Green Bean Casserole With Chestnuts And Buttered Breadcrumbs Recipes

GREEN-BEAN CASSEROLE WITH CHESTNUTS AND BUTTERED BREADCRUMBS

Steps:

• Preheat oven to 350°F. Generously brush a 3-quart baking dish with butter. Prepare a bowl of salted ice water. Cook green beans in a large pot of generously salted boiling water until crisp-tender and dark green, 3 to 4 minutes. Drain; immediately transfer to ice water until thoroughly chilled. Drain and pat dry. Halve beans on the bias and transfer to prepared dish.
• In a bowl, toss breadcrumbs with chestnuts to combine. Melt 6 tablespoons butter; drizzle evenly over breadcrumb mixture, tossing until evenly absorbed. Toss in parsley; season with salt and pepper.
• In a small saucepan, heat milk and cream over medium-low until scalding and bubbles emerge along edges of pan. Remove from heat; cover to keep warm.
• Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. In a large straight-sided skillet, melt remaining 6 tablespoons butter over medium heat. Add mixed mushrooms; season with salt. Cook, stirring occasionally, until tender and beginning to brown, 15 to 18 minutes. Add onion, season with salt, and cook, stirring often, until onion is translucent but not browning, about 5 minutes.
• Stir in garlic; cook 1 minute more. Sprinkle flour evenly over mixture and cook, stirring, 2 minutes. Slowly add milk mixture, stirring, and bring to a simmer. Cook until thickened slightly, about 3 minutes. Stir in nutmeg; season with salt and pepper. Pour mixture evenly over green beans in dish. Sprinkle breadcrumb mixture evenly over top.
• Bake until bubbly along edges and crisp golden brown on top, about 30 minutes. Meanwhile, toss sliced trumpet mushrooms with enough oil to lightly coat, season with salt and pepper, and arrange in a single layer on a rimmed baking sheet. Roast until tender and golden brown along edges, about 30 minutes. Top casserole with roasted mushrooms and serve warm.

BEST EVER GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 475 degrees F.
• Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
• While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
• Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
• Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

SUPREME GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F. In ungreased 2-quart casserole, mix soup, wine, cheese, pepper, green beans, mushrooms and pimientos.
• In small bowl, stir bread crumbs and melted butter until well mixed. Sprinkle over casserole.
• Bake about 40 minutes or until hot and bubbly and bread crumbs are golden brown. Let stand 10 minutes before serving.

HOMEMADE GREEN BEAN CASSEROLE

Steps:

• Make the onions: In a medium bowl, combine the onions with the flour, bread crumbs and salt, and toss to coat the onion pieces.
• In a heavy skillet with high sides, pour enough oil to reach 1/2-inch up the side. Heat over medium-high until the oil is hot - a drop of water should sizzle and sputter when flicked into the oil.
• Add the onions in batches, taking care not to overcrowd them. Fry until golden-brown (they don't have to be deep brown, as they'll continue cooking in the oven), about 5 to 6 minutes, then use a slotted spoon or a pair of tongs to transfer to paper towels. Sprinkle lightly with salt. Repeat until you've fried all of the onions.
• Butter a shallow 4-quart baking dish and heat the oven to 400 degrees.
• Blanch the green beans: Bring a large pot of water to a boil with an ice bath nearby. When boiling, salt the water generously, add the green beans, and cook for 4 to 5 minutes, until slightly tender and bright green. Immediately transfer beans to the ice bath. When beans are chilled, drain and set aside.
• Pour water out of the pot, wipe dry and return to the stovetop. Over medium-high heat, melt 3 tablespoons butter. When melted, add the red-pepper flakes and thyme, and stir until fragrant, about 1 minute. Add the sliced mushrooms and cook, stirring occasionally, until they start to brown significantly, 8 to 10 minutes. Add 1 teaspoon salt and sliced garlic and stir until fragrant, another 1 to 2 minutes.
• Sprinkle the flour all over and stir to coat the mushrooms. Gradually add the stock and milk, and bring to a simmer, stirring all the while. Turn the heat down to medium and continue to stir until the sauce is thick and creamy and coats the back of a spoon, 6 to 8 minutes. Remove from heat. Add nutmeg, black pepper, vinegar and Worcestershire, if using. Taste for salt, pepper and acidity.
• Add the green beans and half of the onions, stir to combine, and transfer to prepared baking dish. Top with remaining onions and bake for 15 to 20 minutes, until bubbling. Serve immediately.

GREEN BEANS WITH BREAD CRUMBS

Steps:

• Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
• Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

CLASSIC GREEN BEAN CASSEROLE

Steps:

• Place the fresh or frozen green beans in a large kettle with enough water to cover and bring to a boil. Cook for 5-6 minutes until the vegetables are bright green in color and slightly tender. Drain well in a colander with ice cold tap water. Remove as much excess water as possible by laying the beans out on a clean towel and blotting dry.
• Preheat your oven to 350 degrees.
• Grease a 2-quart casserole baking dish with butter or vegetable cooking spray.
• Place ½ of the green beans into the casserole dish. Follow with a layer of ½ the can of water chestnuts.
• Repeat with another layer of green beans and water chestnuts.
• In a separate medium sized mixing bowl, mix the 2 cans of cream of celery soup, milk, and salt and pepper.
• Pour over the green beans and water chestnuts.
• Bake at 350 degrees for 25 minutes.
• Sprinkle the entire can of French fried onions on top the last 10 minutes of baking.
• Bake 10 minutes longer until the onions are golden brown.

GREEN BEAN CASSEROLE

Steps:

• Heat 1 tbsp of the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.
• Heat the oven to 200C/180C fan/gas 6. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
• Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.

BEST GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
• Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

BUTTERED BREADCRUMBS

Steps:

• Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
• If using any of the above mentioned variations add to the finshed buttered breadcrumbs.

GREEN BEAN CASSEROLE

Steps:

• Heat oven to 375 degrees. Use 1 tablespoon butter to grease a 2- to 2 1/2-quart baking dish or gratin.
• Bring a large pot of water to a boil, salt generously and add green beans. Boil for 5 minutes and transfer to a bowl of cold water. Drain on a kitchen towel.
• Heat a large, heavy skillet over medium heat and add bacon. Cook until crispy, about 10 to 12 minutes. Remove to paper towels and let cool.
• Discard all but 2 tablespoons of bacon grease in pan and return to heat. Add shallots and cook, stirring, until they begin to soften, 2 to 3 minutes. Add mushrooms and turn heat up slightly. Cook, stirring and scraping the bottom of pan, until mushrooms begin to sweat. Add salt to taste and cook until tender, about 5 minutes. Remove from heat.
• In a large bowl whisk together crème fraîche and cream. Stir in Gruyère. Add green beans, mushrooms and shallots, and marjoram or thyme. Crumble in bacon. Add salt and pepper to taste and stir everything together until beans are well coated. Transfer to baking dish.
• Melt remaining butter and toss with bread crumbs. Sprinkle evenly over top of casserole. Bake 30 minutes, until bread crumbs are golden brown and casserole is bubbling. Remove from heat, let sit until bubbles subside, and serve.

GREEN BEAN CASSEROLE

Steps:

• In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13x9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top. Sprinkle with remaining onions., Bake at 350° until heated through and onions are brown and crispy, 30-35 minutes.

GREEN BEANS WITH GARLIC AND BREADCRUMBS

Steps:

• In a pot, steam the green beans until tender-crisp. Set aside and keep warm.
• Heat the olive oil in a large saute on medium-low heat. Add the garlic and cook for about 2 minutes. DO NOT allow the garlic to burn!
• Stir in the bread crumbs and pepper. Cook for about 2 minutes more, pressing down on the bread crumb mixture with a spatula to allow it to become crispy. Again, be careful not to burn.
• Stir in the green beans and toss to coat. Season with salt and pepper and serve immediately.

ELEGANT GREEN BEANS

Steps:

• Preheat oven to 350°. In a small skillet, saute water chestnuts, onion and mushrooms in 2 tablespoons butter until onion is crisp-tender, 4-5 minutes; set aside. , In large skillet, melt remaining 4 tablespoons butter; stir in flour until smooth. Stir in milk, broth, soy sauce, pepper sauce and salt. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in green beans and cheese. , Spoon half of the bean mixture into a greased 1-1/2-qt. baking dish. Layer with water chestnut mixture and remaining bean mixture. , Bake, uncovered, 45 minutes. Top with french-fried onions. Bake until heated through, about 5 minutes longer.

GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
• Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.
• ALTERNATE METHOD: Heat oven to 325°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 25 to 30 minutes, topping with onions during last 5 minutes of baking, until bubbly.