Trisha Yearwoods Baked Bean Casserole Recipes

EASY BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.
• Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.
• Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.

TRISHA YEARWOOD'S BAKED BEAN CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 9 x 13 x 2-inch casserole dish with nonstick cooking spray.
• In a 4- to 5-quart Dutch oven, brown the ground beef, onion, and bell pepper. Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce, and brown sugar to the mixture. Simmer for 5 minutes.
• Transfer the mixture to the prepared casserole dish. Crumble bacon over the top of the casserole and cover with aluminum foil. Bake 45 minutes. Remove foil and continue to bake for an additional 10 minutes. Let the casserole stand 10 minutes before serving.

FRESH GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Add 2 quarts water and a generous pinch of salt to a Dutch oven and bring to a boil over high heat. Meanwhile, prepare an ice bath by combining 4 cups ice and 4 cups water in a large bowl. Add the green beans to the boiling water and cook just until crisp-tender and bright green, 2 to 3 minutes. Drain the beans and immediately plunge them into the ice bath. When cool, drain again and set aside.
• Melt the butter in the Dutch oven over medium heat. When the bubbles have subsided, whisk in the flour until it is free of lumps. Cook until the mixture is slightly golden and smells of toasted nuts, about 2 minutes. Slowly pour in the milk and cream, whisking constantly. Add the thyme and continue whisking until the mixture is smooth. Cook, whisking occasionally, until the sauce is thick enough to coat the back of a spoon, about 8 minutes. Season with salt and pepper to taste.
• Meanwhile, heat the olive oil in a large sauté pan over medium-high heat until shimmering. Add the mushrooms, spreading them in an even layer; do not season or stir the mushrooms. Cook until golden brown on one side, about 3 to 4 minutes. Stir to flip the mushrooms, then continue cooking until browned all over, another 3 minutes. Add the brandy, if using, and cook until reduced by half, about 1 minute. Season with pepper and then scrape the mushrooms into the pot with the cream sauce.
• Add the green beans to the mushroom cream sauce. Fold in 1 cup of the fried onions. Transfer the mixture to a 2-quart baking dish.
• Bake until the casserole is hot and bubbling around the edges, 30 to 35 minutes. Top with the butter crackers and the remaining 1/2 cup fried onions. Bake for another 5 minutes, just to brown the topping.