Green Beans Supreme Recipes

Steps:

• Heat oven to 350°F. In ungreased 2-quart casserole, mix soup, wine, cheese, pepper, green beans, mushrooms and pimientos.
• In small bowl, stir bread crumbs and melted butter until well mixed. Sprinkle over casserole.
• Bake about 40 minutes or until hot and bubbly and bread crumbs are golden brown. Let stand 10 minutes before serving.

Steps:

• Heat beans thoroughly; drain well and set aside.
• Melt 1 stick butter in a large skillet; add sliced onion and mushroom caps, sauteeing until tender.
• While vegetables cook, heat milk thoroughly but do not allow it to approach the boiling point.
• (Note: If it gets too hot and a film forms over the top, skim that off before adding the milk to the sauce.) When vegetables are tender, add flour to skillet and stir until smooth.
• Add warm milk to skillet in a slow stream, stirring constantly until the sauce thickens.
• Add grated cheese and seasonings; simmer, stirring frequently, until cheese melts.
• Add drained beans and sliced water chestnuts to the cheese sauce, stirring well to mix.
• Pour mixture into a lightly-greased baking dish.
• Top with breadcrumbs, and dot with thin slivers of butter.
• Sprinkle chopped almonds over the casserole if desired.
• Bake anywhere between 300 and 350 degrees until bubbly (approximately 20-35 minutes).

Steps:

• Parboil beans in salted water 7-10 minutes, then drain.
• Cut bacon into 1" slices and begin to fry slowly.
• Add mushrooms and garlic cloves.
• Stir and fry until mushrooms are cooked, about 8-10 minutes.
• Remove garlic cloves.
• Add the green beans and mix together, then season to taste with salt and pepper.

Steps:

• 1. Cook green beans in salted water using the 1/2 teaspoon salt in covered pot until crisp tender. Drain.
• 2. In skillet, saute sliced mushrooms in 2 tablespoons butter.
• 3. Add mushrooms to green beans using slotted spoon.
• 4. Add 3 tablespoons butter and cream to beans and cook, uncovered, on low heat until absorbed.
• 5. In a small bowl, beat egg, nutmeg, lemon juice and grated parmesan cheese.
• 6. Stir ham into green beans and mushrooms and heat through.
• 7. Mix egg mixture in and remove form heat.
• 8. Makes 6 servings.

Steps:

• Cook green beans according to package directions. Meanwhile, in a Dutch oven, saute onion in butter until tender.
• Remove from the heat; whisk in the flour, salt, paprika, Worcestershire sauce and mustard until blended.
• Gradually stir in milk. Bring to a boil; cook and stir for 2 min or until thickened and bubbly. Remove from the heat; stir in cheese.
• Drain beans; gently fold into cheese sauce. Transfer to a large serving bowl. Toss bread crumbs and butter; sprinkle over beans.

Steps:

• Cook green beans according to the package directions; drain well and set aside.
• Cook onion and parsley in 2 tbsp butter in a large skillet over medium-high heat, stirring constantly, until tender.
• Reduce heat to medium-low. Stir in flour, salt, lemon rind, and pepper. Add sour cream, stirring well. Add green beans; cook until thoroughly heated, stirring occasionally.
• Spoon mixture into an ungreased 8-inch square baking dish; sprinkle with cheese. Combine breadcrumbs and remaining 2 tbsp butter; sprinkle over cheese.
• Broil 8 inches from heat (with electric oven door partially opened) 5 minutes or until cheese melts and breadcrumbs are browned.

Steps:

• 1. Melt butter. Cook onion in butter slightly, about 1 minute. 2. Blend dry ingredients into butter-onion mixture. 3. Stir in milk. Cook until thick and bubbly. Remove from heat. 4. Stir in sour cream and green beans. 5. In 1-quart casserole, alternate layers of the bean mixture with Swiss cheese. Divide bean mixture into thirds. Put 1/3 of bean mixture in casserole. Top with 1/2 of cheese. Then layer again with 1/3 of bean mixture and 1/2 of cheese. Top with remaining bean mixture. 6. Make topping: Combine melted butter with bread crumbs; sprinkle on casserole. 7. Bake at 400 degrees for 20 minutes.