Lynne Rossetto Kaspers Green Bean Casserole Recipes

GREEN BEAN CASSEROLE WITH CANNED GREEN BEANS

Steps:

• Heat oven to 350 degrees F. In ungreased 1 1/2-quart casserole, mix soup, soy sauce, pepper, bread crumbs, green beans and 2/3 cup of the onions.
• Bake about 30 minutes or until hot and bubbly. Stir; sprinkle with remaining onions.
• Bake about 10 minutes longer or until onions are golden brown.

GREEN BEAN AND CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F. Lightly spray 11x7-inch glass baking dish with cooking spray. In small bowl, mix soup and milk until well blended. In another small bowl, mix stuffing crumbs and melted butter.
• In baking dish, layer chicken, green beans, soup mixture and stuffing mixture.
• Bake uncovered about 45 minutes or until chicken is no longer pink in center and mixture is hot and bubbly.

GREEN BEAN AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine green beans, corn, soup, Cheddar cheese, sour cream, celery, and onion in a bowl. Mix thoroughly. Pour vegetable mixture into a 8-inch square baking dish and spread evenly.
• Combine crackers and melted butter in a small bowl. Mix well, coating crackers with the butter. Pour over the vegetable mixture in the baking dish and spread evenly without stirring. Sprinkle almonds on top.
• Bake in the preheated oven until set, about 30 minutes.

ANIKA'S CHEESY GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the green beans and mushroom soup in a large bowl. Spoon into 9x13 inch baking dish; season with salt and pepper. Dollop the cheese spread on top of the beans in heaping tablespoons.
• Bake in preheated oven for 30 minutes. Remove from oven; scatter fried onions over casserole. Bake until onions are golden brown, about 5 additional minutes.

GREEN BEAN CASSEROLE REMIX

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place green beans into a 1 quart or similar sized casserole dish.
• Fry bacon in a large deep skillet over medium-high heat until browned and crispy. Remove to drain on paper towels. Drain off some of the grease, leaving enough to coat the bottom of the pan. Add mushrooms to the grease in the pan and season with garlic powder and onion powder. Cook and stir until tender, about 4 minutes.
• Pour the half-and-half into the pan with the mushrooms and stir to scrape the bacon flavor from the bottom of the pan. Simmer until thickened slightly, about 5 minutes. Pour this mixture over the green beans. Crumble bacon over the top and sprinkle with Parmesan cheese. Season with salt and pepper.
• Bake for 20 minutes in the preheated oven, or until the sauce is bubbling and the top is toasted.

LYNNE ROSSETTO KASPER'S GREEN BEAN CASSEROLE

Steps:

• The casserole: 1 pound fresh green beans, cut into 1-inch pieces 2 quarts boiling salted water 3 tablespoons cold-pressed safflower or canola oil 1 medium onion, thinly sliced salt and freshly ground black pepper 1 pound mushrooms, cleaned and quartered 1/2 cup dry sherry or white wine 2 bay leaves 2 whole cloves 2 cups half and half pinch freshly grated nutmeg
• The soup: 3 tablespoons butter or oil 1-1/2 pounds fresh mushrooms, cut into 1/2-inch pieces 1 medium onion, minced 4 large shallots, minced (optional) salt and freshly ground black pepper 3/4 cup dry sherry or white wine 3 tablespoons butter 2 tablespoons flour 6 cups vegetable or chicken broth 1 medium yellow finn or red-skin potato, peeled and thinly sliced 1 cup heavy cream, or half and half
• Instructions To make the casserole: Drop the green beans into the boiling water and boil, uncovered, 5 to 7 minutes, tasting for doneness. Beans should be just tender. Drain in a colander. Heat the oil in a 12-inch skillet (preferably not non-stick) over high heat. Drop the onions into the pan and stir, cooking 4 minutes, or until browned. Turn off the heat and quickly lift the onions out of the pan with, leaving the oil behind. Drain them on paper towels and season with salt and pepper. Preheat oven to 375 and grease a shallow 1-1/2 quart casserole. Reheat the oil over high. Stir in the mushrooms, cooking until they are browned. Season with salt and pepper and stir in the wine, bay leaves, and cloves. Boil off most of the wine, scraping up any brown bits in the pan. Stir in the half and half. Turn heat to medium and simmer a few minutes to thicken slightly. Remove the bay and cloves. Season to taste with nutmeg, salt, and pepper. Stir in the beans. Turn everything into casserole and lightly cover with foil. Bake about 20 minutes to bubbling, top with onions and bake another 3 minutes. Serve hot. To make the soup: In a 12-inch skillet heat the butter or oil over medium high heat. Quickly saute the mushrooms until golden, adding half the onion and shallot to the pan about halfway through cooking. Season with salt and pepper and add the wine. Boil off two-thirds of it, scraping up any brown bits in the pan. Set aside. In a 4-quart sauce pan melt the second measure of butter over medium heat and whisk in the flour, cooking about 3 minutes. Gradually whisk in the broth until smooth. Add half the mushrooms and their liquid along with the potato. Bring the soup to a simmer and cook about 15 minutes, partially covered, or until rich in flavor with no raw flour taste. Puree in a blender, return to the pot and stir in the cream and remaining mushrooms with their liquid. Simmer uncovered 5 minutes, taste for seasoning and serve hot.