Creamed Green Beans Recipes

CREAMED GREEN BEANS

Steps:

• Instructions
• Step 1 - Prepare the green beans by snipping of the ends, boil in water until tender and drain off the water
• Step 2 - In a small sauce pan, melt the butter
• Step 3 - Stir in the flour, salt and pepper
• Step 4 - Whisk in the milk and stir until the mixture thickens
• Step 5 - Pour the cream over the green beans. Add more salt and pepper to taste and enjoy!

CREAMY GREEN BEANS PARMESAN

Steps:

• Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside.
• Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.

CREAMED GREEN BEANS

Steps:

• In a small saucepan, melt 1 tablespoon butter; stir in cornflakes and set aside. Melt remaining butter in a large saucepan. Stir in flour, salt, pepper, onion and sugar; heat and stir until bubbly. Reduce heat; add the sour cream and stir until smooth. Cook and stir over low heat for 2 minutes (do not boil). Fold in the beans. , Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflake mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.

CREAMY GREEN BEANS

Steps:

• Preheat your oven to 400°F.
• Cut ends off of beans.
• Fill a small lasagna pan, cake pan, or casserole dish with the beans, mushroom soup and onion soup mix.
• Mix together well.
• Cook, uncovered, for 45 minutes up to an hour, stirring occasionally.
• Remove from oven, and serve.

CREAMED GREEN BEANS

Steps:

• Rinse the beans in cold water and snap them into 1-inch lengths, discarding the tips. Remove any strings.
• Pour the chicken stock into a medium-sized cooking pot and bring to a boil over medium heat. Add the beans to the stock and cover until it boils again and then lower the heat to achieve a slow boil, covered, until the beans are tender but not mushy, (about 15 minutes).
• When the beans are done, set aside for a few minutes.
• Make the white sauce using a double boiler (you can make an improvised double boiler with a cooking pot with an inch of water in the bottom, in combination with a stainless steel salad bowl which sets atop of the pot). This white sauce CANNOT be prepared over direct heat or it will scorch.
• Melt the butter in the top section of the double boiler. Blend in the flour, seasoned salt, and white pepper, whisking constantly.
• When there are no lumps, add the pre-warmed milk (about 100 degrees F.) and continue to whisk until the sauce thickens. Once the sauce has thickened a bit (after about 5 minutes), allow the sauce to bubble, still whisking with some frequency, for about 15 more minutes. At the end of the 15 minutes of simmering, the white sauce is done and should be taken off the heat.
• Strain the chicken stock from the beans using a colander (save this stock in the refrigerator for your next batch of home made vegetable soup), reserving one-quarter cup of stock to blend into the white sauce.
• Pour the drained beans into a cooking pot with the white sauce, including the quarter cup of broth, and add the Mrs. Dash and stir. Re-heat until it bubbles slightly and serve.

CREAMY GREEN BEANS AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F. Lightly mist a 2-quart baking dish with cooking spray. Toss the shallots with the oil and salt and pepper on a baking sheet, spread in a single layer, and bake until golden and crispy, stirring 3 to 4 times, about 20 minutes. Remove from the oven and immediately sprinkle the breadcrumbs over the shallots and toss well. Set aside to cool.
• Meanwhile, in a small pot combine the milk, thyme, bay leaves and peppercorns and bring to a simmer. Turn the heat off and let steep for 20 minutes. Bring a large pot of salted water to a boil. Add the beans and cook until bright green and crisp tender, about 6 to 8 minutes. Drain well and run briefly under cold water. Drain again and set aside.
• Strain the milk into a large skillet, add the mushrooms and season with salt and pepper. Bring to a simmer over medium heat and cook until the mushrooms have softened, 10 to 15 minutes. Stir the broth and flour together and pour into the skillet; cook, stirring, until the sauce thickens, 6 to 8 minutes. Remove from the heat and add the beans and nutmeg. Toss until the beans are well coated in the sauce and transfer to the baking dish. Scatter with the shallots and bake until the sauce is bubbly and the shallots are crisp, about 20 minutes. Let stand 10 minutes before serving.

GRANDMA'S GREEN BEANS

Steps:

• Place the bacon in a large cast-iron skillet over medium heat and cook until crisp, 8 to 10 minutes. Remove the bacon and all but 2 to 3 tablespoons of the bacon grease.
• Add the onion and jalapeño and cook for a minute or two, then add the green beans. Cook until the green beans are bright green, an additional minute. Add the chicken stock, garlic powder and a good pinch of both salt and pepper. Bring to a simmer and lightly cover, allowing the some of the steam to escape. Cook until the liquid is evaporated and the beans are starting to soften, but still have a bite, 10 to 12 minutes.
• Transfer the beans to a serving vessel. Crumble the bacon and sprinkle it over the top of the beans, along with the fried onions.

EASY GREEN BEANS WITH CREAM CHEESE

Steps:

• Drain most of the water from the green beans and add the beans to a saucepan over medium heat. Bring to a boil, reduce heat, and simmer 10 minutes.
• Add butter and cream cheese to the saucepan with the green beans. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.

CREAMY GREEN BEANS

Steps:

• Place beans in a microwave-safe baking dish; microwave on high for 2-3 minutes or until tender. Set aside. , In a saucepan, saute onion in margarine for 1 minute. Stir in flour until smooth; cook and stir for 1 minute. Stir in yogurt. Add beans and pepper. Top with cheese and let stand until melted.

CREAMED GREEN BEANS

Steps:

• -Place in pressure pot with a little salted water and cook till tender (per pot directions usually 3-4min). Or steam on top of stove till tender. -Drain any water, return to stove (med heat) -Gently stir in 1-2 Tbs butter -Sprinkle with flour 1-2Tbs -Add 1 cup of milk to make a very light cream sauce -Salt and pepper to taste. The amounts vary here according to how many beans you have cooked. This is for about 1- 2 lbs of beans.