BEST GREEN BEAN CASSEROLE
This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.
Provided by Jan
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
- Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 20.2 g, Cholesterol 19.8 mg, Fat 23.2 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 1068.3 mg, Sugar 3.1 g
GREG'S GROOVY GREEN BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the sriracha mayo: In a small bowl, stir together the mayonnaise, sriracha and 2 teaspoons of the lemon juice until well combined. Set aside.
- Bring a large pot of salted water to a boil over medium-high heat.
- Heat a large skillet over medium heat. Add the bacon and cook, flipping as needed, until crisp, 4 to 5 minutes. Remove to a paper towel-lined plate to drain and set aside. Pour out all but 2 tablespoons of the bacon fat.
- Return the skillet with the bacon fat to medium heat and add the peppers, garlic and onion. Cook, stirring frequently, until the vegetables are softened and slightly fragrant, about 2 minutes. Add the almonds and continue to cook until the almonds begin to brown, an additional 2 minutes. Set aside on a plate.
- When the pot of salted water is at a soft boil, drop in the green beans and gently blanch until bright green but still slightly undercooked, 3 to 4 minutes. They will finish cooking in the skillet later.
- Return the skillet to medium heat and add the butter. With a slotted spoon, transfer the greens beans directly from the boiling water to the hot skillet. Toss and cook for an additional minute. Just before removing them from the skillet, add the remaining lemon juice. Taste and adjust the seasoning as needed.
- Transfer the green beans to a platter. Drizzle with the sriracha mayo, mound the sauteed veggies in the center and crumble the crispy bacon all around.
SMALL-BATCH GREEN BEAN CASSEROLE
A pie plate is the perfect vessel for a scaled-down version of green bean casserole. The shallow dish guarantees a properly balanced ratio of bean to topping in every serving. In this version, the classic layer of fried onions takes a turn, thanks to the addition of saltines and butter. That and a simple sauce made from sauteed mushrooms mean your guests may proclaim this the best green bean casserole. Ever.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the topping: Add the butter to a large bowl. Crumble the saltines with your hands, adding them to the bowl as you do so, and work them into the butter. Season with salt and pepper. Add the fried onions and mix together.
- For the beans: Preheat the oven to 375 degrees F.
- Bring 2 quarts water to a boil in a large pot. Add 1 tablespoon salt and the beans. Cook until bright green and only slightly crunchy, about 3 minutes. Drain the beans into a colander and rinse with cold water to cool quickly. Set aside to drain further in the colander.
- Add the butter to a large skillet over medium-high heat and heat until the butter is melted and the foaming subsides, about 1 minute. Add the mushrooms, onion and garlic and cook until the mushrooms start to release their liquid, about 3 minutes. Add the thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms are tender and there is only a little liquid left in the skillet, about 5 minutes. Add the flour and cook, stirring, until completely blended and absorbed, about 30 seconds. Stir in the broth and reduce the heat to medium. Stir in the half-and-half, bring to a gentle simmer and cook, adjusting the heat if necessary to maintain a gentle simmer, until the sauce is the consistency of thickened cream, 6 to 8 minutes.
- Arrange the beans in a 9-inch pie plate. Pour the mushroom mixture over the beans and mix to coat as well as you can. Sprinkle with the topping and bake until the topping is golden brown and the sauce is bubbly around the perimeter, about 15 minutes.
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