GREEN BEAN CASSEROLE (NO SOUP)
Recipe from Ree Drummond, Food Network. I watched her prepare this dish to take to a Church potluck and was impressed that it did not include canned soup and that it also used fresh green beans vs. canned.
Provided by DailyInspiration
Categories Peppers
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans; drop them into lightly salted boiling water and allow the green beans to cook for 3-4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they are cool and set aside.
- Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3-5 minutes. Remove from heat and set aside.
- In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, and then pour in the milk and half and half. continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
- Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.
Nutrition Facts : Calories 305.1, Fat 17.5, SaturatedFat 10, Cholesterol 46, Sodium 317.6, Carbohydrate 27.3, Fiber 4.3, Sugar 9.5, Protein 11.5
HOMEMADE GREEN BEAN CASSEROLE WITHOUT CONDENSED SOUP
Homemade Green Bean Casserole made without condensed soup. So creamy and delicious!
Provided by Elyse
Yield 8-10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Fill a large saucepan with water and bring to a boil over high heat.
- Add beans to boiling water and let boil for 5 minutes.
- Drain beans and add mushrooms then set aside.
- Melt butter in a large skillet over medium heat.
- Add onion and parsley and cook for a few minutes until onion is tender.
- Whisk in flour, salt and pepper until well combined then gradually whisk in milk, stirring constantly to avoid lumps.
- Whisk in sour cream and continue stirring over medium heat until sauce begins to bubble.
- Fold in green beans and mushrooms until evenly coated.
- Add half the cheese and fried onions and mix until well combined.
- Pour green bean mixture into a 9 x 13 inch baking dish sprayed with nonstick cooking spray.
- Sprinkle remaining cheese and onions on top.
- Bake for 15-20 minutes or until cheese is melted.
Nutrition Facts : Servingsize 1 serving, Calories 281 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 54 mg, Carbohydrate 63 g, Sugar 29 g, Protein 17 mg
NEVER ENOUGH GREEN BEAN CASSEROLE
This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years. People tasting it for the first time ALWAYS want the recipe!
Provided by Deb Dessaint
Categories Side Dish Casseroles Green Bean Casserole Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.
- Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren't getting too brown.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 15.6 g, Cholesterol 12 mg, Fat 13.3 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 4.7 g, Sodium 1110.5 mg, Sugar 4.4 g
ABSOLUTELY DELICIOUS GREEN BEAN CASSEROLE FROM SCRATCH
No cans here! Fresh mushrooms, onion, and herbs with frozen green beans, sour cream, and cheddar cheese make this a delightfully tasty twist on the traditional casserole. I developed this recipe, longing for a 'no cans' version of the classic dish. I made this one year for my husband's family at Christmas time, and now they ask for it every year! My husband asks me to make it for dinner throughout the year.
Provided by Auriel
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside.
- Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat.
- Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese.
- Bake in the preheated oven until the cheese melts, about 15 minutes.
Nutrition Facts : Calories 336.7 calories, Carbohydrate 20.8 g, Cholesterol 45.8 mg, Fat 24.9 g, Fiber 3.8 g, Protein 8.7 g, SaturatedFat 13.3 g, Sodium 469 mg, Sugar 5.1 g
GREEN BEAN CASSEROLE - NO CANNED ONIONS OR SOUP
If you're looking for an update to the classic green bean casserole, this is it. It's very fresh tasting. Adapted from a Penzey's spice catalog from several years ago. The cooking sherry is optional, but it really adds to the flavor.
Provided by appleydapply
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook green beans according to package directions.
- In a medium saucepan over low heat saute onions, thyme and parsley in butter for 5 minutes.
- Blend in salt, pepper, flour and lemon peel. Add sour cream and sherry, and cook on low for 3 minutes.
- Grease a medium/large casserole dish with butter, add cooked and drained beans to the dish. Pour the sour cream and spice mix over the beans, stir gently to coat. Sprinkle grated cheese and bread crumbs over the top of the dish.
- Bake at 350 for 20 to 30 minutes, until topping is lightly browned.
Nutrition Facts : Calories 187.8, Fat 11.4, SaturatedFat 6.8, Cholesterol 30, Sodium 291.4, Carbohydrate 13.6, Fiber 2.5, Sugar 3.6, Protein 4.9
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