Pecan Crusted Green Bean Casserole Recipes

MODERN GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• For the crispy shallot topping: Line a plate with paper towels. Put the shallots in a small saucepan and pour in canola or vegetable oil to cover. Put the pan on the stove, turn the heat to medium and cook, stirring occasionally, until the shallots turn a medium brown, about 4 minutes. Drain them in a fine-mesh sieve, reserving the oil for another use, then turn the shallots onto the paper-lined plate and blot with another paper towel. Sprinkle with salt and set aside.
• For the green bean casserole: Fill a large bowl with water and some ice. Bring a large pot of salted water to a boil.
• Plunge the green beans into the boiling water and cook just until crisp-tender, about 5 minutes. Drain, then plunge them into the ice water to stop the cooking. Drain again.
• Butter a shallow 3-quart casserole and set aside.
• Melt the butter in a large skillet. Saute the mushrooms until browned and any liquid they have released has evaporated, about 6 minutes. Add the minced shallots and saute until slightly softened, another 2 minutes. Sprinkle over the flour and continue to saute until the flour coats the mushrooms well and turns golden, another 2 minutes. Slowly pour in the broth while stirring. Stir in the half-and-half and continue to cook, stirring frequently, until the liquid has thickened. Add the partially cooked green beans, then turn the mixture into the prepared casserole.
• Bake until hot and bubbly, about 15 minutes. Sprinkle over the reserved crispy shallots and bake until the shallots are hot and re-crisped, about 5 more minutes. Garnish with fresh parsley or chervil if desired and serve hot.

MY FAVORITE GREEN BEAN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir the onions, parsley, and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes. Add the flour, salt, pepper, and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the sour cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 9-inch square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer.
• Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.

GREEN BEANS WITH CARAMELIZED PECANS

Steps:

• Heat oven to 350°F with rack in middle.
• Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
• Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
• Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
• Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
• Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

PECAN-CRUSTED GREEN BEAN CASSEROLE

Steps:

• Prepare the green beans: Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons salt to the water and stir in the green beans. Cook for 2-3 minutes. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. When the beans are cooked, remove them from the hot water with a strainer and plunge them to the colander in the ice bath. "Swirl" the beans around and submerge them in the ice water so they cool quickly. Drain.
• Make the mushroom base for the casserole: Melt the butter in a 12-inch skillet over medium heat. Add the garlic, cayenne, white button and shiitake mushrooms. Season with salt to taste and cook until the mushrooms give off most of their liquid, 8-10 minutes. Stir the flour into the mushrooms. Add the chicken stock. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 5-8 minutes. Add in the mustard. Taste for seasoning.
• Make the pecan crust: In a medium bowl, stir together 1/2 cup of the pecans, the breadcrumbs, Parmesan cheese, butter and salt. Set aside.
• Assemble the casserole: Stir the green beans and the remaining 1/4 cup of pecans into the mushrooms. Simmer on the stove, over low heat, for 8-10 minutes, until the green beans become tender when pierced with the tip of a knife. Top with an even layer of the pecan crust. Transfer the skillet to the oven for 10-12 minutes to brown the crust.
• Note: You can substitute yellow wax beans for green beans or even mix in some string beans.

PECAN-CRUSTED GREEN BEAN CASSEROLE

Steps:

• Prepare the green beans: Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons salt to the water and stir in the green beans. Cook for 2-3 minutes. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. When the beans are cooked, remove them from the hot water with a strainer and plunge them to the colander in the ice bath. "Swirl" the beans around and submerge them in the ice water so they cool quickly. Drain.
• Make the mushroom base for the casserole: Melt the butter in a 12-inch skillet over medium heat. Add the garlic, cayenne, white button and shiitake mushrooms. Season with salt to taste and cook until the mushrooms give off most of their liquid, 8-10 minutes. Stir the flour into the mushrooms. Add the chicken stock. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 5-8 minutes. Add in the mustard. Taste for seasoning.
• Make the pecan crust: In a medium bowl, stir together 1/2 cup of the pecans, the breadcrumbs, Parmesan cheese, butter and salt. Set aside.
• Assemble the casserole: Stir the green beans and the remaining 1/4 cup of pecans into the mushrooms. Simmer on the stove, over low heat, for 8-10 minutes, until the green beans become tender when pierced with the tip of a knife. Top with an even layer of the pecan crust. Transfer the skillet to the oven for 10-12 minutes to brown the crust.

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!

CRUNCHY GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a 1-1/2 quart casserole dish, mix together the bacon, soup, water chestnuts, milk, green beans and pinch of black pepper.
• Bake for 30 minutes or until heated through.
• Stir and top with French fried onions. Bake for 5 additional minutes or until onions are golden brown.