ELEGANT GREEN BEANS
Mushrooms and water chestnuts give new life to ordinary green bean casserole. Every time I make it for friends, I'm asked to share the recipe. -Linda Poe, Sandstone, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small skillet, saute water chestnuts, onion and mushrooms in 2 tablespoons butter until onion is crisp-tender, 4-5 minutes; set aside. , In large skillet, melt remaining 4 tablespoons butter; stir in flour until smooth. Stir in milk, broth, soy sauce, pepper sauce and salt. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in green beans and cheese. , Spoon half of the bean mixture into a greased 1-1/2-qt. baking dish. Layer with water chestnut mixture and remaining bean mixture. , Bake, uncovered, 45 minutes. Top with french-fried onions. Bake until heated through, about 5 minutes longer.
Nutrition Facts : Calories 218 calories, Fat 15g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 392mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
CHEESY GREEN BEAN CASSEROLE
Up the ante with our Cheesy Green Bean Casserole. You'll love our Cheesy Green Bean Casserole so much, you may invent holidays as an excuse to make it.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Combine beans and soup in 2-qt. casserole sprayed with cooking spray; top with VELVEETA.
- Add hot water to butter in medium bowl; stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture.
- Bake 35 to 40 min. or until heated through.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 560 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 4 g, Protein 5 g
CHEESY GREEN BEAN CASSEROLE
With a creamy sauce, perfectly al dente green beans, crunchy French fried onions and more in the mix, even traditionalists will have to admit this green bean casserole with cheese is delish. It's the perfect blend of old school and new school. Canned cream of mushroom soup and French fried onions ensure there's that classic creamy-crunchy texture contrast. Using frozen green beans, in place of canned, and fresh red bell pepper ensures veggies turn out crisp-tender and not at all mushy. Soy sauce is not detectable as a standalone ingredient, and it's not meant to be. Its role is to enhance the flavor of the entire dish with a spike of umami. And the cheese? That's just there to make sure it all goes down easy! So, if you've been tiptoeing around the traditional version of this dish-making it not because you love it, but because someone else does-you might find this twist is the perfect compromise!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
- Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
- Bake uncovered about 5 minutes longer or until onions are brown and crisp.
Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving (1/2 cup), Sodium 480 mg, Sugar 3 g, TransFat 1 1/2 g
GREEN BEAN CASSEROLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
- Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
- Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.
GREEN BEAN AND MUSHROOM SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
- Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
- Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
- Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
GREEN BEAN SALAD WITH CHICKPEAS AND MUSHROOMS
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Steam or blanch the green beans for five minutes, then cool in a bowl of ice water. Drain and trim the stems. If the beans are very long, break in half.
- Combine the beans, mushrooms, chickpeas, Parmesan and herbs in a salad bowl. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
- Toss the dressing with the bean mixture shortly before serving. If desired, garnish with red pepper slices or toss them with the salad.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 28 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 745 milligrams, Sugar 12 grams, TransFat 0 grams
LAYERED GARDEN BEAN SALAD
For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. -Melissa Wharton, Cincinnati, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a 4-qt. glass bowl, layer the first 6 ingredients. In a small bowl, mix salad dressing and cumin seeds; drizzle over salad.
Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 180mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CHEESY GREEN BEAN CASSEROLE
I am a real cheese lover, and I have found it to be a great compliment to our traditional green bean casserole!
Provided by Chris
Categories Side Dish Casseroles Green Bean Casserole Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
- In a mixing bowl, combine mushroom soup, milk, cheddar cheese, and half of the onions. Mix together.
- Layer the bottom of a 2 quart casserole dish with 1/2 of the green beans. Pour half of the soup mixture over beans, and add half of the processed cheese. Repeat layering, and top with remaining onions.
- Bake for 30 to 40 minutes.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 22 g, Cholesterol 43.4 mg, Fat 22.5 g, Fiber 2.6 g, Protein 16.4 g, SaturatedFat 10.8 g, Sodium 1216.8 mg, Sugar 8.2 g
CHEESY GREEN BEAN & MUSHROOM LAYERED SALAD
Layered with shredded Cheddar, mushrooms and green beans, this salad is a cheese lover's dream come true. And a mushroom lover's, and a green bean lover's!
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 12 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Layer greens, 1 cup cheese, mushrooms, onions and beans in 3-qt. serving bowl.
- Refrigerate until ready to serve.
- Mix dressing and mayo. Pour dressing mixture over salad. Sprinkle with remaining cheese; toss lightly.
Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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