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Old 11-21-2004, 01:10 PM   #1
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Dotties Green Bean casserole

I love this, made it for the holidays last year and am going to make it for Thanksgiving this year too.

I am hosting Thanksgiving for the first time and was wondering if I can make this the day before? Can I assemble all ingredients and then just refrigerate it and pop it in the oven the next day?

TIA
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Old 11-21-2004, 04:08 PM   #2
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That's what I'm doing! I hope it works!
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Old 11-21-2004, 04:28 PM   #3
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I love this recipe and make it for every holiday!

I always pre-make it a day or two before, keep it in the fridge, then just bake it on the day I'm serving it. I also double the recipe, because people want some to take home, and I need leftovers for me too!
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Old 11-21-2004, 09:57 PM   #4
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OK you all, SOOOO where is the recipe!!

Thanks in advance,
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Old 11-22-2004, 05:15 AM   #5
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* Exported from MasterCook *

Dottie's Chunky Cheesy Green Bean Casserole

Recipe By : Dottie
Serving Size : 6
-------- ------------ --------------------------------
2 cans french-style green beans -- drained well
4 ounces mushroom stems and pieces -- drained
1/2 medium yellow onion -- sliced, sep into rings
2 stalks celery -- sliced small
2 tablespoons butter
1/4 cup heavy cream
1/4 cup mayonnaise
1 cup cheese -- (cheddar, jack, pepper jack, cream - your choice) diced
1/2 teaspoon lite salt
1/4 teaspoon salt -- or 3/4t reg salt if you don't have lite salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Melt the butter in a skillet and sautee the onions, celery and mushrooms until soft (about 7-8 minutes). Mix the mayonnaise and cream. Mix everything together in a casserole and bake at 350f, covered, for 30 minutes. Uncover and brown if desired.

Per Serving: 155 Calories; 15g Fat (84.5% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 196mg Sodium.
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Old 11-22-2004, 05:24 AM   #6
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This looks like a definite for Thanksgiving! Thanks for the recipe.
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Old 11-22-2004, 05:32 AM   #7
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This is now a Thanksgiving tradition in our family. Everyone loves this recipe and wants a copy. I make it with frozen green beans and fresh mushrooms. Yum!
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Old 11-22-2004, 07:48 AM   #8
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I just wanted to add that when I make this I sprinkle the top with sliced almonds which brown up nicely while it bakes. Makes it even yummier in my opinion.

Happy Thanksgiving to all the Americans.

Bernie
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Old 11-22-2004, 08:03 AM   #9
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Today's Monday and I'll actually be preparing all my casseroles tonight. Does anyone think anything will be wrong with them by Thursday? I hope not because I am really in a pinch for time.

I'm working straight through until Thursday. Usually I split my cooking between Tuesday and Wednesday but this Wednesday I have to pick up my Mom and Sister from the aiport. It will be a strenuous trip because of wheelchairs, etc. so I don't want to plan to do much on Wednesday night and get too over tired to enjoy Thursday!
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Old 11-22-2004, 08:14 AM   #10
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I'm glad you like it
It keeps well for a day or 2, but longer than that and the "sauce" (mayo and cream) part can separate. What I do(am doing today in fact)is making all the components and keeping the sauce part in a separate container, then I can just re-whisk it and add it in right before baking
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Old 11-22-2004, 10:53 AM   #11
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Thanks. I saw something about doing that before and it may be my only option. I shouldn't be hard to throw together on Wednesday - I just hated leaving more stuff to do that day
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Old 11-23-2004, 07:07 AM   #12
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Question for jvryden - Did you use frozen french cut or regular cut green beans? Also, how much frozen is equal to 2 cans?

I think I'll try this for Thanksgiving. I need to do a make-ahead dish to bring then reheat when I get to my mothers. I will be busy at the football game in the morning.
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Old 11-23-2004, 09:43 AM   #13
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I just used regular cut green beans...but french cut would maybe work more like the original recipe! I'm sorry, I have no idea how much I used, I just filled the pan I wanted to use...the same pan I would have used with canned.
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Old 11-23-2004, 12:57 PM   #14
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this receipe sounds wonderful, I need to try it!
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Old 11-23-2004, 02:40 PM   #15
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I like broccoli better than green beans, so if I steamed the broccoli first I can use it instead of the canned green beans, right? Even cauliflower can be substituted I imagine! Hummm, got me thinking that all those root veggies I have to use in my fridge I can steam, cut up and throw in this casserole! Yes, I'll fix it for dinner tonight.....
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Old 12-18-2005, 11:47 AM   #16
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I'm thinking of making this on Xmas Eve. Another other reviews out there? Anyone cooked this in a crock pot with a good experience?
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Old 12-18-2005, 12:14 PM   #17
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Although I like Dottie's recipe using canned French cut green beans, I discovered that it's even better using frozen beans. One 16 ounce bag of frozen green beans is pretty close to the same amount as three 14.5 ounce cans of green beans. Once you drain a can of beans, you've only got about 9 1/4 ounces worth and they're heavier than frozen beans because they're already fully cooked and have soaked up a lot of water. I use 1 bag of frozen beans in place of the two cans of beans called for and it's close enough. Here's a picture of them made with frozen beans:

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Old 12-18-2005, 12:39 PM   #18
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Linda - I planned on doubling your version of Dotties casserole. How many bags of frozen beans should I use then? Also, do you cook the frozen beans first or throw them into the casserole and bake? Thanks.
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Old 12-19-2005, 07:47 AM   #19
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Quote:
Originally Posted by Purrgirl
Linda - I planned on doubling your version of Dotties casserole. How many bags of frozen beans should I use then? Also, do you cook the frozen beans first or throw them into the casserole and bake? Thanks.
I would use two 16 ounce bags of frozen beans for a double batch. I cook them as directed on the package and drain very well before mixing in the sauce ingredients. Since they're going to cook even more in the oven, don't overcook them the first time. Oh, and be sure to salt them when you boil them. Canned beans are already salted so you need to take that into account and it's not as easy to season them after they're cooked.
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Old 12-19-2005, 11:58 AM   #20
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Thanks again LindaSue. You are the best!
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Old 12-22-2005, 05:13 PM   #21
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Made this the first time for Thanksgiving, my non-LCing son likes it as much as the regular grean been casserole. Made it again last night and both of his housemates also liked it -- including the one who doesn't like mayo, just didn't mention that ingredient to him.

It is definitely a keeper for my family.

Sheryl
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Old 12-24-2005, 09:01 PM   #22
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Had this for the first time tonight. I loved it. I didn't tell my company that it was a "low carb" recipe and everyone commented that they loved them! The recipe is definitely a keeper!
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Old 12-24-2005, 09:22 PM   #23
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I'm glad you're enjoying it
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Old 03-15-2010, 07:55 PM   #24
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OLD POST ~ however, this was the first time I tried this recipe and we loved it here. It actually tastes so much better than the canned soup version. I can't wait to make this for company or even Easter.
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Old 03-29-2010, 06:58 PM   #25
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Wanted to add that I made this again tonight and used an American/Cheddar cheese blend and also added leftover diced ham to it........DELICIOUS!!!!
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Old 03-29-2010, 07:53 PM   #26
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Wondering how this recipe turn out with fresh green beans....
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Old 03-29-2010, 08:38 PM   #27
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I love fresh steamed green beans and think it would be really good. Those really long skinny green beans would probably work well.
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Old 03-30-2010, 08:01 AM   #28
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Quote:
Originally Posted by Jennifer Eloff View Post
Wondering how this recipe turn out with fresh green beans....
I don't see why it wouldn't be great with fresh ones. I make it with frozen green beans now and even those are much nicer than canned ones in this recipe. I'm not big fan of canned green beans but I do like them in this dish. It's just that frozen beans taste ten times better than canned and I imagine that fresh would kick them up another notch.

P.S. - Fresh mushrooms are great in this too.

Last edited by LindaSue; 03-30-2010 at 08:04 AM..
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Old 03-30-2010, 08:25 AM   #29
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Thanks, Linny and Linda Sue for your replies. I do have those extremely long, skinny fresh green beans. I'm going to make this tomorrow for our barbecue.
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Old 03-30-2010, 08:31 AM   #30
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I originally used the canned ones for convenience and to mimic the "real" recipe, but now I use the long skinny frozen ones, thawed, patted dry then roasted for 20 minutes w/a little olive oil, salt and garlic powder before continuing with the recipe.

edit: green giant select green beans is the one

http://www.generalmills.com/corporat...53&itemID=2922
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