Anti Mushroom Green Bean Casserole Recipes

GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine green beans and soup in a small casserole dish.
• Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and top with onions. Bake for another 10 minutes.

GREEN BEAN MUSHROOM CASSEROLE

Steps:

• Make the casserole: Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the mushrooms; sauté until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and half-and-half. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 minutes.
• Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake o any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes. Season with salt and pepper.
• Make the topping: Soak the sliced onion in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake o the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
• Transfer the green bean mixture to a 4-quart baking dish and top with the fried onion. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)

FRESH GREEN BEAN AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until tender but still firm to the bite, 10 to 15 minutes. Drain.
• Melt butter in a saucepan over medium heat; whisk flour, ranch dressing mix, and white pepper into butter until a paste-like consistency is reached. Pour milk into butter mixture; cook, whisking constantly, until sauce is thick and bubbly, 5 to 10 minutes.
• Spray a nonstick skillet with cooking spray and place over medium heat. Cook and stir onion and garlic in hot skillet until slightly softened, about 2 minutes. Transfer 1/2 of the onion mixture to a plate and return skillet to heat.
• Stir mushrooms into skillet with remaining onion mixture; cook and stir until mushrooms are tender, about 5 minutes.
• Stir mushroom mixture, green beans, and sauce together in a 1 1/2-quart casserole dish. Stir reserved onion mixture and bread crumbs together in a bowl; sprinkle over green bean mixture.
• Bake in the preheated oven until hot and bubbling, 25 to 30 minutes.

DELUXE MUSHROOM GREEN BEAN CASSEROLE

Steps:

• COOK mushrooms in butter in skillet until golden.
• MIX soup, cream, wine, mushrooms, beans and 1 cup Crispy Fried Onions in 2-qt. baking dish.
• BAKE at 350°F for 30 min. or until hot. Stir. Top with remaining onions. Bake 5 min.

GREEN BEAN AND WILD MUSHROOM CASSEROLE

Steps:

• Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes.
• Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly. Season, to taste, with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth.
• Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.

GREEN BEANS WITH MUSHROOMS

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)

Steps:

• Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
• Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
• Butter a 3-quart casserole dish (or a little larger).
• Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
• Transfer to the prepared casserole dish.
• Bake in a preheated 350 degrees F oven for 20 minutes.
• Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.

GREEN BEAN AND MUSHROOM CASSEROLE

Steps:

• Heat oven to 350ºF.
• Heat oil in large skillet on medium heat. Add mushrooms and chopped onions; cook and stir 3 min. or until onions are crisp-tender. Stir in beans; cover. Cook on medium-low heat 4 min. Remove from heat.
• Mix next 4 ingredients until blended. Add to vegetable mixture; mix well. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 40 min. or until heated through, topping with French fried onions after 30 min.

GREEN BEAN CASSEROLE

Steps:

• Heat 1 tbsp of the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.
• Heat the oven to 200C/180C fan/gas 6. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
• Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.

ANTI-MUSHROOM GREEN BEAN CASSEROLE

Steps:

• Stirring frequently, fry slivered onions in the olive oil till evenly dark colored.
• In microwave safe casserole dish, stir together can of cream of chicken soup and drained fried onions.
• Microwave on high for 1 minute.
• Add contents of can of drained green beans to casserole and stir together.
• Microwave on high for 2 minutes.
• Stir in cheddar cheese.
• Microwave 1 minute.
• The casserole is now ready to serve.

YUM YUM GREEN BEAN CASSEROLE - PLAIN CHICKEN

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
• Mix together green beans, cream of mushroom soup, sour cream, onion powder, garlic salt, pepper, and cheddar cheese. Spread into prepared pan.
• Sprinkle the uncooked stuffing mix on top of casserole. Pour chicken broth evenly over the stuffing mix.
• Bake for 30 to 40 minutes.