Green Bean Casserole Microwave Recipe 375

Steps:

• To an 8-inch (20 cm) microwave-safe pie dish, add the green beans and cream of mushroom soup, then sprinkle the fried onions evenly over the top.
• Microwave for 5 minutes at half power until onions have become a little crispy.
• Top with scallions and serve warm.
• Enjoy!

Steps:

• Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well.
• Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.
• Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste.
• Top with fried onions before serving.
• 2 quarts peanut oil, for frying
• 2 large red onions, thinly sliced and separated into rings
• 1/2 cup buttermilk
• 2 cups arborio rice coating, recipe follows
• Kosher salt
• Heat peanut oil in a deep fryer or deep pot to 375 degrees F.
• Put onion rings in a large bowl. Pour buttermilk over onions and toss to coat. Shake off the excess liquid.
• Dip onions into Arborio rice coating, covering thoroughly
• Fry the onions in small batches until crispy, about 2 minutes per batch. Scoop out with a slotted spoon and drain on paper towels. Set aside. Season with salt, to taste.
• 1 cup arborio rice
• 3 cups all-purpose flour
• 1 cup semolina
• 2 tablespoons fine salt
• 1 teaspoon freshly ground black pepper
• Grind the rice in a blender or spice grinder to a very fine powder. Put it in a bowl and add the flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a rolling boil, season with 2 tablespoons salt, and blanch the green beans for 5 minutes. Shock the green beans in a bowl filled with ice water, then remove and set aside to dry.
• Melt the butter in a large cast-iron pan or Dutch oven over medium-high heat. Add the shallots and cook until lightly browned. Add the mushrooms and some salt and pepper, and cook until just softened. Add the flour and stir to coat the mushrooms and shallots. Add the chicken stock, whisking vigorously to smooth out any lumps. Whisk in the half-and-half. Bring to a simmer and cook for 3 minutes. Check the seasoning and adjust with more salt and pepper as needed. Add the green beans, then pour the mixture into a 9-by-13-inch baking dish.
• Bake for 30 minutes. Let the casserole rest for 5 minutes. Sprinkle with fried onions to lend some extra crunch. Serve.

Steps:

• Combine beans, milk, soup, pepper and 1/2 can onions. Pour into 1 1/2 quart dish. Cook covered on high 8-10 minutes. Turn and stir halfway through. Top with remaining onions, cook uncovered on high 1 minute. Let stand 5 minutes.