Green Bean And Chestnut Casserole Worth The Effort Recipes

GREEN-BEAN CASSEROLE WITH CHESTNUTS AND BUTTERED BREADCRUMBS

Steps:

• Preheat oven to 350°F. Generously brush a 3-quart baking dish with butter. Prepare a bowl of salted ice water. Cook green beans in a large pot of generously salted boiling water until crisp-tender and dark green, 3 to 4 minutes. Drain; immediately transfer to ice water until thoroughly chilled. Drain and pat dry. Halve beans on the bias and transfer to prepared dish.
• In a bowl, toss breadcrumbs with chestnuts to combine. Melt 6 tablespoons butter; drizzle evenly over breadcrumb mixture, tossing until evenly absorbed. Toss in parsley; season with salt and pepper.
• In a small saucepan, heat milk and cream over medium-low until scalding and bubbles emerge along edges of pan. Remove from heat; cover to keep warm.
• Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. In a large straight-sided skillet, melt remaining 6 tablespoons butter over medium heat. Add mixed mushrooms; season with salt. Cook, stirring occasionally, until tender and beginning to brown, 15 to 18 minutes. Add onion, season with salt, and cook, stirring often, until onion is translucent but not browning, about 5 minutes.
• Stir in garlic; cook 1 minute more. Sprinkle flour evenly over mixture and cook, stirring, 2 minutes. Slowly add milk mixture, stirring, and bring to a simmer. Cook until thickened slightly, about 3 minutes. Stir in nutmeg; season with salt and pepper. Pour mixture evenly over green beans in dish. Sprinkle breadcrumb mixture evenly over top.
• Bake until bubbly along edges and crisp golden brown on top, about 30 minutes. Meanwhile, toss sliced trumpet mushrooms with enough oil to lightly coat, season with salt and pepper, and arrange in a single layer on a rimmed baking sheet. Roast until tender and golden brown along edges, about 30 minutes. Top casserole with roasted mushrooms and serve warm.

CHEESY GREEN BEAN CASSEROLE WITH WATER CHESTNUTS AND MUSHROOMS

Steps:

• Heat oven to 350°F. In 1 1/2-quart microwave-safe casserole, combine green beans and 2 tablespoons water; cover. Microwave on HIGH for 9 minutes. Drain.
• Meanwhile, melt butter in medium saucepan over medium-high heat. Add onion; cook and stir 3 to 5 minutes or until onion is tender. Stir in flour; cook until mixture is bubbly. Gradually add half-and-half, stirring constantly until mixture boils and thickens. Add cheese; stir until melted. Remove from heat.
• Add cheese sauce, water chestnuts, mushrooms, soy sauce and hot pepper sauce to beans in casserole; mix gently. Sprinkle with almonds.
• Bake at 350°F. For 25 to 30 minutes or until bubbly.

ELEGANT GREEN BEANS

Steps:

• Preheat oven to 350°. In a small skillet, saute water chestnuts, onion and mushrooms in 2 tablespoons butter until onion is crisp-tender, 4-5 minutes; set aside. , In large skillet, melt remaining 4 tablespoons butter; stir in flour until smooth. Stir in milk, broth, soy sauce, pepper sauce and salt. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in green beans and cheese. , Spoon half of the bean mixture into a greased 1-1/2-qt. baking dish. Layer with water chestnut mixture and remaining bean mixture. , Bake, uncovered, 45 minutes. Top with french-fried onions. Bake until heated through, about 5 minutes longer.

GREEN BEAN CASSEROLE WITH CRUNCHY ALMONDS

Steps:

• Cook green beans for half of the cooking time and drain well.
• In a large greased casserole, layer the green beans, water chestnuts, mushroom soup and cheese.
• Bake for 30 minutes at 350 degrees.
• Sprinkle French-fried onion rings on top and bake 5 minutes longer.
• This casserole may be made ahead of time and refrigerated.

ULTIMATE GREEN BEAN CASSEROLE

Steps:

• Cook green beans according to package directions; drain.
• Melt margarine in a Dutch oven over medium to medium low heat; add onion and cook until translucent.
• Add flour and stir to coat.
• Add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted, add Cheddar cheese and stir until mixture is smooth and everything is melted.
• Remove from heat; stir in green beans, water chestnuts, garlic salt, and pepper.
• Spoon mixture into a lightly greased 2 quart casserole.
• Top with almonds; sprinkle with paprika.
• Bake, uncovered, at 375 deg. for 45 minutes.
• *Remember when melting cheeses it is always better to do it low and slow then fast and hot! You want this smooth and creamy not curdled and lumpy!*.

CRUNCHY GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a 1-1/2 quart casserole dish, mix together the bacon, soup, water chestnuts, milk, green beans and pinch of black pepper.
• Bake for 30 minutes or until heated through.
• Stir and top with French fried onions. Bake for 5 additional minutes or until onions are golden brown.

GREEN BEAN AND CHESTNUT CASSEROLE-WORTH THE EFFORT.

Steps:

• Preheat the oven to 300 degrees. Melt 1/2 stick of the butter in a medium nonstick skillet over medium-high heat. Add the beans, onion, and mushrooms. Sauté until the vegetables are soft, about 8 minutes. In a bowl, whisk together the milk, flour, soy sauce, Worcestershire sauce, hot sauce, seasoned salt, pepper, and Acćent, if desired. Pour the mixture into the skillet, add the remaining 1/2 stick butter, and stir until well blended. Add the water chestnuts and almonds. Transfer to a 2-quart ovenproof casserole dish and bake until bubbly and lightly browned, about 30 minutes.

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.