Herbed Green Bean Casserole Recipes

HERBED HARVEST VEGETABLE CASSEROLE

Steps:

• Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.

HERBED GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• If using fresh beans, rinse them & cut them into 3"-to'4" pieces, before steaming them for about 15 minutes, or until they are only slightly crisp. Set beans aside.
• In a large bowl whisk together breadcrumbs (I use crumbs from winter wheat or cracked wheat bread), basil, salt, pepper, thyme, oregano, parsley, garlic powder & Parmesan cheese.
• Add vegetable oil to crumb mixture & stir well, before setting aside 2 tablespoons of the crumb mixture for topping the casserole.
• In an ovenproof dish, combine green beans & crumb mixture, then sprinkle with reserved crumb mixture.
• Bake about 30 minutes or until top is golden & crispy.

GREEN BEAN CASSEROLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
• Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
• Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

HERBED GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Combine seasonings, bread crumbs, and cheese; mix well.
• Add oil and mix well.
• Reserve 2 tablespoons of the bread crumb mixture for top of casserole.
• Combine the remaining bread crumb mixture and the drained green beans.
• Put into a oven proof casserole or baking dish.
• Sprinkle with the 2 tablespoons of bread crumb mixture.
• Bake 30 minutes.

HERBED GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Drain beans; place in medium bowl.
• Mix together bread crumbs, basil, thyme, oregano, parsley, garlic powder and cheese in small bowl. Add salt and pepper. Reserve 2 tablespoons for topping. Add remaining mixture and oil to green beans.
• Transfer beans to an ovenproof dish; sprinkle with the reserved crumb mixture.
• Bake about 30 minutes or until top is golden and crispy.

HERBED GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Drain beans; place in medium bowl.
• Mix together bread crumbs, basil, thyme, oregano, parsley, garlic powder and cheese in small bowl. Add salt and pepper. Reserve 2 tablespoons for topping. Add remaining mixture and oil to green beans.
• Transfer beans to an ovenproof dish; sprinkle with the reserved crumb mixture.
• Bake about 30 minutes or until top is golden and crispy.

HERBED GREEN BEANS

Steps:

• In a large saucepan, cover beans with water; Bring to a boil. Cook, uncovered for 8-10 minutes or until crisp-tender. Meanwhile, in a skillet, saute onion in butter until tender. Add the remaining ingredients. Drain beans; stir in onion mixture.