5 savory green bean casserole recipes
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Green Bean Index
With an estimated 30 million green bean casseroles set to appear on Thanksgiving tables this week, the Del Monte Green Bean Index recently asked 1,500 Americans to rate their fondness for the classic green bean casserole side dish and their favorite “secret ingredient.”
The study named the top 20 states that love green bean casserole, and the top five most wanted secret ingredients.
See if your state made the top 20, and take a look at the following slides for some savory green bean casserole recipes.
Top 20 states that love green bean casserole:
#1 Kentucky (78% of residents 'really like or love the dish')
#2 Wisconsin (77%)
#3 Missouri (76%)
#4 Iowa (75%)
#5 Maine (74%)
#6 New Hampshire (73%)
#7 Florida (72%)
#8 Colorado (71%)
#9 California (69%)
#10 Mississippi (68%)
#11 Oklahoma (67%)
#12 Utah (66%)
#13: Kansas (66%)
#14: Texas (65%)
#15: Maryland (64%)
#16: Ohio (63%)
#17: Massachusetts (62%)
#18: Illinois (61%)
#19: Michigan (60%)
#20: New York (60%)
Top 5 secret ingredients:
#1: Bacon (37% picked it as their favorite secret ingredient)
#2: Cheese (19%)
#3: Mushrooms (15%)
#4: Breadcrumbs, croutons, or crushed crackers (12%)
#5: Almonds (8%)Date Published: November 25, 2014Date Updated: August 30, 2016
Fresh Green Bean and Mushroom Casserole
A toasty whole grain topper replaces the traditional fried onion rings in this holiday side dish recipe.
Prep: 20 minutes Bake: 25 minutes at 375° F
1 1/2 pounds fresh green beans, trimmed
2 tablespoons margarine or vegetable oil spread
3 tablespoons all-purpose flour
1 tablespoon dry ranch salad dressing mix
1/4 teaspoon ground white pepper
1 1/2 cups fat-free milk
1 cup chopped onion
2 cloves garlic, minced
1 1/2 cups sliced fresh mushrooms
1 cup soft whole wheat or white bread crumbs (1-1/3 slices bread)
Nonstick cooking spray
1. Preheat oven to 375° F. In a covered saucepan, cook green beans in a small amount of boiling water for 10 to 15 minutes or until crisp-tender; drain and set aside.
Meanwhile, for white sauce:
2. In a medium saucepan, melt margarine. Stir in flour, dry dressing mix, and white pepper until combined. Stir in milk. Cook and stir over medium heat until thickened and bubbly; remove from heat.
3. Coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add onion and garlic; cook for 2 to 3 minutes or until tender. Remove half of the onion mixture; set aside.
4. Add mushrooms to skillet and cook about 5 minutes or until tender. In a 1-1/2-quart casserole, combine mushroom mixture, beans, and white sauce.
5. In a small bowl, stir together reserved onion mixture and bread crumbs. Sprinkle bread crumb mixture over bean mixture in casserole. Bake, uncovered, for 25 to 30 minutes or until heated through. Makes 10 (1/2 cup) side-dish servings.
Number of Servings: 10
Serving Size: 1/2 cup
Yield: 10 (1/2 cup) side-dish servings
Nutrition Facts (per serving) : 102 cal., 3 g total fat (1 g sat. fat), 1 mg chol., 151 mg sodium, 13 g carb., 3 g fiber, 4 g pro.
Daily Values: 12% vit. A, 12% vit. C, 9% calcium, 6% iron
Exchanges: 1.5 Vegetables, 0.5 Other Carb, 0.5 FatDate Published: November 25, 2014Date Updated: August 30, 2016
Green Bean Casserole with Crispy Shallots
Give new life to the classic green bean casserole, using fresh beans, a silky sauce of cream, Parmesan cheese, seasonings and a crunchy topping of crisp-fried shallots.
Prep: 45 minutes Bake: 20 minutes at 375° F
1 1/2 pounds haricots verts or thin green beans, trimmed
4 tablespoons butter or margarine
12 ounces button mushrooms, sliced
12 ounces shiitake mushrooms, stems discarded and caps sliced
2 tablespoons minced garlic (6 cloves)
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons all-purpose flour
2 cups half-and-half or light cream
1/2 cup finely shredded Parmesan cheese (2 ounces)
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup pine nuts, toasted
1/2 cup olive oil
4 large shallots, thinly sliced crosswise, or 1 cup thinly sliced sweet onion
1. Preheat oven to 375° F. Grease a 2-quart casserole; set aside. In an extra-large skillet cook beans in lightly salted boiling water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again.
2. In the same skillet melt 2 tablespoons of the butter over medium-high heat. Add button and shiitake mushrooms, garlic, and thyme; cook until mushrooms are tender and excess liquid has evaporated. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Gently toss with beans.
3. For sauce, in a small saucepan melt remaining 2 tablespoons butter over medium heat. Stir in flour. Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in the Parmesan cheese, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Pour sauce over green bean mixture, stirring gently just until combined. Transfer green bean mixture to prepared casserole.
4. Bake, uncovered, about 20 minutes or until bubbly. Sprinkle bean mixture with pine nuts.
5. Meanwhile, rinse and dry saucepan. In the saucepan heat oil over medium-high heat. Add sliced shallots in small batches and cook about 1 1/2 minutes or until golden brown and slightly crisp. Using a slotted spoon, transfer shallots to paper towels to drain. Top casserole with fried shallots just before serving.
*Make-Ahead Directions: Prepare as directed through Step 3. Cover casserole and refrigerate for up to 24 hours. Cook shallots as directed in Step 5. Drain and transfer to an airtight storage container. Refrigerate shallots and casserole for up to 24 hours. To serve, let casserole stand at room temperature for 30 minutes before baking. Top baked casserole with pine nuts and fried shallots.
Number of Servings: 8
Nutrition Facts (per serving) : 385 cal., 32 g total fat (11 g sat. fat), 41 mg chol., 270 mg sodium, 21 g carb., 4 g fiber, 3 g sugar, 9 g pro.
Daily Values: 23% vit. A, 27% vit. C, 17% calcium, 11% ironDate Published: November 25, 2014Date Updated: August 30, 2016
Smoky Green Bean Casserole
To save room in the oven, this recipe allows you to utilize your slow cooker to bake the casserole. Instructions to prepare the dish ahead of time are also included.
Prep: 25 minutes Slow Cook: 4 hours 30 minutes to 5 hours (low) or 2 hours 15 minutes to 2 hours 30 minutes (high)
1 1/2 pounds fresh or frozen thin green beans or haricots verts, trimmed and halved crosswise
6 cups sliced cremini or button mushrooms (16 ounces)
3 cloves garlic, minced
1 tablespoon olive oil
1 10.75-ounce can condensed cream of mushroom soup
1 cup shredded smoked Gouda cheese or cheddar cheese (4 ounces)
1/4 cup milk
2 tablespoons whole grain mustard
1 cup roasted red sweet pepper strips
1 8-ounce can sliced water chestnuts, drained and coarsely chopped
1 2.8-ounce can french-fried onions
1. In a 4-quart Dutch oven cook green beans in lightly salted boiling water for 3 minutes. Drain beans and pour into a very large bowl of ice water. Drain again. Transfer to a very large bowl.
2. In a large saucepan cook and stir mushrooms and garlic in hot oil over medium to medium-high heat until soft and beginning to brown. Stir in soup, cheese, milk, and mustard until combined. Add to bowl with beans. Add red pepper and water chestnuts. Toss to combine.
3. Spoon half of the bean mixture into a 4-quart slow cooker. Top with half of the french-fried onions. Repeat layers.
4. Cover and cook on low-heat setting for 4 1/2 to 5 hours or on high-heat setting for 2 1/4 to 2 1/2 hours.
*To make ahead:
Prepare as directed through Step 2. Cover; chill mixture for up to 24 hours. Continue as directed in Step 3.
Number of Servings: 12
Nutrition Facts (per serving) : 149 cal., 8 g total fat (4 g sat. fat), 8 mg chol., 437 mg sodium, 14 g carb., 3 g fiber, 2 g sugar, 5 g pro.
Daily Values: 8% vit. A, 72% vit. C, 10% calcium, 7% ironDate Published: November 25, 2014Date Updated: August 30, 2016
Cheesy Green Beans and Fennel
This cheesy dish is a modern take on a green bean casserole, guaranteed to be a new favorite for the holidays. Variations are included towards the bottom of the directions, to accomodate your holiday guests.
Prep: 30 minutes Cook: 8 minutes to 10 minutes Bake: 10 minutes at 375° F
2 tablespoons butter, softened
1 1/2 teaspoons fennel seeds, crushed
1 1/2 teaspoons finely shredded lemon peel
3/4 teaspoon ground black pepper
1/2 teaspoon salt
3 fennel bulbs
2 cups water
1/2 teaspoon salt
2 pounds fresh green beans, trimmed and cut into 2-inch pieces
1 cup shredded Gruyère cheese (4 ounces)
1 cup crumbled goat cheese (chèvre) (4 ounces)
1 cup seasoned fine dry bread crumbs
1/4 cup butter, melted
1. In a large bowl stir together 2 tablespoons melted butter, fennel seeds, lemon peel, pepper, and 1/2 teaspoon salt. Set aside.
2. Cut off and discard fennel stalks. Remove any wilted outer layers; cut a thin slice from base of each bulb. Cut bulbs into quarters; remove cores. Cut fennel lengthwise into 1/4-inch strips.
3. Preheat oven to 375°F. In a 4-quart Dutch oven combine the water and 1/2 teaspoon salt. Bring to boiling. Add green beans. Return to boiling; reduce heat. Cook, covered, for 4 minutes. Add fennel. Cook , covered, for 4 to 6 minutes more or until vegetables are crisp-tender; drain. Add fennel and beans to butter mixture; toss gently to coat.
4. Transfer bean mixture to a 3-quart rectangular baking dish. Sprinkle with Gruyère cheese, goat cheese, and bread crumbs. Drizzle with 1/4 cup melted butter. Bake for 10 to 12 minutes or until crumbs are light brown and crisp. Serve warm.
Prefer it gluten-free? Substitute gluten-free bread crumbs for regular. Want it faster? Skip the baking and serve the simplified dish after completing Step 3. No Gruyère? Double the goat cheese and proceed with the recipe as directed.
Number of Servings: 20
Serving Size: 1/2 cup
Yield: about 10 cups
Nutrition Facts (per serving) : 123 cal., 8 g total fat (5 g sat. fat), 20 mg chol., 322 mg sodium, 10 g carb., 3 g fiber, 2 g sugar, 5 g pro.
Daily Values: 12% vit. A, 17% vit. C, 12% calcium, 6% ironDate Published: November 25, 2014Date Updated: August 30, 2016
Green Bean Casserole
This healthy recipe for green bean casserole offers everything you love about the original, including the creamy sauce and the crunchy topping, but with smart ingredient swaps that make it better for everyone around your table.
Prep: 15 minutes Bake: 25 minutes to 30 minutes at 350° F
2 9-ounce package frozen French-style green beans
1/3 cup chopped onion
2 teaspoons margarine
3 tablespoons fine dry bread crumbs
1 10 3/4-ounce can lower-sodium condensed cream of mushroom soup
1/4 cup plain fat-free yogurt
2 tablespoons diced pimento
1/8 teaspoon pepper
1. Cook the green beans according to the package directions, except omit salt. Drain well.
2. Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.
3. In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.
4. Bake in a 350° F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.
Number of Servings: 5
Nutrition Facts (per serving) : 121 cal., 6 g total fat (1 g sat. fat), 3 mg chol., 330 mg sodium, 15 g carb., 2 g fiber, 4 g pro.
Daily Values: 11% vit. A, 22% vit. C, 11% calcium, 7% iron
Exchanges: 0.5 Starch, 1 FatDate Published: November 25, 2014Date Updated: August 30, 2016
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