BEST GREEN BEAN CASSEROLE

BEST GREEN BEAN CASSEROLE 

 INGREDIENTS BEANS

• 2 quarts water
• 1 tablespoon table salt
• 1 pound fresh green beans, ends snapped, snapped into bite-size pieces

INSTRUCTIONS 

Bring the water to boil in a large pot or Dutch oven. While it comes to a boil, prep the beans. Fill a large bowl with ice water. Add the salt and beans to the boiling water. Cover and cook for 6 minutes or until crisp-tender and still bright green. Drain beans in a colander, then plunge into ice water to stop the cooking. Drain a bit in the colander again. Place a double layer of paper towels on a baking sheet, arrange green beans in single layer to dry, top with a double layer of towels. 

 INGREDIENTS MUSHROOMS & SAUCE

• 8 ounces baby portabella mushrooms
• 1 tablespoon unsalted butter
• 1 tablespoon fresh garlic, minced
• Kosher salt to taste
• Fresh pepper to taste
• 1 1/2 tablespoons flour
• 3/4 cup chicken stock
• 1 tablespoon dry sherry
• 3/4 cup half & half or heavy cream (don't use fat-free half-n-half, it won't thicken)
• Salt & pepper to taste

INSTRUCTIONS 

Clean the mushrooms; break off and discard the stems. Break the mushroom tops into pieces. Melt the butter in a skillet til shimmery. Add the mushrooms, garlic, salt and pepper. Stirring often, cook til mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. Add the chicken stock, sherry and bring to a simmer. Add the half & half, simmer til sauce thickens, about 10 - 15 minutes. Taste and adjust the seasonings. Stir in the cooked beans til they're evenly distributed throughout the sauce. 

 INGREDIENTS

• 1 slice good whole grain bread (I used this whole grain bread, the version without beets)
• 1 tablespoon unsalted butter
• 1/2 a 2.8 ounce can of French fried onions
• 1/8 teaspoon table salt
• 1/16 teaspoon freshly ground black pepper

INSTRUCTIONS 

In the food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the onions -- but don't process. If making ahead, transfer to a storage container and refrigerate. COOKING RIGHT AWAY Preheat oven to 425F. Transfer hot bean mixture to a greased quiche pan or baking dish. Top green beans with topping and bake for 15 minutes. The green bean casserole recipe is ready ...enjoy !

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BEST GREEN BEAN CASSEROLE VIDEO: 

Easy Green Bean Casserole

Easy Green Bean Casserole

Ingredients

• 2 (14.5-oz.) cans Green Giant™ French Style Green Beans, drained
• 1 (18-oz.) can Progresso™ Vegetable Classics creamy mushroom soup
• 1 (6-oz.) can french fried onions

Method

Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, combine green beans, soup and half of the onions; mix well.
Bake at 350°F. for 20 to 25 minutes or until bubbly, topping with remaining half of onions during last 5 minutes of baking time. Enjoy it !

The All-New Green Bean Casserole

The All-New Green Bean Casserole

Ingredients:

• 1 1/4 lbs. green beans
• Kosher salt and freshly ground pepper
• 2 Tbs. unsalted butter
• 10 oz. button mushrooms, sliced
• 3 large shallots, plus 3 Tbs. minced
• 1/3 cup plus 3 Tbs. all-purpose flour
• 1 cup half-and-half
• 1 cup chicken stock or broth
• 1 tsp. soy sauce, preferably mushroom soy sauce
• Canola oil for deep-frying

Directions:
Preheat an oven to 350°F. Lightly butter a deep 2 1/2-quart baking dish. Trim the green beans and halve crosswise. Bring a saucepan of salted water to a boil over high heat. Add the green beans and cook until tender-crisp, about 4 minutes.

Drain and rinse under cold running water. Pat dry with paper towels and set aside. In a saucepan, melt the butter over medium heat. Add the mushrooms and cook, stirring, until they give off their juices and are browned, 6 to 7 minutes. Stir in the 3 Tbs. minced shallots and cook until softened, 2 to 3 minutes. Sprinkle with the 3 Tbs. flour and stir well. Slowly stir in the half-and-half, stock and soy sauce and then bring to a boil, stirring often. Reduce the heat to low and simmer, stirring, until thickened, 4 to 5 minutes. Stir in the green beans, season with salt and pepper and transfer the mixture to the prepared baking dish. (The casserole can be prepared to this point up to 1 day ahead, covered and refrigerated.) Bake until the liquid is bubbling, about 20 minutes (30 minutes if it has been refrigerated).

While the casserole is baking, pour oil to a depth of 2 inches into a heavy saucepan and heat over high heat to 350°F on a deep-frying thermometer. Line a baking sheet with paper towels and place near the stove. Cut the remaining 3 shallots crosswise into slices 1/8 inch thick and separate into rings. Place the remaining 1/3 cup flour in a small bowl. Toss the shallot rings in the flour to coat evenly, shaking off the excess. In batches to avoid crowding, add the shallots to the hot oil and deep-fry until golden brown, about 30 seconds. Transfer to the paper towels to drain.

Remove the casserole from the oven, scatter the fried shallots on top and serve. Enjoy it!

One Mean Green Bean Casserole

One Mean Green Bean Casserole

A great green bean casserole recipe to try !
GREEN BEAN CASSEROLE INGREDIENTS

* 600g green beans- halfed and rinsed
* 700ml milk
* 1 small onion
* 1 bay leaf
* 2 garlic cloves-smashed
* 1 small whole nutmeg
* 45g flour
* 45g butter + 1 tablespoon for the mushrooms
* 240g chestnut mushrooms
* 2 large red onions
* 1-2 tablespoons vegetable oil
* Parmesan for sprinkling- Optional

GREEN BEAN CASSEROLE INSTRUCTIONS
First of all rinse the green beans well. Place them in a deep pot, cover with water and bring to a boil. Blanch them for no more than three minutes. Remove, strain and leave for later. You can do this step well ahead of time and then re-heat the green beans in a little water when ready to serve.

As soon as you put the green beans on the stove, add the milk to a saucepan with the whole nutmeg, bayleaf, onions and smashed garlic. Bring the milk to a simmer and be sure to keep stirring so that it doesn’t burn. This shouldn’t take more than two to three minutes. Turn off the flame and let it sit to infuse about 15 minutes. After 15 minutes, remove all the ingredients from the milk.

And then in a well buttered pan, add the mushrooms and cook on high flame for no more than a minute or so. Remove and strain.

Next is to add the butter (45g) in a heavy bottomed sauce pan and let it melt on medium-low flame.

Now add the flour (45g) and using a wooden spoon keep stirring till all is incorporated.

You are going to keep stirring for about 2-3 minutes till the roux starts to froth and most of the flour flavor is cooked off.

Now begin adding the strained warm milk a little at a time. About 1-2 tablespoons to start with and continuously stir.

And then switch to a whisk and keep adding the milk slowly, continuously whisking, adding more as the milk is incorporated.

Once you’ve added all the milk, let the sauce cook for a further ten to fifteen minutes on low heat and keep stirring very often. Now, if you wish you can make the sauce a couple of hours ahead of time then you will need to keep it warm in a bain-marie. Add the sauce to a pyrex bowl and place over a pot filled with warm water. The sauce will thicken so just before serving add more warmed milk to it while whisking till desired consistency is reached. Remember to add the milk little by little. You can also cook the roux the night before, keep it in the fridge covered, then follow the rest of the steps about twenty to thirty minutes before serving. Make sure you start with a warmed roux.

Now add salt and freshly ground pepper.

The mushrooms. Be sure to warm them if you’re making this ahead.

Now, drizzle the vegetable oil into a sautee pan and when the oil is hot, add the onion rings. Cook, stirring very often, till they are golden and crispy.

Lather the hot green beans with the bechamel sauce. Sprinkle with some parmesan if you like.

And, then top with the crispy onions. Alternatively and if you are making certain bits ahead of time, you can add all the chilled ingredients in a casserole, add the bechamel sauce and then bake in a pre-heated oven 350F/160C/3G for about 10-15 minutes.

The green bean casserole is ready to serve...Enjoy!
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Green Bean Casserole Recipe Rumble

Green Bean Casserole Recipe Rumble

Green Bean Casserole Ingredients:

• One can (10-3/4 ounces) reduced-fat cream of mushroom soup
• 1/2 cup fat-free sour cream
• 1/4 cup fat-free milk
• 1-1/4 pounds green beans, cut into 1-1/2-inch pieces, cooked until crisp-tender
• 1/2 cup canned French-fried onions

GREEN BEAN CASSEROLE INSTRUCTIONS
Mix soup, sour cream, and milk in 2-quart casserole; stir in beans. Bake, uncovered, at 350-degrees until mixture is bubbly, about 45 minutes. Sprinkle onions on top during last five minutes of baking time. The green bean casserole recipe is ready to serve and makes six servings.
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THE BEST GREEN BEAN CASSEROLE

THE BEST GREEN BEAN CASSEROLE

A nice green bean casserole recipe to try !

Green Bean Casserole Ingredients
For the topping:

* 2 medium onions, thinly sliced
* 1/4 cup all-purpose flour
* 2 tablespoons panko bread crumbs
* 1 teaspoon kosher salt
* Nonstick cooking spray

For beans and sauce:

* 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

Green Bean Casserole Instructions :

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 the green bean casserole is ready to serve immediately...enjoy it !
green-bean-casserole-ii

Low Calorie Green Bean Casserole

Low Calorie Green Bean Casserole
A healthy green bean casserole recipe to try !

Green Bean Casserole Ingredients:

One can of reduced fat cream of mushroom soup

• 1/2 cup of fat-free sour cream
• 1/4 cup of skim milk
• 1-1/4 pounds of cooked green beans, cut into 1-1/2-inch pieces
• 1/2 cup of canned French-fried onions

Green Bean Casserole INSTRUCTIONS
Mix together the soup, sour cream, and milk in 2-quart casserole dish. Stir in green beans beans. Bake at 350 degrees uncovered until the mixture is bubbly. This should take approximately 45 minutes. Sprinkle the canned onions on top during last five minutes of baking. The green bean casserole recipe is ready to serve and makes six servings...enjoy it !
Green-bean-casserole