Moms Green Bean Casserole Recipes

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.

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 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 spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. 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. 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, 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. Add the half-and-half and cook until the mixture thickens, 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:

• 1. Thaw the green beans. If you do this in water then drain well.In a large casserole, combine soup, milk, soy sauce and pepper.
• 2. Stir in the green beans and 1/2 the can of onions.
• 3. Bake at 350 degrees for 25 minutes or until hot and bubbling.
• 4. Top with the remaining onions and bake 5 more minutes.

Steps:

• 1. Steam the green beans until tender. Drain and place in casserole dish. (See note below)
• 2. Mix cream of mushroom soup with about 3/4 cup of milk in a separate bowl, add 1/8 tsp. pepper. Mix well. Pour over the beans in the casserole dish.
• 3. Heat in a preheated 350ºF oven until it bubbles, about 20 minutes. (I usually mix it gently around 10 minutes, just so all the beans stay moist.)
• 4. Sprinkle the dried onion rings evenly over the top, and heat another 5 minutes until the onions brown a little bit. (I keep a close eye on it at this time, because the onion rings will burn if left in too long. Make sure you time this step well.)
• 5. Serve and enjoy!
• 6. Note:. I usually buy a bit extra and steam more fresh beans. Once steamed it looks like less than I need to fill my dish. 1 pound should be plenty, but buy a bit more just to be safe. I estimate how many I can fit in my dish, once cooked. (For the canned beans, it asked for a 14.5 oz. can. So, usually 1 pound of fresh should be fine.) Once you have tried this recipe, you can adjust it. More sauce, beans or fried onions....

Steps:

• Preheat oven to 350.
• Brown the ground beef. Drain.
• Empty tomato soup into a casserole dish. (I use an oval pyrex 11X81/2X3).
• Pour 1/2 of can of green bean juice into soup. Drain rest of green beans and add to dish.
• Add dehydrated onion, salt, and pepper.
• Mix.
• Add drained ground beef into soup mixture. Mix well.
• Beat egg and add to mashed potatoes. Mix well.
• Top meat mixture with mashed potatoes.
• Don't cover green bean mixture completely, leave a little area all around to allow mixture to bubble and not bubble over.
• Try to make peaks with the potatoes for and extra special look.
• Bake 30-45 minutes or until potatoes are browned.