Green Beans With Cheese Sauce Recipes

CHEESY GREEN BEAN DISH

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium saucepan over medium heat, saute onion until translucent. Stir in flour, milk, mozzarella cheese, cottage cheese, sugar and salt; cook, stirring, until thickened.
• Place green beans in a 9x13 inch baking dish; pour cheese sauce over green beans.
• In a small bowl combine bread crumbs and egg. Spread over green beans.
• Bake in preheated oven for 40 minutes.

SAUTEED GREEN BEANS WITH LEMON AND BLUE CHEESE

Steps:

• In a large skillet over medium-high heat, heat the butter and oil. When hot, add the green beans in one layer. When the beans are just beginning to color, stir them around and add the Worcestershire, sriracha and lemon juice. Cook until the beans are crisp-tender, a few more minutes. Transfer them to a plate, crumble over the blue cheese and serve.

SHEET PAN GREEN BEAN CASSEROLE

Steps:

• Preheat the oven or a toaster oven to 400 degrees F.
• For the green beans: Place the green beans on a sheet pan. Add the mushrooms, olive oil and capers, sprinkle with 1/4 teaspoon salt and toss to coat. Roast the green beans until tender and the skins blister, 8 to 10 minutes depending on the thickness of the green beans.
• For the goat cheese sauce: Meanwhile, add the butter to a small saute pan over medium heat and cook until it starts to bubble and brown. Add the flour and stir to cook the flour, 1 to 3 minutes. Slowly whisk in the milk. Continue to cook until the mixture simmers and thickens, about 10 minutes. Add the garlic powder and pepper. Remove from the heat and add 3 ounces of the goat cheese. Taste and season with salt.
• For the garnish: When the green beans are tender, pour the goat cheese sauce on the bottom of a platter. Top with the roasted green beans and sprinkle with the remaining goat cheese and crispy fried onions. Serve immediately.

CHEESY GREEN BEANS

Steps:

• In 2-quart saucepan or 10-inch skillet, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, until onion begins to brown. Remove from saucepan; cover to keep warm.
• In same saucepan or skillet, cook beans as directed on bag; drain. Stir in onion mixture; cook until thoroughly heated. Add cheese; toss gently to mix.

GREEN BEANS IN CHEESE SAUCE

Steps:

• Toss all ingredients in medium saucepan; cover.
• Cook on medium heat 1 to 2 minutes or until 2% Milk Singles are melted, stirring until beans are evenly coated with sauce.

GREEN BEANS WITH CHEESE AND BACON

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 2 1/2-quart baking dish with a lid.
• Place the green beans in a large pan with water to cover; bring to a boil and cook only until the beans are hot and bright green, about 1 minute. Drain. Transfer to a large bowl.
• Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned and crisp, about 10 minutes. Pour off all but 1 tablespoon of the drippings. Return to the heat and add the green onions; cook until the onions have softened, about 2 minutes.
• Add the bacon mixture, Cheddar cheese, sour cream, mayonnaise, salt, and pepper to the green beans; stir. Spread the mixture into the prepared baking dish; cover with the lid.
• Bake in the preheated oven until the casserole is bubbling and the beans are tender, about 20 minutes.

EASY GREEN BEANS WITH CREAM CHEESE

Steps:

• Drain most of the water from the green beans and add the beans to a saucepan over medium heat. Bring to a boil, reduce heat, and simmer 10 minutes.
• Add butter and cream cheese to the saucepan with the green beans. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.

GREEN BEANS IN BACON CHEESE SAUCE

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until beans are tender.

CLASSIC GREEN BEANS AU GRATIN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter. Bring a generously salted pot of water to a rolling boil over high heat.
• Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.
• Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.
• Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.
• Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.
• Season beans with pepper, kosher salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.
• Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.
• Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.
• Let cool for 10 minutes before serving.

GREEN BEANS IN CHEESE SAUCE

Steps:

• TOSS all ingredients in medium saucepan; cover.
• COOK on medium heat 1 to 2 minutes or until 2% Milk Singles are melted, stirring until beans are evenly coated with sauce.

BLISTERED GREEN BEANS WITH HERB SAUCE

Steps:

• Pulse 1 cup fresh basil, 1/4 cup each fresh parsley and pistachios and 1 scallion in a food processor. Pulse in 3 tablespoons olive oil, 2 teaspoons red wine vinegar and a pinch each of salt and pepper. Cook 1 1/4 pounds green beans in olive oil in a large nonstick skillet over medium-high heat until browned, 7 to 8 minutes. Add a splash of water and a pinch of salt and pepper. Cook, tossing, until crisp-tender, 1 to 2 minutes. Toss with the sauce.

GREEN BEANS SUPREME

Steps:

• Cook green beans according to package directions. Meanwhile, in a Dutch oven, saute onion in butter until tender. Remove from the heat; whisk in the flour, salt, paprika, Worcestershire sauce and mustard until blended. , Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese. , Drain beans; gently fold into cheese sauce. Transfer to a large serving bowl. Toss bread crumbs and butter; sprinkle over beans.

GREEN BEANS IN BEER SAUCE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender. , Using a slotted spoon, remove bacon to paper towels to drain. Remove beans with a slotted spoon and keep warm., In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended. Stir into the saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beans; heat through. Sprinkle with bacon.

GREEN BEANS CASSEROLE WITH A MUSHROOM CHEESE SAUCE

Steps:

• If using fresh green beans, clean and trim them. Blanch them in hot water for 6-9 minutes, plunging them into ice water. Drain completely. If using frozen, thaw and drain completely.
• Melt butter and add the mushrooms, shallots and garlic. Salute until mushrooms release moisture and then evaporates, approximately 6 minutes.
• Add flour and cook 1 minute, stirring constantly; add broth while stirring.
• Add milk/half and half, reduce heat to medium low and simmer until sauce has thickened, about 10 minutes.
• Add cheese and stir until melted.
• Stir in sherry and thyme and salt and pepper to taste.
• Transfer to a 3 quart or 9 x 13 dish.
• Bake at 425? for 30-40 minutes.

GREEN BEANS WITH BLUE CHEESE

Steps:

• Place the first eight ingredients in a blender; cover and process until combined. Gradually add oil in a steady stream, processing until smooth; set aside. , Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a serving bowl. Drizzle with the blue cheese mixture and sprinkle with bacon.

BLUE CHEESE GREEN BEANS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, cook and stir the beans for 8-10 minutes or until crisp-tender. Add the blue cheese, pecans, pepper and bacon. Cook for 2 minutes or until heated through.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.