Green Bean Beef Bake Recipes

GREEN BEAN BEEF BAKE

Steps:

• In a skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add the beans, soup and mushrooms; mix well. Transfer to a greased 8-in. square baking dish., In a bowl, combine the mashed potatoes, egg and milk; beat until light and fluffy. Spread over beef mixture. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

BAKED BEANS WITH BEEF

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Transfer beef-onion mixture and bacon to the slow cooker. Add all the beans, sugar, mustard, and soy sauce. Cook on Medium until flavors meld, about 4 hours.

THE BEST GREEN BEAN CASSEROLE

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.)

TATER TOT GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 375°F.
• Brown and drain ground beef and chopped onions.
• Return ground beef to pan.
• Mix in 1 can cream of mushroom soup, 1 can of French-style green beans (drained), milk, salt, and pepper.
• In a small casserole dish, place mixture evenly spread on bottom of dish.
• Evenly spread cheese on top.
• Evenly spread tater tots on top of cheese.
• Bake in preheated oven for 25 to 30 minutes, until tater tots are browned well.

SAUCY GREEN BEAN BAKE

Steps:

• In a large bowl, combine the first 5 ingredients. Add the green beans; toss to coat. Transfer to an ungreased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. , Meanwhile, in a large skillet, saute the onion, green pepper and garlic in butter until tender. Sprinkle over beans. Top with cheese. Bake, uncovered, for 3-5 minutes or until cheese is melted.

GREEN BEAN AND BEEF PASTA SUPPER

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
• Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper box), onion, frozen green beans and mushrooms. Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer 10 minutes, stirring occasionally. Remove from heat; uncover and let stand 5 minutes (sauce will thicken as it stands). Stir before serving.

THE MIXTURE - GREEN BEAN, MASHED POTATO, GROUND BEEF CASSEROLE

Steps:

• Peel the potatoes and cut into chunks. Start them boiling.
• Meanwhile, start green beans boiling.
• Meanwhile, brown ground beef.
• Slice onions and spray casserole dish with non-stick coating.
• Place the browned ground beef in the bottom of the casserole dish. Cover with half of the cheese (tearing cheese slices into chunks if using) and half of the sliced onions.
• Add green beans next, and repeat cheese & onion layers.
• Drain potatoes, add milk and butter in your preferred amounts and mash. I use about 2 tablespoons butter & add milk until the consitancy is right.
• Spread mashed potatoes over top of casserole.
• Sprinkle with additional cheese and breadcrumbs followed by paprika if desired, otherwise just with paprika.
• Bake for about 20-30 minutes in a 400 oven until top of mashed potatoes is golden and cheese is well melted. May be prepared in advance, refridgerated and baked later.
• Hints: if this is too bland, some suggestions to spice it up: try adding garlic, worcestershire sauce and other spices when browning beef. Add paprika and garlic powder to the potatoes while mixing. Use jalapeno cheese.