You trog, you ! :p


Fresh Green Bean Casserole #1
=============================
1 Pound Fresh green beans cut into 1" pieces or, 2 cans (15 1/2 oz)
1/2 Cup Water
1 Can (10 1/2 oz) cream of mushroom soup
1 Can (8 oz) water chestnuts, sliced
1/4 Cup Milk
1 Can (4 oz) sliced mushrooms
1 Can (13 oz) French Fried Onions
1/4 Teaspoon Salt
1 Dash Pepper
.
from: "The Simply Delicious Options Microwave Cookbook"
Put the beans and the water into a 2 qt casserole dish and microwave it
on high for 9-11 minutes, or until the beans are tender. Stir the beans
after about 5 minutes. When done let stand for 2 minutes before
draining the excess water off. Add the cream of mushroom soup, water
chestnuts, milk, mushrooms salt, pepper and 1/2 of the onions. Stir
everything together and microwave for 3 more minutes. When the
casserole is hot, take it out and sprinkle the rest of onions on top.



Fresh Green Bean Casserole #2
=============================
1 can Cream of mushroom soup
1/2 cup Milk
1 teaspoon Soy sauce
dash of pepper
3 cups Green beans, cooked
1 can French fried onions, 3 1/2ounce
.
In a 1 1/2 quart casserole, stir soup milk, soy sauce and pepper until
smooth; mix in beans and 1/2 can of onions. Bake at 350 degrees for 35
minutes or until hot. Stir. Top with remaining onions. Bake 5 minutes
more.
Servings: 3



Fresh Green Bean Casserole #3
=============================
1 Can (10 3/4 oz.) cream of mushroom soup
1/2 Cup Milk
1 Teaspoon Soy sauce; optional
1 Dash Pepper
4 Cups Cooked green beans
1-1/3 Cups French fried onions
.
1. In 1 1/2 quart casserole, mix soup, milk, soy, pepper, beans and 2/3
cup onions.
2. Bake at 350 25 minutes or until hot.
3. Stir. Sprinkle 2/3 cup onions over bean mixture. Bake 5 minutes or
until onions are golden. Serves 6.
Recipe by: French's & Campbell's



Fresh Green Bean Casserole #4
=============================
====== RANCH-STYLE WHITE SAUCE =======
1-1/2 Tablespoons Margarine
3 Tablespoons All-purpose flour
1-1/2 Cups Skim milk
3 Teaspoons Ranch salad dressing mix; (up to 4 teaspoons)
1/2 Teaspoon White pepper
============= CASSEROLE ==============
1 Cup Onion; chopped
2 Cloves garlic; minced
1-1/2 Cups Sliced fresh mushrooms
1-1/4 Pounds Fresh green beans; cooked, crisp-tender
1 Cup Fresh bread crumbs
2 Tablespoons Minced fresh parsley
.
Ranch-Style White Sauce: Melt margarine in small saucepan over low
heat. Stir in flour; cook 1-2 minutes, stirring constantly. Using wire
whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1-2
minutes or until thickened. Stir in dressing mix and pepper.
Preheat oven to 350°F. Prepare white sauce. Set aside. Spray medium
skillet with nonstick cooking spray; heat over medium-high heat. Add
onion and garlic; cook 2-3 minutes or until tender. Remove half of
onion mixture. Set aside.
Add mushrooms to skillet and cook about 5 minutes or until tender.
Combine mushroom mixture, beans and sauce in 1 1/2 quart casserole.
Spray medium skillet with nonstick cooking spray; heat over medium
heat. Add bread crumbs to skillet; spray top of crumbs lightly with
nonstick cooking spray. Cook 3-4 minutes or until crumbs are golden.
Stir in reserved onion mixture and parsley. Sprinkle bread crumb
mixture over casserole. Bake, uncovered, 20-30 minutes or until heated
through.

Recipe by: Best Recipes--101 Casseroles, p.86
Recipe by Charlottes Garden Newsletter

Servings: 6

Exported from Home Cookin 5.3 (www.mountain-software.com)

:p :D :cheers:

Good heavens Bear baby-:)

Ok ok! Next time I make one I will get some frozen green beans (well- maybe- sometimes being lazy beats out fresh beans)

Dude, that's what I'm saying. Frozen beans allow you to be LAZIER than canned beans. You can bake them from the frozen state. And you don't have to drain!

ooooooooooo! I get it now- thanks H :snap:

All use Cream of Mushroom soup.
Interesting, but the ranch concerns me.

What is it with the green bean casserole? I've never liked it.

Here's my Green Bean Casserole recipe:



Heathen

Oopsie, Sorry. :blush:

Voila !


Antoine's Cream Of Mushroom Soup
================================
4 Tablespoons Butter
20 Medium Mushrooms; sliced
1/4 Cup Sherry
3 Cups Chicken stock
2 Cups Heavy cream
3/4 Cup Sherry
Salt and pepper (to taste)
Chicken-Hazelnut Quenelles
2 Tablespoons Hazelnuts; skins removed, and chopped
.
To roast the hazelnuts you should place them on a sheet pan and put
them in a 400øF oven for 2 to 3 minutes, or until the outside skin
starts to break away. Rub the hazelnuts together so that the outer dark
skins flake off. You do not want to toast them, you just want the skin
to loosen up.
In a large skillet place the butter and heat it on medium high until it
has melted. Add the mushrooms and saut‚ them for 4 to 5 minutes, or
until they are brown. Add the 1/4 cup of sherry and deglaze the pan.
Add the chicken stock. Cook the ingredients on medium heat for 12 to 15
minutes, or until the liquid is reduced by 1/2.
In a small saucepan place the 3/4 cup of sherry. Cook it on medium high
heat for 4 to 6 minutes, or until it is reduced by 3/4.
Add the reduced sherry, salt, and pepper to soup, and stir them in.
In each of 4 individual serving bowls place 3 of the Chicken-Hazelnut
Quenelles. Ladle the soup on top. Sprinkle on the hazelnuts.



Cream Of Mushroom Soup
======================
4 Tablespoons Butter
1/4 Cup Onion; Finely Chopped
1/2 Pound Fresh Mushrooms; Fine Chop
1 Tablespoon Unbleached Flour
2 Cups Chicken Broth
1/2 Cup Heavy Cream
Salt & Pepper; To Taste
.
Melt the butter in a pot and add the onion and mushrooms. Cook over low
heat for 15 minutes, stirring occasionally. Sprinkle with the flour and
cook for a few minutes more. Slowly add the stock, and heat, stirring,
until it reaches the boiling point. Reduce the heat and simmer for 20
minutes. Stir in the cream and season to taste. Reheat before serving.
COLD MUSHROOM SOUP: Use an additional 1/4 cup of heavy cream and chill.
Adjust the salt and serve in cold soup bowls with chives sprinkled on
top.
From the new version of Fannie Farmers Cookbook by Marion Cunningham.


Cream Of Mushroom Soup
======================
1 Pound Mushrooms,rinsed & drained
2 Tablespoons Butter or margarine
1 Large onion,chopped
1/2 Teaspoon Dried thyme leaves
1/4 Cup All-purpose flour
6 Cups Chicken broth,reg-strength
1 Dried bay leaf
1 Cup Whipping cream
3 Tablespoons Dry sherry
Salt
Pepper
.
Mushroom soup is so readily available in cans that it seldom occurs to
the cook to make it from scratch. The canned product is, in fact, so
universal, reliable, and chameleon-like in flavor that it has become
the base of a thousand casseroles. If you seek a more intense mushroom
flavor, however, look no further. Erid Lie, tooting his own horn,
claims to have the answer to your prayers right here. Flour plays a
part in the thickening of this soup, but the basic body and emphatic
statement of mushroom flavor come from cooking part of the mushrooms
with onions until they are mellow and lightly browned, then pureeing
them. The flavor is further enhanced by adding sliced mushrooms before
the final heating.
================================================== ===== ==============
=== 1. Chop half the mushrooms; thinly slice the remaining mushrooms
and set aside. 2. Melt butter in a 5-6 quart pan over medium-high heat;
add chopped mushrooms, onion, and thyme. Stir often until the
vegetables are lightly browned, 15-20 minutes. Mix flour with
vegetables. 3. Pour into a blender or food processor; whirl, adding as
much broth as needed to get the mixture smoothly pureed. Pour mixture
back into pan; add remaining broth, sliced mushrooms, bay leaf, and
cream. 4. Bring soup to a boil on high heat, stirring frequently.
Reduce heat to low and simmer to blend flavors, about 10 minutes. Add
sherry, salt, and pepper to taste. Make about 8 cups.



Cream Of Mushroom Soup
======================
1 Pound Mushrooms (sliced)
2 Small Onions (finely chopped)
3 Tablespoons Butter
1 Tablespoon Oil
2 Tablespoons Flour
2 Cans Chicken broth (condensed)
2 Cups Water
2 Chicken bouillion cubes
1 Cup Milk
4 Tablespoons Sour cream
2 Egg yolks (beaten)
1/4 Cup Sherry
1 Tablespoon Worcesteshire sauce
Dash Nutmeg
Salt (to taste)
Pepper (to taste)
Dash Garlic powder
.
Saute mushrooms and onions in butter and oil for 10 minutes or until
tender. Add flour to sauteed vegetebles. Add stock mixture of the
chicken broth, water and bouillon to vegetables. Cook, not boiling, for
30 minutes. Add milk, stirring constangly. Take half mixture and blend
in blender. Return to pot with other soup mixture. Add sour cream to
cooking soup and stir. Add egg yolks to cooking soup, stirring
constantly. Bring sherry to a boil and add to soup. Add remaining
ingredients, simmer for 15 minutes and serve.
SOURCE: 1979 Times-Picayune Recipe Contest Cookbook


Home Cookin Chapter: __Imported, to sort
Cream Of Mushroom Soup
======================
1 Tablespoon Cornstarch
3-1/2 Cups Water
3 Low Sodium Chicken
Bouillon Cubes
1 Cup Finely Chopped Fresh
Mushrooms
3/4 Cup Skim Milk
1/2 Teaspoon Pepper
1 Teaspoon Onion Powder
.
Stir Cornstarch Into Water & Heat Until Boiling. Stir in Bouillon Cubes
Until Dissolved. Add Chopped Mushrooms To Mixture & Simmer For 20
Minutes. Add Skim Milk, Pepper & Onion Powder. Heat Only Until Hot.
(Fat 0.2. Chol. 1.)
Servings: 4



Cream Of Mushroom Soup
======================
1/2 Pound Fresh mushrooms
2 Small Slices onion; chopped
1 Quart Milk
1 Cup Evaporated milk
1 Teaspoon Salt
2 Tablespoons Butter
.
Wash mushrooms quickly in cold water. Drain, trim off ends of stems and
any blemishes. Chop fine. Place mushrooms and onion in top of double
boiler, add milk, and cook over boiling water, stirring occasionally
until mushrooms are tender (about 45 minutes). Add evaporated milk and
salt, and stir in butter. Serve piping hot. 5 servings

Voila part 2.

Cream Of Mushroom Soup
======================
4 Tablespoons Unsalted butter
4 Tablespoons Olive oil
2 Small Onions; diced
2 Pounds Mushrooms; sliced
1 Tablespoon Quick-mixing flour;eg Wondra
Salt & black pepper to taste
1 Cup Beef stock
2 Cups Half-and-half
1/2 Cup Dry vermouth
12 Dashes Bitters
.
1. Melt butter with oil in large pot over medium heat. Add onions and
mushrooms. Cook, stirring occasionally, until tender, 10 minutes.
2. Sprinkle flour, salt and pepper over onions and mushrooms; stir
well. Cook 1 minute. Slowly add stock, stirring until smooth. Add
half-and-half, vermouth and bitters. Reduce to low heat; simmer gently
10 minutes. Adjust seasoning and serve hot.
By Caroline Van Cleave, who "counts on this creamy, rich soup to tame
the bluster of fall days. She usually uses button mushrooms although a
handful of wild mushrooms can be added to the mix." She serves this at
Northwestern University tailgate parties.
Printed in the Chicago Tribune, September 18, 1996. Posted to



Cream Of Mushroom Soup
======================
8 Ounces Mushrooms
4 Tablespoons Butter or margarine
1 Medium Onion; chopped
1/4 Cup All-purpose flour
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Cup Water
1 Can {10 3/4 oz.} condensed chicken broth
1 Cup Half-and-half
Snipped parsley
.
Slice enough mushrooms to measure 1 cup; chop remaining mushrooms. Cook
and stir sliced mushrooms in 2 tablespoons of the butter in 3-quart
saucepan over low heat until golden brown. Remove mushrooms with
slotted spoon.
Cook and stir chopped mushrooms and onion in remaining butter until
onion is tender. Stir in flour, salt, and pepper. Cook over low heat,
stirring constantly, about 1 minute. Remove from heat; stir in water
and broth. Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in half-and-half and sliced mushrooms; heat just until
hot. DO NOT BOIL. Garnish each serving with parsley.
Recipe by: Betty Crocker Recipes For Today
Converted by MM_Buster v2.0l.
Servings: 4



Cream Of Mushroom Soup
======================
1/2 Pound White mushrooms
1/4 Pound Mixed wild mushrooms
3 Tablespoons Butter
1 Medium Yellow onion, sliced
2 Tablespoons Chopped fresh thyme
3 Tablespoons Dry white wine
2 Cups Chicken broth
1 Cup Heavy cream
Salt and pepper to taste
1 Tablespoon Butter
4 Shiitake mushrooms, sliced
Fresh thyme, for garnish
.
Slice mushrooms and place in a saucepan with the butter. Saute over
medium heat for 2 minutes, stirring. Add onion and thyme and continue
to saute for 2 minutes. Add white wine and cook for 2 minutes. Add
chicken broth, heavy cream, and salt and pepper to taste. Cook for 5
minutes, then puree in a blender.
Heat 1 tb butter in a saute pan and add shiitake mushrooms. Saute for 1
minute, until somewhat soft.
Ladle pureed soup into bowls, garnish with sauteed shiitakes and thyme,
and serve hot.
Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution.


Cream Of Mushroom Soup
======================
1 Pound Mushrooms
1 Lemon, juice
3 Ounces Butter
1 Shallot OR
1 Tablespoon Onion chopped
1 Small Clove garlic
Salt & pepper
2 Ounces Flour
2 Pints Beef stock
4 fl Double cream
.
Make a duxelles as follows. Chop garlic finely and add, with the onions
or shallots, to 1/3 of the butter in a pan. Sweat, then cook gently
till golden. Meanwhile prepare mushrooms, chop and sprinkle with lemon
juice. When onions/shallots are golden, add mushrooms and cook. If they
exude a great deal of liquid, strain and boil down separately to avoid
overcooking the mushrooms. Season with salt, pepper and nutmeg.
Make a roux from remaining 2 oz of butter and the flour. Add stock and
make a sauce as usual. Simmer 20 mins. Add mushroom duxelles and cook a
further 10 mins. Just before serving, correct seasoning and add cream.


Cream Of Mushroom Soup
======================
1 ounce Dried mushrooms, see * Note 1
1 cup Hot water
2 quarts Basic Chicken Stock, see * Note 2
(or use canned chicken stock)
3/4 cup Butter
3/4 cup All-purpose flour
1/2 cup Dry white wine
2 tablespoons Olive oil
3 Garlic clove, peeled and crushed
1 pound Fresh mushrooms, sliced
1 cup Heavy cream
1/2 teaspoon Worcestershire sauce
2 tablespoons Dry sherry
Salt, to taste
Freshly-ground black pepper, to taste
=== GARNISH ===
Fresh chopped chives
.
* Note 1: Italian porcini or the South American variety, which cost
much less. * Note 2: See the "Basic Chicken Stock" recipe which is
included in this collection.
Place the dried mushrooms in a small bowl and add 1 cup hot water.
Allow to soak for 45 minutes. Bring the stock to a simmer in a 4-quart
pot. In a small frying pan melt the butter. Add the flour to the butter
and cook together to form a roux, but do not brown. Using a wire whisk,
whisk the roux into the hot stock. Continue whisking until smooth and
lump-free. Stir the wine into the pot, cover and simmer gently. Heat a
large frying pan and add the oil and garlic and saute a few seconds (be
careful not to burn the garlic). Add the fresh mushrooms and saute
until just tender. Strain the liquid from the dried mushrooms into the
thickened stock. Chop the soaked mushrooms coarsely and add to the
frying pan. Saute a few minutes more.
Add the contents of the frying pan to the pot along with the cream and
the Worcestershire sauce. Simmer 5 minutes more. Add the sherry, salt
and pepper to taste and garnish with the chopped chives. This recipe
serves 8 to 10.
Comments: This is a classic opener for a dinner party. Made ahead, it
improves in flavor, but be careful when heating it before dinner -- you
do not want to burn it or curdle it. Just be gentle with low heat.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith

Voila part 3

Cream Of Mushroom Soup
======================
3/4 Pound Fresh sliced mushrooms
1/4 Cup Sliced green onions
2 Tablespoons Dry sherry
2 Tablespoons Recuded calorie stick margarine
3 Tablespoons All-purpose flour
2-1/2 Cups Skim milk
1-1/4 Teaspoons Chicken-flavored bouillon granules
1/4 Teaspoon Pepper
2/3 Cup Nonfat sour cream
Vegetable cooking spray
.
This is from Jenny Craig cookbook.
Coat a large saucepan with cooking spray; place over medium-high heat
until hot. Add mushrooms, 1/4 cup green onions and sherry; saute until
vegetables are tender. Set aside. Melt margarine in a medium size heavy
saucepan over medium heat; add flour, stirring until smooth. Cook,
stirring constantly, 1 minute. Gradually add milk; cook over medium
heat , stirring constantly, 10 minutes or until mixture is thickened
and bubbly. Stir in mushroom mixture, bouillon granules and pepper.
Cook until thoroughly heated. Remove from heat and stir in sour cream.



Cream Of Mushroom Soup
======================
1 Pound Mushrooms
1/2 Cup Butter or margarine
1 Teaspoon Lemon juice
1 Small Onion; sliced
1/3 Cup All purpose flour
3-1/2 Cups Water
3 Chicken-flavor bouillon cubes or envelopes
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Cup Heavy or whipping cream
.
Yummy recipe from The Good Housekeeping Illustrated Cookbook. It's
definitely TNT.
Trim tough stems ends of mushrooms; remove stems; set aside. With
knife, slice mushroom caps thinly. In 4-qt saucepan over medium-high
heat, in hot butter or margarine, cook sliced mushrooms and lemon juice
until mushrooms are just tender, stirring. Reduce heat to medium-low;
with slotted spoon, remove mushrooms to bowl. In saucepan in remaining
butter, cook onion and stems; cook until onion is tender. Stir in flour
until blended; cook 1 minute, stirring the mixture constantly.
Gradually stir in water and bouillon; cook, stirring constantly, until
mixture is thickened. Into blender container, ladle half of mixture;
cover and at high speed, blend until smooth. Repeat with other half.
Return mixture to saucepan; stir in salt, pepper, cream and mushroom
slices; reheat just until soup is boiling. Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Louise Lovdahl


Cream Of Mushroom Soup
======================
3 Tablespoons Unsalted butter
2 Tablespoons Olive oil
3/4 Cup Finely chopped shallots
2 Pounds White cultivated mushrooms, thinly sliced
1 Teaspoon Fresh thyme leaves
Salt and freshly ground black pepper
1/3 Cup Cream sherry
3 Tablespoons All-purpose flour
3-1/2 Cups Low-salt chicken broth, reserving 1/2 cup
1/2 Cup Milk
Ground nutmeg to taste, about 1/4 teaspoon
1/2 Cup Sour cream
.
In a large saucepan melt butter with the olive oil over moderate heat.
Add the shallots and cook until tender, about 2 to 3 minutes. Add the
sliced mushrooms, thyme leaves, salt and pepper, cooking until all of
the liquid rendered from the mushrooms evap orates. Add the Sherry and
cook until evaporated. Remove a 1/2 cup of the cooked mushrooms and
reserve. Stir in the flour and cook for 2 to 3 minutes. Add 3 cups of
the chicken broth, bring to a simmer and cook for 15 minutes. In a
blender puree the soup in batches until smooth. For a very smooth soup,
pass through a fine sieve. Return soup to saucepan, bring to a simmer
and whisk in the milk. Add reserved chicken broth to achieve desired
consistency. Adjust seasoning with salt, pepper and nutmeg. Lower heat
and whisk in 1/4 cup of the sour cream. Keep soup warm but do not
simmer or boil. Serve soup garnished with reserved cooked mushrooms and
a dollop of the remaining sour cream.
Yield: 4 servings



Cream Of Mushroom Soup
======================
8 Tablespoons Butter
6 Tablespoons Sifted flour
2 Tablespoons Choped onions
1-1/2 Pounds Fresh domestic mushrooms; cleaned (up to 2)
2 Tablespoons Water
1-1/2 Cups Heavy cream
1/2 Teaspoon Dried savory
2 Teaspoons Sugar
1 Teaspoon Soy sauce
Salt to taste
.
Wasn't there someone on this list looking for a mushroom soup recipe?
Well, if there wasn't there should have been! I've got the world's best
mushroom soup, bar none. It comes from Jane and Michael Stern's
excellent book, A TASTE OF AMERICA, which is almost as good a travel
resource as it is a cookbook.
Melt 6 tablespoons of the butter in saute pan and gradually stir in
sifted flour. Cook over low heat, stirring, 5 minutes. Set aside.
Cook onions in remaining 2 Tablespoons of butter in a separate
saucepan. When onions are transparent, add mushrooms and water. Cover
and lower heat. Simmer gently 30 minutes, stirring 2 or 3 times.
Remove lid from onions and mushrooms; stir in cream and all remaining
seasonings, except salt. Bring to simmer.
Stir in flour-butter mixture to thicken. Salt to taste. Serve
immediately. Makes 4 small, but filling, servings.


Cream Of Mushroom Soup
======================
4 Tablespoons Unsalted butter
1 Pound Fresh mushrooms; sliced
6 Scallions - sliced - - or l large onion; chopped
1/4 Cup Flour
1 Teaspoon Salt
1/4 Teaspoon White pepper
1-1/4 Cups Water
1 Can Unsalted chicken broth
1 Cup Half-and-half; even skim will do
Fresh chopped parsley
.
In a medium saucepan, melt butter.Add mushrooms and scallions or onion
and sauté until tender. Stir in flour, salt, and pepper. Cook over low
heat until smooth Stir in water and broth. Heat to boiling. Add
half-and-half and heat just to boiling (do not boil). Garnish with
fresh parsley. MAKES 4 SERVINGS.