Green Bean Scalloped Potato Casserole Recipes

Steps:

• 1. Preheat the oven to 350°F. Butter an 8 by 8-inch covered baking dish.
• 2. In a large soup pot, combine the potatoes, cream, garlic, thyme, salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cook until the cream is slightly reduced, about 5 minutes. Stir in the green beans and carefully transfer the mixture to the baking dish. Cover and bake 30 minutes.
• 3. Uncover and continue to bake until the cream is bubbling and the vegetables are tender, about 10 minutes longer. Increase the oven temperature to 400°F., scatter the gruyere and bacon over the top and bake until the cheese is melted and golden, 10 to 15 minutes longer. Remove the casserole from the oven and let rest for 20 minutes. Sprinkle with the crispy onions and serve.

Steps:

• Heat oven to 400°F.
• Stir Sauce Mix, boiling water, half-and-half, margarine and red pepper with whisk in 2-quart casserole. Stir in Potatoes and green beans.
• Bake uncovered about 30 minutes or until potatoes are tender. Sprinkle with paprika.

Steps:

• Heat oven to 400 degrees
• In a large mixing bowl, stir sauce mix (from the scalloped potatoes mix), half & half, butter, red pepper and paprika. Stir in the potatoes and green beans.
• Transfer to a casserole dish and bake uncovered for about 30 to 40 minutes or until the potatoes are tender.

Steps:

• In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13x9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top. Sprinkle with remaining onions., Bake at 350° until heated through and onions are brown and crispy, 30-35 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish.
• Mix the green beans, potatoes, cream of chicken soup, and cheese in the prepared dish.
• Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until bubbly and lightly browned.

Steps:

• Preheat the oven to 350 degrees F.
• Cook the green beans in heavily salted boiling water until just tender crisp, 2 to 3 minutes. Use a slotted spoon to transfer the beans to a salted ice bath. Once cooled, drain well and transfer to a large bowl.
• Toss the shiitakes with the olive oil, sprinkle with salt and pepper and spread on a baking sheet. Roast until golden brown, 8 to 10 minutes. Transfer to the bowl with the green beans.
• In a large 12-inch cast-iron skillet, melt the butter over medium heat. Add the onion and saute until soft, 6 to 8 minutes. Add the flour and cook until golden brown, 2 minutes more. Pour in the mushroom broth, and bring up to a simmer. Cook until the sauce thickens, 6 to 8 minutes. Stir in the cream cheese, heavy cream, thyme, salt and pepper. When the cream cheese is melted and the sauce is smooth, remove from the heat and pour into the bowl with the green beans and shiitakes. Set aside.
• Spread the Goat Cheese Smashed Potatoes in the cast-iron skillet. Pour the green bean mixture over the mashed potatoes and top with the fried onions. Bake until all the ingredients are hot and bubbly, 20 minutes.
• Place the potatoes and yams in a large saucepan, cover with cold water and season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes.
• Drain the potatoes and yams and place in a stand mixer fitter with a whisk attachment. Add the goat cheese, butter and garlic and mix on low just until smooth, being careful not to over-mix or the potatoes will become gummy. Season with salt and pepper. If necessary, add the milk to loosen.

Steps:

• Wash and peel the potatoes.
• Slice potatoes and put into a glass or tefal baking dish.
• Wash green beans, snip ends and cut each bean in half, add this to baking dish with potatoes.
• In a saucepan, melt 4 tablespoons butter, add 2 tablespoons of flour and stir until coated and cook to a light brown color.
• Remove flour from heat, add 2 cups of milk and stir with whisk until smooth.
• Add 1 cup of water, chicken boullion, salt & white pepper, return to a low heat to boil.
• Once boiled, should be a bit thick.
• Serve in 1 tablespoon of heavy cream and add this to oven dish of potatoes and beans.
• Sprinkle paprika on top.
• Put into a preheated oven at 350 degrees, bake for approximately 1 hour. Should have lost most of its liquid, and be browned on top and a bit crusty on sides.
• Serve next to your favorite dish!