Sheet Pan Green Bean Casserole Recipes

GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• In a saute pan, saute the onions in the bourbon until soft.
• Bring a large pot of salted water to a rolling boil. While the water heats, fill a large bowl with ice water and put a strainer in it. Drop the green beans into the boiling water and cook until crisp tender. Remove from the pot and immediately plunge the green beans into the ice bath to stop the cooking. Drain well.
• Toss the shiitakes with olive oil, season with salt and pepper and spread across a baking sheet. Roast for 8 minutes and remove.
• Reduce the oven temperature to 250 degrees F. Toss the halved tomatoes with oil, salt and pepper. Place on a baking sheet cut-side up and bake for 30 to 40 minutes. Reserve for garnish.
• Coat the kale with oil, salt and pepper. Bake in the oven with the tomatoes until crispy, about 20 minutes. Reserve for garnish.
• In a small pot, heat the mushroom broth over medium heat until just under a simmer.
• While it heats, melt the butter in a saute pan over medium heat. Stir in the flour and cook until golden brown, stirring constantly, about 4 minutes. Slowly add the heated mushroom broth to the butter and flour mixture, whisking constantly. Cook until it starts to boil. Add the goat cheese, cream, thyme and some salt and pepper. Toss the green beans and mushrooms in the warm sauce.
• Grease a 9- by 13-inch flameproof casserole dish. Layer the dish with cooked rice and top with the green bean mixture. Cover with the breadcrumbs and bake for 15 minutes. If additional browning is desired after baking, place under the broiler. Top with the roasted tomatoes and crispy kale. Eat. Oh green bean casserole really is wonderful!

STOVETOP GREEN BEAN CASSEROLE

Steps:

• For the green beans: Bring 6 quarts of water to a boil in a large pot. When the water boils, add the salt to the water and then add the green beans. Cook for 4 minutes.
• Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately. Drain and set aside.
• For the mushroom base: In a 10-inch cast iron skillet, melt the butter and add the mushrooms. Season with salt, to taste, and add the cayenne and mustard. Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the chicken stock. Bring to a simmer. Taste for seasoning. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes.
• For the shallots: Pour the oil into a medium frying pan. Heat to 350 degrees F.
• In a medium bowl, combine the flour and cayenne. Toss the shallot rounds in the flour and shake off the excess by shaking the rounds in a strainer once they have been floured. Test the oil by dropping in 1 shallot slice. It should begin to bubble and fry gradually.
• Prepare a baking sheet fitted with a kitchen towel. Drop a small batch of the shallots into the oil and gently swirl the oil as they fry. This will help them they fry more evenly on all sides. When they are light to medium brown, remove them with a slotted spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt.
• To assemble: Stir the green beans and some of the shallots into the mushrooms. Simmer on the stove, over low heat until the green beans become tender when pierced with the tip of a knife, 10 to 15 minutes. When ready to serve, top with all of the remaining shallots.

BEST EVER GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 475 degrees F.
• Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
• While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
• Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
• Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

BEST GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
• Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.