THE BEST GREEN BEAN CASSEROLE
We bring extra umami (a savoriness) to a traditional green bean casserole with the addition of dried shiitake mushrooms. Once rehydrated, they turn soft and earthy, and their soaking liquid adds oomph to the sauce as well. Our fried onion topping is made from scratch - first, a dip in buttermilk, then fried to crunchy perfection.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the casserole: Place the dried shiitake mushrooms in a small bowl and cover with boiling water, about 2 cups, and cover with plastic wrap. Let steep for 20 minutes. Strain through a fine mesh strainer, reserve 1/2 cup of the liquid and slice the steeped mushrooms.
- Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the cremini and shiitake mushrooms; saute until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and mushroom liquid. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, 5 to 10 minutes.
- Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake off any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender and the sauce is thick, 10 to 12 minutes. Stir in the heavy cream and season with 2 teaspoons of salt and pepper.
- For the topping: Soak the sliced onions in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake off the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
- Transfer the green bean mixture to a 4-quart baking dish and top with the fried onions. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)
THE BEST VEGAN GREEN BEAN CASSEROLE
A homemade chunky mushroom gravy brings fresh flavor to this green bean casserole, which is a whole-food, plant-based take on the classic holiday dish.
Categories Baked & Stuffed/">Baked & Stuffed
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine thinly sliced onion, flaxseed, salt, and pepper. Mix well to coat onions; let sit for 5 minutes.
- Spread onions on prepared sheet and bake 15 minutes until lightly brown around the edges. Set aside.
- Meanwhile, place green beans in a steamer basket in a large saucepan. Add water to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until tender. Remove from heat and transfer beans to a 2½-qt. baking dish.
- To make gravy, combine diced onion, mushrooms, and garlic in a saucepan over medium heat. Cover pan and cook, stirring occasionally, for 7 to 10 minutes or until onions start to turn translucent. The mushrooms will release enough liquid to keep the vegetables from sticking to the pan.
- In a medium bowl, whisk together oat flour, broth, vinegar, and Italian seasoning; season with salt and pepper. Add broth mixture to mushroom mixture; cook for 3 to 5 minutes more, or until gravy thickens.
- Transfer half of gravy to a blender. Purée until smooth. Return puréed mixture to saucepan and stir well.
- Pour the gravy over the green beans in the casserole dish. Scatter browned onions and almonds over the top. Bake about 20 minutes or until heated through.
GREEN BEAN CASSEROLE
This green bean casserole is a family tradition. My grandmother makes this every Thanksgiving. Absolutely the best! Simple and easy, but the flavor is so good!
Provided by butterflyday
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
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.
ULTIMATE GREEN BEAN CASSEROLE (FROM SCRATCH)
Featured in magazines across the web and consistently rated THE BEST green bean casserole EVER!
Provided by Kimberly Killebrew
Categories Side Dish
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Fry the bacon in a large skillet over medium-high heat until crispy. Add the onions and cook until soft and translucent, about 4-5 minutes. Add the mushrooms and garlic and cook for another 4-5 minutes until the mushrooms are soft. Transfer the mixture to a bowl.
- Melt the butter in the same skillet and whisk in the flour. Once combined, continue whisking for another 2 minutes until the mixture has slightly deepened in color. Add the half-and-half and chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add the cheese and whisk until melted and combined.
- Next add the mushroom/bacon mixture along with the salt and pepper. Let the sauce simmer for a couple of minutes, then add the green beans. Stir to combine.
- Pour the bean mixture into a 9x13 casserole dish and sprinkle the French fried onions all over the top. Bake uncovered for 30 minutes until bubbling and the onions are golden and crispy. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 316 kcal, Carbohydrate 14 g, Protein 12 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 62 mg, Sodium 752 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BEST EVER GREEN BEAN CASSEROLE
Go fresh with Alton Brown's Best-Ever Green Bean Casserole recipe from Good Eats on Food Network. Onions tossed in panko breadcrumbs provide a crunchy topping.
Provided by Alton Brown
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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 serve immediately.
BEST GREEN BEAN CASSEROLE
This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.
Provided by Jan
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 25m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 20.2 g, Cholesterol 19.8 mg, Fat 23.2 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 1068.3 mg, Sugar 3.1 g
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BA'S BEST GREEN BEAN CASSEROLE RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (130)Estimated Reading Time 7 minsServings 8
- Preheat oven to 375°. Working in batches, cook green beans in a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.
- Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.
- Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.
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3/5 (1)Total Time 1 hr 15 mins
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From therecipecritic.com
4.9/5 (7)Calories 134 per servingCategory Side Dish
- Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally, until just tender. Add garlic and cook another 1-2 minutes, then remove from heat and set aside.
- Place green beans and chicken broth in a medium saucepan and bring to a boil. Cook about 8 minutes until beans are crisp tender and drain.
- Spray a 2 quart baking dish with cooking spray. Place the soup, mushroom mixture, green beans, Parmesan, salt, and pepper in a large bowl and stir to combine. Transfer mixture to the prepared baking dish and top with crispy onion strings. Bake at 350 degrees for 20 minutes, until casserole is heated through.
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- The Most Underwhelming: Serious Eats’ Green Bean Casserole. Overall rating: 6/10. Get the recipe: Serious Eats’ Ultimate Homemade Green Bean Casserole. Read more: The Surprising Problem with Serious Eats’ Green Bean Casserole.
- The Most Creative: Chrissy Teigen’s Cheesy Green Bean Casserole. Overall rating: 7.5/10. Get the recipe: Chrissy Teigen’s Cheesy Green Bean Casserole. Read more: Chrissy Teigen’s Green Bean Casserole Is Crispy, Creamy, and Full of Cheese.
- The Beloved Classic: French’s Green Bean Casserole. Overall rating: 8/10. Get the recipe: French’s Green Bean Casserole. Read more: The Extra-Comforting Green Bean Casserole I’ve Been Eating Since I Was a Kid.
- The Clear Winner: Smitten Kitchen’s Green Bean Casserole. Overall rating: 10/10. Get the recipe: Smitten Kitchen’s Green Bean Casserole With Crispy Onions.
BEST GREEN BEAN CASSEROLE | TODAY'S CREATIVE IDEAS
From todayscreativeideas.com
4.7/5 (7)Total Time 35 minsCategory DessertCalories 96 per serving
- Add in your mushroom soup, cheddar cheese and 1/2 cup of the fried onions to the bowl of green beans and mix well.
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4.9/5 (8)Calories 273 per servingCategory Casserole, Side
- Wash and chop fresh green beans and boil in a large pot with water & salt for 5 minutes. Then drain and set aside.
- For the mushroom sauce, heat oil in a large pan/skillet, add the onion and sauté for about 4 minutes. Stir in garlic and sauté for a further 1 minute.
- Now add the mushrooms and sauté for about 5 minutes. Pour in vegetable broth, tamari (or soy sauce), and add the spices. Bring it to a simmer.
11 OF THE BEST OLD-FASHIONED GREEN BEAN CASSEROLE RECIPES ...
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Servings 6Total Time 40 minsCategory Classic Side Dish RecipesPublished 2019-10-27
- Cheese ‘n’ green bean casserole (1963) Ingredients. 1 4-ounce can mushrooms. 1 8-ounce can green beans. 1/2 cup water. 1 teaspoon butter or margarine. 1/8 teaspoon salt.
- Request green beans (1963) Ingredients. One 1-lb. can green beans, drained. 1 3-1/2 ounce can French fried onion. 1 can cream of mushroom soup. 1 2- to 4-ounce can mushrooms.
- Green beans au gratin (1963) Ingredients. Two 16-ounce cans green beans, drained. 6 slices crisp bacon, crumbled. 1 cup grated Cheddar cheese. 1-1/2 cups light cream.
- Green bean tomato bake (1963) Green beans team well with tomatoes in a creamy mushroom soup and sour cream sauce with bacon. Ingredients. 1 cup cracker crumbs.
- Vintage Green bean casserole (1973) Finally, a recipe with mostly canned ingredients that can be whipped up at the last minute! So whether your husband just called to say he‘s bringing home a friend for dinner or perhaps you’ve just come in from work and have to get a meal on the table… this is the recipe for you.
- Campbell’s gourmet green bean bake (1967) Ingredients. 2 packages (9 ounces each) frozen green beans. 1 can Campbell’s Cream of Mushroom soup. 1/3 cup milk.
- Chinese green bean bake (1964) Ingredients. 1/4 cup butter or margarine. 1 teaspoon ginger. 1 teaspoon garlic powder. 1/4 teaspoon pepper. 1 cup chopped onion. Saute 5 minutes, add 2 cans French style string beans.
- Vintage green bean casserole recipe (1976) Ingredients. 2 16-ounce cans French style green beans. 1 pkg. creamy mushroom sauce mix. 1 cup canned milk. 1 cup canned French fried onions.
- Green bean casserole (1969) Ingredients. 1 cup cracker crumbs. 1 can (1 pound) whole tomatoes. 3 tablespoons flour. 1 can (10-1/2 ounces) condensed mushroom soup.
- Easy classic green bean bake recipe (1970) Ingredients. 1 can Campbell’s Cheddar Cheese Soup. 1/3 cup milk. 2 packages frozen cut green beans, cooked and drained OR 2 cans green beans, drained.
THE BEST GREEN BEAN CASSEROLE RECIPE! | GIMME SOME …
From gimmesomeoven.com
4.9/5 (32)Total Time 1 hrServings 8-12
- Heat a large stockpot of water over high-heat until boiling. Meanwhile, trim and cut the green beans. Then add the beans to the boiling water and cook for 3-5 minutes, depending on how crispy you like your green beans. (Keep in mind that the beans will cook more in the oven, so err on the side of undercooking them to your taste during this step.) Then use a slotted spoon or large strainer to transfer the beans immediately into a large bowl of ice water, and give them a quick stir. This will prevent them from cooking longer. Set aside.
- Melt 1/2 tablespoon butter (or olive oil) in a large sauté pan over medium-high heat. Add the onion and sauté for 2-3 minutes, stirring occasionally, until the onion is partially cooked but still holds its shape. (You don’t want the onion to get too soft.) Transfer the onion to a clean bowl. Add the remaining 1/2 tablespoon butter to the sauté pan, along with the panko, and stir to combine. Cook for 2-3 minutes, stirring constantly, until the panko is lightly golden. Remove from heat, and transfer the panko to the bowl with the onions. Add in the Parmesan, salt and pepper, and toss the onion mixture until evenly combined. Set aside.
- Briefly rinse and dry the sauté pan. Then return it to the stove. Melt the butter over medium-high heat. Then add the mushrooms and sauté for 5 minutes, stirring occasionally, until lightly browned and soft. Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Stir in the flour and sauté for 1 more minute, stirring occasionally. Then add in the vegetable stock, and stir until the flour is evenly dissolved. Add the milk and Parmesan, and stir to combine. Continue cooking the sauce until it reaches a simmer and thickens. Then remove from heat, and season with salt and pepper to taste.
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5/5 (40)Calories 161 per servingCategory Side Dish
- In a large skillet over medium-low heat, melt the butter. Once it’s completely melted, add the almonds. Cook, stirring constantly with a heatproof spatula or wooden spoon, until the butter has browned and the almonds are beginning to brown, about 7 to 8 minutes. (Your patience will pay off, I promise!)
- Add the shallot and cook, while stirring constantly, for 1 minute. Stir in the lemon juice and 1 tablespoon water. While stirring, cook until the liquid thickens enough that your spatula leaves an open trail on the pan behind it, about 1 more minute.
- Use your spatula to scoop all the mixture into a bowl, and set it aside for now. Return the empty skillet to the stovetop, and add the green beans, ½ cup water and ½ teaspoon salt. Cover and cook over medium heat, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes.
THE VERY BEST GREEN BEAN CASSEROLE - THE SUBURBAN SOAPBOX
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5/5 (1)Total Time 40 minsCategory Side DishCalories 109 per serving
- Bring a large pot of salted water to a boil and add the green beans. Cook the beans for 1-2 minutes or until bright green in color.
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Reviews 6Total Time 45 minsCategory Side DishCalories 178 per serving
- In a large bowl, mix together the green beans, mushroom soup, soy sauce, garlic powder, black pepper and half of the french fried onions.
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