Green Bean Casserole With Chestnuts And Buttered Breadcrumbs Recipes

GREEN-BEAN CASSEROLE WITH CHESTNUTS AND BUTTERED BREADCRUMBS

Steps:

• Preheat oven to 350°F. Generously brush a 3-quart baking dish with butter. Prepare a bowl of salted ice water. Cook green beans in a large pot of generously salted boiling water until crisp-tender and dark green, 3 to 4 minutes. Drain; immediately transfer to ice water until thoroughly chilled. Drain and pat dry. Halve beans on the bias and transfer to prepared dish.
• In a bowl, toss breadcrumbs with chestnuts to combine. Melt 6 tablespoons butter; drizzle evenly over breadcrumb mixture, tossing until evenly absorbed. Toss in parsley; season with salt and pepper.
• In a small saucepan, heat milk and cream over medium-low until scalding and bubbles emerge along edges of pan. Remove from heat; cover to keep warm.
• Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. In a large straight-sided skillet, melt remaining 6 tablespoons butter over medium heat. Add mixed mushrooms; season with salt. Cook, stirring occasionally, until tender and beginning to brown, 15 to 18 minutes. Add onion, season with salt, and cook, stirring often, until onion is translucent but not browning, about 5 minutes.
• Stir in garlic; cook 1 minute more. Sprinkle flour evenly over mixture and cook, stirring, 2 minutes. Slowly add milk mixture, stirring, and bring to a simmer. Cook until thickened slightly, about 3 minutes. Stir in nutmeg; season with salt and pepper. Pour mixture evenly over green beans in dish. Sprinkle breadcrumb mixture evenly over top.
• Bake until bubbly along edges and crisp golden brown on top, about 30 minutes. Meanwhile, toss sliced trumpet mushrooms with enough oil to lightly coat, season with salt and pepper, and arrange in a single layer on a rimmed baking sheet. Roast until tender and golden brown along edges, about 30 minutes. Top casserole with roasted mushrooms and serve warm.

CLASSIC GREEN BEAN CASSEROLE

Steps:

• Place the fresh or frozen green beans in a large kettle with enough water to cover and bring to a boil. Cook for 5-6 minutes until the vegetables are bright green in color and slightly tender. Drain well in a colander with ice cold tap water. Remove as much excess water as possible by laying the beans out on a clean towel and blotting dry.
• Preheat your oven to 350 degrees.
• Grease a 2-quart casserole baking dish with butter or vegetable cooking spray.
• Place ½ of the green beans into the casserole dish. Follow with a layer of ½ the can of water chestnuts.
• Repeat with another layer of green beans and water chestnuts.
• In a separate medium sized mixing bowl, mix the 2 cans of cream of celery soup, milk, and salt and pepper.
• Pour over the green beans and water chestnuts.
• Bake at 350 degrees for 25 minutes.
• Sprinkle the entire can of French fried onions on top the last 10 minutes of baking.
• Bake 10 minutes longer until the onions are golden brown.

BUTTERED BREADCRUMBS

Steps:

• Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
• If using any of the above mentioned variations add to the finshed buttered breadcrumbs.