Best Anti Mushroom Green Bean Casserole Recipes
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 MUSHROOM CASSEROLE
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the casserole: Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the mushrooms; sauté until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and half-and-half. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 minutes.
- Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake o any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes. Season with salt and pepper.
- Make the topping: Soak the sliced onion in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake o the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
- Transfer the green bean mixture to a 4-quart baking dish and top with the fried onion. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)
GREEN BEAN CASSEROLE
Make this easy green bean and mushroom casserole as a veggie side to accompany a main course. You could add cheese to the white sauce if you fancy
Provided by Anna Glover
Categories Side dish
Time 1h10m
Yield Serves 6 as a side
Number Of Ingredients 7
Steps:
- Heat 1 tbsp of the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.
- Heat the oven to 200C/180C fan/gas 6. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
- Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.
Nutrition Facts : Calories 311 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
SLOW COOKER GREEN BEAN CASSEROLE
I was on a search for a slow cooker green bean casserole to take to a friend's house for Thanksgiving dinner. I couldn't find one I liked, so I mixed and matched and came up with this one! It was so good that I didn't have any leftovers. Happily fed 8 adults and 3 children. Use different spices for your taste! I added some onion powder and Italian seasonings. After you serve, leave the lid off of the slow cooker so the french-fried onions remaining crispy on top. You could also use cream of mushroom soup in place of the cream of chicken.
Provided by [email protected]
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 5h10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine green beans, cream of chicken soup, milk, Parmesan cheese, salt, black pepper, and half the can of French-fried onions in a slow cooker.
- Cover and cook on Low for 5 to 6 hours. Top casserole with remaining French-fried onions to serve.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 22.9 g, Cholesterol 12.1 mg, Fat 16.7 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 5.3 g, Sodium 836.9 mg, Sugar 4.3 g
ANTI-MUSHROOM GREEN BEAN CASSEROLE
I have always disliked getting mushrooms in my green bean casserole and I am picky about onions. I combined ideas from my mother and a very good friend along with my own spin on onion preparation to make a very tasty new way to enjoy green bean casserole. This recipe can be easily doubled or tripled to accomodate larger groups. When you prepare the onions, you will want to fry them till a dark brown, just short of burning them--some pieces may even be a little crisp.
Provided by ChefboiR2D2
Categories Onions
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stirring frequently, fry slivered onions in the olive oil till evenly dark colored.
- In microwave safe casserole dish, stir together can of cream of chicken soup and drained fried onions.
- Microwave on high for 1 minute.
- Add contents of can of drained green beans to casserole and stir together.
- Microwave on high for 2 minutes.
- Stir in cheddar cheese.
- Microwave 1 minute.
- The casserole is now ready to serve.
GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)
This is a highly rated recipe from Paula Deen of the Food Channel and worth making! I have tweaked it slightly and doubled the complete amounts to suit our tastes --- Paula has a house seasoning blend mix which is 1/2 cup salt mixed with 2 tablespoons black pepper and 2 tablespoons garlic powder, she uses a small amount in this casserole, you have the option of omitting the fresh garlic and adding it in, store the remaining mix in an air tight container for up to 6 months, I strongly recommend using low-sodium cream of mushroom soup
Provided by Kittencalrecipezazz
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
- Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
- Butter a 3-quart casserole dish (or a little larger).
- Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
- Transfer to the prepared casserole dish.
- Bake in a preheated 350 degrees F oven for 20 minutes.
- Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #casseroles #side-dishes #vegetables #american #oven #microwave #dinner-party #heirloom-historical #holiday-event #stove-top #dietary #low-carb #midwestern #low-in-something #green-yellow-beans #onions #equipment
You'll also love
Why Anti-Mushroom?
There are a few reasons why someone might opt for an anti-mushroom green bean casserole. First, some people simply don't like the taste of mushrooms. While the creamy mushroom soup is a staple ingredient in a traditional green bean casserole, the flavor can be overpowering for those who are not fans of this particular fungus. Additionally, some people may choose to avoid mushrooms for health reasons. While mushrooms are a great source of nutrients and have been shown to have immune-boosting and cancer-fighting properties, they can also trigger allergic reactions in some people. For those who are allergic or sensitive to mushrooms, an anti-mushroom green bean casserole is a great alternative.Alternative Ingredients
There are many different recipes for anti-mushroom green bean casserole, and each one uses different ingredients to achieve a similar texture and flavor as the traditional recipe. Here are just a few examples:Creamy Potatoes
One popular alternative to cream of mushroom soup is to use creamy mashed potatoes as a binder for the casserole. To make this version, cook potatoes and mash them with butter, milk, and sour cream until they are smooth and creamy. Then add in blanched green beans, onions, and the crispy fried onion topping. This version has a rich and creamy texture and a more subtle flavor than the mushroom soup.Cheese Sauce
Another alternative is to use a cheese sauce as the base for the casserole. To make this version, combine melted butter, flour, milk, and grated cheese in a saucepan until the cheese has melted and the sauce is smooth. Then add in blanched green beans and top with breadcrumbs and crispy fried onions. This version has a tangy, cheesy flavor and a slightly thicker texture than the mushroom soup version.Garlic Cream Sauce
For a more savory and garlicky version, some anti-mushroom green bean casserole recipes use a garlic cream sauce instead of mushroom soup. To make this version, sauté garlic in butter until fragrant, then whisk in flour and milk to create a creamy sauce. Add in blanched green beans, onions, and the crispy fried onion topping. This version has a rich and garlicky flavor that pairs well with the sweetness of the onions and green beans.Closing Thoughts
Whether you're looking to avoid mushrooms for health reasons or simply prefer a different flavor profile, there are many delicious and creative ways to make an anti-mushroom green bean casserole. By experimenting with different ingredients and techniques, you can create a dish that is just as satisfying as the traditional recipe, but with a unique twist. So why not try something new this holiday season and see how an anti-mushroom green bean casserole can elevate your holiday meal?Tip 1: Use fresh green beans
One of the best ways to make an anti-mushroom green bean casserole is to use fresh green beans instead of canned. Fresh green beans have a firmer texture and a brighter color than canned, which can be mushy and dull. To prepare fresh green beans, simply trim the ends, wash them, and blanch them in boiling water for two to three minutes.Method:
- Trim the ends of the green beans
- Wash the green beans
- Boil a pot of salted water
- Blanche the green beans for 2-3 minutes
- Remove the green beans from the water and immediately transfer them to a bowl of ice water to stop the cooking process
Tip 2: Use alternative creamy bases
Instead of using cream of mushroom soup, you can use other creamy bases to give the dish some depth and creaminess. Some alternatives to consider include:1. Creamy Garlic Sauce
A creamy garlic sauce is an excellent alternative to cream of mushroom soup. It adds a lot of flavor and creaminess while being low in calories and fat. To make a creamy garlic sauce, you will need:- 1 cup unsweetened almond milk
- 1/2 cup vegetable broth
- 3 cloves garlic, minced
- 1/4 cup nutritional yeast
- 2 tablespoons cornstarch
- 1 teaspoon onion powder
- Salt and pepper to taste
Method:
- In a small saucepan, whisk together the almond milk, vegetable broth, garlic, nutritional yeast, cornstarch, and onion powder.
- Cook over medium heat, whisking constantly, until the mixture thickens and bubbles.
- Remove from heat and season with salt and pepper to taste.
2. Cashew Cream
Cashew cream is a dairy-free alternative to cream that is made from soaked cashews blended with water. It is rich, creamy, and has a slightly nutty flavor that works well in green bean casserole. To make cashew cream, you will need:- 1 cup raw cashews
- 1/2 to 1 cup water
- Salt and pepper to taste
Method:
- Soak the cashews in water for at least 2 hours.
- Drain the cashews and rinse them with clean water.
- Combine the cashews with 1/2 cup of water in a blender and blend until smooth. Add more water as needed until the consistency is creamy but not too thin.
- Season with salt and pepper to taste.
Tip 3: Experiment with different toppings
One of the most recognizable aspects of green bean casserole is the crispy onion topping. However, there are many other toppings you can use that will add a unique twist to this classic dish. Some other toppings to consider include:1. Parmesan Cheese and Bread Crumb Topping
A parmesan cheese and bread crumb topping is an excellent alternative to the traditional French-fried onions. It adds a lot of flavor and crunch. To make the topping, you will need:- 1/2 cup panko bread crumbs
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 clove garlic, minced
Method:
- Combine the bread crumbs, parmesan cheese, olive oil, and garlic in a bowl.
- Mix well until everything is evenly combined.
- Sprinkle the topping over the green bean casserole and bake in the oven until golden and crispy.
2. Pecan Crust Topping
A pecan crust topping is an excellent way to add a touch of sweetness and crunch to the dish. To make the topping, you will need:- 1/2 cup pecans, chopped
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1/4 cup panko bread crumbs
Method:
- Melt the butter in a small saucepan.
- Add the pecans, brown sugar, and bread crumbs to the melted butter and mix well.
- Sprinkle the topping over the green bean casserole and bake in the oven until golden and crispy.