Best 11 Moms Creamed Green Beans Recipes

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Indulge in a symphony of flavors with Mom's Creamed Green Beans, a culinary masterpiece that combines the essence of classic comfort food with a touch of elegance. These tender green beans, enveloped in a velvety cream sauce, offer a delightful balance of textures and flavors. With a medley of easy-to-find ingredients and simple cooking techniques, this dish promises a delightful experience that will satisfy your taste buds and warm your heart.

From the classic Creamed Green Beans recipe, which showcases the timeless combination of green beans, cream, and butter, to the more adventurous Cheesy Creamed Green Beans, which adds a layer of rich, melted cheese, each variation offers a unique twist on this beloved dish. For those seeking a lighter option, the Creamed Green Beans with Greek Yogurt recipe substitutes yogurt for cream, resulting in a healthier yet equally satisfying dish.

Whether you prefer the traditional approach or crave a contemporary twist, Mom's Creamed Green Beans has something for every palate. Embrace the versatility of this dish by exploring its various iterations, each promising a culinary journey that will leave you craving for more.

Here are our top 11 tried and tested recipes!

CREAMED GREEN BEANS



Creamed Green Beans image

Provided by Chrissy

Number Of Ingredients 5

3 Cups Fresh Green Beans
1 Tablespoon Butter
1 Tablespoon Flour
1 Cup Milk
Salt & Pepper to taste

Steps:

  • Instructions
  • Step 1 - Prepare the green beans by snipping of the ends, boil in water until tender and drain off the water
  • Step 2 - In a small sauce pan, melt the butter
  • Step 3 - Stir in the flour, salt and pepper
  • Step 4 - Whisk in the milk and stir until the mixture thickens
  • Step 5 - Pour the cream over the green beans. Add more salt and pepper to taste and enjoy!

CREAMED GREEN BEANS



Creamed Green Beans image

A family favorite for years, this special green bean recipe is a cinch to double and can be assembled ahead of time. When my nephews are coming for dinner, it's an absolute must! -Betty Shaw, Weirton, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 10

3 tablespoons butter, divided
1/2 cup cornflakes, crumbled
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried minced onion
1 teaspoon sugar
1 cup sour cream
4 to 6 cups French-style green beans, cooked and drained
1 cup shredded sharp cheddar or Swiss cheese

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.

Nutrition Facts : Calories 191 calories, Fat 13g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 646mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

SAUTEED GREEN BEANS WITH CREAMY LEMON DRESSING



Sauteed Green Beans with Creamy Lemon Dressing image

Provided by Nancy Fuller

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
2 shallots, chopped
2 pounds green beans, trimmed, cut into 1 1/2-inch pieces
Kosher salt and ground black pepper
1 cup heavy cream
6 sprigs fresh thyme, leaves only
1/2 lemon, zested and juiced
1 cup chicken broth
2 tablespoons sour cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 1 minute. Add the green beans and salt and pepper to taste. Saute, stirring occasionally, until crisp tender, about 5 minutes. Transfer to a serving dish and set aside.
  • Return the skillet to medium-high heat and add the cream, thyme, lemon juice and zest, and chicken broth. Bring to a simmer and let reduce by half, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in the sour cream. Add salt and pepper to taste.
  • Pour the dressing over the green beans to serve.

MOM'S CREAMED GREEN BEANS



Mom's Creamed Green Beans image

My mother never measured anything. When asked, it was always a dob of this some of that. She even used a coffee cup as a measuring cup.

Provided by Linda Dugan

Categories     Vegetables

Time 10m

Number Of Ingredients 11

2 can(s) green beans (drained)
milk (enough to cover beans in pan)
2 Tbsp margarine
1 pinch basil, dried
1 pinch pepper
1 pinch lawry's salt
1 pinch accent
1 pinch garlic and herb seasoning
PASTE
2 Tbsp flour
small amount of water to make paste

Steps:

  • 1. Drain water from cans of green beans and place in saucepan
  • 2. cover beans with milk. I use 2%, but you can use whole milk
  • 3. Add seasonings and margarine
  • 4. bring to slow boil, stirring every few seconds
  • 5. make a paste with 2 tbls. of flour and enough water to be almost gluelike.
  • 6. Slowly add paste to bean mixture, making sure to whisk in with a fork. Boil for at least a minute.
  • 7. For added flavor, you can use onions, and/or real bacon pieces.

GRANDMA'S GREEN BEANS



Grandma's Green Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

5 slices thick-cut bacon
1 red onion, sliced thin
1 jalapeño, seeded and diced small
1 1/2 pounds green beans, trimmed
1 cup chicken stock
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/4 cup fried onions

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.

NOT YOUR MAMA'S GREEN BEAN CASSEROLE



Not Your Mama's Green Bean Casserole image

Provided by The Hearty Boys

Categories     side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 15

6 tablespoons butter
2 shallots, finely chopped (about 3 tablespoons)
8 ounces portobello mushrooms, sliced
8 ounces white mushrooms, sliced
2 sprigs fresh thyme
1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
3 tablespoons all-purpose flour
3/4 cup sherry
3/4 cup heavy cream
2 pounds fresh green beans, trimmed
Frizzled leeks, recipe follows
Vegetable oil, for deep frying
1 leek
Superfine flour, for dredging (recommended: Wondra Flour)
Salt and freshly ground black pepper

Steps:

  • Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
  • Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
  • Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
  • Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
  • Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
  • Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

MOM'S GREEN BEAN VEGETABLE CASSEROLE



Mom's Green Bean Vegetable Casserole image

This is my mom's personal twist to the original green bean casserole. She has made this every Thanksgiving because our family demands it!

Provided by renee mae

Categories     Side Dish     Vegetables     Green Peas

Time 50m

Yield 8

Number Of Ingredients 9

1 (10.75 ounce) can condensed cream of celery soup
½ cup sour cream
¾ cup shredded Cheddar cheese
½ cup chopped onion
1 pinch salt
1 (14.5 ounce) can French cut green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
2 sleeves buttery round crackers, crushed
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  • In a bowl, stir together the cream of celery soup, sour cream, Cheddar cheese, onion, and salt until well combined. Mix the green beans and corn together in the prepared dish, and spread the soup mixture over the vegetables. Place the crushed crackers in a bowl and stir in the butter. Spread the crumbs over the casserole.
  • Bake in the preheated oven until the casserole is bubbling and the crumb topping is golden brown, about 45 minutes.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 33.2 g, Cholesterol 52.1 mg, Fat 28.1 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 13.5 g, Sodium 992.9 mg, Sugar 4.7 g

CREAMED GREEN BEANS



Creamed Green Beans image

This is a perfect dish for early and middle summer days when great-tasting, fresh green beans are both cheap and plentiful. These green beans represent something totally different for a stovetop side dish and you will simply not believe how terrific they taste. One plus is that it's not loaded with cheese or canned soup. This is the real thing from scratch, a recipe I developed after growing tired of the same old stuff at the supper table. It took me awhile to perfect but these beans actually made my wife turn around and look at me after her first bite -- she was very pleased, which means that I am very pleased too. This dish goes great with fried, or baked, bone-in pork chops. It's also versatile enough to complement more elegant entrees for more formal dinners. There are multiple steps involved in preparing this dish but even a beginning chef can achieve them easily enough and the end result is well worth the effort.

Provided by Bone Man

Categories     Beans

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 lb fresh green beans, stringless
30 ounces chicken stock
4 tablespoons salted butter
4 tablespoons all-purpose flour
2 cups whole milk, pre-warmed in microwave
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper (from a can)
1/4 teaspoon Mrs. Dash seasoning mix (original)

Steps:

  • Rinse the beans in cold water and snap them into 1-inch lengths, discarding the tips. Remove any strings.
  • Pour the chicken stock into a medium-sized cooking pot and bring to a boil over medium heat. Add the beans to the stock and cover until it boils again and then lower the heat to achieve a slow boil, covered, until the beans are tender but not mushy, (about 15 minutes).
  • When the beans are done, set aside for a few minutes.
  • Make the white sauce using a double boiler (you can make an improvised double boiler with a cooking pot with an inch of water in the bottom, in combination with a stainless steel salad bowl which sets atop of the pot). This white sauce CANNOT be prepared over direct heat or it will scorch.
  • Melt the butter in the top section of the double boiler. Blend in the flour, seasoned salt, and white pepper, whisking constantly.
  • When there are no lumps, add the pre-warmed milk (about 100 degrees F.) and continue to whisk until the sauce thickens. Once the sauce has thickened a bit (after about 5 minutes), allow the sauce to bubble, still whisking with some frequency, for about 15 more minutes. At the end of the 15 minutes of simmering, the white sauce is done and should be taken off the heat.
  • Strain the chicken stock from the beans using a colander (save this stock in the refrigerator for your next batch of home made vegetable soup), reserving one-quarter cup of stock to blend into the white sauce.
  • Pour the drained beans into a cooking pot with the white sauce, including the quarter cup of broth, and add the Mrs. Dash and stir. Re-heat until it bubbles slightly and serve.

Nutrition Facts : Calories 157.8, Fat 9.2, SaturatedFat 5.2, Cholesterol 24.6, Sodium 232.4, Carbohydrate 13.6, Fiber 1.6, Sugar 6.6, Protein 6.1

CREAMY GREEN BEANS PARMESAN



Creamy Green Beans Parmesan image

This is a really old recipe that I've had forever. They're simple but good. You can substitute 1 pound of asparagus for the beans if you'd like.

Provided by Jodster

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 4

Number Of Ingredients 8

1 pound fresh green beans, trimmed and snapped
1 tablespoon butter
¼ cup heavy cream
2 tablespoons grated Parmesan cheese
ground nutmeg
salt, to taste
ground black pepper, to taste
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 9 g, Cholesterol 32.4 mg, Fat 10 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 6.2 g, Sodium 109.5 mg, Sugar 1.7 g

CREAMY GREEN BEANS



Creamy Green Beans image

If you're looking for something different as a side dish these green beans are a must. This recipe is so easy; that's the second best part (the taste being the first!). You don't have to measure anything, even the beans, just take a good sized amount that will please you and alter it to taste!

Provided by Patti-atti

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 3

3 cups fresh green beans
1 (10 3/4 ounce) can cream of mushroom soup (regular sized)
2 tablespoons onion soup mix

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.

Nutrition Facts : Calories 90.4, Fat 4.6, SaturatedFat 1.1, Sodium 496.8, Carbohydrate 11, Fiber 2.8, Sugar 2.3, Protein 2.7

MOM'S GREAT GREEN BEANS



Mom's Great Green Beans image

Just plain green beans that taste great. Originally submitted to ThanksgivingRecipe.com.

Provided by Denise Godfrey

Categories     Side Dish     Vegetables     Green Beans

Yield 7

Number Of Ingredients 6

2 (15 ounce) cans green beans
1 cube beef bouillon cube
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon butter
⅛ teaspoon garlic pepper seasoning

Steps:

  • Drain the green beans, reserving 1/2 of the liquid. Dissolve the bouillon cube in the reserved liquid.
  • Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. Simmer gently for 15 minutes.
  • Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.

Nutrition Facts : Calories 37.8 calories, Carbohydrate 4.6 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 549.8 mg, Sugar 2.3 g

Tips:

  • For a creamier sauce, use half-and-half or heavy cream instead of milk.
  • Add a teaspoon of Dijon mustard to the sauce for a tangy flavor.
  • Garnish the green beans with chopped fresh parsley or chives.
  • Serve the green beans with roasted chicken, grilled fish, or a tofu steak.

Conclusion:

Mom's Creamed Green Beans is a classic side dish that is easy to make and always a crowd-pleaser. The creamy sauce is rich and flavorful, and the green beans are tender and crisp. This dish is perfect for a weeknight dinner or a special occasion.

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