Green Bean Casseroles Recipes


Store Garden Produce #6 – Storing & Freezing Green Beans Types Here!

Dehydrated Beans Here!

Calories of Green Beans – Chart Here!

String/Green Beans Salad

1 frozen whole string bean
olive oil
wine vinegar
2 tablespoons chopped fresh mint (or 1 Tbsp dried)
1/2 teaspoon oregano
1 garlic clove (thinly sliced or chopped)
salt & pepper

  • Cook your string beans and then cool in cold water.
  • Add oil and vinegar as you would for any salad.
  • Toss.
  • Add 1 thinly sliced or minced clove of garlic.
  • Shake on some oregano (to taste).
  • Add fresh (or dried) cut up mint leaves. Chill thoroughly.
  • If needed add salt & pepper to taste.
  • Cucumber, String Bean and Olive Salad

    kosher salt for boiling
    1/2 lb string bean
    2 cucumbers (1 1/4 pounds)
    1/4 lb  black olive, pitted, cut in half
    1/4 cup fresh flat leaf parsley
    1 teaspoon Dijon mustard
    1 tablespoon red wine vinegar
    fresh ground pepper
    2 tablespoons extra virgin olive oil
    bowl ice water (for green beans)

  • Boil string beans in salted water 3-4 minutes or until just tender.
  • Remove then Cool in bowl of ice water.
  • Drain then cut green beans in half lengthwise.
  • Peel cucumbers, cut in half and remove seeds.
  • Cut into ½-inch-thick slices on the diagonal.
  • Combine cucumbers, string beans, olives, and parsley leaves in a medium bowl.
  • In a small bowl whisk together mustard, red-wine vinegar, and salt and pepper.
  • Slowly add olive oil, whisking constantly until well combined.
  • Toss everything together before serving.
  • Easy & Fast–Market Place Campbells String Bean Casserole

  • 1 can string beans, drained
    1 can cream of chicken soup
    1 can Swanson chicken, chunky
    Durkee onion rings
    1/2 c. milk

    Combine all ingredients except onion rings. Put in a casserole dish. Sprinkle with onion rings and bake 350 degrees for approximately 25 minutes until bubbly.

  • Green Bean Bake Recipe

    1 (10 1/2 ounce) can cream of mushroom soup
    1/2 cup milk
    1 teaspoon soy sauce
    pepper (optional)
    4 cups fresh green beans, cut in half,cooked until just crisp
    1 can French-fried onions

  • In a 1 1/2 qt casserole mix soup, milk, soy& pepper.
  • Stir in beans and 1/2 can fried onions.
  • Bake 350 for 25 minutes.
  • Top with remaining 1/2 can of fried onions.
  • Brown for 5 minutes more.
  • Beans Casserole

    2 tablespoons olive oil
    1 large onion, sliced
    1 medium carrot, sliced
    2 cloves garlic, finely chopped
    1 teaspoon white sugar
    1 red bell pepper, seeded and chopped
    6 fresh mushrooms, sliced
    1 tablespoon all-purpose flour
    1/2 cup water
    1 tablespoon tomato paste
    1/2 teaspoon dried basil
    1/4 teaspoon dried thyme
    1 (14.5 ounce) can red kidney beans, drained
    1/2 teaspoon salt
    ground black pepper to taste
    1/2 (1 pound) loaf French bread, cut into
    1/2 inch thick slices
    1 tablespoon olive oil
    1/4 cup grated Parmesan cheese

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
  • Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
  • Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
  • Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.
  • Recipe for String Bean Casserole

    This Green Bean and Potato Casserole recipe makes 6-8 servings. To add even more flavor, crumble a few slices of bacon and add near the end of the cooking time.

    2 16-oz. packages frozen cut green beans
    5 medium red-skinned potatoes
    1 large onion, sliced
    1 teaspoon dried dill weed
    1 teaspoon salt
    1/2 teaspoon pepper
    1 can cream of chicken soup, undiluted

  • Slice potatoes a quarter-inch thick.
  • Spray crockpot with non-stick cooking spray.
  • Layer sliced potatoes, sliced onion and green beans in crockpot, sprinkling with dill, salt and pepper as you go.
  • Dot with margarine, about 1 tablespoon total, and add about 2 tablespoons of water.
  • Cover; cook on high 4 hours.
  • Stir in soup, reduce heat to low and cook an additional 30 minutes.