Looking for a Green Bean Casserole Recipie?

Question

whats the best one you've heard of? I'm supposed to make it for thanksgiving. I dont really like mushrooms and dont want it to be too hard to put together.

Answer 1

Try looking in www.cooks.com they have a lot of good recipes to choose from.

Answer 2

Green Bean Casserole

INGREDIENTS:
1 can (10 3/4 ounces) condensed cream of mushroom soup
4 cups cooked green beans
1/8 teaspoon pepper
1/2 cup milk
1 1/3 cups French fried onions

PREPARATION:
Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
Serves 6.

Answer 3

Three-Ingredient Green Bean Casserole

* 6 slices bacon, chopped
* 2 (15 ounce) cans green beans, drained
* 1/2 cup French salad dressing

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

2. Fry bacon in a large skillet over medium heat until crisp. Drain on paper towels. In a large bowl, stir together the green beans and salad dressing; pour into the prepared dish. Crumble bacon over the top.

3. Bake uncovered for 30 minutes in the preheated oven
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Green Bean Casserole Remix

* 2 (9 ounce) packages frozen cut green beans, thawed
* 10 slices bacon
* 10 small fresh mushrooms, chopped
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1 cup half-and-half cream
* 1/4 cup grated Parmesan cheese
* salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Place green beans into a 1 quart or similar sized casserole dish.

2. Fry bacon in a large deep skillet over medium-high heat until browned and crispy. Remove to drain on paper towels. Drain off some of the grease, leaving enough to coat the bottom of the pan. Add mushrooms to the grease in the pan and season with garlic powder and onion powder. Cook and stir until tender, about 4 minutes.

3. Pour the half-and-half into the pan with the mushrooms and stir to scrape the bacon flavor from the bottom of the pan. Simmer until thickened slightly, about 5 minutes. Pour this mixture over the green beans. Crumble bacon over the top and sprinkle with Parmesan cheese. Season with salt and pepper.

4. Bake for 20 minutes in the preheated oven, or until the sauce is bubbling and the top is toasted.

Answer 4

Feel free to sub Cream of Chicken or Cream of Celery soup for the C of Mushroom the recipe calls for.

Recipe is on the side of French's Fried Onions.

Answer 5

mix some green beens with a can of cream of mushroom soup and cut up some bacon and throw it in and mix it up. super easy and very tasty. I don't like mushrooms either,but this is good.Good luck!!

Answer 6

there's a recipe on the label of cream of mushroom soup, but if you don't want mushrooms, you could use another "cream of" soup.

Answer 7

Both from food network:

this one is good - low carb, too
Green Bean Casserole Recipe courtesy George Stella
Show: Low Carb and Lovin' It
Episode: Trimming the Bird



Onion Straws:
1/2 cup very thinly sliced onion
1/4 cup soy flour
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Casserole:
1 pound green beans, ends trimmed
1 tablespoon vegetable or canola oil
1/2 cup thinly sliced onion
8 ounces cremini mushrooms, rinsed and sliced
1 1/2 teaspoons kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1/2 cup no-sugar, low-sodium chicken broth
1 teaspoon chopped fresh thyme leaves, plus a few sprigs for garnish
1/2 cup sour cream

Equipment: 10-inch glass pie pan


Preheat oven to 350 degrees F.
Make the Onion Straws: Combine all the ingredients in a small bowl, toss to mix, and arrange in a single layer on a baking sheet. Set aside.

Make the Casserole: Bring a small pot of water to boil and season lightly with salt. Boil the green beans until tender, but still crispy, about 5 minutes. Drain and chill beans in an ice water bath or under running cold water. Drain again and transfer to a bowl.

Heat the oil in a large pan over medium-high heat. Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 2 minutes. Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 3 to 4 minutes. Transfer the mushroom mixture to the bowl of green beans, add the sour cream, and toss to combine.

Pour the green bean mixture into the glass pie pan. Bake the casserole and onion straws on separate racks until the straws are well browned and crispy (almost burnt, otherwise they will be soggy), about 15 to 17 minutes. Top the casserole with the straws, and serve garnished with thyme sprigs.


Nutrition Information
Nutritional Analysis per serving Calories 120
Fat 7 Saturated Fat 3
Carbohydrates 11 Fiber 4


This one looks good, too

Best Ever Green Bean Casserole Recipe courtesy Alton Brown, 2007
See this recipe on air Monday Nov. 19 at 11:00 PM ET/PT.

Show: Good Eats
Episode: Bean Stalker




For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half


Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.