Green Bean Casserole Kicked Up Recipes

Steps:

• In a 4-qt. slow cooker, combine the green beans, soup, water chestnuts, milk, bacon, pepper and paprika. Cover and cook on low for 5-6 hours or until beans are tender; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Sprinkle with onions.

Steps:

• Preheat the oven to 375 degrees F. Butter an 8-by-8-inch baking dish and set aside.
• For the casserole: Fill a large pot with water. Add the garlic and a small handful of salt. Bring to a boil and add the potatoes. Cook until fork tender, 6 to 8 minutes. Remove the potatoes and garlic with a slotted spoon to a sieve to let drain. To the same water, add the green beans. Bring back to a boil if needed, then simmer until the green beans are bright and tender, 6 to 8 minutes. Remove to a sieve.
• In a saute pan on medium heat, add the olive oil, onions, serrano chile and thyme. Season with a pinch of salt, a grind or 2 of pepper and paprika. Cook until the onions are tender, and then add the mushrooms and Worcestershire sauce, and season again with salt and pepper. Cook until the mushrooms release some of their moisture and become tender, about 10 minutes. Remove the thyme sprigs and slowly stir in the heavy cream. Raise the heat until things begin to bubble. Cook at this temperature, while stirring, until the cream thickens a bit, 6 to 8 minutes. Once thickened, turn off the heat and stir in the crema.
• In one large bowl, add the potatoes. In another large bowl, add the green beans. Add the jalapenos to the potatoes. Then, add three-quarters of the mushroom mixture to the potatoes and the rest to the green beans. Divide the cheese the same way into both bowls. Mash the potatoes until combined. Press into the bottom of the prepared baking dish. Stir the green beans until combined, and spread evenly over the top.
• For the topping: Rinse the potato peels and dry as much as possible with paper towels. In a bowl, add the potato strips, sage, thyme, paprika and olive oil. Season with a pinch of salt and a grind or 2 of pepper. Toss and sprinkle evenly over the top of the green beans. Bake until the potatoes brown and begin to crisp on the edges, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
• Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

Steps:

• Preheat oven to 350°F.
• Melt butter and olive oil over medium high heat in a large frying pan.
• Add onions, celery, garlic and mushrooms,1 tsp of the salt.
• 1/2 teaspoons pepper.
• Saute about 5-6 minutes until the vegetables have softened.
• Add both cans of soup. Mix well and remove from heat.
• Rinse the green beans well and set in colander to drain.
• In a large bowl, combine the green beans, shredded cheese and soup/veggie mix. Add 1/2 of your fried onion rings.
• Pour mixture into a buttered casserole dish and bake for 30 minutes.
• Remove from oven and top with the remaining onion rings.
• Put back in oven for about 5-10 minutes until the onions have browned slightly.

Steps:

• Heat 1 tbsp of the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.
• Heat the oven to 200C/180C fan/gas 6. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
• Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.

Steps:

• Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
• Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.
• ALTERNATE METHOD: Heat oven to 325°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 25 to 30 minutes, topping with onions during last 5 minutes of baking, until bubbly.

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.