green bean casserole recipe

• Question:-Does anyone have a good recipe for a sweet corn bread? and a good home style green bean casserole?
  I'm looking for something similar to Sonny's or Boston Market's style of cornbread.
  
  Also, a good green bean casserole recipe that's isn't right off the back of a cambell's soup would be great too!
  
  Thanks!
  
  Answer:-Here are several recipes for you to choose from:
  
  Sweet cornbread:
  http://www.cooks.com/rec/search?q=sweet+cornbread
  
  Green bean casserole:
  http://www.cooks.com/rec/search?q=Green+bean+casserole
  
• Question:-Green bean casserole recipe?
  There are so many green bean casserole recipes out there, what is your favorite?? Please give full recipe or link to it :)
  
  Thanks in advance!
  
  Answer:-3 cans of green beans, i can of cream of mushroom, and about 1/3 block of velveeta, sltt and pepper.
  
  Heat all together on stovetop on low heat.
• Question:-I have a question about a green bean casserole recipe?
  the recipe that i have calls for mushrooms and cheddar...
  
  question #1: can you think of another veggie that i can put in besides mushrooms that won't overpower the green beans?
  
  question #2: can you think of another type of cheese that would be good with green bean casserole? perhaps fontina? or provolone?
  
  any suggestions are welcome. thanks!
  
  Answer:-Not sure about other veggies but turkey tastes great in green bean casserole! It makes the dish a main course instead of just a side dish,too!
• Question:-Green bean casserole recipe without using Campbell's cream of mushroom soup?
  Is their a recipe that does not use the condensed soup?
  
  Answer:-Grandma's Green Bean Casserole
  
  Ingredients
  2 tablespoons butter
  2 tablespoons all-purpose flour
  1 teaspoon salt
  1 teaspoon white sugar
  1/4 cup onion, diced
  1 cup sour cream
  3 (14.5 ounce) cans French style green beans, drained
  2 cups shredded Cheddar cheese
  1/2 cup crumbled buttery round crackers
  1 tablespoon butter, melted
  Directions
  Preheat oven to 350 degrees F (175 degrees C).
  Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
• Question:-green bean casserole recipe without mushrooms?
  My family is coming to town for thanksgiving, my dad hates mushrooms.. any great recipes out there for a green bean casserole without mushrooms or cream of mushroom soup?
  
  Thanks!
  
  Answer:-
• Question:-?What is a good green bean casserole recipe?
  thnx
  anything other than the Capbells soup one
  
  Answer:-I prefer my green beans with peeled cut-up potatoes...however, the french's onion, mushroom soup recipe is an all american favorite!
  
  1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  1/2 cup milk
  1 tsp. soy sauce
  Dash ground black pepper
  4 cups cooked cut green beans
  1 1/3 cups French's® French Fried Onions
  
  Directions:
  
  MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
  
  BAKE at 350°F. for 25 min. or until hot.
  
  STIR . Sprinkle with remaining onions. Bake 5 min.
  
  TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
  
  For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
  
  For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
  
  For a festive touch, stir in 1/4 cup chopped red pepper with soup.
  
  For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans
• Question:-What is a easy good green bean casserole recipe that uses fresh green beans?
  
  
  Answer:-Just use the regular recipe - mushroom soup, etc., only use blanched fresh green beans instead of the canned or frozen.
• Question:-Best Green Bean Casserole Recipe?
  I know that there are hundreds out there. Please share one that's tried and true for you (and of course tasty too!)
  Also if you want to share any other side dishes, please feel free!
  
  Answer:-Green Bean Casserole
  
  From: Campbell's Kitchen
  Prep: 10 minutes
  Bake: 30 minutes
  Serves: 6
  
  Ingredients:
  
  1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  1/2 cup milk
  1 tsp. soy sauce
  Dash ground black pepper
  4 cups cooked cut green beans
  1 1/3 cups French's® French Fried Onions
  
  
  Directions:
  
  
  MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
  
  BAKE at 350°F. for 25 min. or until hot.
  
  STIR . Sprinkle with remaining onions. Bake 5 min.
  
  TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
  
  For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
  
  For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
  
  For a festive touch, stir in 1/4 cup chopped red pepper with soup.
  
  For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
  
  Sweet Potato Casserole
  
  
  2 1/2 pounds sweet potatoes (about 3 large), scrubbed
  2 large eggs, lightly beaten with a fork
  3 tablespoons unsalted butter, melted plus more for the preparing the pan
  2 tablespoons packed dark brown sugar
  1 teaspoon kosher salt
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  Pinch of freshly grated nutmeg
  Freshly ground black pepper
  1/4 cup coarsely chopped pecans
  Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
  Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
  
  Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
  
  Buttermilk Biscuits
  
  4 cups all-purpose flour
  1 tablespoon salt
  1 tablespoon baking powder
  2 teaspoons baking soda
  1 cup vegetable shortening, cold, cut into 1/2-inch pieces
  1 1/2 to 2 cups buttermilk, plus additional for brushing
  Preheat the oven to 375 degrees F.
  Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
  
  Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
  
  Garlic and Celery Root Mashed Spuds
  
  
  4 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces
  1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces
  4 cloves garlic, peeled
  3/4 cup lowfat buttermilk
  2 teaspoons olive oil
  2 tablespoons minced fresh chives
  Salt and ground black pepper
  In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.
  Drain and transfer potatoes, celery root and garlic to a large bowl. Add buttermilk and olive oil and mash until smooth (or lumpy, whatever you like!). Fold in chives. Season, to taste, with salt and black pepper.
  
  Mixed Greens with Pancetta and Shaved Parmesan
  
  8 ounces pancetta or slab bacon, cut into 1-inch long by 1/2-inch wide rectangles
  3/4 cup olive oil, plus 1 tablespoon
  1 bag mixed baby lettuce
  1 tablespoon Dijon mustard
  1/4 cup red wine vinegar
  8 ounces hard cheese, such as Parmesan or aged Cheddar
  Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.
  
  
  Wild Mushroom Soup with Chestnuts and Roasted Fennel
  
  
  
  6 small fennel bulbs, stalks removed, halved lengthwise
  Extra-virgin olive oil
  Sea salt and freshly ground black pepper
  1/4 cup (1/2 stick) unsalted butter
  1 large onion, chopped
  4 garlic cloves, minced
  1/2 bunch fresh thyme sprigs, leaves stripped from the stem
  1 pound white button mushrooms, wiped of grit and coarsely chopped
  1 pound oyster mushrooms, wiped of grit and coarsely chopped
  1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
  1 pound cooked chestnuts
  3 quarts chicken stock
  1/2 cup heavy cream
  Fresh chopped chives, for garnish
  
  Preheat the oven to 400 degrees F.
  Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
  
  In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
  
  Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
  
  To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.
  
  Herbed Butter Parsnips
  
  1 tablespoon extra-virgin olive oil
  1 tablespoon unsalted butter
  2 pounds parsnips, peeled and sliced into circles
  Kosher salt and freshly ground black pepper
  Herb Butter:
  1/2 pound unsalted butter, softened
  1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
  Kosher salt and freshly ground black pepper
  
  Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
  Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
  
  To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
  
  Good Luck!
• Question:-campells green bean casserole recipe?
  I want to make this for tomorrows Christmas lunch at work but only have 2 cups of green beans, really dont want to run back out tonight...do you think it would be a good idea if I just used mixed veggies as the other 2 cups? I using frozen bag veg. btw
  campbells** oops
  
  Answer:-Yeah, it's your own twist on the recipe :-/
• Question:-Do you have a good recipe for green bean casserole?
  My grandma asked me to make green bean casserole for Thanksgiving and any kind I've ever tried I don't like. And it has to be a vegetarian recipe because some people in my family are vegtarians.
  
  Answer:-Grandma's Green Bean Casserole
  
  INGREDIENTS (Nutrition)
  2 tablespoons butter
  2 tablespoons all-purpose flour
  1 teaspoon salt
  1 teaspoon white sugar
  1/4 cup onion, diced
  1 cup sour cream
  3 (14.5 ounce) cans French style green beans, drained
  2 cups shredded Cheddar cheese
  1/2 cup crumbled buttery round crackers
  1 tablespoon butter, melted
  
  
  
  
  DIRECTIONS
  Preheat oven to 350 degrees F (175 degrees C).
  Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
  
  note...
  This is a great recipe!! u can add more onions, cheese and some garlic and onion powder into the mixture. and more cheese on top.
  
  hope it helps