GREEN BEAN CASSEROLE WITH PARMESAN
Steps:
- Boil beans in a medium-sized pot of salted water (make sure there's enough water to cover the beans) until just about cooked through and beginning to soften (about 6-8 minutes -- be careful not to over cook or they will be too soft).
- Drain in a colander and immerse them in a large bowl of water with ice to stop the cooking process. Set aside.
- While beans are blanching, prepare the crisp onion topping.
Nutrition Facts : Calories 198 kcal, Carbohydrate 17 g, Protein 8 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 647 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
STOVETOP GREEN BEANS
This is a really delicious green been recipe. It started as an alternative to the usual green bean casserole at Thanksgiving, and now we cook it for any occasion. And, oh, it smells so good while cooking!
Provided by Barbara
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over medium-high heat until some of the fat renders into the pan, about 5 minutes. Stir onion and garlic into the bacon and continue cooking until the bacon is crisp and the onion is translucent, about 5 minutes more.
- Stir green beans, water, vinegar, salt, and pepper into the bacon; cook at a simmer until the liquid is mostly evaporated, 10 to 12 minutes. Top with bread crumbs and cheese; stir gently.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 22.9 g, Cholesterol 29.3 mg, Fat 11.3 g, Fiber 6.8 g, Protein 13.8 g, SaturatedFat 5.5 g, Sodium 1094.5 mg, Sugar 5.1 g
STOVETOP GREEN BEAN CASSEROLE
I had my first green bean casserole at a friend's house for Thanksgiving and I have been wanting to recreate one ever since.
Provided by Alex Guarnaschelli
Time 53m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the green beans: Bring 6 quarts of water to a boil in a large pot. When the water boils, add the salt to the water and then add the green beans. Cook for 4 minutes.
- Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately. Drain and set aside.
- For the mushroom base: In a 10-inch cast iron skillet, melt the butter and add the mushrooms. Season with salt, to taste, and add the cayenne and mustard. Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the chicken stock. Bring to a simmer. Taste for seasoning. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes.
- For the shallots: Pour the oil into a medium frying pan. Heat to 350 degrees F.
- In a medium bowl, combine the flour and cayenne. Toss the shallot rounds in the flour and shake off the excess by shaking the rounds in a strainer once they have been floured. Test the oil by dropping in 1 shallot slice. It should begin to bubble and fry gradually.
- Prepare a baking sheet fitted with a kitchen towel. Drop a small batch of the shallots into the oil and gently swirl the oil as they fry. This will help them they fry more evenly on all sides. When they are light to medium brown, remove them with a slotted spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt.
- To assemble: Stir the green beans and some of the shallots into the mushrooms. Simmer on the stove, over low heat until the green beans become tender when pierced with the tip of a knife, 10 to 15 minutes. When ready to serve, top with all of the remaining shallots.
STOVETOP GREEN BEAN CASSEROLE RECIPE - (4.8/5)
Provided by á-4084
Number Of Ingredients 20
Steps:
- For the green beans: Bring 6 quarts of water to a boil in a large pot. When the water boils, add the salt to the water and then add the green beans. Cook for 4 minutes. Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately. Drain and set aside. For the mushroom base: In a 10-inch cast iron skillet, melt the butter and add the mushrooms. Season with salt, to taste, and add the cayenne and mustard. Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the chicken stock. Bring to a simmer. Taste for seasoning. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes. For the shallots: Pour the oil into a medium frying pan. Heat to 350 degrees F. In a medium bowl, combine the flour and cayenne. Toss the shallot rounds in the flour and shake off the excess by shaking the rounds in a strainer once they have been floured. Test the oil by dropping in 1 shallot slice. It should begin to bubble and fry gradually. Prepare a baking sheet fitted with a kitchen towel. Drop a small batch of the shallots into the oil and gently swirl the oil as they fry. This will help them they fry more evenly on all sides. When they are light to medium brown, remove them with a slotted spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt. To assemble: Stir the green beans and some of the shallots into the mushrooms. Simmer on the stove, over low heat until the green beans become tender when pierced with the tip of a knife, 10 to 15 minutes. When ready to serve, top with all of the remaining shallots.
STOVETOP GREEN BEAN CASSEROLE
Make and share this Stovetop Green Bean Casserole recipe from Food.com.
Provided by TARGETreg Recipes
Categories Vegetable
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Microwave the green beans according to the package's directions.
- Meanwhile, in a large skillet, melt the butter on medium. Add the flour and thyme and cook, stirring, until golden and fragrant, about 2 minutes. Stir in the milk and bring to a boil. Simmer, stirring, until thickened, about 2 minutes.
- Stir in the green beans and season to taste with salt and pepper. Transfer to a serving dish. Just before serving, top with the chips.
Nutrition Facts : Calories 157.8, Fat 9.3, SaturatedFat 2.6, Cholesterol 9.4, Sodium 107.8, Carbohydrate 16.8, Fiber 3.1, Sugar 2.8, Protein 3.8
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