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Use a fork to combine all of the ingredients. Dump the green bean mixture into a greased 9 inch square baking dish and spread it out evenly. Sprinkle the topping mixture over the green beans. Sprinkle bacon bits on top. Place the casserole in the oven and bake until topping is just starting to brown. 14-16 minutes.
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Instructions. Preheat the oven to 350 degrees F. Fry the bacon in a large skillet over medium-high heat until crispy. Add the onions and cook until soft and translucent, about 4-5 minutes. Add the mushrooms and garlic and cook for another 4-5 minutes until the mushrooms are soft. Transfer the mixture to a bowl.
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In a large bowl, combine cream cheese, garlic, salt, pepper sour cream, heavy cream, 1/2 cup parmesan cheese, and chopped mushrooms and mix until combined. Stir in the green beans and toss until coated with the mixture, then transfer to a large casserole dish. Sprinkle remaining 1/4 cup parmesan cheese over the top of the casserole and then top.
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How to Make Green Bean Casserole. Preheat: Preheat the oven to 400°F/200°C. Prep the Green Beans: Wash the fresh green beans, remove the ends, and cut them in half. Partially cook the green beans by blanching them for 5 minutes and then shocking them in ice water for 5 minutes.
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Heat the oven to 400°F and spray a 1-quart oven-safe baking dish with cooking spray. Melt 1 tablespoon of butter in a saute pan, and add the onions and garlic. Cook for 2 minutes. Stir in the green beans, and cook for another 4 minutes. Move the green beans to the edges of the pan.
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STEP ONE: Preheat your oven to 350 degrees F and bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes, or until they turn bright green but are still crisp. STEP TWO: While the oven heats up and the beans cook, add the cream cheese and sour cream to a large bowl and mash them together.
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In a medium pan, add the cream cheese and vegetable stock, onion powder, mushrooms, thyme, salt and pepper. Heat over low-medium heat. Whisk until the cream cheese has melted and the sauce is smooth. In a large bowl, add the green beans, and toss with the whisked cream cheese and mushroom mixture. Take a 8×8 inch casserole dish, and add in the.
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Step Two: Mix the ingredients for the sauce (follow the recipe card below) in a large mixing bowl. Step Three: Once mixed, fold in the green beans, ½ cup of the onions, cheese, and bacon. Step Four: Pour the mixture into the prepared baking dish. Step Five: Add the rest of the french-fried onions, bacon, and cheese on top.
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Preheat the oven to 375 degrees F. Cook the green beans in the microwave or boil them on the stovetop according to package directions. In a large skillet, melt butter over medium heat. Add the diced onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook another minute.
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Stir and cook for 2 minutes. Remove from heat. Mix in sour cream and seasoned salt. Add drained green beans and half of the cheddar cheese. Gently mix. Pour green bean mixture into a greased 2½ quart baking dish. Top with remaining cheddar cheese. Mix crushed Ritz crackers and melted butter in a small bowl.
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Stir the mixture until everything is thoroughly combined. In case the cream cheese is not at room temperature, use a whisk to blend it in. Drain the green beans and add to the cream cheese mixture, mixing gently. Then, mix in ⅔ cup of fried onions. Transfer the green bean mixture to a 1 ½-quart baking dish and bake it for 30 minutes.
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Bring a pot of salted water to a boil. Add green beans and cook 3 to 5 minutes. Drain and set aside. Meanwhile, cook bacon until crispy in a large nonstick skillet. Remove and set aside. Wipe skillet clean. (Save bacon grease for another use.) Add condensed soup, onion soup mix, and milk to skillet and stir until smooth.
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Preheat the oven to 350 degrees F. Grease a 9X13 casserole dish and keep it aside. Meanwhile, bring a large pot of salted water to boil, blanch the green beans for 3-5 minutes and transfer them to an ice bath to stop the cooking process. Set aside. Heat a heavy bottom pan with butter on a medium flame.
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Cook green beans for 5 minutes. Use a slotted spoon to transfer green beans to an ice bath bowl and drain. step 3. In a large bowl with the Cream of Mushroom Soup (1 can), add Milk (1/2 cup), Sour Cream (1/2 cup), Cream Cheese (1/2 cup), Garlic (2 cloves), Salt (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp).
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Add butter to a large saucepan over medium heat and allow to melt. Add the onion and mushrooms to the Dutch oven and sauté 5-7 minutes, stirring occasionally. Sprinkle the flour over the mixture and stir to coat. Add the cream a splash at time, whisking after each addition, until the mixture resembles pudding.
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In a medium saucepan over medium-low heat, melt the butter. Add the garlic and cook it for 1 minute. Stir in the cream cheese cubes, heavy whipping cream, chicken broth, salt, pepper, and Worcestershire sauce. Heat the cheese sauce to a simmer and stir it until smooth. Pour the cream cheese sauce over the green beans.
