Anti Mushroom Green Bean Casserole Food

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GREEN BEAN CASSEROLE



Green bean casserole image

Make this easy green bean and mushroom casserole as a veggie side to accompany a main course. You could add cheese to the white sauce if you fancy

Provided by Anna Glover

Categories     Side dish

Time 1h10m

Yield Serves 6 as a side

Number Of Ingredients 7

50g butter
2 tbsp olive oil
250g chestnut or button mushrooms, sliced
500g green beans, trimmed
50g flour
500ml milk
100g crispy onions

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.

Nutrition Facts : Calories 311 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)



Green Bean-Mushroom Casserole (By Paula Deen) image

This is a highly rated recipe from Paula Deen of the Food Channel and worth making! I have tweaked it slightly and doubled the complete amounts to suit our tastes --- Paula has a house seasoning blend mix which is 1/2 cup salt mixed with 2 tablespoons black pepper and 2 tablespoons garlic powder, she uses a small amount in this casserole, you have the option of omitting the fresh garlic and adding it in, store the remaining mix in an air tight container for up to 6 months, I strongly recommend using low-sodium cream of mushroom soup

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/4 cup butter
3 garlic cloves, minced
2 cups fresh sliced mushrooms (does not have to be exactly 2 cups)
6 cups fresh green beans (ends removed and cut in half, can use more or less if desired)
6 cups low sodium chicken broth
2 (10 3/4 ounce) cans low-sodium condensed cream of mushroom soup, undiluted
1/4 cup fresh grated parmesan cheese
1/2 teaspoon black pepper (or to taste)
salt (optional)
2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)
1 cup grated old cheddar cheese (can use (to taste)

Steps:

  • Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
  • Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
  • Butter a 3-quart casserole dish (or a little larger).
  • Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
  • Transfer to the prepared casserole dish.
  • Bake in a preheated 350 degrees F oven for 20 minutes.
  • Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.

GREEN BEAN AND MUSHROOM CASSEROLE WITH CRISPY FRIED ONIONS



Green Bean and Mushroom Casserole with Crispy Fried Onions image

A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."

Provided by Mindy Fox

Categories     Thanksgiving     Casserole/Gratin     Green Bean     Side     Butter     Onion     Mushroom     Cornmeal

Yield 8 servings

Number Of Ingredients 25

For the casserole:
2 pounds mixed wild mushrooms, trimmed, halved or quartered if large (about 1/2" pieces)
4 sprigs thyme, divided
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
2 pounds green beans (preferably haricots verts), trimmed, cut in half on the diagonal
2 tablespoons unsalted butter
1/3 cup finely chopped red onion
2 large garlic cloves, very thinly sliced
2 tablespoons all-purpose flour
2 cups heavy cream, divided
1 cup low-sodium chicken or vegetable broth
2 dried bay leaves
1 1/2 teaspoons finely grated lemon zest (from 1 medium lemon)
For the fried onion topping:
Canola or vegetable oil (for frying)
1/2 cup fine-grind cornmeal
2 tablespoons cornstarch
1 1/2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 medium red onion, thinly sliced into 1/8" rings crosswise with a mandoline or very sharp knife, separated into rings
Kosher salt, freshly ground pepper
Special Equipment
A 3-quart (13x9") baking dish

Steps:

  • Make the casserole:
  • Preheat oven to 425ºF. Line 2 rimmed baking sheets with parchment paper. Arrange mushrooms and 2 thyme sprigs in a single layer on prepared baking sheets. Drizzle with oil; season with 3/4 tsp. salt and 1/2 tsp. pepper. Roast mushrooms, stirring once and rotating pan halfway through, until lightly golden, crisp-tender, and liquid is evaporated (watch carefully as cook time can vary between types of mushrooms), 25-35 minutes. Remove sheets from oven and reduce oven temperature to 375ºF.
  • Meanwhile, cook green beans in a large pot of boiling generously salted water until crisp-tender, 3-5 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well, then layer on a rimmed baking sheet with paper towels and pat dry. Wipe pot dry.
  • Melt butter over medium-low heat in same pot. Add onion and garlic and cook, stirring occasionally, until tender, 5-8 minutes. Stir in flour and cook, stirring occasionally, until aroma is mildly nutty, 4-6 minutes. Add 3 Tbsp. cream and stir well to combine. Repeat twice, then stir in remaining cream, broth, bay leaves, and remaining 2 thyme sprigs. Bring to a simmer and cook, stirring occasionally and scraping sides of pot, until sauce is the consistency of slightly thickened cream and coats the back of a wooden spoon, about 20 minutes (do not over-reduce). Discard thyme and bay leaves. Stir in zest, 1/2 tsp. salt, and 1/4 tsp. pepper.
  • Arrange beans and mushrooms in 3-qt. baking dish. Pour cream sauce over; stir to evenly coat. Bake casserole until sauce is thickened and bubbling around the edges, about 20 minutes.
  • Make the fried onion topping:
  • Pour oil into a large wide pot or high-sided skillet to a depth of 1/2". Heat over medium-high until hot but not smoking (about 350°F on a deep-fry thermometer). Line a rimmed baking sheet with paper towels.
  • Whisk cornmeal, cornstarch, paprika, coriander, and cumin in a large shallow bowl. Toss onion rings in cornstarch mixture to coat.
  • Working in batches, fry onion rings, stirring and turning occasionally, until golden and crisp, 2-3 minutes. Using tongs or a slotted spoon, transfer to prepared sheet to drain. Season with salt and pepper while hot.
  • Bake the casserole:
  • Arrange beans and mushrooms in a 3-quart baking dish. Pour cream sauce over; stir to evenly coat. Bake at 375ºF until sauce is thickened and bubbling around edges, about 20 minutes.
  • Top casserole with fried onions and serve warm.
  • Do Ahead
  • Onions can be fried 1 day ahead. Let cool. Arrange in a flat layer on a paper towel-lined rimmed baking sheet, cover loosely with foil, and store at room temperature.
  • Green beans and mushrooms can be cooked 3 days ahead; keep chilled in separate airtight containers. Let come to room temperature before using.

ANTI-MUSHROOM GREEN BEAN CASSEROLE



Anti-Mushroom Green Bean Casserole image

I have always disliked getting mushrooms in my green bean casserole and I am picky about onions. I combined ideas from my mother and a very good friend along with my own spin on onion preparation to make a very tasty new way to enjoy green bean casserole. This recipe can be easily doubled or tripled to accomodate larger groups. When you prepare the onions, you will want to fry them till a dark brown, just short of burning them--some pieces may even be a little crisp.

Provided by ChefboiR2D2

Categories     Onions

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

1 (10 1/2 ounce) can condensed cream of chicken soup
1 (14 1/2 ounce) can green beans
1 medium onion, slivered
1 cup cheddar cheese, shredded
1/4 cup olive oil or 1/4 cup cooking oil

Steps:

  • Stirring frequently, fry slivered onions in the olive oil till evenly dark colored.
  • In microwave safe casserole dish, stir together can of cream of chicken soup and drained fried onions.
  • Microwave on high for 1 minute.
  • Add contents of can of drained green beans to casserole and stir together.
  • Microwave on high for 2 minutes.
  • Stir in cheddar cheese.
  • Microwave 1 minute.
  • The casserole is now ready to serve.

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