Classic Green Bean Bake Recipes

CLASSIC GREEN BEAN CASSEROLE

Steps:

• Combine soup, milk, and pepper in a 1-1/2 quart casserole dish; mix well.
• Stir in beans and 2/3 cup of French fried onions.
• Bake at 350 for 30 minutes or until hot.
• Stir.
• Sprinkle with remaining 2/3 cup of onions.
• Bake 5 minutes or until onions are golden.

CLASSIC GREEN BEANS AU GRATIN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter. Bring a generously salted pot of water to a rolling boil over high heat.
• Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.
• Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.
• Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.
• Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.
• Season beans with pepper, kosher salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.
• Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.
• Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.
• Let cool for 10 minutes before serving.

CLASSIC GREEN BEAN CASSEROLE

Steps:

• Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup of the onions in an 8-inch (1.5 qt) casserole.
• Bake at 350°F (180°C). for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
• Bake for 5 minutes or until the onions are golden brown.

CLASSIC GREEN BEAN CASSEROLE

Steps:

• Make the topping: Separate the onion strips and soak in the buttermilk at least 10 minutes. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Combine the flour, panko, parsley and 1 teaspoon salt in a medium bowl. Working in batches, remove the onion strips from the buttermilk, dip in the flour mixture and fry until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate; season with salt.
• Make the casserole: Bring a large pot of salted water to a boil. Add the green beans; cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
• Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned and tender, about 7 minutes. Add the garlic and thyme; cook 1 minute. Add the flour and stir to coat, 1 minute.
• Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Bring to a simmer and cook, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parmesan and green beans. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours; keep the topping at room temperature.)
• Bake the casserole until bubbling, about 15 minutes. Stir, then sprinkle with the topping; bake until warmed through, 5 more minutes.

CLASSIC GREEN BEAN CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 350 F/177 C/Gas 4.
• Mix the soup, milk, and pepper in a buttered 1 1/2 to 2-quart casserole dish.
• Add the green beans and 2/3 cup of the French-fried onions.
• Stir the mixture together.
• Bake the casserole for about 25 minutes or until bubbly around the edges.
• Top with the remaining 2/3 cup of fried onions and bake about 5 more minutes or until the onions are lightly browned. Serve and enjoy!

VINTAGE FRESH GREEN BEAN CASSEROLE (CIRCA 1956)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain.
• Mix green beans and cream of mushroom soup together in a bowl; spread into an 9x13-inch baking dish. Sprinkle Cheddar cheese over green been mixture and top with French-fried onions.
• Bake in the preheated oven until cheese is melted and browned, about 30 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.

CLASSIC GREEN BEAN CASSEROLE RECIPE

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.

GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
• Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.
• ALTERNATE METHOD: Heat oven to 325°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 25 to 30 minutes, topping with onions during last 5 minutes of baking, until bubbly.

CLASSIC GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a casserole dish combine green beans, soup and milk.
• Sprinkle in the salt and pepper.
• Stir together.
• Place into the oven and cook for 30 minutes.
• Take casserole out of the oven and sprinkle french fried onions on top.
• Place back in the oven and cook for 4-5 minutes or until french fried onions look really golden brown.
• Serve & enjoy!