Best Thanksgiving Green Bean Casserole Recipes

CHEESY BACON THANKSGIVING GREEN BEAN CASSEROLE!

Steps:

• Preheat oven to 350°F.
• In a skillet fry up bacon until crisp.Reserve 2 teaspoons of bacon grease in pan remove the rest.
• Crumble bacon let aside.
• Add butter to bacon grease fry onions and garlic in pan until golden do not let garlic burn.
• Add green beans lightly toss to crisp in garlic and onions for 2 minutes. Its important to not let the green beans cook to long in pan otherwise they get soggy.
• Remove green beans put in a large casserole dish set aside.
• In same pan that bacon and green beans where cooked add cream of mushroom soup sour cream Worcestershire sauce, hot sauce and pepper.Add adobo seasoning.Let cook for 5 minutes. Then add the white wine to loosen sauce. If sauce is still too thick add a few tablespoons of water to loosen up.
• Add cheeses to sauce constantly stirring. Reserve 1/2 cup of cheese for topping.
• In casserole toss green beans with 1 cup of the fried onions and bacon add sauce toss to make sure every bit is covered.
• Place in oven cook for 20 minutes.
• Once bubbly add remaining fried onions and cheese cook for additional 10 minutes or until golden brown on top.
• Let stand for 5 minutes before serving.

GREEN BEAN CASSEROLE WITH PUMPKIN SEED CRUMBLE (EAT CLEAN FOR THANKSGIVING)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.
• Fill a large bowl with cold water and ice to make an ice bath.
• Fill a large pot with water and add 1 tablespoon salt; bring to a boil. Add green beans; boil until fork-tender, 5 to 6 minutes. Drain beans in a colander and immediately plunge them into the ice bath. Drain again. Pat dry with a kitchen towel or paper towels.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic; saute for 1 minute. Add mushrooms; saute until softened, about 5 minutes. Season with salt and white pepper. Remove from heat. Toss in the cooked green beans. Transfer mixture to the baking pan.
• Heat 1 tablespoon oil and flour in the skillet over medium-high heat. Cook, whisking constantly, until incorporated, about 1 minute. Add milk slowly, whisking until the roux is creamy and smooth, about 2 minutes. Season with salt and white pepper. Add roux to the pan, tossing to coat the green bean-mushroom mixture.
• Combine pumpkin seeds, bread crumbs, and 2 teaspoons oil in a food processor. Pulse about 10 times until ground. Season with salt; pulse once more. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture.
• Bake in the preheated oven until top is golden brown, about 10 minutes.

THANKSGIVING GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a 3 quart casserole dish stir together soup, soy sauce, pepper, green beans, and half of the can of fried onions.
• Bake for 25 to 30 minutes. Top with remaining fried onions and bake for 5 minutes more.

THANKSGIVING GREEN BEAN CASSEROLE

Steps:

• Cook beans in a large pan filled with boiling water until crisp tender. Drain and set aside.
• Place bread in food processor and pulse until coarse crumbs form. Stir in parsley, 1 tbsp oil, garlic, and 2 tbsp cheese. Set aside as topping.
• Heat remaining 2 tbsp oil in wok, add onions and mushrooms. Salute for 8 minutes. Stir in flour and cook for 1 minute. Stir in stock, milk and sherry. Bring to a simmer and cook 3 minutes. Remove pan from heat and stir in remaining 4 tbsp cheese, salt, pepper and nutmeg. Add beans to the wok and toss to coat. Put this entire mixture into a greased casserole dish and set aside.
• If doing all the previous steps ahead of time then refrigerate the casserole dish and the topping mixture. Rewarm just the casserole dish in an oven at 325 until warmed through (20 minutes?) then add topping and broil for 3-5 minutes.