Moms Creamed Green Beans Recipes

Steps:

• Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside.
• Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.

Steps:

• In a small saucepan, melt 1 tablespoon butter; stir in cornflakes and set aside. Melt remaining butter in a large saucepan. Stir in flour, salt, pepper, onion and sugar; heat and stir until bubbly. Reduce heat; add the sour cream and stir until smooth. Cook and stir over low heat for 2 minutes (do not boil). Fold in the beans. , Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflake mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.

Steps:

• 1. NOTE: If using fresh green beans cook in a small amount of boiling water long enough to bring them to the tender-crisp stage. Drain and use as other beans in the following recipe.
• 2. RECIPE: In a saucepan over medium heat combine butter, flour, and salt and pepper. Whisk in milk and cook, stirring constantly until thickened. This makes a white sauce. Place beans in a casserole dish. Pour white sauce over beans. Bake for 20-25 minutes. Serve hot.

Steps:

• Drain the green beans, reserving 1/2 of the liquid. Dissolve the bouillon cube in the reserved liquid.
• Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. Simmer gently for 15 minutes.
• Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• In a bowl, stir together the cream of celery soup, sour cream, Cheddar cheese, onion, and salt until well combined. Mix the green beans and corn together in the prepared dish, and spread the soup mixture over the vegetables. Place the crushed crackers in a bowl and stir in the butter. Spread the crumbs over the casserole.
• Bake in the preheated oven until the casserole is bubbling and the crumb topping is golden brown, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
• Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
• Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.