Green Bean Surprise Recipes

Steps:

• Preheat the oven to 475 degrees F.
• Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
• While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
• Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 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 half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
• Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
• Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
• Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.

Steps:

• Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
• Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

Steps:

• 1. Chop celery, green pepper, and onion and put in medium to large mixing bowl. Melt butter in microwave and add to bowl.
• 2. Add all other ingredients except cheese and noodles. Mix well.
• 3. Spray or grease 9 X 13 dish or a little smaller if you don't have that size. Poor contents of mixing bowl into dish.
• 4. Preheat oven to 350 F. Once oven is preheated, put dish in and bake for 20 minutes.
• 5. Sprinkle cheese evenly over. Place back in oven and bake for another 20. At 10 minutes left, sprinkle noodles on top but do not cover cheese completely.
• 6. Cool for 5 to 10 minutes. Serve.

Steps:

• Brown ground turkey (or beef), season to taste (Johnny's Seasoning Salt is very good for this, but salt and pepper will do nicely), drain and set aside.
• Heat oven to 425 degrees.
• Line the bottom of an 11x13 rectangular baking dish with the frozen tater tots.
• Layer the browned ground meat next, then the green beans.
• In a bowl or large measuring cup mix the soup and enough milk that when mixed with the soup makes it easy to pour but not excessively runny.
• Pour mixture on top of the green beans and spread around to coat the top of the casserole.
• Top with the shredded cheddar cheese.
• Bake for 30-45 minutes until casserole is bubbly and the cheese is melted and starting to brown.