Tasty Green Bean Casserole Cups Recipes

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!

TASTY GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.
• Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9x13 inch baking dish. Sprinkle with French fried onions.
• Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.

GREEN BEAN CASSEROLE CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl and set nearby.
• Add the green beans to the boiling water and cook for 4 minutes, until bright green and slightly tender. Drain the green beans, then transfer to the ice bath. Let cool, then drain and set aside.
• Melt the butter in a large pan over medium heat. Add the mushrooms, season with the salt and pepper, and cook for 5 minutes, until lightly browned. Add the garlic and cook for another 2-3 minutes, until fragrant. Add the flour and stir until the mushrooms are coated and the flour begins to toast, about 2 minutes.
• Add the vegetable broth and heavy cream and stir until fully combined. Bring to a boil, then reduce the heat to low and simmer for 10 minutes, or until thickened.
• Add the blanched green beans and cheddar cheese and stir to combine. Remove the pan from the heat and let the green bean mixture cool slightly.
• On a lightly floured surface, unroll the crescent roll dough and pinch the seams together with your fingers. Roll out with a rolling pin into an even layer. Cut into 12 equal squares. Add each square of dough to a cup of the prepared muffin tin.
• Fill each crescent cup with 2 tablespoons of the green bean mixture and top with 1 tablespoon of French-fried onions.
• Bake for 20 minutes, until golden brown. Remove from the oven and let cool slightly, then release the cups from the muffin tin.
• Enjoy!

TASTY GREEN BEAN CASSEROLE CUPS

Steps:

• Preheat oven to 350?F/180?C.
• 2. Place RITZ crackers and ½ cup french fried onions in food processor. Reserve 3 crackers and the other ½ cup of french fried onions. Pulse the mixture to form a fine crumb.
• 3. Add ½ cup of mushroom soup, pulse until combined. The texture should be pliable. If too dry add more soup, if too wet add more crackers.
• 4. Take a spoonful of the mixture and mold it into a muffin tin.
• 5. In a bowl, combine green beans, cheese, milk, remaining soup, and french fried onions. Add salt and pepper to taste.
• 6. Scoop the mixture into the cracker cups.
• 7. Crush the reserved RITZ and top each muffin.
• 8. Bake for 20 minutes or until golden brown.

GREEN BEAN CASSEROLE RECIPE BY TASTY

Steps:

• To an 8-inch (20 cm) microwave-safe pie dish, add the green beans and cream of mushroom soup, then sprinkle the fried onions evenly over the top.
• Microwave for 5 minutes at half power until onions have become a little crispy.
• Top with scallions and serve warm.
• Enjoy!

INDIVIDUAL GREEN BEAN CASSEROLES

Steps:

• Bring a large pot of lightly-salted water to a rolling boil. Add beans and cook until just tender, about 5 minutes. (The beans will not soften too much more during baking, so if you want them softer, cook to your preference.)
• Drain beans, run under cold water, and place in a bowl of ice water to stop the cooking. When beans are chilled, drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray the inside of 4 ramekins with cooking spray.
• Melt butter in a medium skillet over medium heat. Add mushrooms and shallot and cook until they start to brown, 2 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle flour over the mushrooms, stirring well to combine. Gradually pour in chicken stock, soy sauce, Dijon, and thyme, stirring constantly; the mixture will be thick at this point. Stir in half-and-half, salt, and pepper until well combined. Reduce heat to low and simmer until flavors have melded and sauce has thickened, 3 to 5 minutes.
• Stir in green beans and bacon until well combined. Spoon into the prepared ramekins and top with French-fried onions.
• Bake in the preheated oven for 13 to 15 minutes. Serve immediately.