Green Bean Casserole Kicked Up Recipes

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JAZZED-UP GREEN BEAN CASSEROLE



Jazzed-Up Green Bean Casserole image

This is not your mama's green bean casserole, but she'll still be raving about it! After trying many variations, I decided to give this old standby extra kick. The crunchy texture, cheesy goodness and bacon make it a hit. -Scott Rugh, Portland, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 5h50m

Yield 10 servings.

Number Of Ingredients 9

2 packages (16 ounces each) frozen cut green beans, thawed
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 cup 2% milk
6 bacon strips, cooked and crumbled
1 teaspoon pepper
1/8 teaspoon paprika
4 ounces cubed Velveeta
1 can (2.8 ounces) French-fried onions

Steps:

  • In a 4-qt. slow cooker, combine the green beans, soup, water chestnuts, milk, bacon, pepper and paprika. Cover and cook on low for 5-6 hours or until beans are tender; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Sprinkle with onions.

Nutrition Facts : Calories 200 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 862mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

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

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.

MY FAVORITE GREEN BEAN CASSEROLE



My Favorite Green Bean Casserole image

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

2 tablespoons butter
½ cup diced onion
1 tablespoon minced fresh flat-leaf parsley
1 cup diced fresh mushrooms
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon fresh lemon juice
1 cup sour cream
2 (14.5 ounce) cans French-style green beans, drained
1 cup shredded Cheddar cheese
1 cup crushed buttery round crackers
¼ cup melted butter

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

CORNY GREEN BEAN CASSEROLE



Corny Green Bean Casserole image

Crushed crackers and french-fried onions create a fast and flavorful topping for this home-style green bean casserole with cheese. It's the perfect cheesy dish to take to potluck dinners. -Dorothy Bahlmann, Clarksville, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 package (16 ounces) frozen French-style green beans, thawed and drained
2 cups frozen corn, thawed and drained
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup chopped onion
1 cup sour cream
1 cup shredded cheddar cheese
Salt and pepper to taste
1-1/2 cups crushed butter-flavored crackers (about 36 crackers)
1/2 cup french-fried onions

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking dish; set aside. Combine beans, corn, soup, onion, sour cream, cheese, salt and pepper. Transfer to a prepared baking dish. Sprinkle with crackers and french-fried onions. Bake, uncovered, until heated through, 25-35 minutes.

Nutrition Facts : Calories 315 calories, Fat 19g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 477mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

A NEW GREEN BEAN CASSEROLE



A New Green Bean Casserole image

This recipe is a new version of green bean casserole. It uses fresh green beans that are topped with delicious caramelized onions, Parmesan cheese, and grape tomatoes.

Provided by Mrs Boss

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

1 ½ pounds fresh green beans, trimmed
4 cups sliced onions
2 tablespoons balsamic vinegar, or more if needed
3 cloves garlic, chopped
2 teaspoons white sugar
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup shredded Parmesan cheese, or to taste
halved grape tomatoes

Steps:

  • Bring a large pot of lightly salted water to a boil; cook green beans at a boil until tender yet firm to the bite, 5 to 10 minutes; drain and transfer to a 9x13-inch dish.
  • Cook and stir onions, vinegar, garlic, sugar, basil, and oregano in a skillet over medium heat until onions are softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onions are very tender and dark brown, 15 to 20 minutes more.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread onion mixture over green beans and top with Parmesan cheese. Arrange tomatoes, cut sides down, atop Parmesan cheese layer.
  • Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 19.5 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 5.7 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 70.3 mg, Sugar 7 g

GREEN BEAN CASSEROLE KICKED UP



Green Bean Casserole Kicked Up image

This isn't your typical Green Bean Casserole. This has onion, celery and cheese mixed into the green beans then topped with your french fried onion rings

Provided by kzbhansen

Categories     Onions

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

4 (15 ounce) cans green beans or 4 (15 ounce) cans French style green beans
6 ounces mushrooms, diced (I LOVE baby bellas)
1 cup onion, diced
1 cup celery, diced
2 -3 tablespoons garlic, diced fine
8 ounces monterey jack and cheddar cheese blend, shredded
1 (13 ounce) can cream of mushroom soup
1 (13 ounce) can cream of celery soup
2 (6 ounce) cans French fried onion rings
2 tablespoons butter
2 tablespoons olive oil
kosher salt
pepper

Steps:

  • Preheat oven to 350°F.
  • Melt butter and olive oil over medium high heat in a large frying pan.
  • Add onions, celery, garlic and mushrooms,1 tsp of the salt.
  • 1/2 teaspoons pepper.
  • Saute about 5-6 minutes until the vegetables have softened.
  • Add both cans of soup. Mix well and remove from heat.
  • Rinse the green beans well and set in colander to drain.
  • In a large bowl, combine the green beans, shredded cheese and soup/veggie mix. Add 1/2 of your fried onion rings.
  • Pour mixture into a buttered casserole dish and bake for 30 minutes.
  • Remove from oven and top with the remaining onion rings.
  • Put back in oven for about 5-10 minutes until the onions have browned slightly.

Nutrition Facts : Calories 423.1, Fat 26.9, SaturatedFat 12, Cholesterol 50.6, Sodium 1018.6, Carbohydrate 33.3, Fiber 9.1, Sugar 13.2, Protein 17.8

GREEN BEAN CASSEROLE FROM COOKS ILLUSTRATED



Green Bean Casserole from Cooks Illustrated image

My sister-in-law told me about this version of green bean casserole. This is a great recipe made with fresh ingredients!

Provided by KathyP53

Categories     Vegetable

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 13

4 slices white bread, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 oz.)
2 lbs green beans, ends trimmed and halved
3 tablespoons unsalted butter
1 lb white button mushrooms, stems trimmed, wiped clean, and broken into 1/2-inch pieces
3 medium garlic cloves, minced
fresh ground black pepper
3 tablespoons unbleached all-purpose flour
1 1/2 cups low sodium chicken broth
1 1/2 cups heavy cream

Steps:

  • For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about 10 one-second pulses. Transfer to large bowl and toss with onions; set aside.
  • Adjust oven rack to middle position and heat oven to 425 degrees.
  • Fill large bowl with ice water. Bring 4 qts. of water to boil in large Dutch oven. Add two tbls. salt and the green beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.
  • Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoons salt, and 1/8 teaspoons pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
  • Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3 quart (or 13 x 9") baking dish. Sprinkle with topping and bake until top is golden brown ans sauce is bubbling around edges, about 15 minutes. Serve immediately.
  • To prepare ahead: Store breadcrumb topping in an airtight container in the refrigerator and combine with the onion just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove plastic wrap and heat casserole in a 425 degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2 quart (or 8" square) baking dish. Reduce cooking time of the sauce in Step 3 to about 6 minutes and the baking time in Step 4 to 10 minutes.

Nutrition Facts : Calories 252.8, Fat 19.9, SaturatedFat 12.1, Cholesterol 64.2, Sodium 142.3, Carbohydrate 16, Fiber 3.2, Sugar 4.4, Protein 5.6

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