Best Best Green Bean Casserole Recipes

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.

THE BEST GREEN BEAN CASSEROLE

Steps:

• Make the casserole: Place the dried shiitake mushrooms in a small bowl and cover with boiling water, about 2 cups, and cover with plastic wrap. Let steep for 20 minutes. Strain through a fine mesh strainer, reserve 1/2 cup of the liquid and slice the steeped mushrooms.
• 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 cremini and shiitake mushrooms; saute until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and mushroom liquid. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, 5 to 10 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 off any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender and the sauce is thick, 10 to 12 minutes. Stir in the heavy cream and season with 2 teaspoons of salt and pepper.
• For the topping: Soak the sliced onions 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 off 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 onions. (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.)

BEST EVER GREEN BEAN CASSEROLE - FRESH!

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to a boil over medium heat then add the beans and cook until just tender (but still firm), about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking then drain the beans and set aside.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat; Add the onions and saute until translucent.
• Stir in the mushrooms, season with salt and pepper to taste, saute about 3 to 5 minutes.
• Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream.
• Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
• Cut the green beans into 2-inch pieces.
• Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter, tossing to coat.
• Spread the green beans over the bottom of a 9-inch casserole dish and pour all of the mushroom sauce mixture over the beans topping with the grated cheese.
• Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes.
• Remove from the oven and serve.

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 ALA AB

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 - BEST EVER

Steps:

• Rinse, trim and cut green beans in half. Bring a gallon of water and 2 tbsp of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain, and immediately plunge the beans into a large bowl of ice water to stop cooking. Drain and set aside. Fry bacon strips until fairly crisp in a 12-in skillet. Remove and set aside. Melt butter in skillet with bacon drippings over med-high heat. Add the mushrooms, 1 tsp salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 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 min. Add the broth and simmer for 1 min. Decrease the heat to med-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approx 6-8 minutes. Remove from heat and stir in 14 of the French's onions and all of the green beans. Add bacon strips and stir well. In a baking dish pour half of the green bean mixture. Place half of the Swiss cheese on top. Put 1/2 of the remaining French's onions on top of the Swiss cheese. Pour remaining green bean mixture into the baking dish and top with remaining French's onions. Top casserole with remaining Swiss cheese. Cover and refrigerate casserole until you are ready to bake in the oven. Preheat oven to 350 degrees. Cover with foil and bake for 30-45 minutes. Remove foil and continue cooking until the Swiss cheese turns slightly brown. Remove and serve immediately.

BEST EVER GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 475 degrees. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with non-stick 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 2-3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees. 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. 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, 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 one-quarter 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.

BEST EVER GREEN BEAN CASSEROLE (NO CANNED SOUP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Steam green beans according to package.
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add cooked green beans and half of the can of fried onions,stir to coat.
• Transfer the mixture to a 9x13 casserole dish. Spread shredded cheese over the top. Then top with remaining fried onions.
• Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

BEST EVER GREEN BEAN CASSEROLE - ALTON BROWN

Steps:

• Preheat the oven to 475 degrees. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with non-stick 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 2-3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees. 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. 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, 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 one-quarter 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.

THE BEST VEGAN GREEN BEAN CASSEROLE

Steps:

• Beans:.
• Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
• Sauce.
• Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
• Topping.
• Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
• To Assemble.
• Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

THE BEST GREEN BEAN CASSEROLE (I PROMISE)

Steps:

• In a 9x11 casserole dish, DRAIN AND put both cans beans on bottom, then DRAINED corn on top of beans In separate bowl, mix sour cream and cream of celery soup together, spread mixture over top of corn, then add the cheese on the top.
• melt butter in small bowl and add crushed ritz, stir until butter is all soaked up.
• Sprinkle ritz topping over casserole then bake uncovered for 40 minutes at 350 degrees.
• Note: slivered almonds on top is also good.

THE VERY BEST GREEN BEAN CASSEROLE EVER RECIPE

Steps:

• Combine all ingredients, reserving some onions for topping. mix well. Bake in a glass baking dish at 350 degrees for 30 - 40 minutes. Top with onions and bake a few minutes more. (I usually double ingredients and add another extra can of green beans.)

BEST GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 375°F. Grease a 9x13 casserole dish, set aside.
• Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 8 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.
• Canned Green Beans: If using canned green beans instead, drain green beans completely and set aside
• Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes
• Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes
• Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.
• Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!
• MAKE AHEAD: Many people over the years have asked how to prepare this recipe ahead of time. I usually prepare it the day before Thanksgiving and refrigerate it (wrapped tightly with foil/saran wrap or a snap on lid) until I am ready to bake it. However, I do not put the breadcrumbs or french fried onions on until right before I bake it so they stay crispy!