Best 14 5 Star Green Bean Casserole Recipes

GREEN BEAN CASSEROLE

Steps:

• Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well.
• Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.
• Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste.
• Top with fried onions before serving.
• 2 quarts peanut oil, for frying
• 2 large red onions, thinly sliced and separated into rings
• 1/2 cup buttermilk
• 2 cups arborio rice coating, recipe follows
• Kosher salt
• Heat peanut oil in a deep fryer or deep pot to 375 degrees F.
• Put onion rings in a large bowl. Pour buttermilk over onions and toss to coat. Shake off the excess liquid.
• Dip onions into Arborio rice coating, covering thoroughly
• Fry the onions in small batches until crispy, about 2 minutes per batch. Scoop out with a slotted spoon and drain on paper towels. Set aside. Season with salt, to taste.
• 1 cup arborio rice
• 3 cups all-purpose flour
• 1 cup semolina
• 2 tablespoons fine salt
• 1 teaspoon freshly ground black pepper
• Grind the rice in a blender or spice grinder to a very fine powder. Put it in a bowl and add the flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.

GREEN BEAN CASSEROLE

Steps:

• Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended.
• Stir in beans and 2/3 cup fried onions.
• Bake at 350°F for 30 minutes or until hot.
• Stir.
• Sprinkle with remaining 2/3 cup fried onions.
• Bake 5 more minutes or until onions are golden.

BEST GREEN BEAN CASSEROLE

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.

BEST EVER GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 475 degrees F.
• Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
• While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
• Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
• Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• In a saute pan, saute the onions in the bourbon until soft.
• Bring a large pot of salted water to a rolling boil. While the water heats, fill a large bowl with ice water and put a strainer in it. Drop the green beans into the boiling water and cook until crisp tender. Remove from the pot and immediately plunge the green beans into the ice bath to stop the cooking. Drain well.
• Toss the shiitakes with olive oil, season with salt and pepper and spread across a baking sheet. Roast for 8 minutes and remove.
• Reduce the oven temperature to 250 degrees F. Toss the halved tomatoes with oil, salt and pepper. Place on a baking sheet cut-side up and bake for 30 to 40 minutes. Reserve for garnish.
• Coat the kale with oil, salt and pepper. Bake in the oven with the tomatoes until crispy, about 20 minutes. Reserve for garnish.
• In a small pot, heat the mushroom broth over medium heat until just under a simmer.
• While it heats, melt the butter in a saute pan over medium heat. Stir in the flour and cook until golden brown, stirring constantly, about 4 minutes. Slowly add the heated mushroom broth to the butter and flour mixture, whisking constantly. Cook until it starts to boil. Add the goat cheese, cream, thyme and some salt and pepper. Toss the green beans and mushrooms in the warm sauce.
• Grease a 9- by 13-inch flameproof casserole dish. Layer the dish with cooked rice and top with the green bean mixture. Cover with the breadcrumbs and bake for 15 minutes. If additional browning is desired after baking, place under the broiler. Top with the roasted tomatoes and crispy kale. Eat. Oh green bean casserole really is wonderful!

CHEESY GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
• Cover and bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
• Bake uncovered about 5 minutes longer or until onions are brown and crisp.

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.

FIVE BEAN CASSEROLE

Steps:

• Brown bacon. Add onion and cook while you get other ingredients ready. Drain half or more of juice from each can of beans, except for pork and beans. Combine all ingredients in very large casserole dish. Stir in the bacon and onion. Bake, uncovered, for 1 hour at 350°F Can also add cut up smoked kielbasa, sliced pepperoni or cooked italian sausage prior to cooking in oven. I've also done this in the crockpot instead of the oven by cooking for 8-10 hours on low.

FIVE BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Saute onion in bacon fat; add the brown sugar, mustard, garlic powder, salt and vinegar. Cook covered on low heat 20 minutes.
• In a four quart baking dish, combine the bacon, onion mixture, butter beans, lima beans, kidney beans, garbanzo beans and baked beans. Mix well, and bake covered for 1 1/2 hours. Uncover and bake 30 to 45 minutes longer.

RICH GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the processed cheese into a large microwave-safe bowl along with the cream of chicken soup. Heat on full power for 2 minutes, stirring occasionally, or until cheese is melted. Season with salt, pepper, and Cajun seasoning. Stir in the green beans. Pour into a 1 1/2 quart casserole dish, and sprinkle the French fried onions over the top.
• Bake for about 20 minutes in the preheated oven, or until the top is crispy.

5-INGREDIENT GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a 1 1/2 quart casserole, mix soup, milk, soy sauce, pepper, green beans and 2/3 cup fried onions.
• Bake for 25 minutes or until hot.
• Stir then sprinkle with remaining onions and bake for 5 minutes.
• TIP: instead of the 16 ounce package frozen green beans, you can use; 2 9 ounce packages of frozen green beans, 2 16 ounce cans green beans or 1 1/2 pounds fresh green beans.

MY FAVORITE GREEN BEAN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir the onions, parsley, and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes. Add the flour, salt, pepper, and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the sour cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 9-inch square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer.
• Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.

GREEN BEAN CASSEROLE

Steps:

• Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
• Bake at 350°F for 25 minute or until hot.
• Stir. Sprinkle with remaining onions. Bake 5 minute.

GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)
• In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)
• In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
• Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.