Cheesy Loaded Green Bean Casserole Recipe
This holiday season empress your loved ones with my Cheesy Loaded Green Bean Casserole Recipe! Made with a delicious creamy cheese sauce and packed with loads of bacon and cheese. Then baked until bubbly, with brown crispy edges. This Cheesy Loaded Green Bean Casserole Recipe is definitely one for the books, you won't be disappointed.
Cooking With Tammy Seasoning:
Cheesy Loaded Green Bean Casserole Recipe
1 1/2 to 2 pounds green beans
Salt to taste for boiling water
Sauce
1 pack bacon
1 tsp Italian seasoning
2 tablespoons butter
2 tablespoons all purpose flour
1 cup low sodium chicken broth
1 - 10.5 ounce can of condensed chicken mushroom soup
2/3 cup whole milk
8 to 12 oz cheddar cheese or 1 1/2 block
one cup crispy fried onions
Directions
Add the green beans to salted boiling water. Cook for about 3 to 4 minutes, drain and add beans to a bowl of ice water to stop the cooking process. Drain and set aside.
Using a large skillet fry the bacon until brown and crispy. Transfer to a paper line plate and set aside. Leave about 1 to 2 tablespoons of bacon grease in the pan. Lower the flame to medium low. Add 2 tablespoons of butter. Add Italian seasoning and combine.
Add flour and whisk to incorporate. Cook for about 1 minute. Add whole milk chicken broth and condense soup and combine. Allow the sauce to slightly thicken, before adding 1/2 of the cheddar cheese. Transfer the beans to a casserole dish pour the sauce over the green beans. Top the casserole with bacon, cheese and fried onions. Cover with aluminum foil and bake for about 15 minutes. Uncover and bake for an additional 5 minutes until bubbly and brown around the edges.
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Fresh Green Bean Casserole | Freshly Made | Whole Foods Market
We think these fresh green beans sauced with creamy mushroom soup and topped with crunchy baked onion rings will become a new family favorite. Find the recipe here
SUBSCRIBE:
Serves 8
Ingredients:
Natural cooking spray
1/4 cup whole wheat flour
1/4 cup all-purpose flour
1/4 teaspoon garlic powder
1/2 teaspoon fine sea salt, divided
1/8 teaspoon cayenne
2 large yellow onions, thinly sliced
1/2 cup buttermilk
1 cup whole wheat breadcrumbs
2 tablespoons extra-virgin olive oil
1 pound green beans, cut into (2-inch) pieces
1 (14.5-ounce) can cream of mushroom soup (not condensed)
1/2 teaspoon ground black pepper, divided
Method:
Preheat the oven to 425°F. Spray a large baking sheet and a 9x13-inch casserole dish with cooking spray; set both aside.
In a large bowl, combine flours, garlic powder, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and cayenne. Add onions and toss to coat. Pour buttermilk over onions and toss again to coat. In a second large bowl, combine breadcrumbs and oil then add onions and toss gently to coat. Transfer to the prepared baking sheet and spread out in a single layer. Bake, gently tossing halfway through, until golden brown and crisp, about 30 minutes. Reduce the oven temperature to 350°F.
Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 2 to 3 minutes; drain well and transfer to a large bowl.
Add soup, half of the onion rings, remaining salt and remaining pepper to the bowl with green beans and toss gently. Transfer to the prepared baking dish, top with remaining onion rings and bake until hot and bubbly, about 30 minutes.
Nutritional Info:
Per Serving: 340 calories (60 from fat), 6g total fat, 2g saturated fat, 5mg cholesterol, 290mg sodium, 55g carbohydrates, (12 g dietary fiber, 7g sugar), 17g protein.
About Whole Foods:
Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.
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[TITLE]
Alton Brown's Green Bean Casserole 2.0
I put a fresh spin on this classic holiday side dish with blanched green beans, homemade mushroom sauce, and crispy fried onions... lots of crispy fried onions. You're welcome.
Get the recipe:
How to Make Old Fashioned Green Bean Casserole From Scratch | The Stay At Home Chef
How to Make Old Fashioned Green Bean Casserole From Scratch | The Stay At Home Chef
More From Scratch Recipes:
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
This Old Fashioned Green Bean Casserole is made completely from scratch. It's the best green bean casserole recipe you'll ever make and is sure to become an instant family favorite. It’s perfect for holidays such as Thanksgiving, Christmas, and Easter as well as family dinners in between.
How do you make green bean casserole with fresh green beans?
When using fresh green beans in green bean casserole you must first trim the ends of each green bean. Oftentimes, based on size, it may also be necessary to snap the green bean in half. When green beans are baked, as in green bean casserole, they come out tender crisp. If you are used to and prefer a much softer green bean, you can par-boil or even par-steam your green beans before using them in the recipe. Simply steam or boil your green beans for 10 minutes prior to using in the recipe. If you plunge them into an ice bath immediately after cooking it will help them retain a more vibrant shade of green.
INGREDIENTS
CRISPY ONION TOPPING:
2 white onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon salt
GREEN BEAN CASSEROLE
1/2 pound bacon, diced
2 cloves garlic, minced
2 tablespoon all-purpose flour
1 cup chicken broth
1 cup half and half
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 1/2 pounds fresh green beans, trimmed and halved
INSTRUCTIONS
1. Preheat oven to 450 degrees F. Lightly grease a baking sheet. In a large mixing bowl, toss sliced onions together with 1/4 cup flour, panko bread crumbs, and salt. Spread out in an even layer on the baking sheet. Bake in the preheated oven for 30 minutes, tossing every 10 minutes.
2. Meanwhile, cook the bacon in a skillet over medium heat until crispy. Do not drain the grease. Add in garlic and saute 30 seconds. Stir in flour until completely dissolved. Pour in chicken broth, half and half, black pepper, and nutmeg. Bring to a boil and let simmer until thickened, about 3 minutes.
3. Place green beans into a lightly greased 9x13 pan. Pour bacon mixture over the green beans and toss to coat. Sprinkle the cooked, crisp onions on top. Bake in the 450 degree oven for 15 minutes. Serve hot.
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French’s Classic Green Bean Casserole | We Promise Great Taste
A holiday favorite, Green Bean Casserole, is topped with French’s Crispy Fried Onions. This classic Thanksgiving recipe is creamy, crunchy, and an overall hit with everyone!
-RECIPE-
Ingredients
1 can (10 1/2 oz.) Campbell's® Condensed Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
4 cups cooked cut green beans or 2 cans (14.5oz each) any style Del Monte® Green Beans, drained
1 1/3 cups FRENCH'S® Crispy Fried Onions
Directions
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.
BAKE at 350°F for 30 min. or until hot. Stir.
TOP with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
**For a twist, try the Festive Green Bean Casserole.
Not your Grandma's Green Bean Casserole Recipe
This homemade green bean casserole is loaded with pan-roasted mushrooms in a tasty cream sauce and topped off with fried onions straws.
Green bean casserole was popularized in America during the 1950s due to an employee in the test kitchens at the Campbell’s Soup Company, but it was originally called a ‘Green Bean Bake.” It’s a tasty casserole side dish often served at holiday dinner tables. While the original uses cans of cream of mushroom, I believe my homemade version is just another level of deliciousness.
When you make this green bean casserole from scratch, you know what’s in it, and the flavor is far better than anything that’s coming out of a can. In addition, to pan-roasting mushrooms and cooking them in a delicious cream sauce, I also opted to use fresh haricot verts or French string beans.
Ingredients for this recipe:
For the Green Beans:
• 2 pounds trimmed haricot verts or green beans
• 8 strips sliced bacon
• 8 ounces sliced button mushrooms
• 8 ounces sliced cremini mushrooms
• 1 cup pearl onions or diced yellow onions
• 4 finely minced garlic cloves
• 3 tablespoons all-purpose flour
• 2 cups chicken stock
• 2 cups heavy cream
• 1 ½ tablespoons diced fresh thyme
• salt and pepper to taste
For the Onion Straws
• 1 egg whisked with ½ cup of whole milk
• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1 peeled very thinly sliced yellow onion
• salt and pepper to taste
• oil for frying
Serves 12
Prep Time: 10 minutes
Cook Time: 45 minutes
Procedures:
1. Preheat the oven to 225°.
2. Add the green beans to a large pot of boiling, salted water for 3 to 4 minutes or until cooked and slightly firm. Immediately add them to a large container of ice water and chill until cold. Strain and set aside.
3. In a large frying pan or cast-iron skillet over medium heat, add in the bacon and cook until very crispy brown, about 5 minutes. Remove the crispy brown bacon and set them aside.
4. Add the mushrooms and onions to the pan with rendered bacon fat over medium-high heat and brown them well, which takes about 10 to 15 minutes. Stir often.
5. Stir in the garlic and cook for 1 minute and then sprinkle in the flour and mix until completely combined.
6. Pour in the chicken stock and cook over medium heat for 3 to 4 minutes or until very thick. Pour in the cream and cook until it becomes very thick like alfredo sauce.
7. Stir in the crispy bacon lardons, fresh thyme, season with salt and pepper, and then fold in the chilled, strained green beans.
8. Place the pan in the oven at 225° for 20 to 30 minutes while making the onion straws.
9. Add the egg mixed with milk into a medium-size bowl.
10. In a separate medium-size bowl mix together the flour with salt, pepper, and paprika.
11. Add the sliced onions in egg wash and mix, and then dredge them in flour until completely coated.
12. Fry the onions straws in a pot or cast-iron skillet of oil at 350° until crispy brown, which takes about 1 to 2 minutes. Drain the onions on a cookie sheet tray lined with paper towels.
13. Add the onion straws to the top of the green bean casserole and serve.
Chef Notes:
Make-Ahead: You can make this recipe up to 1 hour before serving. Cover and keep warm in the oven at 200° before serving.
How to Reheat: Add the desired amount to a casserole dish and cover with foil. Bake in the oven at 350° for 15 to 20 minutes or until hot. You can also heat in the microwave until hot.
Hot to Store: Cover and keep in the refrigerator for up to 5 days.
If you want to make this the night before keeping the sauce separate from the blanched green beans and keep covered in the refrigerator until ready to cook. Mix and then add to a casserole dish, cover with foil, and bake in the oven for 20 to 25 minutes or until hot. Garnish with onion straws.
You can make onion straws the night before by frying and keeping on paper towels covered in plastic wrap until ready to serve the next day.
If you are using canned green beans, you will not need to blanch them, simply mix once the sauce is done cooking and place in the oven at the same temperature to heat up while making the onions straws.
Yes, you can use pre-made onion straws.
Perfectly substitute haricot verts for regular green beans.