Best Green Bean Onion Casserole Recipes

GREEN BEAN AND PEARL ONION CASSEROLE

Steps:

• Prepare the casserole: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the green beans and pearl onions and cook until the beans are bright green, 2 to 3 minutes. Drain the vegetables, then plunge into an ice bath to stop the cooking. Drain, then remove the skins from the pearl onions.
• Combine the olive oil and butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring, until the shallot is caramelized, about 5 minutes. Add the bay leaves, then the mushrooms. Stir to combine, then add the thyme and season with salt and pepper. Sprinkle the mixture with the flour to tighten it up. Add the milk and boil 3 minutes to thicken; remove the bay leaves.
• Place the green beans and pearl onions in a 3-quart casserole dish. Pour the "mushroom soup" over the vegetables and toss to make sure they are well coated. Transfer to the oven and bake 30 minutes.
• Make the topping: Heat about 2 inches of vegetable oil in a large pot or Dutch oven until a deep-fry thermometer registers 360 degrees F. Toss the shallots in a bowl with enough flour to lightly coat. Working in batches, fry the shallots until golden brown and crisp, about 3 minutes. Using a slotted spoon, remove to paper towels to drain; season lightly with salt. Scatter over the casserole before serving.

VEGAN GREEN BEAN CASSEROLE WITH CREAMY ONION GRAVY

Steps:

• Grease casserole then combine half of the french fried onions with all of the ingredients and stir well.
• Bake at 350F for 15-20 minutes or until bubbly.
• Sprinkle the remaining french fried onions over the top of the casserole and bake an additional 5 minutes or until onions are crisp and golden brown.
• Creamy Onion Gravy:.
• Saute onions in canola oil until lightly browned, about 5 minutes.
• Add garlic and saute an additional 2 minutes.
• Add 5 Cups of the vegetable stock, tamari, sage, thyme, salt, and pepper, and simmer for 7 minutes or until onions are tender.
• In a bowl, whisk together remaining 3 Cups vegetable stock and the browned flour.
• Remove saucepan with simmering broth from the heat.
• Quickly whisk flour mixture into the broth to avoid lumps. [And if you have lumps that is why they invented Gravy strainers or pop it into the blender and pulse once].
• Return to heat, whisking constantly, and cook until thickened.
• Whisk in parsley. Taste and add more salt and pepper if needed.
• Yield: 6 1/2 cups.
• brown flour: put flour in pan over low heat and stir until it becomes a golden brown.
• Set aside to cool.
• Make ahead and store for months.
• Use the left over gravy for something like the herb roast or Ricker's Tofu roast.

GREEN BEAN AND PEARL ONION CASSEROLE

Steps:

• Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for 2 minutes, until the green beans brighten in color.
• Remove the vegetables from the boiling water, then plunge in ice water to stop the cooking process.
• Drain them, then remove the skins from the onions and set aside.
• Coat a skillet with olive oil and butter. Over medium heat, cook the shallot and garlic down until caramelized. Add bay leaves, then the mushrooms; stir to combine. Season with salt, pepper, and thyme and then sprinkle the mixture with flour.
• Add the milk a little at a time and boil for 3 minutes to thicken.
• Place green beans and onions in a 2-quart casserole dish. pour mushroom mixture over the green beans; toss to make sure well coated.
• Bake in preheated 350°F oven for 30 minutes. Top with fried onions and bake 10 minutes more.

GLUTEN FREE FRIED ONION TOPPING (FOR GREEN BEAN CASSEROLE)

Steps:

• Preheat oven to 475. Slice onions in half and then into 1/8 inch slices and toss in a bowl with the flours and salt. Generously grease a baking sheet with about half the oil and evenly spread the onions in the pan. Drizzle the rest of the oil evenly on top of the onions. Place in middle rack and bake until golden brown, about 30 minutes. Toss the onions 2 to 3 times during cooking. Keep a good eye on them towards the end, they can go from a little brown to burnt very fast, and you want to pull them out at the right time!
• Use just like the canned onions- Add half to your green bean casserole and put the other half on top, or according to your casserole recipe.

GREEN BEAN CASSEROLE ONION STACKS RECIPE BY TASTY

Steps:

• In a medium bowl, mix together green beans, soup, and French fried onions.
• Spray down a medium-sized baking sheet with nonstick cooking spray and arrange onion rings so that they are all 1.5-2 inches (4-5 cm) apart.
• Using a spoon or spatula, scoop soup/green bean mixture into the middle of each onion ring, making sure to fill each ring evenly before placing another onion ring on top and repeating the process. (NOTE: Make sure to use the largest onion rings first as the base to your stacks, using the smaller rings later towards the top.)
• Bake stacks at 350˚F (180˚C) for 18-22 minutes or until onion rings are crisp and golden and green bean mixture is bubbling on top.
• Let cool for at least 5 minute before transferring to a plate to serve.
• Enjoy!

GLUTEN-FREE GREEN BEAN-MUSHROOM CASSEROLE WITH PANKO-STYLE FRIED ONION RINGS

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the onions: Preheat the oven to 375 degrees F and grease an 8- by 8-inch baking dish with butter or cooking spray. In a large pot, bring about 1 inch oil to 350 degrees F over medium-high heat. Line a plate with paper towels.
• Meanwhile, in a small bowl, whisk together the cereal crumbs and salt with 1/4 cup gluten-free flour blend. Add the sliced onion rings and toss to coat evenly. Working in batches, fry until golden brown and lightly crisped, 3 to 5 minutes. Transfer to the paper towel-lined plate to drain.
• For the green beans: Prepare a large bowl of ice water. Bring a medium saucepan of salted water to a boil and add the green beans. Cook until crisp-tender, about 2 minutes, then immediately strain and plunge into the ice water. Set aside.
• In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the liquid has evaporated. Season with salt and pepper, then sprinkle over 2 tablespoons gluten-free flour blend and cook, stirring, about 1 minute. Stir in the broth and cream; bring to a simmer and cook until thickened, about 4 minutes. Stir in the green beans; season with the chile powder and some salt and pepper. Transfer to the prepared baking dish and top with the fried onion rings. Bake until golden and bubbling, 25 to 30 minutes. Serve immediately.

VEGAN GREEN BEAN CASSEROLE W/CREAMY ONION GRAVY

Steps:

• Grease casserole then combine half of the french fried onions with all of the ingredients and stir well. Bake at 350F for 15-20 minutes or until bubbly. Sprinkle the remaining french fried onions over the top of the casserole and bake an additional 5 minutes or until onions are crisp and golden brown. Creamy Onion Gravy:. Saute onions in canola oil until lightly browned, about 5 minutes. Add garlic and saute an additional 2 minutes. Add 5 Cups of the vegetable stock, tamari, sage, thyme, salt, and pepper, and simmer for 7 minutes or until onions are tender. In a bowl, whisk together remaining 3 Cups vegetable stock and the browned flour. Remove saucepan with simmering broth from the heat. Quickly whisk flour mixture into the broth to avoid lumps. [And if you have lumps that is why they invented Gravy strainers or pop it into the blender and pulse once]. Return to heat, whisking constantly, and cook until thickened. Whisk in parsley. Taste and add more salt and pepper if needed. Yield: 6 1/2 cups. brown flour: put flour in pan over low heat and stir until it becomes a golden brown. Set aside to cool. Make ahead and store for months

GREEN BEAN AND PEARL ONION CASSEROLE

Steps:

• Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water.
• Cook them for about 2 minutes, until the green beans have brightened in color.
• Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process.
• Drain them, then remove the skins from the onions and set aside.
• Coat a skillet with olive oil and butter over medium heat.
• Sweat the garlic and shallot down until they caramelize.
• Add the bay leaves then the assorted mushrooms.
• Stir to combine, season with salt, pepper and thyme.
• Sprinkle the mixture with flour to tighten up.
• Add the milk and boil for 3 minutes to thicken.
• Place the green beans and pearl onions in a 2-quart casserole dish.
• Pour the "mushroom soup" over the vegetables.
• Toss to make sure the vegetables are well coated.
• Bake in a preheated 350 degree oven for 30 minutes.
• Top with fried onions and continue to bake for 10 minutes.

NO ONION GREEN BEAN CASSEROLE

Steps:

• 1. To make white sauce, melt butter in small saucepan over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until thickened. Stir in dressing mix and white pepper; set aside.
• 2. Preheat oven to 350 degrees. Spray medium skillet with nonstick cooking spray; heat over medium high heat. Add garlic; cook and stir 2 to 3 minutes or until tender. Remove half of garlic mixture; set aside.
• 3. Add mushrooms to garlic mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender. Combine mushroom mixture, green beans, and white sauce in 1 1/2 quart casserole. Combine bread crumbs with reserved garlic mixture; sprinkle over casserole.
• 4. Bake, uncovered, until heated through, about 20 to 30 minutes.

FRENCH ONION GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
• Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.
• In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.
• Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
• Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well.
• Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.
• Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.

DURKEE ONION GREEN BEAN CASSEROLE

Steps:

• Mix green beans, milk, pepper, soup and 3/4 can of Durkee onions. Bake at 375 degrees for 35 minutes stirring frequently. Add the remainder of onions and bake 5 minutes.

GREEN BEAN AND ONION CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Grease a 9 inch baking dish with 1 Tablespoon of grapeseed oil. Bring a large saucepan of water to a boil over high heat. Add the green beans and cook until bright green, about 7 minutes. Drain and set aside. Heat the olive oil in a medium skillet over medium-high heat. Add the mushrooms and cook until golden, about 4 minutes. Whisk in the milk, tapioca starch, salt, and pepper and cook until thickened, about 7 minutes. Add the green beans and cook until the beans are completely tender, about 7 minutes. Let the mixture cool for 5 minutes, and then transfer to a serving dish. Bake for 15 to 20 minutes. Meanwhile, spread the onion slices on several layers of paper towels and pat dry. Pour about 1/4 inch of grapeseed oil into a small saute pan and place it over medium-high heat. Working in batches, fry the onions until golden brown and crispy, about 2 minutes. Transfer to a paper towel-lined plate to drain. Sprinkle over the green bean mixture just before serving.

GREEN BEAN & ONION CASSEROLE

Steps:

• Mix soup and milk, then add pepper, beans and 2/3 cup onions in 1 1/2 qt. casserole Bake at 350 for 30 minutes, until hot. Stir. Top with remaining onions. Bake 5 more minutes.