Green Bean Casserole

Oh sure, I’ve made a traditional casserole before. There’s a reason that recipe has been around for ages. It’s a classic with great flavor. This green bean casserole is something different. Something amazing. Crispy green beans, sure. A creamy cheese sauce, you bet. Red bell peppers, bacon, onion and panko? Fantastic.

Green Bean Casserole Version 2

Not Grandma’s Bean Casserole

This is soon to become a staple in our household. I was able to grab last-of-the-season fresh beans when I made this green bean casserole. With the season now gone I’ll have to make this using frozen (but not canned!) beans. If you use frozen, defrost them using the package instructions and skip steps #2-#6 below for blanching the fresh beans. That’s it!

Get some good panko bread crumbs. Funny how not too many years ago, you’d never hear about them. Now, you find them in just about any dish that used to use regular old bread crumbs, from meatballs to fried chicken.

Also try my Swiss vegetable medley.

This recipe was inspired by a recipe from Ree Drummond.

Green Bean Casserole Version 2
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4 from 1 vote

Green Bean Casserole

This green bean casserole is something different. Something amazing. Crispy green beans, sure. A creamy cheese sauce, you bet. Red bell peppers, bacon, onion and panko? Fantastic.
Course Side
Cuisine American
Keyword casserole, green beans
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 249kcal
Author Based on a recipe from Ree Drummond

Ingredients

  • 2 pounds green beans fresh, ends cut off, cut in halves
  • 4 slices bacon cut into 1/4″ pieces
  • 3 cloves garlic minced
  • 1 large red bell pepper diced
  • ½ large sweet onion chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 ½ cups whole milk plus more, if needed
  • ½ cup half-and-half
  • 1 teaspoon ground black pepper
  • Kosher salt
  • teaspoon cayenne pepper
  • 1 cup extra sharp Cheddar finely shredded
  • 1 cup Panko breadcrumbs regular breadcrumbs also work well

Instructions

  • Preheat oven to 350 F.
  • Fill a large bowl halfway with ice and add enough water to just cover the ice.
  • Bring a large pot of salted water to a boil.
  • Add the beans. Return to a boil and boil for 4 minutes.
  • Drain the beans and add to the ice water bath.
  • After the beans have cooled completely, drain well.
  • Heat a large skillet over medium high heat.
  • Add the bacon and cook, stirring often, for 5 minutes.
  • Add the garlic, pepper and onion and cook until the bacon starts to crisp but isn’t done. Stir often to keep the garlic from burning.
  • Remove from heat.
  • In another large skillet (it has to be big enough to hold the beans and the cooked bacon mix) melt the butter over medium heat.
  • Whisk in the flour and stir constantly for 4 minutes.
  • Whisk in the milk and half-and-half and continue stirring until the sauce starts to thicken.
  • Add 1 1/2 teaspoons salt, the black pepper and the cayenne pepper. Stir.
  • Remove from heat and stir in the cheese until melted.
  • Add in the cooked beans and the bacon mixture. Stir well.
  • Pour mixture into a 9″ x 13″ baking dish that has been sprayed with non-stick spray. Spread out evenly.
  • Sprinkle top with the breadcrumbs.
  • Bake for 30 minutes or until golden brown and bubbly.
  • Let cool for 5 minutes before serving.

Nutrition

Calories: 249kcal | Carbohydrates: 19g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 211mg | Potassium: 391mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1546IU | Vitamin C: 33mg | Calcium: 215mg | Iron: 2mg

Nutritional values are approximate.

Mom’s Bean Salad

I love my mom’s bean salad recipe. I’ve been eating it since I was a kid, even though I probably considered it a ‘weird’ food then. It’s simple but very good. I’ve found that it’s even better when it has been chilled until super-duper cold. After I make it I let it set in the fridge overnight before diving in. Well, ok, I have a few tastes first, but then I put it into the fridge.

Moms Bean Salad

Change It Up A Tad

You can use pretty much any beans you want, and you can skip the fresh carrots and use canned or frozen if you wish. Or substitute fresh beans for the canned and have a fantastic summertime salad. It’s ok if you change my mom’s bean salad. I won’t tell her.

I use a good quality vinegar for this salad and it comes out perfectly each and every time.

Also try Chez John’s Kaw-Cajun 4-bean salad. It’s unbelievably good.

Mom's Bean Salad
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5 from 1 vote

Mom’s Bean Salad

I love my mom’s bean salad recipe. I’ve been eating since I was a kid, even though I probably considered it a ‘weird’ food then. It’s simple but very good.
Course Side
Cuisine American
Keyword bean salad
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 servings
Calories 179kcal
Author Mom

Ingredients

Instructions

  • Bring a small pan or skillet of water to a boil. Add the carrots and cook for 4-5 minutes or until tender. Remove, drain, and rinse with cold water.
  • Place cooked carrots, the wax and green beans, the kidney beans and the onion into a large bowl.
  • In a small bowl whisk together the garlic, vinegar and oil. Add to the beans and toss to coat.
  • Season with salt and pepper.
  • Refrigerate for 2 hours before serving. Add more salt and pepper if desired.

Nutrition

Calories: 179kcal | Carbohydrates: 5g | Protein: 1g | Fat: 18g | Saturated Fat: 15g | Sodium: 27mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6315IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

Nutritional values are approximate.

Awesome Green Beans

My wife said that I must make these green beans again, and soon. She proclaimed them as ‘awesome’, and I definitely agree. This is not a complicated recipe, but it gives green beans fantastic flavor. They need help, let’s face it. No one has ever sat down with a bucket of cooked beans with nothing else on them and said “dang, these are awesome!”. Sit down with a bucket of these beans you will say “dang, these are awesome!”. You won’t want to make beans any other way again.

Awesome Green Beans

No Boring Beans Here!

Do not skimp on the chicken broth. I (almost) always use my homemade broth, but you can use a good quality store-bought broth or stock instead. For something totally different, substitute smoked turkey broth.

You could use a fresh red bell pepper instead. I like using roasted peppers because the roasting adds a nice different flavor to the beans.

I like to use my good ole trusty Dutch oven to make these beans and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Awesome Green Beans
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5 from 1 vote

Awesome Green Beans

My wife said that I must make these green beans again, and soon. She proclaimed them as ‘awesome’, and I definitely agree.
Course Side
Cuisine American
Keyword green beans
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 63kcal

Ingredients

Instructions

  • Melt the butter in a large pot over medium-high heat.
  • Add the garlic and onions and cook for one minute.
  • Add the green beans and cook until bright green, about 1 minute.
  • Add the remaining ingredients and stir.
  • Reduce heat to a low simmer. Cover but leave the cover slightly ajar and simmer until most of the liquid evaporates and the beans are crisp-tender, 20-30 minutes. Add more broth if needed.
  • Check the seasoning and serve.

Nutrition

Calories: 63kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 471mg | Potassium: 383mg | Fiber: 4g | Sugar: 6g | Vitamin A: 888IU | Vitamin C: 29mg | Calcium: 73mg | Iron: 2mg

Nutritional values are approximate.

Copycat Outback Steakhouse Green Beans

Green beans are in season, which means I usually grab a pound or so every few days at the grocery store. Although I often grill my green beans if I’m already outside grilling, this copycat Outback Steakhouse green bean recipe is a big favorite of ours. The beans take only a few minutes to make.

Copycat Outback Steakhouse Green Beans

Add Some Orange Things

You can also add carrots to these copycat Outback Steakhouse green beans for a great twist on the restaurant classic. Just peel a few carrots and slice them thin. Put them into the boiling water for a minute or two before adding the beans so they all come out done and tender at the same time. You want the ‘bite’ to be the same between them.

I actually use my good ole trusty Dutch oven to make these beans. I was able to make the entire thing in a single pot. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

For another variation, and one with a little kick, toss in a few pinches (or more) of dried red pepper flake when you saute the beans. Also try my awesome green bean recipe.

Copycat Outback Steakhouse Green Beans
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5 from 1 vote

Copycat Outback Steakhouse Green Beans

Although I often grill my green beans if I’m already outside grilling, this copycat Outback Steakhouse green bean recipe is a big favorite of ours. The beans take only a few minutes to make.
Course Side
Cuisine American
Keyword copycat, green beans
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 59kcal
Author Mike

Ingredients

Instructions

  • Bring a medium pot of salted water to a boil.
  • Add the beans and boil for 6-8 minutes or until just turning tender.
  • Drain and rinse with cold water.
  • Melt the butter in a medium sauce pan over medium-high heat.
  • Add the sugar and let dissolve, stirring occasionally.
  • Add the beans and toss to coat in the butter mixture. Saute for 3-4 minutes, flipping once or twice.
  • Season with salt and pepper and serve.

Nutrition

Calories: 59kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 8mg | Potassium: 244mg | Fiber: 3g | Sugar: 7g | Vitamin A: 826IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg

Nutritional values are approximate.

Barbecue Green Beans

Why have boring canned green beans when with the addition of a just a few ingredients you can have outstandingly good green beans. These barbecue green beans have a great barbecue flavor. A hint of bacon (with a bit of crunch). And a bit of sweet. You will absolutely devour these.

Barbecue Green Beans

These Are Not Boring Beans

I may add a small pinch of red pepper flake to these barbecue green beans next time I make them. Not too much, but I love a little heat with my sweet. If you have a favorite BBQ sauce you can use it in place of the ketchup, Worcestershire sauce and brown sugar. Start with about 1/2 cup of the sauce and taste to see if you might want a bit more.

Also try my fire-eater green beans.

Inspired by a recipe from Belle of the Kitchen.

Barbecue Green Beans
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4 from 1 vote

Barbecue Green Beans

Why have boring canned green beans when with the addition of a just a few ingredients you can have outstandingly good green beans.
Course Side
Cuisine American
Keyword barbecue, BBQ, green beans
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 153kcal

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Open green bean cans, drain, and add to a 9″ x 9″ casserole dish.
  • Heat a large skillet over medium-high heat.
  • Add the bacon and cook until starting to crisp, stirring often.
  • Add the onion and cook until the bacon is crisped and the onion starts to soften.
  • Add the ketchup, Worcestershire sauce and brown sugar. Stir and cook another 3 minutes.
  • Pour bacon mixture over the beans and stir to combine.
  • Place in oven and bake for 20 minutes.

Nutrition

Calories: 153kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 359mg | Potassium: 150mg | Fiber: 1g | Sugar: 14g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

Nutritional values are approximate.

Fire-Eater Green Beans

I don’t even know where to start. I guess I’ll just start with ‘these Fire-eater green beans are absolutely incredible’. They are not mild, wimpy, beans. They have kick. Lots of kick. They have creamy cheese goodness. And smoky, crispy bacon. These beans are serious about flavor. And heat. If you’re making batch of them (and this recipe does make a big batch so you’ll need two baking dishes) you might want to warn those that don’t like a little kick in their beans. They’re just flat-out good.

Fire-Eater Green Beans

This Is Not Grandma’s Bean Casserole

If you want to amp these Fire-Eater green beans up even further, substitute Mexican-style Velveeta for regular. You could actually leave out the cheese and still have really great beans, but the cheese takes these beans to bean paradise. I’ve never run across cheese in a baked green bean dish before. I wish I had.

Also try my grilled sausage with potatoes and green bean.

These green beans are based on a recipe from The Cooking Channel.

Fire-Eater Green Beans
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5 from 1 vote

Fire-Eater Green Beans

I don’t even know where to start. I guess I’ll just start with ‘these Fire-eater green beans are absolutely incredible’. They are not mild, wimpy, beans. They have kick. 
Course Side
Cuisine American
Keyword green beans, spicy
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 12
Calories 249kcal

Ingredients

Instructions

  • Preheat oven to 350 F.
  • In a very large bowl, combine the green beans, bacon, seasoning, jalapenos, onions and the soup.
  • Spray 2 9″ x 13″ baking dishes with non-stick spray.
  • Divide the beans between the two pans and bake for 1 1/2 hours or until the onions are tender. Remove from the oven.
  • Divide cheese cubes between the two pans. Cover and let stand for 5 minutes, letting the cheese melt.
  • Mix and serve.

Nutrition

Calories: 249kcal | Carbohydrates: 7g | Protein: 12g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 852mg | Potassium: 242mg | Fiber: 1g | Sugar: 4g | Vitamin A: 461IU | Vitamin C: 9mg | Calcium: 223mg | Iron: 1mg

Nutritional values are approximate.

Southern Green Beans

There’s no way to go wrong with these southern green beans. Sure, they’re decadent. They’re supposed to be. They’re sweet, smoky, and tender (and with a little kick if you opt to add a bit of red pepper flake). They aren’t meant to be super-duper healthy. You start out with a lot and you end up with very little. Or none.

Southern Green Beans

Bean Heaven In A Bowl

These are what baby green beans want to be when they grow up. They want to be surrounded by tasty, smoky bacon. They want to be covered in a delicious broth. And they don’t mind a pinch or two of hot pepper to spice things up a bit. Packed with flavor, I love these southern green beans.

I like to use my good ole trusty Dutch oven to make these beans and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Also try my potato and green bean salad.

Southern Green Beans
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5 from 1 vote

Southern Green Beans

There’s no way to go wrong with these southern green beans. Sure, they’re decadent. They’re supposed to be.
Course Side
Cuisine American
Keyword green beans, southern
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 110kcal

Ingredients

Instructions

  • Heat a large Dutch oven over medium-high heat.
  • Add the bacon and cook until done (but not crisped). Remove to a paper towel-lined plate.
  • Remove all but two tablespoons of the bacon drippings.
  • Add the beans and stir to coat. Cook for about a minute.
  • Add the bacon back to the pot, along with the broth, garlic powder, salt and pepper, and red pepper (if desired).
  • Bring to a boil, then reduce heat to a simmer and continue simmering until the beans are tender, about 30 minutes.
  • Add butter and stir until melted.
  • Serve hot.

Nutrition

Calories: 110kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 1527mg | Potassium: 416mg | Fiber: 3g | Sugar: 4g | Vitamin A: 967IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 2mg

Nutritional values are approximate.

Potato and Green Bean Salad

Here lately I’ve found myself watching The Best Recipes Ever on CBC. I didn’t really need to watch another cooking show, but the recipes on this one caught my eye. This potato and green bean salad is the first one I’ve made and although my version came out looking a bit different than the original, it was pretty good.

Potato and Green Bean Salad

Don’t Over-Dress

There are two things you have to keep in mind when making this potato and green bean salad. Some people have an aversion to cilantro, so you might want to use parsley instead, or at least cut back on the cilantro. Also, don’t just toss the dressing into the salad all willy-nilly. Add a little. Stir, taste, and check the consistency. It’s easy to add too much dressing (and I was dangerously close to having too much dressing on mine!).

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my country green beans.

Potato and Green Bean Salad
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4 from 1 vote

Potato and Green Bean Salad

A nice twist on the traditional potato salad.
Course Side Dish
Cuisine American
Keyword green beans, potato salad, salad
Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings 10
Calories 90kcal
Author Kary Osmand

Ingredients

Instructions

  • Salt a large pot of water and bring to a boil. Add potatoes and cook until just tender, 10-15 minutes. Drain and let cool slightly.
  • Add beans and 1/2 cup of the cilantro to the potatoes and gently toss to mix.
  • Mix together the mayo, sour cream and vinegar. Season with salt and pepper to taste. Stir into potato mixture.
  • Refrigerate for 4 hours.
  • Serve garnished with remaining cilantro.

Nutrition

Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 134mg | Potassium: 262mg | Fiber: 2g | Sugar: 2g | Vitamin A: 264IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg

Nutritional values are approximate.

Country Green Beans

I love country green beans cooked this way. They’re as good as the ones I’ve eaten at our local favorite soul food restaurant. That’s saying a lot. I could actually eat a bowl of these for dinner. By themselves, specially if they are made with fresh green beans.

Country Green Beans

Great Beans Thanks To The Broth

Yes, you can make country green beans with canned beans, but the end result will be nowhere near as good. Frozen beans will give you a little bit better results, but fresh is (always) best!

These beans are best when made with homemade chicken broth or stock. You can also make them with beef broth. If you do have to buy your stock, make sure you get a good brand.

Also try my grilled Chinese long beans and my southern green beans.

Country Green Beans
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5 from 1 vote

Country Green Beans

These beans are best when made with homemade chicken broth or stock. You can also make these with beef broth.
Course Side
Cuisine American
Keyword green beans
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 103kcal
Author Mike

Ingredients

  • 1 tablespoon olive oil
  • ½ cup white onion chopped
  • 4 slices smoked bacon chopped
  • 1 pound fresh green beans
  • 4 cups chicken broth

Instructions

  • Heat oil in a medium pot. Add onions and bacon and cook until the onions are just starting to soften and the bacon is cooked (the bacon will not be crispy).
  • Add in the beans and broth. Bring to a boil and reduce to a simmer and cook until the beans are done, 30-45 minutes.
  • Note: As a variation, you can cook the bacon in a separate skillet. Drain most of the fat. When the beans are done cooking, place them in the skillet over high heat just long enough to toss and coat with the bacon drippings. Serve.

Nutrition

Calories: 103kcal | Carbohydrates: 11g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 1156mg | Potassium: 555mg | Fiber: 3g | Sugar: 5g | Vitamin A: 795IU | Vitamin C: 32mg | Calcium: 64mg | Iron: 2mg

Nutritional values are approximate.