Bechamel Green Bean Casserole Recipes

SHEET PAN GREEN BEAN CASSEROLE

Steps:

• Preheat the oven or a toaster oven to 400 degrees F.
• For the green beans: Place the green beans on a sheet pan. Add the mushrooms, olive oil and capers, sprinkle with 1/4 teaspoon salt and toss to coat. Roast the green beans until tender and the skins blister, 8 to 10 minutes depending on the thickness of the green beans.
• For the goat cheese sauce: Meanwhile, add the butter to a small saute pan over medium heat and cook until it starts to bubble and brown. Add the flour and stir to cook the flour, 1 to 3 minutes. Slowly whisk in the milk. Continue to cook until the mixture simmers and thickens, about 10 minutes. Add the garlic powder and pepper. Remove from the heat and add 3 ounces of the goat cheese. Taste and season with salt.
• For the garnish: When the green beans are tender, pour the goat cheese sauce on the bottom of a platter. Top with the roasted green beans and sprinkle with the remaining goat cheese and crispy fried onions. Serve immediately.

GREEN BEAN CASSEROLE WITH MUSHROOM BECHAMEL

Steps:

• 1. Greenbeans: Defrost, drain, squeeze out water with paper towels Preheat oven to 350 degrees.
• 2. Start Béchamel In saucepan Add milk, bay leaves, garlic and heat on low/med-low. Allow milk to heat up slowly so the flavor from the garlic and bay infuses. Add Kosher Salt and White Pepper. Start on mushrooms.
• 3. Mushrooms Love that food processor! Break mushrooms in 1/2 by hand into your food processor. Pulse until finely chopped and you have at least 4 cups. Sauté in 3T butter until all liquid is evaporated. Season with Kosher Salt, Black Pepper to taste and Chopped Sage.
• 4. Complete Béchamel In second saucepan melt butter, add flour and sauté on med. Until flour is cooked, before it starts to brown, gradually whisk in warm milk ensuring lumps are removed.
• 5. Prepare Casserole Add Mushrooms to Béchamel sauce - taste. This will be seasoning all those beans. Mix Defrosted/well drained Green Beans with homemade Creamy Mushroom Sauce. Place in casserole dish sprayed with Cooking Spray. Bake in pre-heated oven until casserole bubbles. Remove from oven and sprinkle with Cheddar Cheese and French Fried onions. Return to oven and allow cheese to melt, onions to lightly brown.

GREEN BEAN CASSEROLE WITH FRESH BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fill a large bowl with ice and cold water.
• Bring a large pot of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, about 6 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a large bowl
• Heat 3 tablespoons butter in a large skillet over medium-high heat. Saute onion in the hot butter until translucent, about 5 minutes. Add mushrooms and garlic; saute until mushrooms are just cooked through, about 5 minutes. Stir into green beans.
• Place remaining 5 tablespoons butter in a 2-quart, microwave-safe bowl. Microwave on high power in 30 second intervals, until melted.
• Add flour to melted butter and whisk until smooth. Add sea salt and pepper, then add 1 cup of milk; whisk until mixed together. Microwave for 2 minutes. Add the next cup of milk, whisking until smooth; microwave for 2 minutes. The roux mixture should thicken between additions, less so as each cup is added. Add remaining cup of milk; microwave for 2 minutes more, and then whisk.
• Pour the green bean mixture into a 9x13-inch baking pan. Add the thickened roux and combine. Add salt and pepper if desired.
• Bake in the preheated oven until warm and bubbly, about 30 minutes. Top with crispy fried onions and return to the oven for 5 minutes.

BECHAMEL GREEN BEAN CASSEROLE

Steps:

• Boil green beans in lightly salted water 8-10 minutes, or until crisp-tender.
• To make white sauce, melt butter in medium saucepan over low heat.
• Stir in flour; cook 1 to 2 minutes, stirring constantly.
• Using a wire whisk, stir in milk; bring to a boil.
• Cook, whisking constantly 1 to 2 minutes or until thickened.
• Stir in dressing mix and white pepper; set aside.
• Preheat oven to 350 degrees.
• Spray medium skillet with non-stick cooking spray; heat over medium-high heat.
• Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
• Remove half of onion mixture; set aside.
• Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender.
• Combine skillet mushroom mixture, green beans and white sauce in a 1 1/2 quart casserole dish.
• Combine bread crumbs with reserved onion mixture; sprinkle over casserole.
• Bake, UNCOVERED, 20-30 minutes, or until heated through.

HOMEMADE GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a rolling boil, season with 2 tablespoons salt, and blanch the green beans for 5 minutes. Shock the green beans in a bowl filled with ice water, then remove and set aside to dry.
• Melt the butter in a large cast-iron pan or Dutch oven over medium-high heat. Add the shallots and cook until lightly browned. Add the mushrooms and some salt and pepper, and cook until just softened. Add the flour and stir to coat the mushrooms and shallots. Add the chicken stock, whisking vigorously to smooth out any lumps. Whisk in the half-and-half. Bring to a simmer and cook for 3 minutes. Check the seasoning and adjust with more salt and pepper as needed. Add the green beans, then pour the mixture into a 9-by-13-inch baking dish.
• Bake for 30 minutes. Let the casserole rest for 5 minutes. Sprinkle with fried onions to lend some extra crunch. Serve.

GREEN BEAN CASSEROLE

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.

FRENCH ONION GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
• Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.
• In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.
• Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
• Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well.
• Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.
• Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.