Best 3 Ruth Cullens Green Bean Bake Recipes

Indulge in a symphony of flavors with Ruth Cullen's Green Bean Bake, a classic Southern dish that combines the vibrant crunch of green beans with a creamy, savory sauce. This iconic casserole is a staple at potlucks and family gatherings, offering a delightful blend of textures and flavors. Perfectly complementing the green beans are tender mushrooms, sweet onions, and a hint of garlic, all enveloped in a velvety sauce made from scratch. Discover the magic of this timeless recipe, along with variations that cater to diverse dietary preferences and special occasions, including a vegan-friendly version and a special holiday twist. Embark on a culinary journey with Ruth Cullen's Green Bean Bake, where wholesome ingredients and comforting flavors intertwine to create a dish that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED GREEN BEANS

Roasted Green Beans image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

4 pounds fresh green beans, topped and tailed
16 slices thin bacon, cut into tiny pieces
1 large onion, finely chopped
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F.
Put the beans on 1 or 2 baking sheets. Sprinkle over the bacon and onions, and add the olive oil, salt and pepper. Toss around to mix and coat everything in oil.
Bake until the bacon is sizzling and the beans are starting to brown, 18 to 20 minutes.

GREEN BEAN AND CHICKEN CASSEROLE

Green Bean and Chicken Casserole image

Blend, layer, bake--it's as easy as that to make this quick supper solution, thanks to canned soup, pre-seasoned bread crumbs, and frozen veggies.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 6

Ingredients

1 can (10 3/4 oz) condensed cream of chicken soup
1/4 cup milk
1 cup herb-seasoned stuffing crumbs
1/4 cup butter or margarine, melted
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch-wide strips
2 cups frozen cut green beans, thawed

Steps:

Heat oven to 350°F. Lightly spray 11x7-inch glass baking dish with cooking spray. In small bowl, mix soup and milk until well blended. In another small bowl, mix stuffing crumbs and melted butter.
In baking dish, layer chicken, green beans, soup mixture and stuffing mixture.
Bake uncovered about 45 minutes or until chicken is no longer pink in center and mixture is hot and bubbly.

Nutrition Facts : Calories 450, Carbohydrate 25 g, Cholesterol 125 mg, Fat 4, Fiber 2 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 4 g, TransFat 1 g

GREEN BEAN CASSEROLE

Green Bean Casserole image

This version pays tribute to the classic green bean casserole but upgrades its components. The cream of mushroom soup is replaced with crème fraîche and sautéed mushrooms; bacon and Gruyère are added to the mix; fresh green beans stand in for frozen (though you could use frozen in a pinch); and bread crumbs swap in for the Ritz crackers.

Provided by Martha Rose Shulman

Categories dinner, lunch, casseroles, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 pounds green beans, trimmed and broken in half
Salt, to taste
6 slices bacon
2 shallots, finely chopped (about 1/2 cup)
1/2 pound mushrooms, sliced
1 cup crème fraîche
1/3 cup heavy cream
6 ounces Gruyère, shredded (1 1/2 cups)
2 teaspoons chopped fresh marjoram or 1 teaspoon fresh thyme leaves (optional)
1/2 cup bread crumbs (or crumbled Ritz crackers)

Steps:

Heat oven to 375 degrees. Use 1 tablespoon butter to grease a 2- to 2 1/2-quart baking dish or gratin.
Bring a large pot of water to a boil, salt generously and add green beans. Boil for 5 minutes and transfer to a bowl of cold water. Drain on a kitchen towel.
Heat a large, heavy skillet over medium heat and add bacon. Cook until crispy, about 10 to 12 minutes. Remove to paper towels and let cool.
Discard all but 2 tablespoons of bacon grease in pan and return to heat. Add shallots and cook, stirring, until they begin to soften, 2 to 3 minutes. Add mushrooms and turn heat up slightly. Cook, stirring and scraping the bottom of pan, until mushrooms begin to sweat. Add salt to taste and cook until tender, about 5 minutes. Remove from heat.
In a large bowl whisk together crème fraîche and cream. Stir in Gruyère. Add green beans, mushrooms and shallots, and marjoram or thyme. Crumble in bacon. Add salt and pepper to taste and stir everything together until beans are well coated. Transfer to baking dish.
Melt remaining butter and toss with bread crumbs. Sprinkle evenly over top of casserole. Bake 30 minutes, until bread crumbs are golden brown and casserole is bubbling. Remove from heat, let sit until bubbles subside, and serve.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 14 grams, Sodium 563 milligrams, Sugar 7 grams, TransFat 0 grams

Tips for Making Ruth Cullen's Green Bean Bake

Use fresh green beans. Fresh green beans are more flavorful and have a better texture than canned or frozen beans.
Trim the green beans properly. To trim green beans, snap off the ends and then cut them into 1-inch pieces.
Cook the green beans until they are tender-crisp. Overcooked green beans are mushy and bland.
Use a good quality cheese. The cheese is one of the main ingredients in this dish, so it's important to use a cheese that you enjoy the taste of.
Add some extra flavor. If you want to add some extra flavor to this dish, you can add a few cloves of minced garlic or a teaspoon of dried thyme.

Conclusion

Ruth Cullen's Green Bean Bake is a classic dish that is perfect for any occasion. It's easy to make, delicious, and can be enjoyed by people of all ages. So next time you're looking for a side dish that is sure to please everyone, give this recipe a try.