Time 35m Yield 1 batch Number Of Ingredients 8 Steps:
Combine water, beans and salt. Bring to a quick boil. Reduce heat until it has thawed and slightly crisp. About 4 minutes Drain them. In a 2 quart casserole dish, layer the beans and chestnuts. Next, mix the milk and soup into a separate bowl. Add pepper. Pour this over the beans and chestnuts. Bake at 350* for 25 minutes. Remove from oven and top with the onion rings and bake again until they are a golden brown.
Time 35m Yield 6 servings Number Of Ingredients 7 Steps:
Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside. Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl. Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.
Time 1h25m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside. Heat the oven to 375 degrees F. Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread just starts to turn golden, about 10 minutes. Remove from the oven and set aside. Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.
Time 44m Yield 8-10 serving(s) Number Of Ingredients 14 Steps:
Step 1: In a pot, steam green beans covered for 3-4 minutes, until bright green but still crisp. Set aside. Step 2: In a large skillet, heat olive oil over medium-high heat. Add one-fourth cup shallots, stirring until light golden brown. Transfer with slotted spoon to paper towel. Repeat the process with remaining shallots. Reserve oil. Step 3: In the skillet with shallot oil, saute mushrooms until they begin to brown. Add garlic and thyme, cooking for a few minutes. Transfer mushroom mixture to a bowl. Step 4: In a bowl whist together flour and milk to dissolve flour. Add to skillet and bring to a simmer, whisking continuously until thickened. Remove pan from heat and stir in green beans, mushrooms, one-third cup Parmesan cheese, parsley, nutmeg, salt and pepper. Step 5: Spoon green bean mixture into a greased 3-quart baking dish. Sprinkle with shallots and remaining 2 tablespoons of cheese. Cover with foil and bake for 20 minutes. Remove foil and cook another 3-4 minutes or until golden brown on top.
More about “dawn hornsbys unusual green bean casserole recipes”
Yield serves 6 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees. Melt the butter in a large skillet. Sauté the onions and mushrooms in the butter. Add the green beans, mushroom soup, onion rings, and House Seasoning to taste. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
