Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Seasoned Vegetable Base. Also try with Better Than Bouillon Organic Mushroom Base.
Recipe tags: mushroom base, moderate difficulty, side, vegetarian, casserole
| 1½ lbs | fresh green beans, trimmed and cut in half |
| 1 Tbsp | unsalted butter, divided |
| 1 Tbsp | olive oil |
| 8 oz | baby bella mushrooms, cleaned and sliced 1/4-inch thick |
| 1½ tsp | thyme |
| ¼ cup | all-purpose flour |
| 1 tsp | cracked black pepper |
| 2½ cups | whole milk |
| 2 tsp | Better Than Bouillon® Mushroom Base |
| ¼ cup | Parmesan cheese |
| ½0 cup | French fried onions |
Preheat oven to 350°F. Grease a 13-inch x 9-inch baking dish.
Fill a large pot with water and bring to a boil. Add green beans and cook for 7 - 8 minutes. Drain the green beans and set aside.
Add butter and olive oil to a large saute pan and heat over medium-high heat. Add mushrooms and thyme and cook for 3-4 minutes. Stir in the flour to coat thoroughly.
Add pepper, milk, and Better Than Bouillon mushroom base; cook, stirring, until sauce thickens. Remove sauce from heat and stir in the Parmesan cheese.
Mix sauce with green beans and place in 13” x 9” baking pan
Bake at 350°F. for 25-30 minutes or until bubbly.
Top with fried onions and bake 5-10 minutes further until onions have crisped up and are hot.