CAN YOU STILL EAT MUSHROOMS IF THEY ARE SLIMY RECIPES

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CLASSIC GREEN BEANS AU GRATIN | ALLRECIPES



Classic Green Beans Au Gratin | Allrecipes image

This classic au gratin recipe is one of my favorites. Perfect next to your holiday ham or turkey, this green bean casserole has a creamy, rich cheese sauce that enhances, but doesn't cover up, the green beans, so they are still the star of the show. Even though your family's probably expecting the same old green bean casserole you've been making for decades (the one with condensed soup, a ton of cheese, and way too many bread crumbs or French-fried onions), once they try this one, it might become a new holiday trend!

Provided by Chef John

Categories     Side Dish    Casseroles    Green Bean Casserole Recipes

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 11

1 tablespoon unsalted butter, softened
1?¼ pounds fresh green beans
freshly ground black pepper to taste
kosher salt to taste
2 teaspoons Dijon mustard, or more to taste
1?½ cups heavy cream
2 ounces Comté cheese, grated
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, melted
? cup dry bread crumbs
1 pinch cayenne pepper, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter. Bring a generously salted pot of water to a rolling boil over high heat.
  • Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.
  • Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.
  • Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.
  • Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.
  • Season beans with pepper, kosher salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.
  • Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.
  • Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.
  • Let cool for 10 minutes before serving.

Nutrition Facts : Calories 318.2 calories, CarbohydrateContent 13.2 g, CholesterolContent 98.2 mg, FatContent 28.7 g, FiberContent 3.5 g, ProteinContent 4.4 g, SaturatedFatContent 17.7 g, SodiumContent 140.1 mg, SugarContent 1.8 g

POBLANO CHICKEN ENCHILADA CASSEROLE RECIPE | ALLRECIPES



Poblano Chicken Enchilada Casserole Recipe | Allrecipes image

I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.

Provided by TYGERCOOKS

Categories     World Cuisine    Latin American    Mexican

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 13

6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
¼ cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
  • Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
  • Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Nutrition Facts : Calories 541.6 calories, CarbohydrateContent 29 g, CholesterolContent 138.4 mg, FatContent 30.7 g, FiberContent 4.1 g, ProteinContent 38.6 g, SaturatedFatContent 17.9 g, SodiumContent 512.4 mg, SugarContent 2.4 g

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CLASSIC GREEN BEANS AU GRATIN | ALLRECIPES
This classic au gratin recipe is one of my favorites. Perfect next to your holiday ham or turkey, this green bean casserole has a creamy, rich cheese sauce that enhances, but doesn't cover up, the green beans, so they are still the star of the show. Even though your family's probably expecting the same old green bean casserole you've been making for decades (the one with condensed soup, a ton of cheese, and way too many bread crumbs or French-fried onions), once they try this one, it might become a new holiday trend!
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POBLANO CHICKEN ENCHILADA CASSEROLE RECIPE | ALLRECIPES
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
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