Potato Green Bean Carrot Casserole Recipes

GREEN BEAN AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish.
• Mix the green beans, potatoes, cream of chicken soup, and cheese in the prepared dish.
• Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until bubbly and lightly browned.

CARROT POTATO CASSEROLE

Steps:

• In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion. , Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender.

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 AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the green beans in heavily salted boiling water until just tender crisp, 2 to 3 minutes. Use a slotted spoon to transfer the beans to a salted ice bath. Once cooled, drain well and transfer to a large bowl.
• Toss the shiitakes with the olive oil, sprinkle with salt and pepper and spread on a baking sheet. Roast until golden brown, 8 to 10 minutes. Transfer to the bowl with the green beans.
• In a large 12-inch cast-iron skillet, melt the butter over medium heat. Add the onion and saute until soft, 6 to 8 minutes. Add the flour and cook until golden brown, 2 minutes more. Pour in the mushroom broth, and bring up to a simmer. Cook until the sauce thickens, 6 to 8 minutes. Stir in the cream cheese, heavy cream, thyme, salt and pepper. When the cream cheese is melted and the sauce is smooth, remove from the heat and pour into the bowl with the green beans and shiitakes. Set aside.
• Spread the Goat Cheese Smashed Potatoes in the cast-iron skillet. Pour the green bean mixture over the mashed potatoes and top with the fried onions. Bake until all the ingredients are hot and bubbly, 20 minutes.
• Place the potatoes and yams in a large saucepan, cover with cold water and season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes.
• Drain the potatoes and yams and place in a stand mixer fitter with a whisk attachment. Add the goat cheese, butter and garlic and mix on low just until smooth, being careful not to over-mix or the potatoes will become gummy. Season with salt and pepper. If necessary, add the milk to loosen.

HONEY-GLAZED CARROTS AND GREEN BEANS

Steps:

• Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

GARLIC HERB ROASTED POTATOES CARROTS AND GREEN BEANS

Steps:

• For complete instructions, visit the original site at https://www.cookingclassy.com/garlic-herb-roasted-potatoes-carrots-and-green-beans/

GREEN BEAN/CARROT CASSEROLE

Steps:

• Cook onions slightly in fat, add flour and seasoning; blend well.
• Add milk gradually and cook until slightly thickened.
• Add eggs slowly and wisk quickly to cook over low heat,1 minute.
• Add cheese and stir in vegetables.
• Pour into greased baking dish; cover with crumbs and dot with butter.
• Bake in a moderate oven (350) for 30 minutes.
• Note: Undercook the green beans and carrots as they will be cooked again in the oven. I steam mine for 5 minutes only.

VEGAN GREEN BEAN AND MASHED POTATO CASSEROLE

Steps:

• Place potatoes and olive oil in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain and set aside to cool for 2 minutes.
• Transfer potatoes to a large bowl. Add 1/2 cup vegan butter, pepper, and salt and mash with a fork until combined and potatoes are smooth.
• Combine corn, green beans, onion, garlic, and 1 tablespoon vegan butter in a microwave-safe bowl. Microwave for 30 seconds. Add to the potatoes; stir until thoroughly mixed and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine water, vegetable bouillon, and vegetable base in a small saucepan over medium heat. Once bouillon is dissolved, stir in cornstarch and flour until thoroughly mixed and boiling. Let mixture boil for 3 minutes until thick like gravy, them remove from the heat.
• Grease two baking pans. Spread 1/2 of the potato-veggie mixture into one pan and pour 1/2 of the gravy over top. Sprinkle with 1/2 of the French-fried onions and cover the pan with foil. Repeat with remaining ingredients in the second pan.
• Bake in the preheated oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.