Lynne Rossetto Kaspers Green Bean Casserole Recipes

GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
• Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.
• ALTERNATE METHOD: Heat oven to 325°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 25 to 30 minutes, topping with onions during last 5 minutes of baking, until bubbly.

GREEN BEAN CASSEROLE

Steps:

• Melt the butter in a large skillet over medium heat. Add the onions and cook for 2 minutes. Add the mushrooms and cook until golden, 4 to 5 minutes.
• Stir in the soup and cream and bring to a simmer. Add the Cheddar and season with salt and pepper. Stir in the green beans and toss to coat.
• Butter a 1 1/2-quart baking dish, spoon in the green bean mixture and top with the fried onions. Bake until bubbly, about 30 minutes.

GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.
• Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.
• In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
• Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.

MODERN GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• For the crispy shallot topping: Line a plate with paper towels. Put the shallots in a small saucepan and pour in canola or vegetable oil to cover. Put the pan on the stove, turn the heat to medium and cook, stirring occasionally, until the shallots turn a medium brown, about 4 minutes. Drain them in a fine-mesh sieve, reserving the oil for another use, then turn the shallots onto the paper-lined plate and blot with another paper towel. Sprinkle with salt and set aside.
• For the green bean casserole: Fill a large bowl with water and some ice. Bring a large pot of salted water to a boil.
• Plunge the green beans into the boiling water and cook just until crisp-tender, about 5 minutes. Drain, then plunge them into the ice water to stop the cooking. Drain again.
• Butter a shallow 3-quart casserole and set aside.
• Melt the butter in a large skillet. Saute the mushrooms until browned and any liquid they have released has evaporated, about 6 minutes. Add the minced shallots and saute until slightly softened, another 2 minutes. Sprinkle over the flour and continue to saute until the flour coats the mushrooms well and turns golden, another 2 minutes. Slowly pour in the broth while stirring. Stir in the half-and-half and continue to cook, stirring frequently, until the liquid has thickened. Add the partially cooked green beans, then turn the mixture into the prepared casserole.
• Bake until hot and bubbly, about 15 minutes. Sprinkle over the reserved crispy shallots and bake until the shallots are hot and re-crisped, about 5 more minutes. Garnish with fresh parsley or chervil if desired and serve hot.

THE BEST GREEN BEAN CASSEROLE

Steps:

• Make the casserole: Place the dried shiitake mushrooms in a small bowl and cover with boiling water, about 2 cups, and cover with plastic wrap. Let steep for 20 minutes. Strain through a fine mesh strainer, reserve 1/2 cup of the liquid and slice the steeped mushrooms.
• Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the cremini and shiitake mushrooms; saute until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and mushroom liquid. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, 5 to 10 minutes.
• Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake off any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender and the sauce is thick, 10 to 12 minutes. Stir in the heavy cream and season with 2 teaspoons of salt and pepper.
• For the topping: Soak the sliced onions in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake off the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
• Transfer the green bean mixture to a 4-quart baking dish and top with the fried onions. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)

AUNT LYNN'S GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Melt 2 T butter in large skillet over medium heat.
• Stir in flour until smooth and cook for one minute.
• Stir in salt, sugar, onion, water chestnuts, pecans, mushrooms and sour cream.
• Add green beans and stir until coated.
• Transfer mixture to a 2 1/2 quart casserole dish.
• Spread cheese over top.
• In a small bowl toss taste toppers and butter and sprinkle over the cheese.
• Bake for 30 minutes or until top is golden brown and cheese is bubbly.