Cauliflower Bean Casserole Recipe. Green bean casserole. How to prepare dietary green bean casserole

This green bean casserole is a great way to add variety to your homemade green bean dishes. Although it appeared on tables in the post-Soviet space not so long ago, in neighboring Poland, green beans have been familiar to everyone since childhood. But despite this, it is almost always served boiled, with breadcrumbs browned in butter. By the way, cauliflower has the same poor fate :-). And when our godfather from Poland was visiting us and for dinner, as one of the side dishes, I made browned green beans with granulated garlic and Grana Padana cheese, he was childishly, sincerely surprised that green beans could be eaten like that. And I ate almost all of it myself, out of joy :-). And this is a person who can be safely called a gourmet by nature, coming from a country where green beans long ago fit into the national culinary traditions :-). Although here, too, almost all of us, young potatoes are just boiled, sprinkled with dill, and brushed with butter. And sometimes, someone will make onion sauce with sour cream or sprinkle with cracklings. And all this leads me to the fact that you need to leave stereotypes and not be afraid to savor products in a new role. And you will discover a whole range of new tastes and textures of your usual products. This, quite easy to prepare, green bean casserole also has an unusual taste.

If necessary, all the main components of the casserole can be prepared in advance. Bechamel sauce, blanched beans or mushrooms fried with onions. You can even put everything together and put it in the refrigerator and keep it there for up to 24 hours and when you come home from work you just put the casserole in the oven.

When folding the casserole, it may seem like there isn't enough bechamel sauce. But the main thing is to distribute it evenly. During baking, everything will fall into place and there will be enough of it to “bind” all the ingredients together. More sauce would have made the casserole too bechamel-like. And the main role in it is played by green beans and there is no need to change that.

If desired, you can use yellow green beans, but they will need to be cooked for 5-6 minutes before adding to the casserole as they are somewhat tougher. Champignons can also be replaced with wild mushrooms or any other cultivated mushrooms.

As for butter on the surface of the green bean casserole, it's not necessary, but without it the breadcrumbs won't brown properly. If this is not important for you, you don’t have to post it.

Ingredients

• 350 grams green or purple green beans, cut each in half
• 1 onion, cut into half rings
• 300 grams champignons, cut into slices
• Vegetable oil for frying
• 150 grams semi-hard cheese, grate on a coarse grater
• 2 cloves of garlic, squeeze
• 3 tbsp. breadcrumbs
• 20 grams butter, cut into cubes
• 1/2

1) Prepare as described in the main recipe.

2) Blanch the green beans for 2 minutes in plenty of boiling water. Strain.

3) Preheat the oven to 180ᵒC.

4) Heat vegetable oil in a large frying pan. Add onion, salt and simmer, stirring, until onion is soft.

To prepare this dish I need about 15 minutes + time in the oven. Watch a short video (just ONE MINUTE!).

Ingredients:

• Green beans-300 g
• Carrots-0.5 pcs.
• Onion - 1 piece
• Chicken egg - 4 pcs

Preparation:

Wash the beans, peel and cut into small pieces.

Boil the beans in salted water. I usually cook for 8 - 10 minutes. Sometimes five minutes is enough (depending, of course, on the beans). Check for readiness.

Finely chop the onion. Grate the carrots on a coarse grater. Fry onions and carrots in a small amount of sunflower oil. Add boiled beans. And fry for another 5 - 7 minutes.

Place in a dish. Beat the eggs separately. There is no need to beat vigorously. Don't forget to salt it!

Pour in beaten eggs and place in an oven preheated to 200˚C for 15 - 20 minutes. Look at your oven! Sometimes 10 minutes is enough. Be guided by the golden brown crust. The pecan will rise well. But when you take it out of the oven, it will drop a little. This is fine!

Ready! BON APPETIT!

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Sort the rice and rinse well. Boil 200 ml water in a small saucepan, adding a pinch of salt. Add the prepared rice, cover tightly with a lid and cook over low heat for 7-8 minutes, remembering to stir.

Peel the garlic cloves and onion, rinse and chop very finely.

Rinse the meat thoroughly with cold water and pat dry with a paper towel. If there are films and tendons, remove them. Cut the pork into small pieces. Next, you can do it at your discretion: grind the meat through a meat grinder or grind it in a blender (as in this recipe).

Heat the oil in a frying pan, add the onion and garlic and fry, stirring, for 3 minutes. Place the meat in the pan and fry over medium heat for 10 minutes.

Add half the sweet paprika, marjoram, black pepper and ? tsp salt. Mix well, remove from heat and set aside.

Boil water in a 3-liter saucepan, add salt and add beans. Cook for about 20-25 minutes. (Since my beans were frozen, I cooked them for 10 minutes). The pods should become soft. Remove the beans with a slotted spoon and place in a colander to drain.

Meanwhile, wash, dry and finely chop the parsley. In a deep container, mix the cooled minced meat, rice, parsley, egg, 100 g of sour cream and the second half of the paprika into a homogeneous mass.

Divide the meat mass into 2 equal parts. Preheat the oven to 180°C.

Grease a suitable sized baking dish with melted butter and sprinkle with breadcrumbs.
Place a third of the beans in an even layer on the bottom of an ovenproof dish.
Place half of the meat mixture on top and smooth it out. Then again lay out a layer of beans, place the meat mass on it, and evenly distribute the rest of the beans on its surface.

Grease the surface of the casserole with the remaining sour cream.

Place the pan in the oven and bake for 30 minutes.

At the same time, wash and cut the tomatoes into thin slices. Grate the cheese on a coarse grater.

Arrange the tomato slices on the surface of the casserole. Sprinkle grated cheese evenly on top.

Bake for another 12-15 minutes. During this time, the cheese should melt and acquire an appetizing golden hue.

Green bean casserole is ready.

Delicious casserole with green beans in the oven

Green beans or green beans are common unripe beans and are sold fresh or frozen. But unlike mature beans, green beans are more healthy and lower in calories, due to which they have become very popular among adherents of a healthy diet. The presence of vitamin K, manganese, iron, dietary fiber and easily digestible vegetable protein in green pods attracts special attention from vegetarians and those who watch their figure and health. During the growing process, the legume plant repels toxins well, unlike other vegetables and fruits that can be processed or grown in less favorable conditions. Well, what can we say, this plant is very healthy, but it needs to be consumed in moderation due to the fiber it contains, which benefits the body in small quantities. And in order to transfer the maximum of vitamins into the finished dish, resulting in a healthy food product, it is best to boil the green pods or bake them in the oven. Green bean casserole is one of those simple and delicious recipes that will retain the maximum benefits from nature in the dish. But legumes themselves do not have a pronounced taste, so additives are needed. Cheese goes well with beans, and a good, high-quality dairy product will double the benefits of the dish. In addition, a casserole of green beans is prepared with egg and cream, which, when baked in the form of an omelette, fills all the voids and holds the dish together. It turns out very tasty, try it!

Ingredients:

• 400 g green (asparagus) beans;
• 400 ml cream 20% fat;
• 4 eggs;
• 300 g cheese;
• 2 cloves of garlic;
• 1 small onion;
• several sprigs of parsley;
• 2 tbsp. wheat flour;
• salt, pepper to taste;
• vegetable oil for greasing the mold (if necessary).

Recipe for green bean casserole with egg and cheese

Bean casserole is an excellent hot appetizer that has an original taste and incomparable aroma. This dish will delight your family and will be an excellent solution for those who like to cook quickly, tasty and satisfying!

Green bean casserole

Ingredients:

• – 400 g;
• onion – 1 pc.;
• egg – 2 pcs.;
• fresh greens - to taste;
• cow's milk – 0.5 tbsp.;
• hard cheese – 150 g;
• butter – 2 tbsp. spoons;
• spices.

Preparation

To prepare the casserole, wash the green beans thoroughly in plenty of warm water. Then we cut off all the stems with a knife, cut the pods into 2-3 parts and boil in filtered water for several minutes. Peel the onion, chop into cubes and sauté in olive oil until golden brown. Next, lay out the beans, add spices to taste and finely chopped fresh herbs. Mix the contents and simmer for a few more minutes, stirring. Without wasting time, beat the eggs with milk and pour the resulting mixture into the frying pan. After that, remove it from the heat, sprinkle with grated cheese on a coarse grater, add a little butter and bake in the oven at 180°C until golden brown. Serve the finished green bean casserole warm with fresh vegetables and any sauce of your choice.

Potato casserole with beans

Ingredients:

• potatoes – 500 g;
• dry white beans – 200 g;
• onion – 2 pcs.;
• vegetable oil – 4 tbsp. spoons;
• spices.

Preparation

So, first, let's prepare all the ingredients. Take the onions, peel them, chop them finely and sauté in oil until golden brown. Peel the potatoes, boil them in salted water and mash them into a puree, diluting them with lukewarm milk. Wash the white beans thoroughly, boil until soft and grind in a blender until smooth. After that, combine it with mashed potatoes and add salt to taste. If you have extra time, it is best to grind the vegetable mass through a meat grinder. Now take a deep baking dish and coat it with vegetable oil. Divide the vegetable filling in half and place the first part on the bottom of the mold. Next, cover evenly with a layer of fried onion and cover our casserole with the remaining puree. We smooth the surface nicely with a spoon, generously sprinkle with spices to taste and pour in the remaining oil. Bake the dish in the oven until golden, about 45 minutes at 180°C. Carefully turn the finished bean and potato casserole onto a dish, cool slightly and serve.

Casserole with minced meat and beans

Ingredients:

• minced meat – 400 g;
• spices;
• egg – 1 pc.;
• – 400 g;
• sour cream – 3 tbsp. spoons;
• mayonnaise – 3 tbsp. spoons;
• hard cheese - to taste;
• spices;
• vegetable oil.

Preparation

Add an egg to the minced meat, season with spices to taste and put in the refrigerator for a while. Lightly coat the pan in which we will bake our casserole with vegetable oil and spread the prepared minced meat in an even layer, leveling it with a spoon. Then cover everything with frozen green beans, add a little salt to taste and sprinkle with ground pepper. Mix sour cream with mayonnaise and coat the beans with the resulting mixture. Place the dish in an oven preheated to 180°C and after about 15-20 minutes, remove the finished casserole, placing it on a flat dish. Serve it warm with fresh vegetables and herbs, cut into portions.