Best Green Bean Casserole Recipe?

Question

I know that there are hundreds out there. Please share one that's tried and true for you (and of course tasty too!)
Also if you want to share any other side dishes, please feel free!

Answer 1

Green Bean Casserole

From: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes
Serves: 6

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions


Directions:


MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

Sweet Potato Casserole


2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.

Buttermilk Biscuits

4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
2 teaspoons baking soda
1 cup vegetable shortening, cold, cut into 1/2-inch pieces
1 1/2 to 2 cups buttermilk, plus additional for brushing
Preheat the oven to 375 degrees F.
Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.

Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.

Garlic and Celery Root Mashed Spuds


4 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces
1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces
4 cloves garlic, peeled
3/4 cup lowfat buttermilk
2 teaspoons olive oil
2 tablespoons minced fresh chives
Salt and ground black pepper
In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.
Drain and transfer potatoes, celery root and garlic to a large bowl. Add buttermilk and olive oil and mash until smooth (or lumpy, whatever you like!). Fold in chives. Season, to taste, with salt and black pepper.

Mixed Greens with Pancetta and Shaved Parmesan

8 ounces pancetta or slab bacon, cut into 1-inch long by 1/2-inch wide rectangles
3/4 cup olive oil, plus 1 tablespoon
1 bag mixed baby lettuce
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
8 ounces hard cheese, such as Parmesan or aged Cheddar
Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.


Wild Mushroom Soup with Chestnuts and Roasted Fennel



6 small fennel bulbs, stalks removed, halved lengthwise
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
1 large onion, chopped
4 garlic cloves, minced
1/2 bunch fresh thyme sprigs, leaves stripped from the stem
1 pound white button mushrooms, wiped of grit and coarsely chopped
1 pound oyster mushrooms, wiped of grit and coarsely chopped
1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
1 pound cooked chestnuts
3 quarts chicken stock
1/2 cup heavy cream
Fresh chopped chives, for garnish

Preheat the oven to 400 degrees F.
Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.

In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.

Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.

To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.

Herbed Butter Parsnips

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 pounds parsnips, peeled and sliced into circles
Kosher salt and freshly ground black pepper
Herb Butter:
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
Kosher salt and freshly ground black pepper

Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.

To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

Good Luck!

Answer 2

Campbell's® Green Bean Casserole From: Campbell's Kitchen Prep Time: 10 minutes Bake Time: 30 minutes Serves: 12 Ingredients: 2 cans (10 3/4 oz. each) Campbell's® Condensed Cream of Mushroom Soup (regular or 98% Fat Free) 1 cup milk 2 tsp. soy sauce 1/4 tsp. ground black pepper 8 cups cooked cut green beans 2 2/3 cups French's® French Fried Onions Directions: 1. Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole. 2. Bake at 350°F. for 25 min. or until hot. Stir. 3. Top with remaining onions. Bake for 5 min. more. TIP: For a festive touch, stir in 1/2 cup chopped red pepper with soup. Green Bean Casserole Cheese lovers: Omit soy sauce. Stir in 1/2 cup shredded Cheddar Cheese with soup. Sprinkle additional cheese as desired when topping with onions. Browse Vegetables/Side dishes View Larger Image Other have rated this recipe: This recipe has been rated by 9 members Rate This Recipe "This is one of my family's favorite dishes! A++++" View more reviews Need an Idea? Try these...Top Ranked RecipesHearty Lasagna SoupSensational Chicken Noodle Soup Most RecommendedQuick Chicken & NoodlesSavory Vegetable Beef Soup Be the first one to rate these recipesGarlic New Potatoes Herb Grilling Sauce *iPod is a registered trademark of Apple Computers, Inc. Legal Information | Privacy Policy | Allergen Labeling | Contact Us | Search Campbell©2006 CSC Brands, L.P. All Rights Reserved.

Answer 3

Campbell's® Green Bean Casserole
From: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes

Serves: 12



Ingredients:


2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk
2 tsp. soy sauce
1/4 tsp. ground black pepper
8 cups cooked cut green beans
2 2/3 cups French's® French Fried Onions



Directions:



Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in a 3-quart casserole.

Bake at 350°F. for 25 minutes or until hot. Stir.

Top with remaining onions. Bake for 5 minutes more.

Go Nuts! Toast 1/2 cup sliced almonds. Add with remaining onions.

Bring On The Bacon: Cook 4 slices bacon until crisp and crumble. Add to green bean mixture.

For A Festive Touch: Stir in 1/2 cup chopped red pepper with soup.

Green Bean Casserole Cheese Lovers: Omit soy sauce. Stir in 1/2 cup shredded Cheddar Cheese with soup. Sprinkle additional cheese as desired when topping with onions

(anytime there is dinner, and my family involved you will always see this sitting on the table. It is EXCELLENT!)

P.S. we leave out the nuts, and i suppose the bacon could be left out as well, its just for a little more flavor.

Answer 4

I like to use Golden Mushroom Soup and add a few pieces of bacon; otherwise, follow the Campbells recipe. It is also on the French Fried Onions Label.

Answer 5

CHEESY GREEN BEAN CASSEROLE

1/2 cup chopped onion
2 tablespoons butter
2 tablespoons flour
2 cups sour cream
32 ounces style green beans, seasoned
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Brown onion in 2 tablespoons butter; add 2 tablespoons flour. Mix well.
Add sour cream and stir until it is mixed well. Drain water off green beans; put in large bowl. Pour mixture over green beans; salt and pepper.

Stir. Pour in baking dish; add shredded cheese over top. Bake at 350 F. for 30 minutes.

Answer 6

I do the same as Joshua but instead of cream of mushroom soup I use cheddar cheese soup . it adds a nice twist to an old recipe. good luck and god bless.

Answer 7

I use the Campbells kitchen one and have for years. It is the best in my opinion,