Any "Upscale" Green Bean Casserole Recipes??

Question

I am looking for a more sophisticated green bean casserole recipe than the one typically found on the soup can and/or fried onion can.

Wondered if anyone had experimented with fresh "long" green beans OR created a different mushroom base and or found a way to incorporate different ingredients.

Looking to bring this to a Thanksgiving meal for 10-12 folks.

Thanks.

Answer 1

Green Beans
Bacon
Salt to taste
Partially cook the beans in salted water. Cook them only a minute or two. Then wrap a slice of bacon around an individual serving of eight or ten beans. Bake the bundles at 325 in a buttered pan for 15 minutes. These individual servings make a very lovely presentation on a festive plate.

Answer 2

I'm going away from the soups. So here's what I do.
If you are using fresh string beans blanch them first, Drain and set aside. In the same pot add 2 or 3 tbs. of Olive Oil, 2 Minced Garlic cloves 1 small onion chopped up very small. Fry until garlic is slightly done Now add 1 can delmonte tomato sauce.Add string beans and cook, when you think the string beans are done to your perfection,Put all ingredients in a casserole dish top with dried onions from the can. Bake in oven at 350 degrees until the dried onions are done. Enjoy, If you think you need more sauce then just double the recipe. If you have sauce left over the next night add 1 can of peas Boil elbow macaroni Add sauce and you have a new meal.

Answer 3

Campbell's® inexperienced Bean Casserole From: Campbell's Kitchen Prep Time: 10 minutes Bake Time: 30 minutes Serves: 12 parts: 2 cans (10 3/4 oz. Each) Campbell's® Condensed Cream of Mushroom Soup (standard or 98% fats Free) 1 cup milk 2 tsp. Soy sauce 1/four tsp. Floor black pepper eight cups cooked reduce inexperienced beans 2 2/3 cups French's® French Fried Onions instructions: 1. Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in three-qt. Casserole. 2. Bake at 350°F. For 25 min. Or unless scorching. Stir. 3. Top with final onions. Bake for five min. Extra. TIP: For a festive contact, stir in half cup chopped pink pepper with soup. Inexperienced Bean Casserole Cheese fans: miss soy sauce. Stir in half cup shredded Cheddar Cheese with soup. Sprinkle additional cheese as favored when topping with onions. Browse veggies/aspect dishes View higher photo different have rated this recipe: This recipe has been rated through 9 individuals price This Recipe "this is one of my family's favourite dishes! A++++" View more reviews need an notion? Are attempting these...Prime Ranked RecipesHearty Lasagna SoupSensational fowl Noodle Soup Most RecommendedQuick chook & NoodlesSavory Vegetable red meat Soup Be the primary one to rate these recipesGarlic New Potatoes Herb Grilling Sauce *iPod is a registered trademark of Apple desktops, Inc. Legal expertise privateness policy copy;2006 CSC brands, L.P. All Rights Reserved.

Answer 4

The "Cook's Illustrated" people tried to re-do the recipe, with a home-made mushroom soup-y base, fresh beans, etc.

From http://www.cooksillustrated.com/:

"The Problem: It seems that almost everybody has a fond memory of the classic Campbell Soup green bean casserole—frozen green beans in a sauce made from condensed mushroom soup and topped with canned onions—but we found that the standard recipe had a bland and stodgy quality that came from using nothing but processed convenience products.

The Goal: We wanted to come up with a casserole that deserved a place alongside the homemade dishes at a holiday dinner table.

The Solution: Our first tasting determined that we definitely needed to use fresh green beans rather than frozen or canned beans. A preliminary blanching and shocking prepared the beans to finish cooking perfectly in the casserole, enabling them to keep a consistent texture and retain their beautiful green color. For our sauce, we made a mushroom variation of the classic French velouté sauce (chicken broth thickened with a roux made from butter and flour, then finished with heavy cream). Our biggest challenge was the onion topping. Ultimately we found that the canned onions couldn't be entirely replaced without sacrificing the level of convenience we thought appropriate to the dish, but we masked their "commercial" flavor with freshly made buttered bread crumbs."

You need a membership to get the recipe on-line; they do have a free trial thing (just don't forget to cancel; it requires a credit card). If you're desperate for it, don't have a CC, don't get a better answer here, etc, e-mail me, and I'll go dig out their cookbook and mail you the recipe.

Answer 5

Try this one:

Green Bean Casserole



1/3 stick butter

1/2 - 1 cup diced onions

1/2 - 1 cup mushrooms

2 cups green beans

3 cups chicken broth

1 can cream of mushroom

1 cup grated cheddar

pinch house seasoning



Preheat oven to 350 degrees.

Lightly Grease baking dish



Melt butter in skillet.
Saute onions & mushrooms in butter
Boil green beans in chicken broth for 10 minutes and drain.
Add green beans & mushroom soup to onion mixture.
Stir well.
Add house seasoning to taste.
Pour into baking dish.
Sprinkle a little breadcrumbs over mixture.
Bake 20 minutes.
Top casserole with Cheddar and bake 10 more minutes, until cheese is melted.
Top casserole with onion rings and bake 2-5 minutes until top is browned.

Answer 6

Campbell's® eco-friendly Bean Casserole From: Campbell's Kitchen Prep Time: 10 minutes Bake Time: 0.5-hour Serves: 12 elements: 2 cans (10 3/4 oz.. each and each and every) Campbell's® Condensed Cream of Mushroom Soup (common or ninety 8% fat loose) a million cup milk 2 tsp. soy sauce a million/4 tsp. floor black pepper 8 cups cooked reduce eco-friendly beans 2 2/3 cups French's® French Fried Onions guidelines: a million. Stir soup, milk, soy sauce, pepper, beans and a million a million/3 cups onions in 3-qt. casserole. 2. Bake at 350°F. for 25 min. or until eventually warm. Stir. 3. authentic with most suitable onions. Bake for 5 min. extra. TIP: For a festive contact, stir in a million/2 cup chopped purple pepper with soup. eco-friendly Bean Casserole Cheese fanatics: bypass over soy sauce. Stir in a million/2 cup shredded Cheddar Cheese with soup. Sprinkle further cheese as wanted even as topping with onions. Browse vegetables/area dishes View more effective image different have rated this recipe: This recipe has been rated by 9 individuals price This Recipe "that is one among my kinfolk's prominent dishes! A++++" View extra comments favor an idea? attempt those...authentic Ranked RecipesHearty Lasagna SoupSensational poultry Noodle Soup maximum RecommendedQuick poultry & NoodlesSavory Vegetable purple meat Soup Be the first one to price those recipesGarlic New Potatoes Herb Grilling Sauce *iPod is a registered trademark of Apple pcs, Inc. legal information | privateness coverage | Allergen Labeling | contact Us | seek for Campbell©2006 CSC manufacturers, L.P. All Rights Reserved.

Answer 7

I know what you are talking about. Last year I experimented on this recipe and it turned out quite tasty. I browned a package sliced baby bellas, the gold label Campbell's fancy mushroom soup, caramelized 1 onion, and used the log string beans then incorporated them into the regular green bean casserole recipe add a little garlic and a pinch of cayenne pepper It was a hit. I am making it again this year. Hope you like it.

Answer 8

Here's a recipe called "Not Your Mama's Green Bean Casserole"
6 tablespoons butter
2 shallots, finely chopped (about 3 tablespoons)
8 ounces portobello mushrooms, sliced
8 ounces white mushrooms, sliced
2 sprigs fresh thyme
1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
3 tablespoons all-purpose flour
3/4 cup sherry
3/4 cup heavy cream
2 pounds fresh green beans, trimmed
Frizzled leeks, recipe follows


Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.

Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.



Frizzled Leeks:
Vegetable oil, for deep frying
1 leek
Superfine flour, for dredging (recommended: Wondra Flour)
Salt and freshly ground black pepper
Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.

Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.

Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

Answer 9

Can't remember the proportions but this is the ONLY green bean casserole our family will eat:
UPDATE:
Here is the recipe:
1 lb french cut green beans (frozen)
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
1/2 tsp Colman's prepared mustard
1/2 cup grated Cheddar cheese
Salt
Freshly ground pepper
1/4 cup blanched slivered almonds
Parmesan Cheese
Paprika
Cook the green beans according to package. Drain. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add cheese, salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Combine sauce and green beans, stir in almonds. Pour into 1 1/2 qt. casserole. Sprinkle Parmesan cheese & paprika on top. Cook at 350 until edges begin to brown and sauce is bubbly.

Answer 10

I use the 'Basic" greenbean caserole idea

I mince serveral cloves of fresh garlic, a handfull of parsely, yellow onion. mushrooms and brown them in a saute pan with cajun spices Incoporate fresh "snapped" green beans allow them to soften a bit [leave them long, it looks better]

Then pour it into a glass pan, "Dust it with Italian bread crumbs" and then put a heavy layer of Mozeralla cheese over it and brown that until its brown (like pizza topping) decorate with a couple of sliced mushrooms. There ya go! Spicy green beans.


The way I gauged it, is two handfuls of green beans per person, 1 small yellow onion to every 6 handfuls of green beans.