Sister Schuberts Green Bean Casserole Recipes

Steps:

• Preheat oven to 350 degrees F. Butter a 9 x 9-inch baking dish.
• In a small mixing bowl, combine all ingredients for topping and set aside.
• Heat oil in a small skillet, add shallots and cook until tender, about 2 minutes. Add mushrooms and continue to cook until all moisture evaporates. Add flour and continue to cook for 1 minute. Pour in milk and stir until mixture is thick. Add cream cheese, salt and pepper and mix until smooth. Fold in cheddar cheese, add green beans and pour all into prepared baking dish.
• Sprinkle topping mixture over beans and bake for 20 to 25 minutes or until heated thoroughly. Serve.

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.
• Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes. Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl. Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.

Steps:

• Preheat oven to 350 degrees F. Butter a 9 x 9-inch baking dish.
• In a small mixing bowl, combine all ingredients for topping and set aside.
• Heat oil in a small skillet, add shallots and cook until tender, about 2 minutes. Add mushrooms and continue to cook until all moisture evaporates. Add flour and continue to cook for 1 minute. Pour in milk and stir until mixture is thick. Add cream cheese, salt and pepper and mix until smooth. Fold in cheddar cheese, add green beans and pour all into prepared baking dish.
• Sprinkle topping mixture over beans and bake for 20 to 25 minutes or until heated thoroughly. Serve.

Steps:

• Preheat oven to 350 degrees.
• Saute onion with garlic and bacon.
• Cut bacon into 1/2 inch pieces.
• Empty 4 cans cut Green Beans into 9 x 13 casserole dish.
• Combine 2 cans condensed Cream of Mushroom soup with milk, salt, pepper, brown sugar, onion and bacon.
• Pour soup mixture over Green Beans and mix well.
• Bake at 350 degrees for 30 minutes or until heated through.
• Stir and top with 1 cup French's Fried Onions.
• Return to oven and bake 5 more minutes or until onions are golden.

Steps:

• In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.
• Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
• Pat the bottom round dry and rub with vegetable oil and salt on all sides.
• Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
• When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade.
• Place into the refrigerator for 3-5 days. (If the meat is not completely submerged in the liquid, turn it over once a day.). I marinated mine for 5 days.
• After 3-5 days of marinating, preheat the oven to 325 degrees F.
• Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
• Remove the meat from the vessel and keep warm.
• Strain the liquid to remove the solids.
• Return the liquid to the pan and place over medium-high heat.
• Whisk in the gingersnaps and cook until thickened, stirring occasionally. (The gravy won't thicken until you remove it from the heat.).
• Strain the sauce through a fine mesh sieve to remove any lumps.
• Add the raisins if desired.
• Slice the meat and serve with the sauce.

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine soup, milk, and pepper.
• Drain your green beans. Fold in green beans and ⅔ cups onions.
• Pour into a 9x9 inch pan. Bake for 30 minutes.
• Remove from oven and sprinkle on remaining fried onions.
• Bake for 5-10 more minutes or until onions are golden brown.