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Category: Beans
Prep Time: Cook Time: Total Time:
1 1/2 pounds fresh green beans, trimmed
2 tablespoons butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 cup buttermilk dressing mix
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoon butter
1 onion, halved and sliced
1 (8-oz.) package sliced fresh mushrooms (used a combination of cremini and shitake)
2 cloves garlic, minced
1/4 tsp freshly ground nutmeg
1 can sliced water chestnuts, chopped
Vegetable cooking spray
1 cup French fried onions, crushed
1/2 cup panko (Japanese breadcrumbs)
2 plum tomatoes, seeded and chopped
Preheat oven to 350 degrees. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 6 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.
Melt 2 Tbsp. butter in Dutch oven over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in the broth and half-and-half; cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in salad dressing and next 5 ingredients.
Melt 2 tsp. butter in a medium skillet over medium heat; add onions, mushrooms; saute 6 to 8 minutes or until onions are transparent. Add the garlic, nutmeg and water chestnuts; continue to cook for another 1 to 2 minutes. Remove from heat; let stand 5 minutes. Gently toss mushroom mixture and green beans in buttermilk sauce. Place in a 13- x 9-inch or 3-qt. baking dish coated with cooking spray.
Combine French fried onions and next 2 ingredients; sprinkle over green bean mixture. Bake at 350 degrees for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.
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* MY HOMESTYLE GREEN BEAN CASSEROLE*
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Category: Beans
Prep Time: Cook Time: Total Time:
1 1/2 pounds fresh green beans, trimmed
2 tablespoons butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 cup buttermilk dressing mix
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoon butter
1 onion, halved and sliced
1 (8-oz.) package sliced fresh mushrooms (used a combination of cremini and shitake)
2 cloves garlic, minced
1/4 tsp freshly ground nutmeg
1 can sliced water chestnuts, chopped
Vegetable cooking spray
1 cup French fried onions, crushed
1/2 cup panko (Japanese breadcrumbs)
2 plum tomatoes, seeded and chopped
Preheat oven to 350 degrees. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 6 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.
Melt 2 Tbsp. butter in Dutch oven over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in the broth and half-and-half; cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in salad dressing and next 5 ingredients.
Melt 2 tsp. butter in a medium skillet over medium heat; add onions, mushrooms; saute 6 to 8 minutes or until onions are transparent. Add the garlic, nutmeg and water chestnuts; continue to cook for another 1 to 2 minutes. Remove from heat; let stand 5 minutes. Gently toss mushroom mixture and green beans in buttermilk sauce. Place in a 13- x 9-inch or 3-qt. baking dish coated with cooking spray.
Combine French fried onions and next 2 ingredients; sprinkle over green bean mixture. Bake at 350 degrees for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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