Bechamel Green Bean Casserole Recipes

BECHAMEL GREEN BEAN CASSEROLE

Steps:

• Boil green beans in lightly salted water 8-10 minutes, or until crisp-tender.
• To make white sauce, melt butter in medium saucepan over low heat.
• Stir in flour; cook 1 to 2 minutes, stirring constantly.
• Using a wire whisk, stir in milk; bring to a boil.
• Cook, whisking constantly 1 to 2 minutes or until thickened.
• Stir in dressing mix and white pepper; set aside.
• Preheat oven to 350 degrees.
• Spray medium skillet with non-stick cooking spray; heat over medium-high heat.
• Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
• Remove half of onion mixture; set aside.
• Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender.
• Combine skillet mushroom mixture, green beans and white sauce in a 1 1/2 quart casserole dish.
• Combine bread crumbs with reserved onion mixture; sprinkle over casserole.
• Bake, UNCOVERED, 20-30 minutes, or until heated through.

GREEN BEAN CASSEROLE

Steps:

• Take your thinly sliced onions and place in buttermilk for about 5-10 minutes. You can use store bought buttermilk or make your own by adding a tablespoon of vinegar to your cup of milk.
• Fill a large pot with water, and bring to a boil. In a separate bowl, prepare ice bath (large bowl with water and ice). Add salt to boiling water and cook your green beans in batches (or at once) for about 3 minutes.
• On a plate or shallow dish, add flour, salt and pepper.
• After 3 minutes, remove beans and submerge in ice bath to stop the beans from cooking further. Remove from ice bath and trim ends of beans. Set aside.
• In a large pan heat oil on medium to high. Make sure pan is deep enough to deep fry and add enough oil to submerge onions. You can test temperature of oil by placing a wooden spoon into heated oil and seeing if bubbles form around base of the wooden spoon.
• In a pan add one tablespoon of olive oil, two tablespoons of butter and add sliced mushrooms.
• Transfer buttermilk onions to flour and coat evenly.
• Sautée on medium until nicely caramelized and browned, about 8 minutes. When browned, add 2 thyme sprigs to pan and half of the grated garlic (2 cloves) and sautée on high for an additional 2 minutes (you want to get more colour on mushrooms but watch so garlic doesn't burn). Season with salt and transfer to a plate. Set aside. If your pan is not big enough, you may have to cook mushrooms in batches.
• Carefully place coated onions in hot oil and fry until golden brown.
• Preheat oven to 375°F.
• Remove from oil and place on a plate lined with paper towel.
• In the same pan add four tablespoons of butter, add your flour and stir occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes.
• Set aside while preparing green bean casserole or store in an airtight container.
• Add in milk and cream whisking often until béchamel sauce is thick and bubbling, about 5 minutes. Take off heat and mix in Parmesan, remaining garlic (2 cloves grated) and season with salt and pepper.
• Arrange blanched green beans and sautéed mushrooms (I like to add a few at the end of cooking for aesthetic purposes) in a 2 quart baking dish. Pour sauce over the beans and mushrooms.
• Cover with foil and bake for 25-30 minutes in preheated oven. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15-20 minutes longer. After baking uncovered, top with crispy fried onions you made earlier (I like to cover my casserole with onions but you can use as many or as little as you would like). Additionally I add remaining mushrooms as well as some thyme sprigs for garnish. Bake for about 3 more minutes until onions are slightly darker and aromatic.

GREEN BEAN CASSEROLE

Steps:

• Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well.
• Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.
• Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste.
• Top with fried onions before serving.
• 2 quarts peanut oil, for frying
• 2 large red onions, thinly sliced and separated into rings
• 1/2 cup buttermilk
• 2 cups arborio rice coating, recipe follows
• Kosher salt
• Heat peanut oil in a deep fryer or deep pot to 375 degrees F.
• Put onion rings in a large bowl. Pour buttermilk over onions and toss to coat. Shake off the excess liquid.
• Dip onions into Arborio rice coating, covering thoroughly
• Fry the onions in small batches until crispy, about 2 minutes per batch. Scoop out with a slotted spoon and drain on paper towels. Set aside. Season with salt, to taste.
• 1 cup arborio rice
• 3 cups all-purpose flour
• 1 cup semolina
• 2 tablespoons fine salt
• 1 teaspoon freshly ground black pepper
• Grind the rice in a blender or spice grinder to a very fine powder. Put it in a bowl and add the flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.

BEST GREEN BEAN CASSEROLE

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.

MY FAVORITE GREEN BEAN CASSEROLE

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.

ABSOLUTELY DELICIOUS GREEN BEAN CASSEROLE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside.
• Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat.
• Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese.
• Bake in the preheated oven until the cheese melts, about 15 minutes.

GREEN BEAN CASSEROLE

Steps:

• Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended.
• Stir in beans and 2/3 cup fried onions.
• Bake at 350°F for 30 minutes or until hot.
• Stir.
• Sprinkle with remaining 2/3 cup fried onions.
• Bake 5 more minutes or until onions are golden.