Ina Garten Green Bean Casserole Recipes

GREEN BEANS GREMOLATA

Steps:

• Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
• For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
• When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

GREEN BEANS GREMOLATA

Steps:

• Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
• For the gremolata, toss the garlic, lemon zest, parsley, Parmesan and pine nuts in a small bowl and set aside.
• When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

GREEN BEAN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions.
• Bake for 25 minutes in the preheated oven, until heated through and bubbly. Sprinkle remaining onions over the top, and return to the oven for 5 minutes. Season with salt and pepper to taste.

INA GARTEN GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees. In a large skillet, melt butter over medium heat.
• Saute onions and mushrooms until just tender, stirring occasionally. Add garlic and cook for another 1-2 minutes, then remove from heat and set aside.
• In a medium saucepan, combine green beans with chicken broth. Bring to a boil.
• Continue cooking for about 8 minutes until beans are crisp-tender and drain.
• Prepare a 2-quart baking dish by spraying it with cooking spray. In a large bowl, combine the soup, mushroom mixture, green beans, Parmesan, salt, and pepper.
• Transfer the mixture to the prepared baking dish and top with crispy onion strings.
• Bake at 350 degrees for 20 minutes, or until the casserole is heated through.

GREEN GREEN SPRING VEGETABLES BAREFOOT CONTESSA - INA GARTEN

Steps:

• Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water.
• Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans.
• Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water.
• Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
• When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned.
• Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.