Green Bean And Onion Casserole Recipes

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FRENCH ONION GREEN BEAN CASSEROLE



French Onion Green Bean Casserole image

The iconic green bean casserole is reworked with the flavors of French onion soup -- caramelized onions and Gruyere cheese.

Provided by Chef John

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 1h30m

Yield 10

Number Of Ingredients 15

2 tablespoons butter
2 large yellow onions, thinly sliced lengthwise
salt and ground black pepper to taste
1 tablespoon sherry vinegar
2 tablespoons butter
2 ½ tablespoons all-purpose flour
2 ½ cups milk
1 pinch ground nutmeg
1 pinch cayenne pepper to taste
¼ teaspoon ground thyme
2 tablespoons melted butter
⅔ cup panko bread crumbs
2 pounds fresh green beans, trimmed
4 ounces shredded Gruyere cheese, divided
⅓ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
  • Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.
  • In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.
  • Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
  • Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well.
  • Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.
  • Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 18.9 g, Cholesterol 38 mg, Fat 13 g, Fiber 3.7 g, Protein 9.4 g, SaturatedFat 7.9 g, Sodium 195 mg, Sugar 5.5 g

GREEN BEAN AND PEARL ONION CASSEROLE



Green Bean and Pearl Onion Casserole image

Provided by Tyler Florence

Categories     side-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 18

Kosher salt
1 1/4 pounds green beans, trimmed
2 cups pearl onions
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 shallot, chopped
2 bay leaves
3 cups assorted mushrooms (such as oyster, cremini and shiitake), trimmed and sliced
3 cups assorted mushrooms (such as oyster, cremini and shiitake), trimmed and sliced
2 tablespoons fresh thyme
Freshly ground pepper
3 tablespoons all-purpose flour
3 cups whole milk
Vegetable oil, for frying
4 shallots, thinly sliced
All-purpose flour, for coating
Kosher salt

Steps:

  • Prepare the casserole: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the green beans and pearl onions and cook until the beans are bright green, 2 to 3 minutes. Drain the vegetables, then plunge into an ice bath to stop the cooking. Drain, then remove the skins from the pearl onions.
  • Combine the olive oil and butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring, until the shallot is caramelized, about 5 minutes. Add the bay leaves, then the mushrooms. Stir to combine, then add the thyme and season with salt and pepper. Sprinkle the mixture with the flour to tighten it up. Add the milk and boil 3 minutes to thicken; remove the bay leaves.
  • Place the green beans and pearl onions in a 3-quart casserole dish. Pour the "mushroom soup" over the vegetables and toss to make sure they are well coated. Transfer to the oven and bake 30 minutes.
  • Make the topping: Heat about 2 inches of vegetable oil in a large pot or Dutch oven until a deep-fry thermometer registers 360 degrees F. Toss the shallots in a bowl with enough flour to lightly coat. Working in batches, fry the shallots until golden brown and crisp, about 3 minutes. Using a slotted spoon, remove to paper towels to drain; season lightly with salt. Scatter over the casserole before serving.

GREEN BEAN CHEDDAR CASSEROLE



Green Bean Cheddar Casserole image

This classic casserole with green beans, French-fried onions, and mushroom soup is even better with sharp Cheddar cheese.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Yield 8

Number Of Ingredients 7

1 ½ cups shredded Dietz & Watson White NY C-Sharp Cheddar Cheese
1 (10.75 ounce) can cream of mushroom soup
½ cup milk
1 teaspoon soy sauce
1 dash Dash ground black pepper
4 cups cooked cut green beans
1 ⅓ cups French-fried onions

Steps:

  • Stir the soup, milk, soy sauce, black pepper, 1 cup of the cheddar cheese, beans and 2/3 cup onions in a 1 1/2 quart casserole.
  • Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining cheddar cheese and onions.
  • Bake for an additional 5 minutes or until the onions and cheese are golden brown.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 23.3 g, Cholesterol 22.4 mg, Fat 28.2 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 9.9 g, Sodium 746.2 mg, Sugar 2 g

GREEN BEAN AND PEARL ONION CASSEROLE



Green Bean and Pearl Onion Casserole image

If you love the green bean casserole from the back of the cream of mushroom can, you will love this. All fresh ingredients are used--it takes some time, but well worth it.

Provided by southern chef in lo

Categories     Beans

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb fresh green beans
2 cups white pearl onions
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 shallot, chopped
2 bay leaves
3 cups assorted wild mushrooms, sliced (oyster, cremini, shiitake, or any other type of mushroom)
salt and pepper
2 tablespoons fresh thyme leaves
2 tablespoons flour
3 cups milk
1 (6 ounce) can French fried onion rings

Steps:

  • Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for 2 minutes, until the green beans brighten in color.
  • Remove the vegetables from the boiling water, then plunge in ice water to stop the cooking process.
  • Drain them, then remove the skins from the onions and set aside.
  • Coat a skillet with olive oil and butter. Over medium heat, cook the shallot and garlic down until caramelized. Add bay leaves, then the mushrooms; stir to combine. Season with salt, pepper, and thyme and then sprinkle the mixture with flour.
  • Add the milk a little at a time and boil for 3 minutes to thicken.
  • Place green beans and onions in a 2-quart casserole dish. pour mushroom mixture over the green beans; toss to make sure well coated.
  • Bake in preheated 350°F oven for 30 minutes. Top with fried onions and bake 10 minutes more.

GREEN BEAN AND PEARL ONION CASSEROLE



Green Bean and Pearl Onion Casserole image

Provided by Tyler Florence

Categories     side-dish

Time 1h

Number Of Ingredients 13

1 pound fresh green beans
2 cups pearl onions
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 shallot, chopped
2 bay leaves
3 cups assorted wild mushrooms, sliced (such as oyster, cremini and shiitake)
Salt and pepper, to taste
2 tablespoons fresh thyme leaves
2 tablespoons flour
3 cups milk
1 can fried onions

Steps:

  • Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside.
  • Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes to thicken.
  • Place the green beans and pearl onions in a 2-quart casserole dish. Pour the "mushroom soup" over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with fried onions and continue to bake for 10 minutes.

ROASTED GREEN BEANS WITH CARAMELIZED ONIONS



Roasted Green Beans with Caramelized Onions image

This simple side dish of Roasted Green Beans with Caramelized Onions pair wonderfully with Thanksgiving turkey, or can be made anytime of the year!

Provided by Gina

Categories     Side Dish

Time 55m

Number Of Ingredients 5

1 tablespoon extra virgin oil
2 large Vidalia Onions (about 1 1/4 lbs, peeled and sliced)
kosher salt and black pepper to taste
2 pounds green beans (trimmed)
olive oil spray

Steps:

  • Preheat oven to 425F.
  • Heat a large nonstick skillet over medium-high heat and add the oil. Add onions, season with 1/4 teaspoon salt and pepper.
  • Cook, stirring often until they begin to brown, about 10 minutes. Reduce heat to medium low and cook stirring until the onions are deep golden brown and soft, about 30 minutes.
  • Meanwhile place the green beans on a sheet pan and spritz all over with olive oil spray, 1/2 teaspoon salt and black pepper, to taste.
  • Bake until tender crisp, about 16 to 18 minutes, turning halfway.
  • Transfer to a platter and top with caramelized onions. Serve hot.

Nutrition Facts : ServingSize 1 cup, Calories 102 kcal, Carbohydrate 19 g, Protein 3.5 g, Fat 2.5 g, Sugar 10 g, Sodium 18 mg, Fiber 5 g

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