Best Classy Green Bean Casserole Recipes

ELEGANT GREEN BEANS

Steps:

• Preheat oven to 350°. In a small skillet, saute water chestnuts, onion and mushrooms in 2 tablespoons butter until onion is crisp-tender, 4-5 minutes; set aside. , In large skillet, melt remaining 4 tablespoons butter; stir in flour until smooth. Stir in milk, broth, soy sauce, pepper sauce and salt. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in green beans and cheese. , Spoon half of the bean mixture into a greased 1-1/2-qt. baking dish. Layer with water chestnut mixture and remaining bean mixture. , Bake, uncovered, 45 minutes. Top with french-fried onions. Bake until heated through, about 5 minutes longer.

GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Bring a large pot of water to a boil. Cook green beans until just tender, about 5 - 6 minutes. Meanwhile fill a large bowl with ice water.
• Drain green beans, pour into ice water, stir. Drain green beans well from ice water, pour into 12 by 8 or 13 by 9-inch baking dish.
• In a large skillet melt butter over medium-high heat. Add in mushrooms, season with salt and saute until softened, about 5 minutes. Add garlic and saute 1 minute longer.
• Sprinkle in flour and toss and cook briefly (about 30 seconds). Pour in chicken broth and half and half and season with salt and pepper to taste.
• Bring mixture to a simmer to thicken sauce, stirring frequently. Stir in parmesan cheese.
• Pour sauce over green beans in casserole dish and toss to evenly coat.
• Sprinkle with crispy fried onions.
• Cover with a sheet of foil and bake 10 minutes, uncover and bake 10 minutes longer. Serve warm.

CLASSIC GREEN BEAN CASSEROLE

Steps:

• Make the topping: Separate the onion strips and soak in the buttermilk at least 10 minutes. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Combine the flour, panko, parsley and 1 teaspoon salt in a medium bowl. Working in batches, remove the onion strips from the buttermilk, dip in the flour mixture and fry until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate; season with salt.
• Make the casserole: Bring a large pot of salted water to a boil. Add the green beans; cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
• Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned and tender, about 7 minutes. Add the garlic and thyme; cook 1 minute. Add the flour and stir to coat, 1 minute.
• Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Bring to a simmer and cook, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parmesan and green beans. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours; keep the topping at room temperature.)
• Bake the casserole until bubbling, about 15 minutes. Stir, then sprinkle with the topping; bake until warmed through, 5 more minutes.