Devine Green Bean Casserole Recipes

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GREEN BEAN CASSEROLE



Green Bean Casserole image

Provided by Tyler Florence

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 12

3 pounds green beans
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 loaf crusty Italian bread
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
4 tablespoons freshly grated Parmesan
5 tablespoons extra-virgin olive oil
2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
2 shallots, sliced
1 cup heavy cream

Steps:

  • Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.
  • Heat the oven to 375 degrees F.
  • Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread just starts to turn golden, about 10 minutes. Remove from the oven and set aside.
  • Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.

DEVINE GREEN BEAN CASSEROLE.



Devine Green Bean Casserole. image

Make and share this Devine Green Bean Casserole. recipe from Food.com.

Provided by taste all at least

Categories     Pork

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 (14 1/2 ounce) cans cut green beans, drained
1 (6 ounce) can Campbell's condensed cream of celery soup
12 ounces hickory smoked bacon, thin sliced, cut into 1/2 in. pieces
2 bunches green onions, thinly chopped
1/4 cup yellow onion, diced
5/8 lb sharp cheddar cheese, shredded
18 ounces French's French fried onions

Steps:

  • Combine all the green beans and cream of celery in a mixing bowl, carefully to not smash the beans up.
  • In a medium-large skillet, fry up bacon pieces until they are crispy and all the fat has melted off.
  • Remove bacon from grease and set aside to drain.
  • Once drained and cooled a bit crumble into 1/4 inch pieces.
  • In the bacon pan and with the bacon grease, blacken (fry) the green onions, and sautee the yellow onion.
  • Remove them from the grease when all the green onions are completely black (not burnt), set aside to drain.
  • Preheat the oven to 350 degrees.
  • Add aprox. 15 oz French's Fried Onions, the bacon pieces, yellow onion, and green/black onion into the green beans and carefully stir.
  • Transfer the mixture from the bowl into a 8x8 baking dish.
  • Evenly spread all of the cheese over the top.
  • Then top it off with the remaining French Fried onions.
  • Cover with aluminium foil and bake for 20 minutes.
  • Remove foil and bake for an additional 10-15 minutes until cheese starts to get brown bubbles.
  • Remove from oven and allow to cool 10-15 minutes before serving.

NOT YOUR MAMA'S GREEN BEAN CASSEROLE



Not Your Mama's Green Bean Casserole image

Provided by The Hearty Boys

Categories     side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 15

6 tablespoons butter
2 shallots, finely chopped (about 3 tablespoons)
8 ounces portobello mushrooms, sliced
8 ounces white mushrooms, sliced
2 sprigs fresh thyme
1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
3 tablespoons all-purpose flour
3/4 cup sherry
3/4 cup heavy cream
2 pounds fresh green beans, trimmed
Frizzled leeks, recipe follows
Vegetable oil, for deep frying
1 leek
Superfine flour, for dredging (recommended: Wondra Flour)
Salt and freshly ground black pepper

Steps:

  • Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
  • Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
  • Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
  • Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
  • Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
  • Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

INDIVIDUAL GREEN BEAN CASSEROLES



Individual Green Bean Casseroles image

Give classic green bean casserole a new spin by booting the canned mushroom soup. Expect fresh green beans cooked to tender-crisp perfection in a delicious, homemade sauce, topped with crunchy onions and served as mini casseroles.

Provided by lutzflcat

Time 45m

Yield 4

Number Of Ingredients 15

1 pound fresh green beans, trimmed and cut into 1 1/2-inch pieces
cooking spray
2 tablespoons unsalted butter
1 cup sliced fresh mushrooms
1 medium shallot, thinly sliced
1 clove garlic, minced
1 tablespoon all-purpose flour
½ cup chicken stock
1 teaspoon low-sodium soy sauce
1 teaspoon Dijon mustard
½ teaspoon dried thyme
½ cup half-and-half
salt and ground black pepper to taste
1 strip crispy cooked bacon, crumbled
½ cup French-fried onions (such as French's®)

Steps:

  • Bring a large pot of lightly-salted water to a rolling boil. Add beans and cook until just tender, about 5 minutes. (The beans will not soften too much more during baking, so if you want them softer, cook to your preference.)
  • Drain beans, run under cold water, and place in a bowl of ice water to stop the cooking. When beans are chilled, drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray the inside of 4 ramekins with cooking spray.
  • Melt butter in a medium skillet over medium heat. Add mushrooms and shallot and cook until they start to brown, 2 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Sprinkle flour over the mushrooms, stirring well to combine. Gradually pour in chicken stock, soy sauce, Dijon, and thyme, stirring constantly; the mixture will be thick at this point. Stir in half-and-half, salt, and pepper until well combined. Reduce heat to low and simmer until flavors have melded and sauce has thickened, 3 to 5 minutes.
  • Stir in green beans and bacon until well combined. Spoon into the prepared ramekins and top with French-fried onions.
  • Bake in the preheated oven for 13 to 15 minutes. Serve immediately.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 26.4 g, Cholesterol 30.3 mg, Fat 24.8 g, Fiber 4.3 g, Protein 5.7 g, SaturatedFat 10.3 g, Sodium 421.5 mg, Sugar 2.5 g

DIVINE CASSEROLE



Divine Casserole image

This casserole truly is divine. I think I get more compliments on this than anything else I cook, and my friends always ask for it!

Provided by J. D.

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h10m

Yield 5

Number Of Ingredients 13

1 (8 ounce) package egg noodles
1 pound ground beef
1 (6 ounce) can tomato paste
1 teaspoon Worcestershire sauce
2 drops hot pepper sauce
1 pinch dried oregano
2 tablespoons butter
1 onion, chopped
1 (8 ounce) container creamed cottage cheese
½ (8 ounce) package cream cheese, softened
½ cup sour cream
salt to taste
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. Stir in tomato paste, Worcestershire sauce, hot sauce and oregano; set aside.
  • In a separate skillet, melt 2 tablespoons butter over medium heat. Saute the chopped onion until translucent. In a medium bowl, combine cottage cheese, cream cheese, sour cream and sauteed onions.
  • Place 1/2 of cooked noodles in the bottom of a 2 quart casserole dish. Drizzle with 1/2 of the melted butter. Cover with cheese mixture. Toss remaining noodles with remaining melted butter, and spread over cheese mixture. Cover with meat mixture.
  • Bake in preheated oven for 40 minutes, or until bubbly.

Nutrition Facts : Calories 748 calories, Carbohydrate 43.6 g, Cholesterol 195.2 mg, Fat 50.5 g, Fiber 3.3 g, Protein 31.5 g, SaturatedFat 28.5 g, Sodium 768.1 mg, Sugar 6.3 g

EASY CHEESY GREEN BEAN CASSEROLE



Easy Cheesy Green Bean Casserole image

A friend of mine gave me an idea to add velveeta to my casserole.. but I do have a few add ons of my own... My 8 yr old who doesn' like green beans had a serving.. and loved it!

Provided by CherlieBird

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 (10 ounce) cans French style green beans, drained
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup fresh mushrooms, diced
1 (6 ounce) can French-fried onions (split equally)
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 tablespoon black pepper
salt
1/2 cup Velveeta cheese, cubed (small cubes)
1/4 cup milk

Steps:

  • Preheat oven to 350 degrees.
  • Mix together all ingredients except half can of french fried onions.
  • Bake for 30 min until velveeta is melted.
  • Top with remaining fried onions and return to oven for a few minutes until brown.

Nutrition Facts : Calories 82.8, Fat 3.6, SaturatedFat 1, Cholesterol 1.4, Sodium 956.4, Carbohydrate 10.9, Fiber 3.1, Sugar 2.4, Protein 3.4

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