String Bean Casserole Salad Recipes

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STRING BEAN CASSEROLE



String Bean Casserole image

Make and share this String Bean Casserole recipe from Food.com.

Provided by CJAY8248

Categories     Vegetable

Time 35m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 4

2 (15 ounce) cans green beans
4 slices American cheese
1 (10 ounce) can mushroom soup
1 (12 ounce) box frozen onion rings

Steps:

  • Put a layer of green beans in a 8x8" casserole dish. Cover with cheese slices, then rest of beans. Pour over all a can of mushroom soup. Top with frozen onion rings. Bake at 350* until onion rings are cooked and brown and mixture is bubbling.

STRING BEAN CASSEROLE SALAD



String Bean Casserole Salad image

Provided by Sunny Anderson

Yield 1 pound of green beans

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 pound green beans, trimmed and cut into thirds
1 red bell pepper, seeded and sliced
1/2 cup apple cider vinegar
2 ounces dried porcini mushrooms
2 cloves garlic, smashed
8 sprigs fresh thyme
1/4 cup Hidden Valley® Original Ranch® Dressing
1/2 cup French-fried onions, lightly hand-crushed (recommended French's)

Steps:

  • Fill up a large bowl with water and a few handfuls of ice, set aside. Bring a large pot of water to a roiling boil. Add a heavy pinch of salt, the green beans and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, move the vegetable to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.
  • To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, vinegar, mushrooms, garlic, thyme and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more.
  • Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the Hidden Valley® Original Ranch® Dressing. Toss and serve with fried onions sprinkled over the top.

CAMPBELL'S® GREEN BEAN CASSEROLE



Campbell's® Green Bean Casserole image

This traditional casserole made with cut green beans, cream of mushroom soup, and French fried onions is the perfect addition to your holiday table.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 40m

Yield 12

Number Of Ingredients 6

2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1 cup milk
2 teaspoons soy sauce
¼ teaspoon ground black pepper
8 cups cooked cut green beans
2 ⅔ cups French's® French Fried Onions

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.

WARM BEET AND STRING BEAN SALAD



Warm Beet And String Bean Salad image

Provided by Moira Hodgson

Categories     salads and dressings, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

4 medium beets
1 pound young string beans, trimmed
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1/2 cup walnut oil
1 small red onion, minced
1 tablespoon chives, chopped
Sea salt and freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake them for an hour and a half or until they are tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl. Keep them warm.
  • Meanwhile, steam the string beans until they are tender.
  • Combine the mustard, vinegar, walnut oil, salt and pepper and mix well. Pour half the mixture onto the beets with the onions and chives and toss. Put in the center of a round serving dish.
  • Toss the beans in the remaining dressing and arrange them in a circle around the beets. Serve the salad warm or at room temperature.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 8 grams, TransFat 0 grams

STRING BEAN & ARUGULA SALAD



String Bean & Arugula Salad image

Provided by John Schlimm

Categories     Salad     Side     Vegetarian     Backyard BBQ     Green Bean     Arugula     Grill     Grill/Barbecue     Healthy     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 3 to 4 servings

Number Of Ingredients 6

3/4 pound green and/or yellow string beans, trimmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and pressed
2 cups baby or regular arugula, trimmed and chopped
1 teaspoon finely grated lemon zest
Salt and freshly ground black pepper

Steps:

  • Heat the grill to medium-high.
  • In a large bowl, toss the string beans with the olive oil and garlic. Let the beans rest for 10 minutes or so, then place the beans on a large square of heavy-duty aluminum foil. Fold the foil over the beans and fold down the ends of the foil twice. Place the foil packet on the grill, seam side up, and grill for 25 to 30 minutes. Let the beans cool for a few minutes, then combine them in a roomy bowl with the arugula, lemon zest, and salt and pepper to taste, tossing until the arugula is wilted, 2 to 3 minutes.

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  • Bring a large pot of salted water to a boil, add greens and bell peppers, and cook until bright and still crisp, about 3 minutes.
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