ORIGINAL GREEN BEAN CASSEROLE

ORIGINAL GREEN BEAN CASSEROLE

Gary Solomon
Advanced Member
Gary Solomon
Advanced Member
Joined: Oct 15 2005, 12:41 PM

Oct 22 2006, 05:09 PM #1

ORIGINAL GREEN BEAN CASSEROLE

1 can (10 3/4 ounces) Cream of Mushroom Soup
3/4 cup milk
1/8 teaspoon black pepper
2 packages (9 ounces each) frozen cut green beans, thawed*
1 1/3 cups French Fried Onions, divided

1. Combine soup, milk and pepper in a 1 1/2 -quart baking dish; stir until blended. Stir in beans and 2/3 cup French Fried Onions.

2. Bake at 350°F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden.

*Or 2 cans (14 1/2 ounces each) cut green beans, drained.
Variations:
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Shunick
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Shunick
Advanced Member
Joined: Feb 4 2006, 03:02 PM

Oct 23 2006, 11:32 AM #2

Here are some wonderful alternative recipes for the traditional one which most of us hate.

* Exported from MasterCook *

Green Beans Fermier

Recipe By :recipe by SphynxCat29 @ Recipe*Zaar

Serving Size : 6 Preparation Time :0:20
Categories : A Must Try A Thanksgiving Recipe
Beans Casseroles
Holiday Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages frozen green beans -- (7 1/2 ounce) packages green giant frozen green beans with almonds
1/2 pound bacon -- chopped
1/2 cup onions -- chopped
1/4 teaspoon fresh ground black pepper
1/4 cup flour
1/2 cup shredded cheddar cheese
4 chicken bouillon cubes
1 1/2 cups warm water

Preheat oven to 350. In a large frying pan, fry bacon and onions until bacon is cooked through and onions are tender. DO NOT DRAIN!


While bacon is frying, measure out the water and add the chicken bouillon cubes to the water.


Prepare green beans according to package directions setting the almonds aside.


When bacon and onions are cooked, add flour to the pan, and stir. This should make a thick paste. Stir in water and bouillon mix and pepper.


Cook until thick and bubbly, stirring constantly. Remove from heat.


Place green beans in a 1 1/2 quart baking dish. Add bacon mixture and almonds to the beans, stir. Top with shredded cheese.


Bake for 30 minutes or until cheese is melted.

Description:
"It is a WONDERFUL alternative to the traditional green bean casserole. Frozen green beans /w almonds baked with bacon, onions, shredded cheddar cheese."
Source:
"Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - April 18, 2006"
T():
"0:30"
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NOTES : This is a recipe that my mother has made for years. It is a WONDERFUL alternative to the traditional green bean casserole. It has made a regular appearance at the holiday dinner table for years!


* Exported from MasterCook *

Green Bean Casserole @ Grandma's Kitchen

Recipe By :Contributed by: Lizzie @ Grandma's Kitchen

Serving Size : 8 Preparation Time :0:00
Categories : A Thanksgiving Recipe Assign
Beans Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons butter
3 tablespoons All-purpose flour
1 1/2 cups milk
3 teaspoons ranch-style dressing mix -- (3 to 4)
1/4 teaspoon white pepper -- (1/4 to 1/2)
1 cup chopped onion
2 cloves garlic -- minced
1 1/2 cups sliced fresh mushrooms
1 1/4 pounds green beans -- fresh; cooked until crisp-tender
1 cup fresh bread crumbs -- toasted


To make white sauce, melt butter in small saucepan over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using 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 F. Spray medium skillet with nonstick 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 mushroom mixture, green beans and white sauce in 1 1/2-quart casserole. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20 to 30 minutes.


Description:
"Not the traditional green been casserole with soups/onions, but made with a white sauce, an onion mixture with mushrooms, topped with breadcrumbs and baked."
Source:
"Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - October 3, 2006"
T(Cook/Bake Time):
"0:30"
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* Exported from MasterCook *

Blue Lake Green Bean Casserole /w Pearl Onions

Recipe By :Nita Holleman @ rec.food.recipes
Serving Size : 10 Preparation Time :0:55
Categories : A Must Try Beans
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/2 medium Vidalia onion -- chopped
2 cloves garlic -- minced
1 each bay leaf -- halved
2 cans mushroom caps -- drained
teaspoon table salt
1/8 teaspoon fresh ground black pepper -- or to taste
2 tablespoons flour
2 cups half and half
3 cans Blue Lake Green Beans -- rinsed and drained
1 jar pearl onions -- drained
1 can French's Fried Onions -- no subs

Rinse and drain green beans and pearl onions. (Note, you can use frozen pearl onions, just cook them first) Melt butter in a skillet over low heat. Increase heat to medium. Add onion and stir until somewhat translucent or caramelized. Add garlic clove. Stir in but do not brown it. Add flour, stirring in well, but also NOT browning. Add bay leaf, mushrooms. Stir to combine, season with salt, pepper. Add milk and simmer for 3 minutes to thicken. Remove bay leaf** and discard.
Place green beans and pearl onions in a 2-quart casserole dish. Pour mushroom mixture over the vegetables. Toss to make sure the vegetables are well
coated.

Bake in a preheated 350 degree oven for 30 minutes. Top with French Fried onions and continue to bake for 10 minutes.

* I tried using another brand and found them to be not good and had to buy French's.
** Bay leaves are NOT digestible. They can cause choking and or esophageal injury if swallowed. Always discard them after use and before
serving dishes.

Nita Holleman
Copied by Tom Shunick - A Westminster Receptarist - December 14, 2003


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* Exported from MasterCook *

Avalon's Green Bean Casserole

Recipe By :Avalon (1314 Bardstown Road), Louisville, KY via Restaurant manager Emily Carrol via Ron Mikulak; The Courier-Journal
Serving Size : 8 Preparation Time :0:00
Categories : A Must Try Beans
Casseroles Restaurant Recipe

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound green beans -- trimmed and cut in half
2 tablespoons baking soda
2 tablespoons butter
1/2 pound mushrooms -- shiitake, cremini, oyster, chanterelle, etc.
1 clove garlic -- minced
1 cup heavy cream
1 cup shredded Gouda cheese -- about 4 ounces
1 teaspoon salt -- or to taste
Freshly ground pepper to taste
1/2 cup bread crumbs -- plain type

Heat oven to 350 degrees.


Place a 4-quart pot of water over high heat, cover and bring to a boil. Add baking soda and green beans. Blanch green beans until al dente (when bitten they resist just a bit), about 5 minutes. Drain.

Cool in an ice bath; drain well once cooled.

In a large oven-proof sauté pan over medium-high heat, melt butter. Sauté mushrooms with garlic until mushrooms soften and start to brown, 8 to 10 minutes.

Add green beans to mushrooms in sauté pan, gently warm and add heavy cream. Bring cream to a boil. Add shredded Gouda, salt and pepper. Mix in well.


Scatter breadcrumbs over the top. Place sauté pan in oven for 15 minutes. Remove casserole from oven and allow to cool for a few minutes. Top with fried onions and serve.

Source:
"Copied by Tom Shunick - March 27, 2005"
T(Cook/Bake Time):
"0:45"
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* Exported from MasterCook *

A Fabulous Green Bean Casserole

Recipe By :Perennials, the JL Cookbook: Gainesville, GA
Serving Size : 12 Preparation Time :0:30
Categories : A Must Try A Thanksgiving Recipe
Beans Casseroles
Holiday Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cans Blue Lake cut green beans -- or frozen ones
(rinsed and drained)
1 10oz can/jar sliced mushrooms -- drained
1 large onion -- chopped
1/2 cup butter
1/4 cup flour
1 cup whole milk
1 cup heavy cream
3/4 pound shredded cheddar cheese
2 teaspoons soy sauce
1 teaspoon MSG -- optional
1/2 teaspoon Worcestershire sauce
1/2 teaspoon fresh ground black pepper -- or to taste
1/8 teaspoon Tabasco sauce
1 8oz can waterchestnuts -- drained and chopped
crushed Ritz butter-flavored crackers -- for topping
-- or bread crumbs
melted butter -- as needed

I found this recipe on Southern Cuisine Forum and we made it for Thanksgiving; it was WONDERFUL!! We used 2 cans of Blue Lake cut green beans and 8 oz. fresh mushrooms, sauted with the onions, and the entire can of water chestnuts. We cut back on the sauce just a little bit since we were using fewer green beans, and we used a total of 2 cups of sharp Cheddar cheese, maybe 8 oz.
Richard used fresh breadcrumbs instead of the Ritz crackers for the crumb topping. This was just so good; can hardly wait for lunch to have it all over again!
Cathy

This is a wonderful green been casserole, suitable for a large group. I found it several years ago in "Perennials," the JL cookbook from Gainesville, GA. Even the teenagers in the family loved it!

If using the frozen beans, prepare according to package directions, drain, and set aside.

Saute mushrooms and onions in ½ cup butter.

Add flour, milk, and cream.

Stir in cheese, soy sauce, MSG, Worcestershire sauce, pepper, and Tabasco sauce.

Combine cheese sauce with beans and water chestnuts and place in casserole dish. Sprinkle with cracker crumbs combined with melted butter.

Bake at 350 degrees for 30 minutes.

Posted to PZ Food BB by Cathy M
Copied by Tom Shunick - A Westminster Receptarist - November 28, 2003

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Gary Solomon
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Gary Solomon
Advanced Member
Joined: Oct 15 2005, 12:41 PM

Nov 12 2012, 08:07 PM #3

Thank you Tom!
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