GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)
This is a highly rated recipe from Paula Deen of the Food Channel and worth making! I have tweaked it slightly and doubled the complete amounts to suit our tastes --- Paula has a house seasoning blend mix which is 1/2 cup salt mixed with 2 tablespoons black pepper and 2 tablespoons garlic powder, she uses a small amount in this casserole, you have the option of omitting the fresh garlic and adding it in, store the remaining mix in an air tight container for up to 6 months, I strongly recommend using low-sodium cream of mushroom soup
Provided by Kittencalrecipezazz
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
- Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
- Butter a 3-quart casserole dish (or a little larger).
- Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
- Transfer to the prepared casserole dish.
- Bake in a preheated 350 degrees F oven for 20 minutes.
- Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.
GREEN BEAN AND WILD MUSHROOM CASSEROLE
Steps:
- Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes.
- Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly. Season, to taste, with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth.
- Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.
GREEN BEAN MUSHROOM CASSEROLE
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the casserole: 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 mushrooms; sauté until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and half-and-half. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 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 o any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes. Season with salt and pepper.
- Make the topping: Soak the sliced onion 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 o 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 onion. (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.)
LIGHTER GREEN BEAN AND PORTOBELLO MUSHROOM CASSEROLE
I became obsessed with green bean casserole last year and set out on a mission to create a tastier and lighter version. After about 30 tries, this is my favorite. Enjoy!
Provided by Elimenohpe
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
- Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
- Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.
- Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 14.8 g, Cholesterol 1.5 mg, Fat 9.4 g, Fiber 2.5 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 589 mg, Sugar 1.6 g
MUSHROOM GREEN BEAN CASSEROLE
Most traditional green bean casseroles center around mushroom soup and french-fried onions. This from-scratch variation features fresh mushrooms, sliced water chestnuts and slivered almonds. -Pat Richter, Lake Placid, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute mushrooms and onion in butter. Stir in flour until blended. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese sauce, soy sauce, pepper and hot pepper sauce, stirring until cheese is melted. Remove from the heat; stir in water chestnuts. , Place beans in an ungreased 3-qt. baking dish. Pour the cheese mixture over top. Sprinkle with almonds. Bake, uncovered, at 375° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 223 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 654mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
HEALTHY GREEN BEAN CASSEROLE
Finally, a recipe for green bean casserole that's low-fat and dairy-free! For years I haven't been able to eat the traditional version because it's smothered in cream soup. Now I can dive right in again! I can't wait to try this. It's from Calorie Commando on the Food Network.
Provided by Kree6528
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a small saucepan, heat the 2 tablespoons of canola oil over medium heat. Sprinkle in the flour and stir constantly to form a paste (you are making a roux, used to thicken the broth).
- Once a paste forms, slowly pour in the mushroom broth while whisking constantly to prevent lumps. Continue cooking until broth is thick.
- Meanwhile, layer green beans, mushrooms, and pearl onions in a casserole dish.
- Pour the thickened sauce over and bake for 25 minutes.
- While casserole is baking, place leeks in a small saucepan and add just enough canola oil to cover. Place the saucepan over low heat and allow leaks to slowly crisp. Cook until the leeks have stopped making noise. Remove from oil and drain on paper towels.
- Remove casserole from the oven, stir it, and top with the crispy leeks. Return it to the oven and bake for another 5 minutes. Serve.
Nutrition Facts : Calories 81.3, Fat 3.8, SaturatedFat 0.3, Sodium 7.5, Carbohydrate 11.3, Fiber 2.9, Sugar 1, Protein 2.3
GREEN BEAN AND MUSHROOM CASSEROLE
Up your casserole game with our Green Bean and Mushroom Casserole. French fried onions add crunch to this delicious Green Bean and Mushroom Casserole, which diners of all ages are sure to enjoy!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Heat oil in large skillet on medium heat. Add mushrooms and chopped onions; cook and stir 3 min. or until onions are crisp-tender. Stir in beans; cover. Cook on medium-low heat 4 min. Remove from heat.
- Mix next 4 ingredients until blended. Add to vegetable mixture; mix well. Spoon into 2-qt. casserole sprayed with cooking spray.
- Bake 40 min. or until heated through, topping with French fried onions after 30 min.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CAMPBELL'S® GREEN BEAN CASSEROLE
This traditional casserole made with cut green beans, cream of mushroom soup, and French fried onions is the perfect addition to your holiday table.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
- Bake at 350 degrees F. for 25 min. or until hot. Stir.
- Top with remaining onions. Bake for 5 min. more.
More about "healthy green bean mushroom casserole recipes"
LOW-CARB GREEN BEAN & MUSHROOM CASSEROLE RECIPE - …
From simplysohealthy.com
5/5 (5)Category Side DishCuisine AmericanTotal Time 50 mins
- Preheat oven to 350º Fahrenheit. Prepare a 8" X 8" baking pan by spraying it with coconut oil spray or greasing with butter.
- When water has reached a simmer, place green beans in the top portion of the steamer. Sprinkle lightly with salt. Cover and place over the simmering water in the lower portion of the steamer. Steam beans until crisp-tender--about 8-10 minutes. Transfer beans to the prepared baking pan.
- Heat a large skillet over medium-high. Add butter. When butter has melted and has stopped foaming, add mushrooms. Lightly season mushrooms with salt and pepper.
HEALTHY GREEN BEAN CASSEROLE – WELLPLATED.COM
From wellplated.com
4.9/5 (15)Calories 169 per servingCategory Casserole, Dinner, Side Dish
- Position a rack in the upper third of your oven and preheat to broil. Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.
- In a small bowl, stir together the Panko, Parmesan, parsley, and 2 tablespoons olive oil. Set aside.
- Blanch the green beans: Bring a very large pot of water to a boil. Prepare an ice water bath and set out a large, clean kitchen towel. Place the beans in the water and cook just until crisp-tender, about 3 minutes. Plunge into an ice bath to stop the cooking, then drain and transfer to the towel. Lightly pat dry.
- Meanwhile, heat 1 tablespoon oil in a large, wide saucepan over medium heat. Add onion and mushrooms. Cook, stirring frequently, until the onion is soft and golden and the mushrooms brown and have given up their liquid, about 15 minutes. Add the remaining 1 tablespoon olive oil. Sprinkle the flour over the top. Cook, stirring, for 1 to 2 minutes more, until all of the flour turns golden and no white bits remain.
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