Green Bean Casserole By Tyler Florence Recipes

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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.

GREEN BEAN CASSEROLE BY TYLER FLORENCE



Green Bean Casserole by Tyler Florence image

Make and share this Green Bean Casserole by Tyler Florence recipe from Food.com.

Provided by KathyP53

Categories     Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 lbs green beans
kosher salt
fresh ground black pepper
3 tablespoons butter
1 loaf crusty Italian bread
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaf
4 tablespoons freshly grated parmesan cheese
5 tablespoons extra virgin olive oil
2 lbs mixed mushrooms, sliced (button, crimini, shiitake)
2 shallots, sliced
1 cup heavy cream

Steps:

  • Bring large pot of boiling water to a boil; add a big pincg of salt and all the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them, spread out on paper towel to dry, and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoons butter and set aside.
  • Heat oven to 375 degrees.
  • Tear bread into 2" pieces, put ina bowl and add t tablespoons chives, 1 tablespoons thyme, 1 tablespoons rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread starts to turn golden, about 10 minutes. Remove from the oven and set aside.
  • Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thym and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green beans mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20-25 minutes.

Nutrition Facts : Calories 433.4, Fat 26.9, SaturatedFat 11.8, Cholesterol 54.4, Sodium 429.5, Carbohydrate 41.3, Fiber 5.9, Sugar 5.6, Protein 9.7

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.

GARLIC GREEN BEANS



Garlic Green Beans image

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 pounds green beans, stems removed
1 head roasted garlic
2 ounces olive oil
1/4 cup water
Salt and pepper

Steps:

  • In a casserole dish with a lid, add green beans, garlic, olive oil, water and salt and pepper. Simmer on low heat covered until beans are tender

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