Green Bean Gratin With Mushrooms And Ham Recipes

GREEN BEAN POTATO BAKE

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes, beans, ham, 2 cups cheese and onion. In a large bowl, combine the soup, milk, mayonnaise and sour cream; pour over the top and gently stir to coat., Cover and bake at 350° for 45 minutes. Uncover, sprinkle with remaining cheese. Bake 5-8 minutes longer or until cheese is melted.

GREEN BEAN GRATIN

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
• Meanwhile, bring water to a simmer. Add green beans and cook until tender, 5 to 10 minutes. Drain beans, reserving cooking liquid. Drain bacon slices on paper towels, reserving grease in the skillet. Crumble bacon.
• Heat 3 tablespoons of the reserved grease. Stir in flour until blended and nutty in color. Add reserved cooking liquid and cream, whisking constantly until smooth and thick, about 5 minutes. Fold in beans and Cheddar cheese. Pour into the prepared baking dish. Cover with bread crumbs.
• Bake in the preheated oven, uncovered, until hot and bubbling, 30 to 35 minutes. Sprinkle bacon on top before serving.

MUSHROOM AND GREENS GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin.
• Bring a large pot of water to a boil, salt abundantly and add the greens. Cook for one to four minutes, depending on the type of green (sturdy greens take longer), until just tender. Transfer to a bowl of ice water, then drain and squeeze out water. Chop coarsely.
• Heat the olive oil over medium heat in a large nonstick skillet, and add the shallots or onion. Cook, stirring, until tender, three to five minutes. Add the mushrooms, and cook, stirring often, until tender, about eight minutes. Add salt and pepper to taste, and the rosemary and garlic. Cook for another minute. Add the greens, and stir together for another minute. Adjust seasonings.
• Whisk together the eggs and milk. Add salt and pepper, and stir in the cheeses and mushroom/greens mixture. Scrape into the baking dish. Bake 35 to 40 minutes until browned and sizzling. Serve hot, warm or room temperature.

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 BEANS WITH MUSHROOM AND SHALLOTS

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

GREEN BEANS WITH MUSHROOMS

Steps:

• Bring 2 quarts of water to a rolling boil.
• Wash the green beans and trim the ends and any blemishes.
• Cook the beans in the boiling water for 2 minutes, drain, and rinse to stop the cooking process, set aside. You may do this up to an hour before hand.
• Brush off the mushrooms, trim any dry ends of the mushroom stems.
• Melt the butter in a large sauté pan over medium heat.
• Add the mushrooms, sprinkle with garlic, pepper, and salt.
• Cook for about 10 minutes, or until the mushrooms are golden brown, stirring frequently.
• Five minutes before serving, add the green beans to the pan, tossing well to coat with the buttery mushroom mixture.
• Cook until the green beans are heated through, about five minutes.

SAUTEED GREEN BEANS AND MUSHROOMS

Steps:

• Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.

GRANDMA'S FAMOUS GREEN BEANS AU GRATIN

Steps:

• WASH and de-string green beans; BLOT dry; SLICE off bean ends; CUT green beans to 2 1/2 inches in length; PREHEAT oven to 350°F; LIGHTLY butter a 2.5 quart dish or 9x13 baking dish; PLACE oven rack in center position; PREP the remaining saute ingredients (snip the bacon using kitchen shears, into small pieces); SHRED 12 ounces (3 cups) sharp cheddar cheese and set aside.
• INTO a 3 quart heavy-bottomed pot over medium-low heat, add 1 tablespoon olive oil; ADD the chopped bacon, onion, mushrooms, minced parsley, minced garlic, SAUTE until onions have softened and mushrooms deepen in color.
• ADD green beens; STIR in celery salt and fresh ground pepper; COVER and cook over medium-low heat, stirring occasionally, until green beans are crisp-tender and slightly lighter in color.
• MELT 1/2 cup butter in a 2-3 quart saucepan over medium heat; STIR in 1/2 cup flour and cook slowly until bubbly but not browned.
• COMBINE the half and half with the wine, then add the seasonings and whisk (mustard powder, sugar, salt and cayenne pepper); POUR mixture into roux while whisking constantly; COOK until fully thickened.
• REMOVE from heat; STIR in the contents of one jar Kraft Old English sharp cheese spread, and 2 cups of the grated cheese until cheeses are melted and sauce is creamy.
• FOLD the green bean saute mixture into cheese sauce until blended, without over-mixing (mixture will be thick); SPREAD mixture into prepared baking dish.
• PLACE casserole into preheated 350°F oven; BAKE for 25 minutes.
• SPREAD the 1 cup remaining shredded cheddar cheese over top of casserole; TOP casserole evenly with parmesan cheese, then one 2.8 ounce can French's French Fried Onions; BAKE casserole for 2-3 additional minutes just until cheese is melted and onion topping is golden browned (be careful not to burn onion topping!); LET set slightly before serving.
• SERVE and enjoy!

GREEN BEANS AND HAM

Steps:

• Place ham steak, potatoes, green beans, onion, and butter in a large pot with just enough water to cover. Season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.

HAM AND CHEESE GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Reserve 1/2 cup French-fried onions for topping.
• In 4- to 5-quart saucepan, heat 6 cups water to boiling over medium-high heat. Add green beans. Cook 6 minutes, stirring occasionally. Remove from heat; drain, and place green beans back into pan; set aside.
• Meanwhile, in 3-quart saucepan, melt butter over medium-high heat. Add flour and salt; stir with whisk or fork until blended. Gradually stir in broth and half-and-half; cook and stir 6 to 8 minutes or until smooth, bubbly and sauce thickens. Remove from heat. Add cream cheese and Cheddar cheese; stir until cheeses are melted. Stir in remaining French-fried onions and the ham.
• Pour cheese mixture over green beans; stir to coat. Spread mixture in baking dish. Top with reserved 1/2 cup French-fried onions.
• Bake 25 to 30 minutes or until hot and bubbly.

SIMPLE GREEN BEANS WITH HAM

Steps:

• 1. Rinse beans, snip off ends and and slice to desired length. Place beans in pot with ham, onion, sugar, pepper, and water. Bring to a boil and then turn down heat to a simmer, cover pot, and cook for 1 hour on low.
• 2. Remove cover from pot. Turn heat up to medium and cook for about 20 minutes more or until liquid is reduced to a thick sauce you will serve with beans. Grandma often served these with a slice of ham and corn bread.

GREEN BEAN GRATIN WITH MUSHROOMS AND HAM

Steps:

• 1. Preheat oven at 400 F (200 C). Place a rack in the middle of the oven. 2. In a big pot, bring water to a boil, salt lightly and add green beans. Cook them over medium heat for 15 - 20 minutes (until al dente, but not soft). Drain in a strainer and set aside. 3. In a large skillet, fry bacon over medium heat until crisp. Add mushrooms and cook, stirring now and then, until all liquid has evaporated. Season with salt and pepper to taste. Add diced ham and mix well. 4. Transfer mixture into an ovenproof gratin dish. Place green beans in an even layer on top. Sprinkle with Gruyere. 5. Bake gratin for 20 - 25 minutes. Sprinkle with parsley and serve.