Creamy Mushroom Green Bean And Walnut Casserole Recipes

Steps:

• In a large skillet, saute mushrooms and onion in butter. Stir in flour until blended. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese sauce, soy sauce, pepper and hot pepper sauce, stirring until cheese is melted. Remove from the heat; stir in water chestnuts. , Place beans in an ungreased 3-qt. baking dish. Pour the cheese mixture over top. Sprinkle with almonds. Bake, uncovered, at 375° for 25-30 minutes or until bubbly.

Steps:

• Preheat the oven to 475°F.
• Make the topping:
• In a large cast-iron skillet over medium heat, cook the bacon until it is lightly crisp (it will cook a little more in the oven, so no need to get it extra crispy). With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Add the onion to the bacon drippings (there should be about 1 tablespoon in the skillet; if there's way more than that, pour out some and save it for future use). Cook the onion until it is soft and tender, about 8 minutes. Transfer it to a bowl.
• Add the walnuts to the same pan and cook, shaking the pan often, until they are lightly golden, about 5 minutes. Add the walnuts to the bowl with the onion and crumble in the bacon. Add the parsley and toss the whole mixture well. Set aside.
• Wipe out the skillet (you'll be using it again).
• Make the beans:
• Bring a large pot of heavily salted water to a boil. Add the beans and blanch them for 5 minutes. While they cook, prepare a large bowl of ice water. Drain the beans in a colander and immediately plunge them into the ice water to stop the cooking. Drain them again and set them aside.
• Make the sauce:
• Melt the butter in the cast-iron skillet set over medium-high heat. Add the mushrooms and a hefty pinch of salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the cream. Cook until the mixture thickens, stirring occasionally, 6 to 8 minutes.
• Remove the pan from the heat and add the green beans. Sprinkle them evenly with the bacon and onion mixture and bake until bubbly, approximately 15 minutes.
• Serve immediately.

Steps:

• Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes.
• Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly. Season, to taste, with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth.
• Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.

Steps:

• Melt spread in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 5 minutes more. Slowly add stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half and season with salt and pepper; set aside.
• Preheat oven to 350 degrees F. Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture. Transfer to an 11 x 7-inch baking dish.
• Stir together all topping ingredients until well blended and sprinkle around the edge of the beans.
• Bake for 20 minutes or until golden brown on top.

Steps:

• Preheat oven to 350°F Melt spread in a medium saucepan over medium heat. Add onion and mushrooms; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 1 minute more.
• Slowly stir in stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half, salt and pepper.
• Cook beans in boiling water for 5 minutes. Drain well, then stir into mushroom sauce. Transfer to a 11 x 7 inch or 2 quart baking dish.
• Stir together all topping ingredients and sprinkle around the edge of the beans. Bake for 20 minutes or until golden brown on top.