Best 2 Green Bean Casserole Remix Recipes
Indulge in a culinary journey with our Green Bean Casserole Remix, where tradition meets innovation. This classic dish gets a modern makeover with three distinct variations that cater to diverse tastes and dietary preferences.
For the traditionalists, our Classic Green Bean Casserole stays true to the original recipe, featuring tender green beans enveloped in a creamy mushroom soup sauce, topped with a crispy fried onion topping.
Those seeking a healthier twist will delight in our Lightened-Up Green Bean Casserole, which uses Greek yogurt and skim milk in place of heavy cream, resulting in a lighter, yet equally creamy and flavorful dish.
And for the adventurous foodies, our Vegan Green Bean Casserole offers a plant-based alternative, featuring a creamy cashew sauce and crispy shallots, delivering a satisfying and flavorful experience without compromising on taste.
No matter your preference, our Green Bean Casserole Remix trio promises a delightful side dish that will elevate any meal, whether it's a cozy family dinner or a festive holiday gathering.
THE BEST GREEN BEAN CASSEROLE
We bring extra umami (a savoriness) to a traditional green bean casserole with the addition of dried shiitake mushrooms. Once rehydrated, they turn soft and earthy, and their soaking liquid adds oomph to the sauce as well. Our fried onion topping is made from scratch - first, a dip in buttermilk, then fried to crunchy perfection.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the casserole: Place the dried shiitake mushrooms in a small bowl and cover with boiling water, about 2 cups, and cover with plastic wrap. Let steep for 20 minutes. Strain through a fine mesh strainer, reserve 1/2 cup of the liquid and slice the steeped mushrooms.
- Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the cremini and shiitake mushrooms; saute until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and mushroom liquid. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, 5 to 10 minutes.
- Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake off any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender and the sauce is thick, 10 to 12 minutes. Stir in the heavy cream and season with 2 teaspoons of salt and pepper.
- For the topping: Soak the sliced onions in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake off the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
- Transfer the green bean mixture to a 4-quart baking dish and top with the fried onions. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)
GREEN BEAN CASSEROLE
Make this easy green bean and mushroom casserole as a veggie side to accompany a main course. You could add cheese to the white sauce if you fancy
Provided by Anna Glover
Categories Side dish
Time 1h10m
Yield Serves 6 as a side
Number Of Ingredients 7
Steps:
- Heat 1 tbsp of the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.
- Heat the oven to 200C/180C fan/gas 6. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
- Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.
Nutrition Facts : Calories 311 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
Tips:
- For the green beans, choose fresh, crisp beans. If using frozen beans, thaw them completely and drain them well before using.
- For the cream of mushroom soup, you can use a store-bought variety or make your own. If using a store-bought variety, choose one that is low in sodium.
- For the crispy onion topping, you can use store-bought fried onions or make your own. To make your own, simply slice a yellow onion and fry it in hot oil until golden brown and crispy.
- For the cheese, you can use a variety of different cheeses. Cheddar, Gruyère, and Parmesan are all good choices.
- To make the casserole ahead of time, assemble it and then cover it and refrigerate it for up to 2 days. When ready to bake, let it come to room temperature for 30 minutes before baking.
Conclusion:
Green bean casserole is a classic Thanksgiving side dish. It is rich and creamy, with a crispy onion topping. It is a simple dish to make and can be made ahead of time. You can customize your casserole by adjusting the type of cheese you use or by adding other vegetables. It is a versatile dish that can be served as a side dish or a main course.
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