an unlined sheet pan, add 3 tablespoons water, cover with aluminum foil, and cook until the vegetables are slightly firmer than you want in the end result, about 30 to 45 minutes.)
• Meanwhile, in a large saucepan over medium-low heat, melt the butter, then add the flour. Cook for about 1 to 2 minutes, whisking constantly until it comes together and begins to turn golden in color.
• Add heavy cream and whisk until it starts to thicken, 6 to 8 minutes. Add the Cajun seasoning, onion and garlic powders, chicken base, nutmeg and 1/2 teaspoon pepper. Whisk to combine, then add 1 1/2 cups Parmesan until melted. Taste and adjust seasonings.
• When the green beans are cooked, add them to the saucepan, and toss to coat until mixture is thoroughly heated. Transfer green bean mixture to the baking dish.
• In a medium bowl, combine bread crumbs, fried shallots and the remaining 1/4 cup Parmesan. Spread evenly over the top of the casserole.
• Set the broiler to high, and broil until brown and bubbly (don't walk away!), about 1 to 2 minutes. Serve hot.

Steps:

• Heat 1 tbsp of the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.
• Heat the oven to 200C/180C fan/gas 6. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
• Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with nonstick cooking spray.
• Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste mushroom gravy and adjust seasoning to your liking.
• Meanwhile, heat chicken broth in a saucepan over high heat and bring to a boil. Add green beans to boiling chicken broth and cook for 6 minutes. Strain green beans and add to mushroom gravy. Transfer mixture to the prepared casserole dish.
• Bake in the preheated oven for 30 minutes. Sprinkle French-fried onions on top and return to the oven. Bake for 5 more minutes and serve immediately.