Green Bean Casserole Amandine Recipes

GREEN BEANS ALMONDINE

Steps:

• Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep the nice green color.
• Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 5 minutes, watching closely so as to not burn. Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 5 to 7 minutes.

GREEN BEAN CASSEROLE AMANDINE

Steps:

• Heat oven to 350ºF.
• Microwave beans in microwaveable bowl on HIGH 6 min.
• Meanwhile, melt butter in large skillet on medium heat. Add shallots; cook 5 to 7 min. or until golden brown, stirring occasionally. Remove 1/4 cup shallots; reserve for later use. Add cream cheese and gravy to remaining shallots in skillet; cook on low heat 2 to 3 min. or until cream cheese is completely melted, stirring constantly. Remove from heat. Stir in milk and 1/2 cup Parmesan.
• Add beans to cheese sauce; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Top with nuts, reserved shallots and remaining Parmesan.
• Bake 30 min. or until heated through.

HOLIDAY GREEN BEANS ALMONDINE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place thawed green beans & almonds in a 13x9-inch glass baking pan.
• In a separate bowl, mix together all remaining ingredients.
• Pour soup mixture evenly over green beans.
• Bake at 350 degrees for 25-35 minutes until golden brown and bubbly.

GREEN BEANS AMANDINE

Steps:

• Place beans and water in a large skillet or saucepan and bring to a boil. Cover and cook until crisp-tender, 10-15 minutes; drain and set aside. , In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and, if desired, seasoned salt. Add beans and heat through.

GREEN BEANS AMANDINE

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with ice cubes, add a few cups of cold water and place a strainer inside.
• Add 2 teaspoons kosher salt and the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain the green beans and immediately put into the strainer set inside the ice water. Let sit until cold, about 2 minutes; drain well and pat dry with paper towels.
• In a small saute pan over medium heat, add in the almonds and cook until lightly toasted. Transfer the almonds to a small bowl.
• Add the butter, garlic and green beans into a large saute pan and cook over medium-high heat, tossing to coat the beans. Cook until the beans are heated through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds.

GREEN BEAN AMANDINE

Steps:

• Gather the ingredients.
• Trim the beans, cutting off a small part of each end. Look over the beans, discarding beans that are wrinkled, limp, or have soft spots. Rinse the beans well and pat dry.
• In a heavy saucepan, place the green beans in cold water to cover and bring to a boil over high heat.
• Reduce the heat to low and simmer for 8 to 10 minutes or until the beans are crisp-tender. Drain well and set the beans aside.
• Melt the butter and olive oil in the same saucepan and add the garlic and almonds. Cook over medium heat, stirring constantly until the almonds begin to brown.
• Add the beans along with the lemon juice, salt, and pepper and toss gently to coat.
• Serve immediately and enjoy.