Easy Creamy Canned Green Beans And Mushrooms Recipes

EASY CANNED GREEN BEANS, MUSHROOMS, AND BACON

The added bacon to this recipe kicks it up a notch. Quick, easy, and delicious.

Provided by Yoly

Time 20m

Yield 3

Number Of Ingredients 5

Easy Canned Green Beans, Mushrooms, and Bacon image

Steps:

Drain most of the water from the green beans. Combine beans and bacon drippings in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 10 minutes.
Add mushrooms and cook an additional 3 to 5 minutes. Season with salt and pepper. Top with crumbled bacon just before serving.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 8.1 g, Cholesterol 22.6 mg, Fat 15.1 g, Fiber 4 g, Protein 6.7 g, SaturatedFat 5.6 g, Sodium 807.6 mg, Sugar 1.8 g

Ingredients

1 (14.5 ounce) can green beans, drained
2 tablespoons bacon drippings
1 (4 ounce) can sliced mushrooms, drained
salt and freshly cracked pepper, to taste
3 slices bacon, cooked and crumbled

GREEN BEANS WITH MUSHROOMS

This is a tried-and-true favorite! After I first tried this recipe, my family liked it so much they requested it at least once a week! Luckily, it's easy to prepare.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Green Beans with Mushrooms image

Steps:

Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

2 cloves garlic, minced
1/4 pound small, fresh mushrooms, trimmed and sliced
1 tablespoon butter
1 medium red onion, cut in thin strips
1 pound fresh green beans, trimmed
Fresh ground pepper
1 teaspoon dill weed
2 tablespoons toasted almonds or pine nuts

EASY GREEN BEANS WITH MUSHROOMS

My family looks forward to this side dish every holiday. I add sliced almonds for crunch and garlic for a little kick. -Cheryl Wittman, Bergen, New York

Provided by Taste of Home

Categories Side Dishes

Time 5h10m

Yield 10 servings.

Number Of Ingredients 9

Easy Green Beans with Mushrooms image

Steps:

In a 6-qt. slow cooker, combine all ingredients except almonds. Cook, covered, on low 5-6 hours or until beans are tender. Remove with a slotted spoon. Top with almonds.

Nutrition Facts : Calories 116 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 145mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

2 pounds fresh green beans, trimmed
1 pound sliced fresh mushrooms
1 large onion, finely chopped
2 tablespoons butter, melted
2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced almonds, toasted

CREAMY GREEN BEANS AND MUSHROOMS

The two most important aspects of the classic to capture are the crispy onion topping and the creamy sauce. By roasting shallots with a bit of oil and tossing with crispy breadcrumbs you save the fat of the fried canned alternative. Low-fat milk, flavored with aromatics, and chicken broth thickened with a bit of flour make a creamy but light sauce that satisfies.

Provided by Food Network Kitchen

Categories side-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 14

Creamy Green Beans and Mushrooms image

Steps:

Preheat the oven to 375 degrees F. Lightly mist a 2-quart baking dish with cooking spray. Toss the shallots with the oil and salt and pepper on a baking sheet, spread in a single layer, and bake until golden and crispy, stirring 3 to 4 times, about 20 minutes. Remove from the oven and immediately sprinkle the breadcrumbs over the shallots and toss well. Set aside to cool.
Meanwhile, in a small pot combine the milk, thyme, bay leaves and peppercorns and bring to a simmer. Turn the heat off and let steep for 20 minutes. Bring a large pot of salted water to a boil. Add the beans and cook until bright green and crisp tender, about 6 to 8 minutes. Drain well and run briefly under cold water. Drain again and set aside.
Strain the milk into a large skillet, add the mushrooms and season with salt and pepper. Bring to a simmer over medium heat and cook until the mushrooms have softened, 10 to 15 minutes. Stir the broth and flour together and pour into the skillet; cook, stirring, until the sauce thickens, 6 to 8 minutes. Remove from the heat and add the beans and nutmeg. Toss until the beans are well coated in the sauce and transfer to the baking dish. Scatter with the shallots and bake until the sauce is bubbly and the shallots are crisp, about 20 minutes. Let stand 10 minutes before serving.

Ingredients

Nonstick cooking spray
3 shallots, thinly sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons dry bread crumbs
3 cups low-fat (1 percent) milk
4 sprigs fresh thyme
3 dried bay leaves
1 1/2 teaspoons whole black peppercorns
1 1/2 pounds green beans, trimmed and halved
6 ounces white mushrooms, quartered, 2 cups
1 1/2 cup low-sodium chicken broth
1/4 cup flour
Pinch freshly grated nutmeg