Best 2 Not Your Mamas Green Bean Casserole Recipes

**Revolutionize Your Holiday Feast with a Not-Your-Mama's Green Bean Casserole: A Culinary Symphony of Flavors and Textures**

Prepare to tantalize your taste buds and elevate your holiday table with a green bean casserole that shatters all expectations. This culinary masterpiece transcends the traditional boundaries of the classic dish, introducing a symphony of bold flavors and textures that will leave your guests craving more. Discover three extraordinary recipes that reinvent this beloved casserole, each offering a unique twist that will redefine your perception of this iconic side dish. From a zesty lemon-herb variation to a smoky bacon-infused delight and a delightful roasted vegetable rendition, these recipes are guaranteed to steal the spotlight at your next gathering. Get ready to embark on a culinary journey that will transform your holiday feast into an unforgettable extravaganza.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

BLONDIE'S GREEN BEAN CASSEROLE (NOT YOUR MAMA'S RECIPE!)

BLONDIE'S GREEN BEAN CASSEROLE (Not your Mama's recipe!) image

Green bean casserole is always a hit at the holiday table and this delicious recipe is a great twist on the classic dish. It's creamy, cheesy and over the top. The cream cheese adds tang and the celery adds a bit of crunch. I guarantee people will be going for seconds.

Provided by Blondie Pussycat

Categories Side Casseroles

Time 55m

Number Of Ingredients 12

Ingredients

1 stick of butter, divided
1 dozen crimini mushrooms, sliced
2 Tbsp evoo (extra virgin olive oil)
3 lg celery stalks, thinly sliced (literally see-thru)
2 c (1 lg) sweet yellow onion, diced
2 can(s) evaporated milk, 5 oz. (not sweetened condensed)
2 pkg cream cheese @ room temperature, cut into 1" cubes
1 Tbsp emeril's original seasoning
salt and pepper, to your taste
3 can(s) cut or french-style green beans
1/2 c parmesan cheese, freshly grated
1/2 c sharp cheddar cheese, shredded

Steps:

1. Pre-heat oven to 350 degrees.
2. In 3 qt saucepan, melt 4 TBSP butter till bubbly. Saute sliced mushrooms on med-hi heat till soft and almost dry. Set aside in bowl.
3. Using same 3qt saucepan, pour in oil on med-hi heat till shimmery. Saute celery and onion till tender. Lower heat to med. Add cream cheese, milk and remaining butter; whisk till smooth. Add seasonings and stir. Gently fold in green beans.
4. In a 13"x9" baking dish, pour in soup/green bean mixture. Evenly sprinkle the Parmesan cheese on top, then evenly sprinkle cheddar cheese over that. Now arrange sliced criminis over cheeses. Bake 20-25 min until cheese is browning around edges.

Tips:

Use fresh green beans: Fresh green beans have a better flavor and texture than canned or frozen beans.
Blanch the green beans before using: Blanching helps to preserve the green color of the beans and also helps to remove any bitterness.
Use a good quality cheese: The type of cheese you use will greatly affect the flavor of the casserole. Use a sharp cheddar cheese for a more pronounced flavor or a milder cheese like mozzarella for a more subtle flavor.
Don't overcook the casserole: The casserole should be cooked until the green beans are tender but still have a slight crunch. Overcooking will make the beans mushy.
Serve the casserole immediately: The casserole is best served immediately after it is made. However, it can be made ahead of time and reheated before serving.

Conclusion:

This recipe is a delicious and easy-to-make twist on the classic green bean casserole. It's perfect for a holiday dinner or a weeknight meal. With its creamy sauce, crispy onion topping, and fresh green beans, this casserole is sure to be a hit with everyone at the table.