Instead of canned condensed soup, this green bean and mushroom casserole is prepared with a simple homemade cream sauce for an easy and delicious change-up. Classic irresistible store-bought crispy onions add texture and extra flavor!
Recipe tags: vegetable base, moderate difficulty, side, vegetarian, casserole
Ingredients
| Quantity | Ingredient |
|---|---|
| 1½ lbs | fresh green beans, trimmed and cut in half |
| 4 tbsp | unsalted butter, divided |
| 8 oz | slices brown mushrooms |
| 2 tbsp | finely chopped fresh thyme |
| 2 | cloves garlic, minced |
| ¼ cup | all-purpose flour |
| 1 tsp | cracked black pepper |
| 2½ cups | whole milk |
| 2 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 tbsp | Dijon mustard |
| ½0 cup | Parmesan cheese |
| 1 cup | store-bought crispy fried onions |
Directions
Preheat oven to 350°F. Grease 13 x 9-inch baking dish.
In large saucepan of boiling water, cook green beans for 7 to 8 minutes. Drain.
In large skillet set over medium-high heat, melt butter. Cook mushrooms, thyme and garlic for 4 to 6 minutes or until browned. Sprinkle with flour. Cook, whisking, for 2 minutes.
While whisking, gradually pour in milk. Add Seasoned Vegetable Base, Dijon and pepper. Cook, stirring frequently, for 4 to 6 minutes until sauce thickens. Remove from heat.
Stir green beans into sauce. Transfer mixture to prepared dish.
Bake (uncovered) for 25 to 30 minutes or until bubbly. Sprinkle with crispy fried onions and Parmesan. Bake for 5 to 10 minutes or until onions have crisped up and darkened slightly.
Tip: Substitute Parmesan cheese with Asiago cheese or sharp (old) Cheddar cheese.