Crowd Pleaser Green Bean Casserole Recipes

TRADITIONAL GREEN BEAN CASSEROLE

Traditional Green Bean Casserole image

An updated version of the classic creamy and crowd-pleasing green bean casserole, perfect for Thanksgiving - and then some!

Provided by Katie Workman

Time 50m

Number Of Ingredients 10

Ingredients

2 (14.5-ounce) cans Green Valley Organic Cut Green Beans
2 tablespoons unsalted butter
1 pound sliced shiitake, cremini, or button mushrooms ( (or a combination))
1 large shallot (, thinly sliced)
3 tablespoons all-purpose flour
2 cups half and half or whole milk
1 cup chicken or vegetable broth ((preferably low-sodium))
2 teaspoons Worcestershire or soy sauce
Kosher salt and freshly ground pepper (to taste)
¾ cup prepared fried onions or shallots

Steps:

Preheat the oven to 350°F. Grease a 9x13-inch or 3-quart shallow baking dish.
In a large deep pan or skillet melt the butter over medium high heat. Add the mushrooms and sauté them until they have released their liquid, the liquid evaporates, and the mushrooms start to turn golden brown at the edges, about 8 minutes. Add the shallots and sauté for another 3 minutes until the shallots become tender and golden and the mushrooms brown a bit more. Stir in the flour and cook, stirring often for another 2 minutes until the flour is well incorporated.
Slowly add the milk and broth, stirring, and bring the liquid to a simmer. Add the soy or Worcestershire sauce. Reduce the heat to medium low and continue cooking the mixture at a gentle simmer for about 5 minutes until the sauce has thickened. Stir in the drained green beans, season with salt and pepper, and transfer the mixture to the prepared baking dish.
Bake for about 20 minutes until the top is golden brown and the casserole is bubbling. Evenly distribute the fried onions on top of the casserole, and bake for another 5 minutes to heat and toast the onions. Serve the casserole hot or warm.

Nutrition Facts : Calories 157 kcal, Carbohydrate 14 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 160 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving

GREEN BEAN CASSEROLE SALAD

Green Bean Casserole Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
1 1/2 pounds green beans, trimmed and cut into thirds or halves depending on the size
2 tablespoons extra-virgin olive oil
8 ounces baby bella mushrooms, sliced
1 shallot, sliced into rings
One 5.2-ounce container garlic and herb soft cheese, such as Boursin
1/2 cup fried onions

Steps:

Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

MAKE-AHEAD GREEN BEAN CASSEROLE

Make-Ahead Green Bean Casserole image

Dedicate just a little bit of your freezer space to this crowd-pleasing casserole and save yourself some time at your next holiday meal. Make the green bean-and-mushroom favorite (no canned soup required), then freeze and forget it. To serve, just reheat (from frozen) and top with crunchy fried onions.

Provided by Food Network Kitchen

Categories side-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

Kosher salt
1 1/2 pounds green beans, trimmed and halved crosswise
2 tablespoons unsalted butter
1 medium onion, diced
1/2 pound button mushrooms, sliced
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1/2 cup half-and-half
Freshly ground black pepper
1 1/2 cups prepared fried onions

Steps:

Bring a large pot of salted water to a boil. Add the green beans, and cook until bright green and crisp-tender, about 10 minutes. Drain and shake off any excess moisture; set aside.
Melt the butter in a medium pot over medium heat. Add the onions, and cook, stirring, until soft, about 8 minutes. Add the mushrooms and a pinch of salt, and continue to cook, stirring, until they are soft and most of their liquid has evaporated, about 10 minutes. Sprinkle the flour over the vegetables, and stir until all the flour has been absorbed, about 1 minute. Add the chicken broth, half-and-half, 3/4 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer and cook, stirring, until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove the pot from the heat, add the green beans and stir to coat in the sauce. Transfer the mixture to a 3-quart baking dish.
Let the casserole cool to room temperature. Wrap well with plastic wrap and foil, label and date, then freeze for up to 2 weeks.
To serve, preheat the oven to 350 degrees F. Discard the plastic wrap and foil from the frozen casserole. Cover with new foil, and bake until warmed through, about 45 minutes. Uncover, and top with the fried onions. Continue to bake until the casserole is hot and bubbly and the onions have crisped slightly, about 20 minutes more.