Creamy Green Bean Bake With Crumb Topping Recipes

CREAMY GREEN BEAN CASSEROLE FROM SCRATCH

Steps:

• Preheat the oven to 475°F (246°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• (while the onions bake, you can blanch the green beans- step 4.) Thinly slice the onion. Pour flour in one small bowl, Panko + salt + pepper into a medium bowl, and whisk the egg and milk together in another small bowl. To bread the onion slices, you'll want to use one hand for dry and one hand for wet. It helps things move a little quicker and easier. First, dip a few slices into the flour. Then into the egg mixture. And finally, give them a nice dunk into the Panko and coat them well. Place onto baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes. Flip them twice during this time. Set them aside.
• Reduce oven to 400°F (204°C).
• Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
• Over medium-high heat, melt the butter in a large 10 - 12 inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture- about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick- about 10 minutes or maybe more if you prefer a thicker sauce.
• Remove from the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly, about 10-15 minutes. Remove from the oven and enjoy! Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.

CREAMY GREEN BEAN CASSEROLE

Steps:

• Wash the fresh green beans, remove the ends, and cut them in half. Partially cook the green beans by blanching them for 5 minutes and then shocking them in ice water for 5 minutes. You can also steam them in the microwave (Place the green beans in the microwave with 2 tablespoons of water, cover with a microwave-safe plate and cook for 5 minutes).
• Preheat the oven to 400°F/200°C.
• To make the mushroom sauce, in a saucepan or pan melt the butter over medium heat.
• Add the mushrooms, season with salt and pepper and cook until they start to soften.
• Add garlic, and cook for 30 seconds then add the flour and cook for 30 more seconds. Add the flour, and cook for 30 seconds to 1 minute.
• Gradually add the stock, about ½ a cup at a time and keep stirring until all the stock is in. Stir in the heavy cream, and simmer for 1 more minute. Stir in the nutmeg, taste the sauce, and adjust the salt and pepper to your preference. Remove from heat.
• Assemble. In a casserole dish, mix the green beans with the sauce and bake for 15 minutes or until bubbly.
• Remove from the oven, top with the crispy onions, and bake for 5 more minutes (the onions will change their color a little to golden brown, and become even more crispy).

GRANDMA'S GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
• Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
• Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

CREAMED GREEN BEANS

Steps:

• In a small saucepan, melt 1 tablespoon butter; stir in cornflakes and set aside. Melt remaining butter in a large saucepan. Stir in flour, salt, pepper, onion and sugar; heat and stir until bubbly. Reduce heat; add the sour cream and stir until smooth. Cook and stir over low heat for 2 minutes (do not boil). Fold in the beans. , Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflake mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.

GREEN BEANS WITH BREAD CRUMBS

Steps:

• Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
• Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

GREEN BEAN CASSEROLE RECIPE

Steps:

• Heat oven to 350ºF.
• Cook beans in boiling water 3 min. Meanwhile, whisk cream cheese, milk, pepper and half the garlic in large bowl until blended.
• Drain beans. Add to cream cheese mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Combine remaining garlic with all remaining ingredients; sprinkle over bean mixture.
• Bake 30 min. or until beans are tender and crumb topping is golden brown.

CREAMY GREEN BEAN BAKE WITH CRUMB TOPPING

Steps:

• Bring a big pot of salted water to a boil and blanch the beans for 2 minutes; drain and set aside.
• Coat the inside of a 9- or 10-inch square baking dish with cooking spray; set aside.
• Melt 4 tablespoons butter in a saucepan over medium heat.
• Stir in the flour, salt, pepper, and sugar, stirring until the mixture bubbles.
• Decrease the heat, stir in the sour cream, and whisk until the mixture has thickened.
• Fold in the cooked beans and toss to coat.
• Spread the beans in the prepared baking dish, and sprinkle evenly with cheese.
• Melt the remaining 2 tablespoons butter, blend with the panko, and sprinkle the top of the casserole with the crumbs.
• Bake in a preheated 350° oven fro 20-25 minutes, until the sauce is bubbling and the crumbs are golden brown; serve immediately.
• Make Ahead instructions: after step 8-Cover and refrigerate for up to 2 days (not suitable for freezing).
• Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.
• Bake for 20-25 minutes, until the sauce is bubbling and the crumbs are golden brown; serve immediately.