On holiday tables, green bean casserole shines as a centerpiece of tradition. Silky mushrooms mingle with creamy sauce, while a golden crown of crispy onions adds texture and a festive crunch
Green Bean Casserole
8
servings20
minutes1
hourKeep the screen of your device on
Ingredients
1 ½ pounds green beans, trimmed and halved
2 tablespoons extra-virgin olive oil
16 ounces mushrooms, sliced
2 tablespoons tamari
4 garlic cloves, minced
2 tablespoons fresh thyme leaves
¼ cup all-purpose flour
3 cups milk, any kind
1 ½ teaspoons Dijon mustard
½ cup grated Parmesan cheese, plus more for sprinkling
¼ teaspoon freshly ground black pepper
1 ½ cups french fried onions
Directions
- Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 4 minutes. Immediately transfer to the ice water to stop the cooking process. Drain and transfer to a towel to dry.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until soft, 8 to 10 minutes. Stir in the tamari, garlic, and thyme. Sprinkle the flour over the mushrooms and stir again. Add the milk and mustard and stir to combine. Simmer until thickened, whisking often, 15 to 20 minutes. Stir in the Parmesan cheese and pepper.
- Spread ⅓ of the sauce at the bottom of the baking dish. Spread the green beans evenly on top, then top with the remaining sauce. Sprinkle on the onions and bake, covered, for 10 minutes. Uncover and bake for 10 more minutes. If the onions start to brown too much, cover the dish for the remainder of the baking time. Garnish with sprinkles of Parmesan, if desired. Serve hot.
Notes
- Recipe courtesy of https://www.loveandlemons.com/green-bean-casserole
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