The Best Green Beans Ever Recipe 445

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.

THE BEST GREEN BEANS

Steps:

• Finely chop bacon slices. Toss into 2 qt pot. Brown.
• Add green beans, sugar, & onion powder. Salt & pepper to taste.
• Cover & cook up to 1hr on low heat. I recommend at least 30min. You want the beans to look a little withered.

THE BEST GREEN BEANS EVER!

Steps:

• In large skillet, fry bacon. Do not fry too crisp. Drain 3/4 of bacon grease off. Pour drained green beans into skillet plus 3/4 stick of butter. Sprinkle with minced garlic ad salt and pepper. Cook on low 45 minutes Stir occasionally. Crumble bacon into green beans, add remaining 1/4 stick of butter and cook 15 mins longer. These are yummy! Enjoy!

THE BEST GREEN BEANS EVER

Steps:

• Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
• Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.