Green bean casserole is a classic side dish that is often served at holiday meals. However, this dish can be enjoyed all year long. With so many variations on the classic recipe, there is sure to be a green bean casserole that everyone will love. Whether you're looking for a traditional recipe or something new and innovative, this article will provide you with the best recipes for cooking a delicious green bean casserole.
Let's cook with our recipes!
A NEW GREEN BEAN CASSEROLE
This recipe is a new version of green bean casserole. It uses fresh green beans that are topped with delicious caramelized onions, Parmesan cheese, and grape tomatoes.
Provided by Mrs Boss
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook green beans at a boil until tender yet firm to the bite, 5 to 10 minutes; drain and transfer to a 9x13-inch dish.
- Cook and stir onions, vinegar, garlic, sugar, basil, and oregano in a skillet over medium heat until onions are softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onions are very tender and dark brown, 15 to 20 minutes more.
- Preheat oven to 400 degrees F (200 degrees C).
- Spread onion mixture over green beans and top with Parmesan cheese. Arrange tomatoes, cut sides down, atop Parmesan cheese layer.
- Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 19.5 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 5.7 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 70.3 mg, Sugar 7 g
GREEN BEAN CASSEROLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
- Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
- Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.
MODERN GREEN BEAN CASSEROLE
No more canned soup, no more canned fried onions, this casserole is a fresh take on one of everyone's favorite nostalgic holiday side dishes. Try to get your hands on haricots verts, which are a skinnier, more tender green bean.
Provided by Katie Workman
Categories side-dish
Time 1h
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the crispy shallot topping: Line a plate with paper towels. Put the shallots in a small saucepan and pour in canola or vegetable oil to cover. Put the pan on the stove, turn the heat to medium and cook, stirring occasionally, until the shallots turn a medium brown, about 4 minutes. Drain them in a fine-mesh sieve, reserving the oil for another use, then turn the shallots onto the paper-lined plate and blot with another paper towel. Sprinkle with salt and set aside.
- For the green bean casserole: Fill a large bowl with water and some ice. Bring a large pot of salted water to a boil.
- Plunge the green beans into the boiling water and cook just until crisp-tender, about 5 minutes. Drain, then plunge them into the ice water to stop the cooking. Drain again.
- Butter a shallow 3-quart casserole and set aside.
- Melt the butter in a large skillet. Saute the mushrooms until browned and any liquid they have released has evaporated, about 6 minutes. Add the minced shallots and saute until slightly softened, another 2 minutes. Sprinkle over the flour and continue to saute until the flour coats the mushrooms well and turns golden, another 2 minutes. Slowly pour in the broth while stirring. Stir in the half-and-half and continue to cook, stirring frequently, until the liquid has thickened. Add the partially cooked green beans, then turn the mixture into the prepared casserole.
- Bake until hot and bubbly, about 15 minutes. Sprinkle over the reserved crispy shallots and bake until the shallots are hot and re-crisped, about 5 more minutes. Garnish with fresh parsley or chervil if desired and serve hot.
5-INGREDIENT GREEN BEAN CASSEROLE
A holiday classic recipe that I keep on misplacing. Finally put it 'zaar so I'll know where to find it. ENJOY
Provided by mandabears
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 78, Fat 3.9, SaturatedFat 1.2, Cholesterol 2.9, Sodium 423.1, Carbohydrate 9.3, Fiber 2.3, Sugar 1.7, Protein 2.7
INDIVIDUAL GREEN BEAN CASSEROLES
Give classic green bean casserole a new spin by booting the canned mushroom soup. Expect fresh green beans cooked to tender-crisp perfection in a delicious, homemade sauce, topped with crunchy onions and served as mini casseroles.
Provided by lutzflcat
Time 45m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 26.4 g, Cholesterol 30.3 mg, Fat 24.8 g, Fiber 4.3 g, Protein 5.7 g, SaturatedFat 10.3 g, Sodium 421.5 mg, Sugar 2.5 g
GREEN BEAN CASSEROLE
This version pays tribute to the classic green bean casserole but upgrades its components. The cream of mushroom soup is replaced with crème fraîche and sautéed mushrooms; bacon and Gruyère are added to the mix; fresh green beans stand in for frozen (though you could use frozen in a pinch); and bread crumbs swap in for the Ritz crackers.
Provided by Martha Rose Shulman
Categories dinner, lunch, casseroles, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Use 1 tablespoon butter to grease a 2- to 2 1/2-quart baking dish or gratin.
- Bring a large pot of water to a boil, salt generously and add green beans. Boil for 5 minutes and transfer to a bowl of cold water. Drain on a kitchen towel.
- Heat a large, heavy skillet over medium heat and add bacon. Cook until crispy, about 10 to 12 minutes. Remove to paper towels and let cool.
- Discard all but 2 tablespoons of bacon grease in pan and return to heat. Add shallots and cook, stirring, until they begin to soften, 2 to 3 minutes. Add mushrooms and turn heat up slightly. Cook, stirring and scraping the bottom of pan, until mushrooms begin to sweat. Add salt to taste and cook until tender, about 5 minutes. Remove from heat.
- In a large bowl whisk together crème fraîche and cream. Stir in Gruyère. Add green beans, mushrooms and shallots, and marjoram or thyme. Crumble in bacon. Add salt and pepper to taste and stir everything together until beans are well coated. Transfer to baking dish.
- Melt remaining butter and toss with bread crumbs. Sprinkle evenly over top of casserole. Bake 30 minutes, until bread crumbs are golden brown and casserole is bubbling. Remove from heat, let sit until bubbles subside, and serve.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 14 grams, Sodium 563 milligrams, Sugar 7 grams, TransFat 0 grams
GREEN BEAN CASSEROLE
If you're the kind of person who likes some crispy with your creamy, this is the dish for you. Forget the old-school canned soup: This version uses a homemade base with hen of the woods mushrooms, though any kind of mushroom you like - oyster, cremini, even button - will work. Whether you make it for a crowd or for just a few people, everyone will be coming back for seconds.
Provided by Millie Peartree
Categories casseroles, vegetables, side dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Heat oven to 400 degrees. Coat a 9-by-13 baking dish with nonstick cooking spray. On a rimmed sheet pan lined with parchment paper, toss together green beans, mushrooms, sliced shallots, garlic and olive oil; season with salt and pepper to taste then spread evenly on the pan. Roast until the vegetables brown in spots and soften, about 30 minutes, tossing halfway through. (Alternatively, if you want the green beans extra soft, set them on an unlined sheet pan, add 3 tablespoons water, cover with aluminum foil, and cook until the vegetables are slightly firmer than you want in the end result, about 30 to 45 minutes.)
- Meanwhile, in a large saucepan over medium-low heat, melt the butter, then add the flour. Cook for about 1 to 2 minutes, whisking constantly until it comes together and begins to turn golden in color.
- Add heavy cream and whisk until it starts to thicken, 6 to 8 minutes. Add the Cajun seasoning, onion and garlic powders, chicken base, nutmeg and 1/2 teaspoon pepper. Whisk to combine, then add 1 1/2 cups Parmesan until melted. Taste and adjust seasonings.
- When the green beans are cooked, add them to the saucepan, and toss to coat until mixture is thoroughly heated. Transfer green bean mixture to the baking dish.
- In a medium bowl, combine bread crumbs, fried shallots and the remaining 1/4 cup Parmesan. Spread evenly over the top of the casserole.
- Set the broiler to high, and broil until brown and bubbly (don't walk away!), about 1 to 2 minutes. Serve hot.
ULTIMATE GREEN BEAN CASSEROLE RECIPE BY TASTY
Here's what you need: green beans, unsalted butter, medium white onions, cremini mushroom, garlic, all purpose flour, milk, heavy cream, kosher salt, freshly ground black pepper, chicken broth, grated parmesan cheese, fried onion
Provided by Frank Tiu
Categories Sides
Yield 12 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 327 calories, Carbohydrate 24 grams, Fat 24 grams, Fiber 3 grams, Protein 7 grams, Sugar 8 grams
GREEN BEAN CASSEROLE
If you're looking for the best green bean casserole recipe, look no further. This version requires only four ingredients and takes just five minutes of prep time. This green bean casserole is made with cream of mushroom soup, for a reliably creamy taste and crispy fried onions for plenty of crunchy topping every time. Make our easy Green Bean Casserole even easier by pulling it together the day before, then pop it into the oven before the big meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
- Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.
- ALTERNATE METHOD: Heat oven to 325°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 25 to 30 minutes, topping with onions during last 5 minutes of baking, until bubbly.
Nutrition Facts : Calories 110, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 2 g, TransFat 0 g
Tips:
- For a more intense flavor, roast the almonds before adding them to the casserole.
- If you don't have fresh green beans, you can use frozen green beans. Just be sure to thaw them before cooking.
- To make the casserole ahead of time, assemble it and bake it according to the recipe instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a 350°F oven for about 30 minutes, or until it's warmed through.
- You can also freeze the casserole ahead of time. Assemble it and bake it according to the recipe instructions. Then, let it cool completely and wrap it tightly in plastic wrap. Freeze for up to 2 months. When you're ready to serve, thaw it overnight in the refrigerator and then reheat it in a 350°F oven for about 30 minutes, or until it's warmed through.
- For a vegetarian version of the casserole, omit the bacon.
Conclusion:
This green bean casserole is a delicious and easy-to-make side dish that is perfect for any occasion. With its creamy sauce, crispy almonds, and fresh green beans, it's sure to be a hit with everyone at the table. So next time you're looking for a new side dish to try, give this green bean casserole a try. You won't be disappointed!
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