Haricots Rouges Casserole Casserole Of Red Beans Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

Steps:

• Blanch the haricots verts in hot water for about 3 to 5 minutes then remove from heat and shock in iced water. Drain and set aside to cool.
• Preheat oven to 325 degrees F.
• In a large skillet saute the chopped onion in butter. Then add the cooled beans and saute for a couple of minutes. Add the canned mushroom soup and mix well.
• Transfer to a buttered casserole dish and top with the diced tomato, French-fried onions, and season with salt and pepper, to taste. Bake in oven for about 10 minutes.

Steps:

• Lightly grease a casserole dish and preheat oven to 350°F.
• Cook bacon crisp, remove from pan.
• Add beans to bacon fat, and tomatoes to which baking powder has been added.
• Stir all together; season to taste with salt and pepper and place in prepared casserole dish.
• Cover tightly and bake for one hour.
• Remove cover, sprinkle with cheese, arrange bacon strips over all and cook for ten minutes more.