Time 1h Yield 6 Number Of Ingredients 11 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter. Bring a generously salted pot of water to a rolling boil over high heat. Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half. Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don’t overcook them. Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process. Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It’s okay if they’re still a bit wet. Season beans with pepper, kosher salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano. Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne. Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes. Let cool for 10 minutes before serving.
Time 1h10m Yield 4 Number Of Ingredients 7 Steps:
Place bacon in a large pot and cook over medium heat, stirring occasionally, for 5 minutes. Add onion; cook until bacon just starts to brown a bit, 4 to 5 minutes. Add green beans and stir until coated in bacon grease. Add sugar, salt, seasoned salt, and just enough water to cover. Bring to a boil. Reduce heat, cover, and simmer until beans are soft, about 45 minutes.
Time 55m Yield 10 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Time 55m Yield 6 Number Of Ingredients 7 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Meanwhile, bring water to a simmer. Add green beans and cook until tender, 5 to 10 minutes. Drain beans, reserving cooking liquid. Drain bacon slices on paper towels, reserving grease in the skillet. Crumble bacon. Heat 3 tablespoons of the reserved grease. Stir in flour until blended and nutty in color. Add reserved cooking liquid and cream, whisking constantly until smooth and thick, about 5 minutes. Fold in beans and Cheddar cheese. Pour into the prepared baking dish. Cover with bread crumbs. Bake in the preheated oven, uncovered, until hot and bubbling, 30 to 35 minutes. Sprinkle bacon on top before serving.
Time 45m Yield 8 Number Of Ingredients 11 Steps:
Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook green beans as directed on bag; set aside. Meanwhile, in 3-quart saucepan, melt 1/4 cup of the butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Reduce heat to medium. Sprinkle onion with flour; cook 3 minutes longer, stirring constantly. Stir in broth. Heat to boiling. Remove from heat. Stir in black pepper, salt, red pepper and sour cream with wire whisk until blended. Stir in green beans. Spoon mixture into baking dish. In medium microwavable bowl, microwave remaining 1/4 cup butter uncovered on High until melted. Add bread crumbs and cheese; mix until blended. Sprinkle evenly over green bean mixture. Bake uncovered 20 to 23 minutes or until bubbly and topping is golden brown.
Time 30m Yield 8 Number Of Ingredients 8 Steps:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain. Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes. Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.
Time 45m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350°F. Melt butter in pan. Add flour, salt, pepper and mustard. Cook over low heat until bubbly and smooth. Add milk and cook until mixture thickens. Add cheese, blend well, until all cheese is melted. Add green beans to cheese mixture. Pour into a buttered casserole dish and sprinkle with parmesan cheese, potato chips. bacon and paprika. Bake at 350°F for 30 minutes.
Time 1h15m Yield 12 serving(s) Number Of Ingredients 22 Steps:
WASH and de-string green beans; BLOT dry; SLICE off bean ends; CUT green beans to 2 1/2 inches in length; PREHEAT oven to 350°F; LIGHTLY butter a 2.5 quart dish or 9x13 baking dish; PLACE oven rack in center position; PREP the remaining saute ingredients (snip the bacon using kitchen shears, into small pieces); SHRED 12 ounces (3 cups) sharp cheddar cheese and set aside. INTO a 3 quart heavy-bottomed pot over medium-low heat, add 1 tablespoon olive oil; ADD the chopped bacon, onion, mushrooms, minced parsley, minced garlic, SAUTE until onions have softened and mushrooms deepen in color. ADD green beens; STIR in celery salt and fresh ground pepper; COVER and cook over medium-low heat, stirring occasionally, until green beans are crisp-tender and slightly lighter in color. MELT 1/2 cup butter in a 2-3 quart saucepan over medium heat; STIR in 1/2 cup flour and cook slowly until bubbly but not browned. COMBINE the half and half with the wine, then add the seasonings and whisk (mustard powder, sugar, salt and cayenne pepper); POUR mixture into roux while whisking constantly; COOK until fully thickened. REMOVE from heat; STIR in the contents of one jar Kraft Old English sharp cheese spread, and 2 cups of the grated cheese until cheeses are melted and sauce is creamy. FOLD the green bean saute mixture into cheese sauce until blended, without over-mixing (mixture will be thick); SPREAD mixture into prepared baking dish. PLACE casserole into preheated 350°F oven; BAKE for 25 minutes. SPREAD the 1 cup remaining shredded cheddar cheese over top of casserole; TOP casserole evenly with parmesan cheese, then one 2.8 ounce can French’s French Fried Onions; BAKE casserole for 2-3 additional minutes just until cheese is melted and onion topping is golden browned (be careful not to burn onion topping!); LET set slightly before serving. SERVE and enjoy!
Time 45m Yield 6 servings Number Of Ingredients 8 Steps:
Place the bacon in a large cast-iron skillet over medium heat and cook until crisp, 8 to 10 minutes. Remove the bacon and all but 2 to 3 tablespoons of the bacon grease. Add the onion and jalapeño and cook for a minute or two, then add the green beans. Cook until the green beans are bright green, an additional minute. Add the chicken stock, garlic powder and a good pinch of both salt and pepper. Bring to a simmer and lightly cover, allowing the some of the steam to escape. Cook until the liquid is evaporated and the beans are starting to soften, but still have a bite, 10 to 12 minutes. Transfer the beans to a serving vessel. Crumble the bacon and sprinkle it over the top of the beans, along with the fried onions.
Time 30m Yield 8 servings. Number Of Ingredients 4 Steps:
In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp, about 5 minutes. Add the beans, brown sugar and water. Stir gently; bring to a boil. Reduce heat; cover and simmer until beans are crisp-tender, 15 minutes. Remove to a serving bowl with a slotted spoon.
Time 1h15m Yield 12 serving(s) Number Of Ingredients 15 Steps:
PREHEAT oven to 400°F; MEASURE the GROUP ONE ingredients into a small bowl (3 tablespoons parmesan cheese, 1 1/2 teaspoons kosher salt and 1/2 teaspoon ground black pepper); MIX well with fork; SET aside. PEEL and slice potatoes thinly; PEEL and slice onions thinly (into rings); GRATE 3 cups sharp cheddar cheese. LIGHTLY grease a 2.5 quart dish or 9x13 baking dish; LAYER 1/3 of the potatoes, 1/2 of the onion, 1/3 of the cheese, and 1/3 of the GROUP ONE mixture. REPEAT layers, finishing with with remaining potatoes, the remaining GROUP 1 mixture, and the remaining cheese. COMBINE 1 cup heavy cream with 3/4 cup strong chicken broth and 1/4 cup dry white wine in a bowl; ADD 1 teaspoon rubbed sage, 1/2 teaspoon prepared horseradish (or 1/2 teaspoon dry mustard), and 1 dash ground nutmeg; WHISK mixture well; POUR mixture evenly over potatoes. SPRINKLE 1/8 cup powdered parmesan cheese, 1 dash paprika, 1 dash freshly cracked pepper and 1/2 teaspoon chives or parsley, evenly over the top of mixture in baking dish for the GARNISH. BAKE 1 hour. ALLOW to stand about 10 minutes to cool and set, before serving. SERVE. GET READY to melt into your seat after just one taste!
Time 45m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°F. In a pot of boiling water, cook green beans till crisp/tender, 2-4 minutes. Drain, reserving 1 cup of the liquid. Melt butter in a small saucepan over medium-low heat; blend in flour and seasonings. Stir until smooth and bubbling. Add reserved bean stock & milk. Cook, stirring constantly, until smooth and thickened. Place beans in a greased, 1 quart casserole. Pour sauce over the top. Sprinkle with cheese. Bake for 20 minutes or until cheese is melted and slightly browned.
