MY FAVORITE GREEN BEAN CASSEROLE
This recipe has been in my family for as long as I can remember. We only got to have it at holidays. Now, I use it for a special go-to side dish all year long. It's made from scratch but so easy there's no reason not to.
Provided by RiverChef
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir the onions, parsley, and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes. Add the flour, salt, pepper, and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the sour cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 9-inch square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer.
- Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 32.3 g, Cholesterol 67.2 mg, Fat 36.3 g, Fiber 2.4 g, Protein 10.2 g, SaturatedFat 18.3 g, Sodium 1397.5 mg, Sugar 5.5 g
GARLIC-GREEN BEAN CASSEROLE BITES
Enjoy classic, outsize flavor in bite-size form with these Garlic-Green Bean Casserole Bites. Ready for the oven in just ten minutes' time, you can save time for what matters most around the table-and know that they'll all enjoy these exceptionally appetizing green bean casserole bites.
Provided by My Food and Family
Categories Home
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook beans in large saucepan of boiling water 6 min. or until crisp-tender; drain in colander. Set aside.
- Add cream cheese spread, milk and pepper to saucepan; cook on medium heat 3 to 4 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Remove from heat.
- Reserve 1/4 cup onions for later use. Add remaining onions to cream cheese sauce along with the beans; mix lightly.
- Place phyllo shells on baking sheet; fill with bean mixture. Top with reserved onions.
- Bake 8 to 10 min. or until heated through.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GREEN BEAN CASSEROLE STUFFED MUSHROOMS
Green bean casserole is one of our must-haves for Thanksgiving dinner, but it needed updating. This bite-sized version gets fun reactions from everyone who eats it. -Kaytie Pickett, Jackson, Mississippi
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small skillet, cook bacon over medium heat until crisp. Add garlic; cook 1 minute longer. Place the green beans, 1/2 cup cheese, soup, water, nutmeg, pepper and bacon mixture in a food processor; process until blended. Transfer to a small bowl; fold in bread crumbs., Remove stems from mushrooms; discard stems or save for another use. Spritz mushroom caps with cooking spray; place in an ungreased 15x10x1-in. baking pan, stem side down. Bake at 425° for 10 minutes, turning once., Drain liquid from caps; fill with green bean mixture. Top with remaining cheese and french-fried onions. Bake 8-10 minutes longer or until mushrooms are tender and filling is heated through. Freeze option: After baking mushroom caps, drain and stuff mushrooms. Cool. Freeze on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake mushrooms as directed, increasing time as necessary to heat through.
Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 157mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
GREEN BEAN CASSEROLE CUPS RECIPE BY TASTY
A new twist on your favorite holiday side dish! Simply pick up some store-bought crescent roll dough, and these cups come together in a flash. Don't forget to top them with French-fried onions for that signature crunch!
Provided by Betsy Carter
Time 1h
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
- Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl and set nearby.
- Add the green beans to the boiling water and cook for 4 minutes, until bright green and slightly tender. Drain the green beans, then transfer to the ice bath. Let cool, then drain and set aside.
- Melt the butter in a large pan over medium heat. Add the mushrooms, season with the salt and pepper, and cook for 5 minutes, until lightly browned. Add the garlic and cook for another 2-3 minutes, until fragrant. Add the flour and stir until the mushrooms are coated and the flour begins to toast, about 2 minutes.
- Add the vegetable broth and heavy cream and stir until fully combined. Bring to a boil, then reduce the heat to low and simmer for 10 minutes, or until thickened.
- Add the blanched green beans and cheddar cheese and stir to combine. Remove the pan from the heat and let the green bean mixture cool slightly.
- On a lightly floured surface, unroll the crescent roll dough and pinch the seams together with your fingers. Roll out with a rolling pin into an even layer. Cut into 12 equal squares. Add each square of dough to a cup of the prepared muffin tin.
- Fill each crescent cup with 2 tablespoons of the green bean mixture and top with 1 tablespoon of French-fried onions.
- Bake for 20 minutes, until golden brown. Remove from the oven and let cool slightly, then release the cups from the muffin tin.
- Enjoy!
Nutrition Facts : Calories 182 calories, Carbohydrate 9 grams, Fat 15 grams, Fiber 0 grams, Protein 4 grams, Sugar 1 gram
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- Drain the water and sea salt from the Del Monte® Blue Lake® Cut Green Beans by placing them in a colander. (Please note that they do not need to be rinsed.) Set aside.
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