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Green Bean Recipes that are easy to prepare and contain everyday ingredients.
 

Casserole Recipes


GREEN BEAN CASSEROLE RECIPE
2 boxes frozen French style green
beans (thawed)
1 med. onion, chopped
Butter
1 c. sliced water chestnuts
1 c. shredded cheese
1 can mushroom soup
1 can French fried onion rings

Saute onions in butter. Layer in a greased casserole: 1. Beans 2. Onions 3. Water chestnuts 4. Cheese 5. Mushroom soup 6. Repeat layers Bake 25 minutes at 350 degrees or until heated through. Add onion rings the last 5 minutes. Serves 6.


PORK CHOP - GREEN BEAN CASSEROLE RECIPE
6 rib or loin pork chops, 3/4" thick
2 (10 oz.) pkgs. frozen cut green
beans, defrosted
2 cans cream of celery soup
1 c. milk
1/4 tsp. salt

Brown chops, season with salt and pepper. Mix together beans, soups, milk and 1/4 teaspoon salt. Pour mixture into a 2 quart baking dish. Arrange pork chops on top. Cover and bake in 350 degree oven for 45 minutes or until meat is done.


TURKEY GREEN BEAN CASSEROLE RECIPE
2 c. cooked, diced turkey breast
1 can French green beans, drained
1 c. cooked white rice
1 c. cooked long wild rice
1 can cream of celery soup
1/4 c. mayonnaise
1/2 c. sliced water chestnuts
2 tbsp. chopped pimiento
1/4 tsp. salt

Mix all of ingredients together. Bake at 350 degrees for about 30 minutes.


HAMBURGER GREEN BEAN CASSEROLE RECIPE
1 can cream of mushroom soup
1/3 c. bread crumbs
1/4 c. onion, chopped
1 egg
1 lb. ground beef
Salt & pepper

Mix 1/4 cup of the mushroom soup with the rest of the ingredients. Line a small casserole with this mixture like a pie shell. Mix remaining soup with 1 (16 ounce) can of green beans and fill centers of casserole. Top with crumbs or tater tots. Bake at 350 degrees for 35-40 minutes.


TUNA GREEN BEAN CASSEROLE RECIPE
1 lg. can green beans (drained)
1 sm. can water packed tuna
1 can mushrooms; drained and cut
2 tbsp. onion flakes
3 cheese slices

In mixing bowl, mix tuna, green beans, and onion flakes. Add cut up mushrooms. Mix well. Have individual casseroles; divide into 3 to 4 casseroles. Top each casserole with 1 slice of cheese. Bake in oven until cheese has melted.


GREEN BEAN CASSEROLE RECIPE
1 can French style green beans
1 can cream of celery soup
1/2 c. sour cream
1/2 c. chopped onion
1 can shoe peg or white whole kernel
corn
1/2 c. chopped celery
1 1/2 packs crushed Ritz crackers
1 stick melted butter

Spray casserole dish with Pam. Drain green beans and place in dish. Mix together cream of celery soup, sour cream, chopped onion, corn (drained) and chopped celery. Pour this mixture over the green beans. Place crushed crackers on top and pour melted butter over crackers. Bake 35 minutes on 350 or until brown.


GREEN BEAN - CHICKEN CASSEROLE RECIPE
1 can French cut green beans, drained
1 c. sliced water chestnuts, drained
1 jar pimento, drained
1 can cream of celery soup
1/2 c. mayonnaise
1 onion, chopped
1 box long grain & wild rice with
seasonings, uncooked
2 c. chicken or turkey cubes
2 c. chicken broth

Mix all of the above and spoon in a lightly greased 2 quart or layer casserole. Bake at 350 degrees for 45 minutes to 1 hour.


HOT DOGS, POTATOES AND GREEN BEAN CASSEROLE RECIPE
1 pkg. hot dogs
7 to 8 potatoes (cubed)
1 can green beans
Onion

Boil cubed potatoes until soft. Boil hotdogs sliced in small circles. Saute onion in margarine in large skillet. Add potatoes, hot dogs and green beans. Mix and cook on low heat until desired consistency.


GREEN BEAN CASSEROLE RECIPE
1 lb. ground beef
2 cans green beans (any style)
1 can tomato soup
Onion and green pepper to taste
2 cans refrigerator biscuits

Brown and drain ground beef; add drained green beans and soup. Add onion and green pepper to taste. Place this mixture in a 9x13 pan and bake at 375 degrees for 30 minutes. Then, using both cans of biscuits, put a layer on top of the green bean mixture and continue to bake until top of biscuits are browned (about 10-15 minutes)


GREEN BEAN & TATER CASSEROLE RECIPE
2 cans green beans, drained
1 can Durkee's French fried onions
1/4 c. water
1 can condensed tomato soup
1 lb. ground meat
Grated Cheddar cheese (approx. 1 c.)
8 servings instant mashed potatoes
Salt & pepper

Brown ground meat and drain. In large casserole dish, combine ground beef, green beans, tomato soup, water, salt and pepper. Mix up the potatoes according to directions on the container and blend in 3/4 of the can of onion rings. Spread across top of green bean mixture. Bake for 25 minutes at 350 degrees. Top with the rest of the onion rings and grated cheese. Bake until cheese is melted (about 2 minutes). Makes 4 servings.


BEEF HASH AND GREEN BEAN CASSEROLE RECIPE
2 (9 oz.) pkgs. frozen French style
green beans
15 oz. can corned beef hash
10 oz. can cream of mushroom soup
3 1/2 oz. can French fried onions
1 c. shredded American cheese

Cook beans as directed on package and drain. Combine with mushroom soup and place in greased 8x8 pan or baking dish. Spoon corn beef hash over beans and top with onions. Sprinkle cheese over casserole. Bake at 375 degrees for 15-20 minutes, until cheese is melted.


Green Bean Salad Recipes

MARINATED GREEN BEAN SALAD RECIPE
1 lb. fresh green beans
1 (2 oz.) jar sliced pimento, drained
1 med. tomato, chopped
1/2 c. chopped green pepper
1/2 c. reduced calorie Italian salad
dressing
1/4 c. chopped fresh parsley
1/4 tsp. freshly ground pepper

Remove strings from green beans; wash thoroughly. Cut each bean lengthwise into 4 strips. Place in a steaming rack over boiling water. Cover and steam 5 minutes or until crisp-tender. Cool completely. Combine beans, pimento, tomato and green pepper in a shallow container. Combine salad dressing, parsley and pepper; stir well. Pour over bean mixture. Cover and refrigerate overnight. Yield: 6 servings (43 calories per serving).


GREEN BEAN SALAD WITH WALNUT SAUCE RECIPE
1 cooked potato, cut in chunks
2 c. green beans, cut in 1-inch
pieces, steamed
2 tbsp. virgin olive oil
3 tbsp. vinegar
1/2 tsp. salt
1/2 c. chopped walnuts
1 clove garlic, peeled
Dash cayenne pepper
1 tsp. ground coriander
3-4 tbsp. cold water
1/2 med. Bermuda onion, cut in
1/2-inch pieces

Marinate potato and green beans in mixture of oil, 2 tablespoons vinegar and salt for 1/2 hour in refrigerator. Place walnuts, garlic, cayenne, coriander and 1 tablespoon vinegar in blender. Blend to paste adding water until smooth. Use rubber spatula to force mixture down sides. Drain vegetables and stir in walnut sauce and onion. Chill for an hour before serving.


MIDDLE EASTERN GREEN BEAN SALAD RECIPE
1 1/2 lbs. green beans
1 clove garlic
Salt and pepper to taste
4-6 tbsp. lemon juice
1 sm. onion, finely chopped
2 tbsp. finely chopped parsley
4-6 tbsp. fine quality virgin olive oil

Wash and snap beans, cut in 2 inch lengths. Cook in salted water until tender but still crisp. Mash garlic and salt - add lemon juice and mix well. Add all other ingredients and toss. Best refrigerated at least an hour before serving. May be garnished with a few cherry tomatoes. Larger amounts of lemon and oil for a more tart salad.


MARINATED THREE-BEAN SALAD RECIPE
1 (8 1/2 oz.) can lima beans
1 (8 oz.) can cut green beans
1 (8 oz.0 can red kidney beans
1 med. onion, thinly sliced and
separated into rings
1/2 c. chopped green pepper
2/3 c. vinegar
1/2 c. salad oil
1/4 c. sugar
1 tsp. celery seed

Drain the canned beans. In a large bowl combine the lima beans, green beans, red kidney beans, onion rings, and green pepper. In a screw top jar combine vinegar, salad oil, sugar and celery seed; cover and shake well. Pour vinegar mixture over vegetables and stir lightly. Cover and chill at least 6 hours or overnight, stirring occasionally. Drain before serving.


QUICK THREE BEAN SALAD RECIPE
Prepare Marinated Three Bean Salad as above, except substitute one 8 ounce bottle Italian salad dressing for the vinegar, salad oil, sugar and celery seed. Continue as directed; marinate in refrigerator for 1 to 1 1/2 hours. Drain before serving.


THREE BEAN SALAD AND DRESSING RECIPE
1 can each baby lima beans, peas,
French style beans
1 sm. jar pimientos
1 sm. onion, chopped fine
4 stalks celery, chopped fine

DRESSING
2/3 c. sugar
1/4 c. oil
1 1/2 tsp. salt
1/2 c. vinegar

Drain lima beans, peas and French style beans. Mix.

DRESSING: Heat to a boil, cool. Pour over mix and let stand overnight. Drain before serving.


HOT GERMAN GREEN BEAN SALAD RECIPE
2 (1 lb.) cans
green beans, drained
1 c. liquid from beans
3 slices bacon, fried and crumbled, save drippings

Add these ingredients to bacon drippings: 1/2 tsp. salt 1 tbsp. lemon juice 2 tbsp. bacon drippings 1 lg. onion, sliced 1/4 c. bean liquid Mix together: 1/4 c. bean liquid Add to above mixture. Cook until thick and clear. Add beans and heat through. Put into serving dish and sprinkle bacon on top.


GREEN BEAN SALAD WITH CREAMY TARRAGON DRESSING RECIPE
Water
3 lb. green beans
1/2 c. mayonnaise
1/3 c. tarragon vinegar
1/4 tsp. salt
1 tsp. prepared mustard
1/2 tsp. pepper
1 med. red onion, thinly sliced

About 2 1/2 hours before serving: In a 4 quart saucepan over high heat in 1 inch of boiling water, heat green beans to boiling. Reduce heat to low, cover and simmer 5-10 minutes until beans are tender crisp; drain. In a 13 x 9 inch baking dish, mix mayonnaise, vinegar, salt, mustard and pepper. Add green beans and onion; toss to coat with dressing. Cover and refrigerate 2 hours to blend flavors. Yield: Serves 8.


MARINATED VEGETABLES RECIPE
2 c. cut fresh green beans or 1 (9
oz.) pkg. frozen cut green beans or
frozen Italian-style beans
1 c. fresh or frozen cauliflower
flowerets
1 (2 oz.) jar sliced pimento, drained
1/4 c. reduced-calorie or oil-free
Italian salad dressing

Cook fresh green beans and cauliflower in a small amount of boiling water for 8 to 10 minutes or until crisp tender. (Or cook frozen green beans and cauliflower according to package directions, except omit salt.) Drain vegetables. Place in a mixing bowl. Add pimento and salad dressing. Toss until vegetables are coated. Cover and chill for 4 to 24 hours. Makes 4 servings.


CREAMY POTATO & GREEN BEAN SALAD RECIPE
1/2 c. mayonnaise
1/3 c. milk
1 tbsp. prepared mustard
1/2 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
3 c., diced cooked potatoes (2 lg.)
2 c. cooked, fresh or drained canned
cut green beans (8 oz.)
1 c. sliced celery
1/2 c. thinly sliced green onions
Romaine lettuce (optional)
For garnish: Roasted red pepper or
pimento strips
and/or pitted ripe black olives

In large bowl beat mayonnaise, milk, mustard, salt and pepper with a whisk or fork until blended. Add potatoes, green beans, celery and onions; fold gently until well coated with dressing. Cover and refrigerate at least 2 hours. Leave in bowl or line a serving platter with romaine lettuce and spoon salad in center. Garnish.


SALLY'S POTATO SALAD RECIPE
6 cooked russet potatoes, peels on, chopped
2 hard boiled eggs, chopped
1/2 lb. bacon, cooked and crumbled
1 c. cooked green beans
1/4 chopped onion
1/2 c. chopped celery
1/2 c. each whole ripe and green
olives

Toss all ingredients together. Blend with dressing.

DRESSING:
1/4 c. mayonnaise
2 tbsp. Dijon mustard
1/4 c. tarragon-flavored vinegar or
rice wine vinegar
1 tbsp. dill weed
Salt to taste
1/4 c. minced fresh parsley

Mix together.


GREEN BEANS WITH MUSHROOMS AND WATER CHESTNUTS RECIPE
2 c. (8 oz.) sliced fresh mushrooms
1 tbsp. margarine
1/4 c. skim milk
1 tbsp. soy sauce
2 tsp. corn starch
1 tsp. seasoned salt
1 (16 oz.) can French-cut green
beans, drained
1 (8 oz.) can sliced water chestnuts,
drained

Combine mushrooms and margarine in 1-quart microwave-safe casserole. Cover with casserole lid. Microwave (high) for 3 to 4 minutes or until mushrooms are tender. Combine milk, soy sauce, corn starch, and salt; mix well. Stir into mushrooms. Microwave (high), uncovered, 2 to 3 minutes or until mixture boils and thickens, stirring once. Add green beans and water chestnuts. Mix lightly. Cover. Microwave (high) 4 to 6 minutes or until heated through, stirring once.


DILL CROCK POT GREEN BEANS RECIPE
Fresh dill
1/2 c. garlic cloves
1-2 Tabasco peppers
2 onions, sliced
1 cauliflower
2 bell peppers
3/4 c. canning salt
10 c. water
Celery
Jar olives
1 lb. green beans
2 bay leaves
Red sweet peppers
Sm. green tomatoes
3 sliced carrots
1/4 c. cider vinegar
1 gal. jar

Make brine using 3/4 cup sea salt, 1/4 cup cider vinegar, 10 cups of water, slice onions, bell peppers, celery, carrot and break cauliflower into florets. Pack layer of fresh dill and garlic on bottom of jar. Cook green beans 3 minutes and drain. Layer all ingredients. Top off with more dill and garlic. Cover with brine. Set a small saucer weighted to keep everything below brine. Cure 10 days at room temperature. Refrigerate.


BAKED CHICKEN WITH APPLES AND GREEN BEANS RECIPE
2-1/2 to 3 lb. chicken, cut up
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
1/2 c. boiling water
1/2 c. apple juice
2 c. sliced fresh green beans, French style
1 c. diced peeled apples
1 tbsp. flour
1 tsp. ground cinnamon
1 oz. bread

Sprinkle both sides of chicken with salt and pepper. Place chicken on a rack in a shallow open roasting pan. Bake in hot oven (450 degrees) until browned, about 20 minutes. Reduce oven temperature to 350 degrees. Remove chicken and rack; pour off any fat from pan. Return chicken to pan. Dissolve bouillon in boiling water. Pour over chicken along with apple juice. Stir in green beans. Cover and bake 25 minutes. Stir in apple. Cover and bake 10 minutes longer. Meanwhile, in small saucepan mix flour with cinnamon. Blend with 1 tablespoon of cold water. Stir in hot pan liquid. Cook and stir until mixture boils and thickens slightly. Serve with chicken and vegetables.


DOWN-HOME GREEN BEANS AND POTATOES RECIPE
1-1/2 lbs. fresh green beans
8 slices bacon, quartered
1 sm. onion, chopped
5 c. water
1 tsp. salt
1/2 tsp. pepper
1-1/2 c. cubed red potatoes

Wash beans. Trim ends and remove strings. Cut into 1 1/2-inch slices; set aside. Fry bacon until crisp in a Dutch oven. Remove bacon and set aside. Saute onion in drippings until tender. Add water to cover. Bring to a boil; add bacon, beans, salt, pepper and return to a boil. Cover and simmer 15 minutes. Add potatoes and cook 10 minutes or until potatoes are tender. Drain. Yield: 6 servings.


VEGETABLE BUNDLES RECIPE
1 med. carrot
1 med. zucchini
1 med. green pepper
1/4 lb. fresh green beans
6 egg roll skins, quartered
Cooking oil

Cut carrot, zucchini and green pepper into julienne strips. Cut green beans into 2-inch strips. Cook carrots and beans, covered, in boiling salted water for 5 minutes. Drain vegetables well. Using one quartered egg roll skin, place 4 vegetable strips in bundle below center of skin. Moisten edges of egg roll skin with water, roll up and press firmly to seal edges. Fry vegetable bundles a few at a time in deep fat for 3-4 minutes or until golden brown. Drain on paper toweling. Serve bundles warm with sauce. Makes 24 appetizers.

SAUCE
Combine 1/2 cup sour cream, 1/2 cup mayonnaise and 2 tablespoons frozen orange juice concentrate, thawed and 1 teaspoon prepared mustard in a saucepan. Cook and stir over low heat until heated through; do not boil. Makes 1 cup.


SPANISH GREEN BEANS RECIPE
3 3/4 c. fresh green beans
1 onion, chopped
2 tbsp. reduced calorie margarine
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
5 med. tomatoes, diced
2 med. green peppers, chopped

Cut beans into 1 1/2 inch pieces; wash thoroughly and drain. Sauté onion in margarine in nonstick skillet until tender. Add beans, salt, garlic powder and pepper. Cover and continue to cook over low heat for 10 minutes, stirring frequently. Stir in tomatoes and green pepper. Cover and simmer 25-30 minutes or until beans are tender.


GREEN BEANS AND TOMATO RECIPE
3/4 lb. fresh green beans
2 tsp. Dijon mustard
1/2 tsp. minced garlic
2 tbsp. red wine vinegar
4 tbsp. oil
1/8 tsp. ground cumin
2 tbsp. basil
3 red tomatoes, sliced
1/4 c. chopped onion

Trim off the ends of the beans. Drop them into boiling salted water to cover and cook until crisp tender, about 5 minutes. Do Not overcook. Drain and let cool. Place the mustard, garlic, and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add cumin and basil. Stir and blend. Add the green beans, tomatoes and onion. Toss and serve. Makes 4 servings.


LEMON GREEN BEANS RECIPE
1 lb. fresh green beans
4 tbsp. minced onion
4 tbsp. butter, melted
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper

Wash beans and remove strings. Cut beans into 1 1/2 inch pieces. Cook, covered, in a small amount of boiling water 12-15 minutes or until crisp-tender. Drain and set aside. Keep warm. Sauté onion in butter until tender. Stir in lemon juice, salt and pepper. Add beans; cook 1 minute or until thoroughly heated, stirring constantly. Serve immediately.


SAUTÉED GREEN BEANS RECIPE
1-1/2 lbs. fresh green beans

Break beans into 1" pieces. Place in 2 quart casserole. 1/4 c. margarine or butter
1/2 tsp. salt
1/4 tsp. savory leaves
1/8 tsp. oregano
1/8 tsp. pepper

Melt margarine, add seasonings and pour over beans. Toss to coat beans. Cover. microwave at High for 9 to 13 minutes, stirring once. Cover, let stand 3 minutes.


HERBED GREEN BEANS RECIPE
1 lb. fresh green beans
2 c. water
1/2 tsp. basil
1/2 tsp. marjoram
1 tbsp. fresh parsley
2 tbsp. chives
1/8 tsp. thyme
1 sm. onion, chopped
1 clove garlic, minced
2 tbsp. oil
1 tsp. salt
1/4 tsp. pepper

Cut off ends of green beans, wash and drain. Cook beans in 2 cups of boiling water, tightly covered for 10-15 minutes, until tender, but still crisp. Meanwhile, combine herbs in a small bowl. Then saute chopped onion and garlic in oil, adding the herbs toward the end. Add cooked beans to herb mixture, season to taste, toss lightly and serve. Serves 4-6.


IMPOSSIBLE GREEN BEAN PIE RECIPE
8 oz. fresh green beans, cut
lengthwise into strips
1 can (4 oz.) mushroom stems and
pieces, drained
1/2 c. chopped onion
2 cloves garlic, crushed
1 c. shredded Cheddar cheese
1-1/2 c. milk
3/4 c. Bisquick baking mix
3 eggs
1 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Grease pie plate, 10 by 1 1/2 inches. Heat beans and 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes; drain. Mix beans, mushrooms, onion, garlic and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. 6 to 8 servings.

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