Pats Green Bean Casserole Recipes

PAT'S GREEN BEAN CASSEROLE

Steps:

• 1. In med bowl, mix the soup, mushrooms, green onions and 1/2 & 1/2. Then add the french fried onions and the green beans, stirring lightly so the green beans won't break up into small pieces.
• 2. Pour into baking dish and top with the cheese.
• 3. Bake @ 375 degrees for 20- 25 minutes.

GREEN BEAN CASSEROLE II

Steps:

• In a 1-1/2 quart casserole mix soup, milk, and pepper. Stir in beans and 2/3 cup french fried onions.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until heated through, stir. Top with remaining 2/3 cup of french fried onions. Bake 5 minutes more or until the onions are golden.

GREEN BEAN CASSEROLE

Steps:

• In a food processor, combine half of the mushrooms and both onions; process t form a paste and set aside.
• Melt the butter, over medium heat, in a large saucepan; add remaining mushrooms, stir, increase heat a bit and saute until mushrooms release their juice and begin to brown on the edges.
• Add garlic and thyme, stir about 30 seconds, then add mushroom/onion paste, reduce heat to medium low, cook, stirring, 10 to 15 minutes.
• Add cream and stock, season with salt and pepper.
• Prepare an ice water bath (large bowl of iced water) and bring a large pot of water to a boil.
• Blanch green beans in the boiling water until bright green and barely tender, about a minute; drain and transfer beans to ice water bath.
• Drain beans and add to a large mixing bowl; stir in mushrooms, almonds, and 1/4 cup bread crumbs.
• Preheat oven to 350 degrees F.
• Transfer to a 9 x 12 inch baking dish; pat down and level out.
• Sprinkle with remaining breadcrumbs, then bake, uncovered, until lightly browned, about 35 minutes.
• Meanwhile, prepare the garnish by heating the oil in a small skillet until it simmers.
• In a mixing bowl, season the flour lightly with salt and pepper; add sliced pearl onions and toss to coat.
• Fry onions in skillet until golden, about 30 to 45 seconds; drain on paper toweling.
• Sprinkle fried onions over casserole once removed from oven.

GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)
• In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)
• In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
• Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.

MUSHROOM GREEN BEAN CASSEROLE

Steps:

• In a large skillet, saute mushrooms and onion in butter. Stir in flour until blended. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese sauce, soy sauce, pepper and hot pepper sauce, stirring until cheese is melted. Remove from the heat; stir in water chestnuts. , Place beans in an ungreased 3-qt. baking dish. Pour the cheese mixture over top. Sprinkle with almonds. Bake, uncovered, at 375° for 25-30 minutes or until bubbly.

GREEN BEAN CASSEROLE RECIPE

Steps:

• Heat oven to 350ºF.
• Cook beans in boiling water 3 min. Meanwhile, whisk cream cheese, milk, pepper and half the garlic in large bowl until blended.
• Drain beans. Add to cream cheese mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Combine remaining garlic with all remaining ingredients; sprinkle over bean mixture.
• Bake 30 min. or until beans are tender and crumb topping is golden brown.

GREEN BEAN AND RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Stir in mushrooms; cook 3 to 5 min. or until evenly browned, stirring occasionally.
• Combine rice, broth, sour cream and 1-1/2 cups cheese in large bowl. Add mushroom mixture; mix well.
• Spoon rice mixture into 9-inch-square baking dish sprayed with cooking spray; top with beans and remaining cheese. Cover.
• Bake 35 to 40 min. or until casserole is heated through and broth is absorbed, uncovering for the last 5 min.

GREEN BEAN CASSEROLE

Steps:

• Heat 1 tbsp of the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.
• Heat the oven to 200C/180C fan/gas 6. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
• Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.