Does anyone have an amazing green bean casserole recipe?
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DontEatThat |
Does anyone have an amazing green bean casserole recipe? |
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Posts: 1601 (11/23/2009 8:58 AM) |
I somehow got put in charge of green bean casserole for Thanksgiving. Does anyone have an extra-yummy recipe?
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Olivia725 |
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Posts: 2498 (11/23/2009 9:04 AM) |
I have a request. Someone posted a recipe for brussel sprouts a while ago. Anyone have that? Bumping just in case someone has it. Also, not trying to be
smart about the 'start a new topic thing, but didn't we have a food/recipe around the holidays?
Edited By: Olivia725
11/23/2009 11:08 AM.
Edited 1 times.
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Random Sandwiches |
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Posts: 4078 (11/23/2009 11:13 AM) |
My cousin makes the one from Campbell's every year. I love it.
http://www.campbellkitchen.com/recipedetail.aspx?recipeID=24099 |
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Mafonia |
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Posts: 19514 (11/23/2009 11:22 AM) |
I don't have it around me right now, but if you google search Alton Brown Green Bean Casserole, that's my favorite.
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ebaby1983 |
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Posts: 557 (11/23/2009 11:23 AM) |
I make the basic but add cheese! Its sooooo much better with cheese!!!
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coboardgirl |
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Posts: 7947 (11/23/2009 11:27 AM) |
I LOVE the Alton Brown recipe - I also top it with shredded cheddar and sliced & toasted almonds.
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NancyOttawa |
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Posts: 8955 (11/23/2009 11:49 AM) |
Olivia725 wrote: If you mean one I posted that was "Brussel Sprouts with Bacon" here it is.....
Warm the oil in a heavy-bottomed pot set over medium heat. Add the bacon and sauté until it has rendered its fat and turned crisp, about 8 minutes. Add the onion and garlic and sauté gently until softened but not browned, 5 to 7 minutes. Add the wine, raise the heat to high, and bring to a boil, stirring to scrape up any flavorful bits of bacon stuck to the bottom of the pan. When the wine has nearly evaporated, about 5 minutes, add the Brussels sprouts. Add the stock, bring to a boil, then reduce the heat and let the stock simmer until the sprouts are easily pierced with a knife, 12 to 15 minutes. To serve, transfer the sprouts to a bowl and serve family style. This recipe yields 8 servings. |
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polkadotelephant5 |
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Posts: 6044 (11/23/2009 12:19 PM) |
I make this one and everyone always raves about it:
http://allrecipes.com/Recipe/Grandmas-Green-Bean-Casserole/Detail.aspx |
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DifferentialDiagnosis |
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Posts: 2650 (11/23/2009 12:37 PM) |
Whatever you do, use fresh green beans or, at the very least, frozen. Never use the canned green beans.
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chocolate covered raisins |
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Posts: 32398 (11/23/2009 12:46 PM) Chris Fanatic '03 |
I don't know where I got this, but this is how I make it:
4 cans french cut beans, drained and dried. or fresh, whatever you use 1 1/4 cups sour cream (you can use lowfat/fatfree it will taste the same) 1 small onion, chopped 3-4 mushrooms sliced salt and pepper 1/2 cup grated cheddar, colby, or whatever you have on hand french fried onions, or italian breadcrumbs for topping garlic powder I mix everything together, top with the topping, and back until the cheese is melted and gooey. I found it tastes better made with sour cream and mushrooms instead of canned mushroom soup. It's more flavorful and less salty. |
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AeroSync9 |
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Posts: 13036 (11/23/2009 12:50 PM) |
Speaking of brussel sprouts... I make some really good ones. Saute some onions in butter and then add some sour cream and a bit of dijon mustard until it
bubbles and thickens a bit, then toss with some steamed or boiled brussel sprouts. YUM.
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Mafonia |
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Posts: 19515 (11/23/2009 12:51 PM) |
Ok, here's the Alton Brown recipe. Yes, it's long and I guess 'labor intensive', but good god it's a million times better using fresh
ingredients than everything coming out of a can.
For the topping: nocoupons * 2 medium onions, thinly sliced * 1/4 cup all-purpose flour * 2 tablespoons panko bread crumbs * 1 teaspoon kosher salt * Nonstick cooking spray For beans and sauce: nocoupons * 2 tablespoons plus 1 teaspoon kosher salt, divided * 1 pound fresh green beans, rinsed, trimmed and halved * 2 tablespoons unsalted butter * 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces * 1/2 teaspoon freshly ground black pepper * 2 cloves garlic, minced * 1/4 teaspoon freshly ground nutmeg * 2 tablespoons all-purpose flour * 1 cup chicken broth * 1 cup half-and-half Directions Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately. |
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evybaby |
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Posts: 2348 (11/23/2009 1:23 PM) |
Yep, my sister also uses the recipe from Campbell's. It's really good.
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