Mushroom Green Bean Casserole Recipes

GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine green beans and soup in a small casserole dish.
• Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and top with onions. Bake for another 10 minutes.

GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
• Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.
• ALTERNATE METHOD: Heat oven to 325°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 25 to 30 minutes, topping with onions during last 5 minutes of baking, until bubbly.

CAMPBELL'S® GREEN BEAN CASSEROLE

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.

GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)

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.

ELEGANT GREEN BEAN AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Drain mushrooms and measure liquid, add enough chicken stock to make 1 cup.
• Saute onions gently in 3 tbsp butter for 5 minutes.
• Blend in flour.
• Add reserved mushroom liquid-chicken stock mixture and wine.
• Cook, stirring until mixture boils and thickens.
• Add cheese, salt, and pepper.
• Combine this sauce with the mushrooms and beans.
• Turn into a greased casserole dish.
• Mix bread crumbs with melted butter.
• Sprinkle over vegetables.
• Bake at 375 degrees for 25 minutes.

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.

DELUXE MUSHROOM GREEN BEAN CASSEROLE

Steps:

• COOK mushrooms in butter in skillet until golden.
• MIX soup, cream, wine, mushrooms, beans and 1 cup Crispy Fried Onions in 2-qt. baking dish.
• BAKE at 350°F for 30 min. or until hot. Stir. Top with remaining onions. Bake 5 min.

GREEN BEAN CASSEROLE STUFFED MUSHROOMS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Add garlic; cook 1 minute longer. Place the green beans, 1/2 cup cheese, soup, water, nutmeg, pepper and bacon mixture in a food processor; process until blended. Transfer to a small bowl; fold in bread crumbs., Remove stems from mushrooms; discard stems or save for another use. Spritz mushroom caps with cooking spray; place in an ungreased 15x10x1-in. baking pan, stem side down. Bake at 425° for 10 minutes, turning once., Drain liquid from caps; fill with green bean mixture. Top with remaining cheese and french-fried onions. Bake 8-10 minutes longer or until mushrooms are tender and filling is heated through. Freeze option: After baking mushroom caps, drain and stuff mushrooms. Cool. Freeze on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake mushrooms as directed, increasing time as necessary to heat through.

ULTIMATE GREEN BEAN CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large pot of salted boiling water, blanch the green beans for 3 minutes, until tender and bright green. Drain and transfer to a 9x13-inch (23x33 cm) baking dish.
• Melt 4 tablespoons of butter in a large pan over high heat. Add the onions and cook for 8 minutes, until softened and translucent.
• Add the mushrooms and cook for 5 minutes, until browned. Add the garlic and cook just until fragrant, about 1 minute.
• Transfer the vegetable mixture to the casserole dish with the green beans. Wipe out the pan.
• Melt the remaining 4 tablespoons of butter in the same pan. Add the flour and stir to combine. Cook until a golden brown roux forms, for 5 minutes.
• Add the milk, heavy cream, salt, pepper, chicken broth, and Parmesan cheese, and stir to combine. Reduce the heat to medium-low and cook until the sauce is thickened, about 10 minutes.
• Pour the sauce evenly over the vegetables in the casserole dish and toss until everything is well coated. Cover with foil.
• Bake for 20 minutes, then remove the foil and bake for another 10 minutes.
• Top the casserole with the fried onions, then serve.
• Enjoy!