I was searching for a variation on the traditional Green Bean Casserole...this one is a winner!
1 lb. fresh green beans, washed and trimmed
4 Tbsp. butter, divided
4 oz. can of sliced mushrooms
2 cloves garlic, minced
kosher salt and freshly-ground black pepper, to taste
2 Tbsp. all-purpose flour
2 cups whole milk
1 Tbsp. Dijon mustard
1/2 cup grated Parmesan cheese
1 cup crispy onion strips
- Preheat oven to 375 degrees F. Spray a 1-1/2 quart baking dish with cooking spray.
- Place green beans in a gallon-size resealable plastic bag (or buy the beans already in the microwaveable bag in the produce section). Poke a few holes in the bag to allow steam to escape. Heat in the microwave on full power for 3-5 minutes until beans are tender, but still a bit crisp. Pour into prepared pan.
- Heat two tablespoons of the butter in a small frying pan. Add mushrooms, garlic, salt and pepper. Cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated. Pour over green beans. Toss.
- Heat remaining two tablespoons of butter in a small saucepan over medium heat. Whisk in flour. Cook 1-2 minutes until flour starts to turn golden.
- Slowly add milk. Stirring constantly, cook until mixture starts to bubble and thicken. Add salt, pepper, Dijon mustard and Parmesan cheese. Pour over mushrooms and green beans.
- Bake 15-20 minutes until bubbly. Sprinkle crispy onions on top. Bake another 5 minutes.
- Let green bean casserole rest 5-10 minutes before serving.
From the kitchen of: Stephanie Gallagher, About.com Guide to Cooking for Kids
