Best Cheesy Green Bean Mushroom Layered Salad Recipes

CHEESY GREEN BEANS

Cheesy Green Beans image

This is a simple and delicious recipe. Great for the holidays or any day. Kids love it.

Provided by ZELDA621

Categories Side Dish Vegetables Green Beans

Time 35m

Yield 10

Number Of Ingredients 3

Ingredients

5 (14.5 ounce) cans French-style green beans, drained
1 pound processed cheese, cubed
1 tablespoon dried dill, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch casserole dish combine green beans, processed cheese and dill.
Stirring occasionally, bake until heated through and cheese is bubbling, about 30 minutes.

Nutrition Facts : Calories 185 calories, Carbohydrate 10.6 g, Cholesterol 36.3 mg, Fat 11.4 g, Fiber 1.8 g, Protein 10.1 g, SaturatedFat 6.8 g, Sodium 1245.9 mg, Sugar 6.8 g

GREEN BEAN AND MUSHROOM SALAD

Green Bean and Mushroom Salad image

Make and share this Green Bean and Mushroom Salad recipe from Food.com.

Provided by Oolala

Categories Salad Dressings

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 quart water
1 lb fresh green beans, trimmed
salt
1/2 lb fresh mushrooms
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco sauce
fresh ground pepper, to taste
4 tablespoons olive oil
1/4 cup red onion, chopped
1/4 cup parsley, chopped

Steps:

Bring water to a boil and add the beans and salt and cook 5 minutes. Do not overcook. Drain and cool.
Wash and dry the mushrooms and slice them thinly.
Prepare the sauce by whisking together the mustard, vinegar, cumin, Tobasco, salt and pepper. Slowly add the oil while whisking vigorously.
In a salad bowl add the beans, mushrooms, onion and parlsey. Pour the sauce over the vegetables and toss well but gently.
Serve.

Nutrition Facts : Calories 175.6, Fat 14, SaturatedFat 1.9, Sodium 61.1, Carbohydrate 11.6, Fiber 4.8, Sugar 3.1, Protein 4.2

GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)

Green Bean-Mushroom Casserole (By Paula Deen) image

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

Ingredients

1/4 cup butter
3 garlic cloves, minced
2 cups fresh sliced mushrooms (does not have to be exactly 2 cups)
6 cups fresh green beans (ends removed and cut in half, can use more or less if desired)
6 cups low sodium chicken broth
2 (10 3/4 ounce) cans low-sodium condensed cream of mushroom soup, undiluted
1/4 cup fresh grated parmesan cheese
1/2 teaspoon black pepper (or to taste)
salt (optional)
2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)
1 cup grated old cheddar cheese (can use (to taste)

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.