Time 25m Yield 4 Number Of Ingredients 8 Steps:
Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside. Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.
Time 13m Number Of Ingredients 5 Steps:
Pour drained or frozen green beans, plus minced garlic, into a skillet on medium heat. Heat green beans for approximately 3 minutes to warm up. Now add 2 tablespoons butter, 1 tablespoon of cream cheese and stir until all combined, heating for 3-5 minutes more. Serve cream cheese green beans with salt and pepper
Time 20m Yield 4 Number Of Ingredients 4 Steps:
Drain most of the water from the green beans and add the beans to a saucepan over medium heat. Bring to a boil, reduce heat, and simmer 10 minutes. Add butter and cream cheese to the saucepan with the green beans. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.
Time 1h Yield 5-8 serving(s) Number Of Ingredients 6 Steps:
Heat over to 350°F and grease a 9x9 or whatever sized dish you want to use. I don’t suggest a 9X13 but anything smaller will do. Drain green beans VERY well, and mix with softened cream cheese, the soup, a pinch of garlic powder and salt and pepper to your liking. Add 1/2 cup of the french friend onions. Pour into greased pan and cover loosely with foil. Bake for about 25 minutes Then remove cover and stir. Add remaining french fried onions to the top and bake uncovered for another 20 to 30 minutes Until it’s bubbly and looks done. Cool for at least 5 minutes and enjoy! :).
Time 35m Yield 2 servings. Number Of Ingredients 6 Steps:
In a small bowl, beat soup and cream cheese until blended. Stir in the green beans, 4 tablespoons cheese, 4 tablespoons onions and sour cream. Transfer to a 3-cup baking dish coated with cooking spray. Sprinkle with remaining cheese and onions., Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted.
Time 45m Yield 16 servings, 1/2 cup each Number Of Ingredients 8 Steps:
Heat oven to 350ºF. Cook beans in boiling water 3 min. Meanwhile, whisk cream cheese, milk, pepper and half the garlic in large bowl until blended. Drain beans. Add to cream cheese mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray. Combine remaining garlic with all remaining ingredients; sprinkle over bean mixture. Bake 30 min. or until beans are tender and crumb topping is golden brown.
Time 25m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Steam the beans until just done, about 15-20 minutes, then place in a saucepan. Combine the remaining ingredients & blend well. Add the cream sauce to the beans & heat through.
Time 20m Yield 3 Number Of Ingredients 5 Steps:
Drain most of the water from the green beans. Place beans in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add mushrooms and simmer an additional 5 minutes. Add butter and cream cheese. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.
Time 35m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 2 1/2-quart baking dish with a lid. Place the green beans in a large pan with water to cover; bring to a boil and cook only until the beans are hot and bright green, about 1 minute. Drain. Transfer to a large bowl. Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned and crisp, about 10 minutes. Pour off all but 1 tablespoon of the drippings. Return to the heat and add the green onions; cook until the onions have softened, about 2 minutes. Add the bacon mixture, Cheddar cheese, sour cream, mayonnaise, salt, and pepper to the green beans; stir. Spread the mixture into the prepared baking dish; cover with the lid. Bake in the preheated oven until the casserole is bubbling and the beans are tender, about 20 minutes.
Time 30m Yield 8 servings. Number Of Ingredients 10 Steps:
In a small saucepan, melt 1 tablespoon butter; stir in cornflakes and set aside. Melt remaining butter in a large saucepan. Stir in flour, salt, pepper, onion and sugar; heat and stir until bubbly. Reduce heat; add the sour cream and stir until smooth. Cook and stir over low heat for 2 minutes (do not boil). Fold in the beans. , Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflake mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.
Time 50m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Preheat your oven to 400°F. Cut ends off of beans. Fill a small lasagna pan, cake pan, or casserole dish with the beans, mushroom soup and onion soup mix. Mix together well. Cook, uncovered, for 45 minutes up to an hour, stirring occasionally. Remove from oven, and serve.
Time 15m Yield 4 Number Of Ingredients 5 Steps:
In 2-quart saucepan or 10-inch skillet, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, until onion begins to brown. Remove from saucepan; cover to keep warm. In same saucepan or skillet, cook beans as directed on bag; drain. Stir in onion mixture; cook until thoroughly heated. Add cheese; toss gently to mix.
