HOW TO USE GREEN ONIONS RECIPES

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GREEN BEAN CASSEROLE RECIPE | FRENCH'S - MCCORMICK



Green Bean Casserole Recipe | French's - McCormick image

Ready to make the best green bean casserole? Creamy mushroom sauce surrounded by tender green beans, topped with the crunchy flavor of French's Crispy Fried Onions make this holiday casserole an instant classic. You can use fresh, frozen or canned green beans for this dish. Just add a dash (or two) of black pepper to kick up the spice in this family favorite. This simple holiday green bean casserole recipe is ready in just 40 minutes - for a Thanksgiving dinner full of flavor the family will remember for years.Follow our green bean casserole recipe below to make the classic tasty side dish for your holiday feast.How long does green bean casserole take to cook?

Provided by French's

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 6

1
1 can (10 1/2 oz) Campbell's® Condensed Cream of Mushroom Soup
3/4 cup milk
1/8 tsp black pepper ground
2 cans (14 1/2 ounces each) any style Del Monte® Green Beans drained
1 1/3 cups Original Crispy Fried Onions divided

Steps:

  • How to Make Green Bean Casserole:Preheat oven to 350°F. Mix cream of mushroom soup, milk and pepper in 1 1/2-quart baking dish. Stir in green beans and 2/3 cup Crispy Fried Onions.
  • Bake 30 minutes or until hot. Stir.
  • Top with remaining 2/3 cup onions. Bake 5 minutes longer or until onions are golden brown.
  • Test Kitchen Tips:• For a kick of spice, double the black pepper in this green bean casserole recipe to 1/4 teaspoon and prepare as directed.• To feed a crowd, double the recipe and prepare in a 13x9-inch baking dish. Use an entire 6-ounce container of Crispy Fried Onions, reserving 1 1/3 cup for the topping. Increase cooking time to 40 minutes or until heated through.• If using fresh or frozen green beans, make sure to cook them first! Blanch fresh green beans until tender, or steam frozen beans as directed on package.

Nutrition Facts : Calories 145 Calories

SOUTHERN FRIED LIVER & ONIONS | JUST A PINCH RECIPES



Southern Fried Liver & Onions | Just A Pinch Recipes image

My husband and I have always loved liver and onions. My mom and my grandma told me how to make this years ago. My mom always steamed hers, but I prefer not to. I like it crispy and golden with the onions caramelized. My daughters never would touch liver, so when they lived at home, I had to break out the PB&J or scrambled eggs for them, but my husband and I always enjoyed this. Hope you do, too!

Provided by Elaine Bovender @Elaine55

Categories     Beef

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 8

1 pound(s) package beef liver
2 large onions, peeled and sliced thin
1/2 teaspoon(s) sugar
1/2 cup(s) self-rising flour
1/2 cup(s) self-rising corn meal (not mix)
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper (or to taste)
- canola oil for frying

Steps:

  • Pour about 1/2" to 1" canola oil into a heavy skillet (I use a cast iron chicken fryer). Turn heat to high. When oil is hot, add onions and sprinkle with sugar. Reduce heat to medium high and cook, stirring frequently until onions have lightly browned. Remove from pan and set aside.
  • Remove liver from package, wash. If pieces are large, cut in half. Mix flour, corn meal, salt and pepper in a shallow dish. Roll liver pieces in flour mixture.
  • In the same skillet that onions were caramelized in, add liver pieces a few pieces at a time so as not to overcrowd your pan. Brown well on both sides using medium to medium high heat. Transfer to plate and repeat with next batch.
  • Once all liver is browned, return to pan and top with onions. Reduce heat to medium and cook for about 3 to 5 minutes. Transfer to serving platter and arrange caramelized onions on top. Serve hot with your favorite veggies (I like to serve with mashed potatoes, sawmill gravy and green beans).

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SOUTHERN FRIED LIVER & ONIONS | JUST A PINCH RECIPES
My husband and I have always loved liver and onions. My mom and my grandma told me how to make this years ago. My mom always steamed hers, but I prefer not to. I like it crispy and golden with the onions caramelized. My daughters never would touch liver, so when they lived at home, I had to break out the PB&J or scrambled eggs for them, but my husband and I always enjoyed this. Hope you do, too!
From justapinch.com
Reviews 5
Category Beef
Cuisine Southern
  • Once all liver is browned, return to pan and top with onions. Reduce heat to medium and cook for about 3 to 5 minutes. Transfer to serving platter and arrange caramelized onions on top. Serve hot with your favorite veggies (I like to serve with mashed potatoes, sawmill gravy and green beans).
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