Featuring winner of the ChefsBest Excellence Award, Alexia Onion Rings
The classic green bean casserole gets a real food upgrade with fresh green beans and an easy to make, homemade mushroom sauce for a creamy side dish with a surprise crispy ingredient-crunch.
- 1 pound green beans, fresh or frozen
- 1 11-ounce bag Alexia Crispy Onion Rings with Panko Breading and Sea Salt
- 2 tablespoons butter
- ½ cup chopped onion
- 10 ounces brown cremini mushrooms, sliced, about 4 cups
- 1½ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- ½ teaspoon thyme
- 2 tablespoons all-purpose flour
- 2 cups whole milk or half and half
- ½ cup white wine or chicken stock
- ½ teaspoon ground nutmeg
- Trim the green beans and cut in half, then place in a microwave-safe bowl with 2 tablespoons water and cook for 3 minutes. Drain, and set aside. If using frozen, thaw in the microwave or on the counter and drain any excess water.
- Preheat the oven to 400°F and line a baking sheet with aluminum foil. Place the onion rings on the tray and bake for 10 minutes or until the onion rings are crisp. Set aside.
- While the onion rings are baking, melt the butter in a large skillet over medium heat and add the onions. Cook the onions for 3-5 minutes or until they begin to soften and become translucent. Add the sliced mushrooms and season with 1 teaspoon of the kosher salt, black pepper, and thyme. Cook, stirring occasionally, for about 5 minutes or until the mushrooms are tender. Sprinkle the mixture with the flour, stir to combine, and cook for 1-2 minutes, stirring so the flour doesn’t burn but does cook out the flour-y taste. Add the milk or half and half, wine or chicken broth, and the nutmeg and cook for 4-5 minutes, stirring, or until the sauce has reduced by half. Remove the sauce from the heat and stir in the green beans. Transfer half of the bean mixture to a 2-quart casserole dish, or 11 x 7- or 8-inch square baking dish and top with half of the onion rings, then the rest of the beans and top with the remaining onion rings.
- Bake for 10-15 minutes or until the top is lightly browned and the sauce is bubbly. Let sit for 5-10 minutes, the sauce will thicken as it cools.
Recipe sourced from foodiecrush.com.