GREEN BEAN CASSEROLE USING FRESH GREEN BEANS RECIPES

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GRANDMA'S GREEN BEAN CASSEROLE - ALLRECIPES



Grandma's Green Bean Casserole - Allrecipes image

This recipe is much better than the standard mushroom soup and French fried onion version.

Provided by Amy Barry

Categories     Green Bean Casserole

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 10 servings

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
¼ cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
½ cup crumbled buttery round crackers
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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 green beans, and stir to coat.
  • Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  • Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Nutrition Facts : Calories 214.9 calories, CarbohydrateContent 9.5 g, CholesterolContent 45.1 mg, FatContent 16.4 g, FiberContent 1.1 g, ProteinContent 7.8 g, SaturatedFatContent 10.2 g, SodiumContent 832 mg, SugarContent 3 g

LIGHTENED UP GREEN BEAN CASSEROLE (FROM SCRATCH ...



Lightened Up Green Bean Casserole (From Scratch ... image

A lightened up, healthier version of the classic green bean casserole made from scratch, no canned soup.

Provided by Gina

Categories     Side Dish

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 13

2 lbs green beans (cut in half, trimmed and washed)
1 tbsp olive oil
1 cup shallots (finely diced)
1/2 cup seasoned breadcrumbs
1 tbsp grated Romano or Parmesan cheese
1/2 tsp dried thyme (or 1 tsp fresh)
1 tbsp olive oil
1/3 cup shallots (minced)
16 oz sliced mushrooms ((I used cremini))
1/4 cup flour
1 cup reduced sodium chicken stock (or vegetable for vegetarian)
1 cup 2% milk
1/4 cup grated Pecorino Romano cheese

Steps:

  • Boil a large pot of water, when boiling add green beans and blanch for 2 minutes (or 6-8 minutes if you like them softer). Drain in a colander and rinse under cold water to stop them from cooking.
  • Meanwhile make the topping, heat a medium-sized skillet over medium heat.  Add the shallots and sauté about 3-5 minutes, stirring occasionally until golden brown.
  • Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 minutes, stirring frequently, careful not to burn.
  • Preheat the oven to 375°. Lightly spray a 13 x 9 inch baking dish.
  • Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally.
  • Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk.
  • Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in Romano cheese.
  • Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.
  • Top with toasted breadcrumbs and bake about 30 minutes.

Nutrition Facts : ServingSize 1 /8th of recipe, Calories 160 kcal, CarbohydrateContent 22 g, ProteinContent 7 g, FatContent 6 g, SodiumContent 280.5 mg, FiberContent 4 g, SugarContent 2 g

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