Green Bean Bake Revisited

This is a good alternative to the classic baked green bean casserole.

Green Bean Bake Revisited
Green Bean Bake Revisited

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Large Sweet Onion

  • 1/4

    Cup Cooking Oil

  • 3

    T Packed Brown Sugar

  • 2

    Pound Fresh Whole Green Beans, trimmed

  • 6

    Ounces Cremini Mushrooms, halved

  • 2

    T Olive Oil

  • 1

    T Soy Sauce

  • 2

    t Balsamic Vinegar

  • 6

    Ounces Cream Choeese, soften

  • 3

    T milk

Directions

in a large skillet cook onions, covered, in hot oil over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; add brown sugar. Cook and stir over medium-high heat for 3 to 5 minutes or until onions are golden and caramelized. Cool slightly; transfer to a storage container. Cover and chill up to 24 hours. Cook green beans, covered, in a small amount of boiling water for 4 minutes. Drain. In a 3-quart baking dish combine green beans and mushrooms. Cool slightly; cover and chill up to 24 hours. Let onions and bean mixture sit at room temperature for 30 minutes. Combine olive oil, soy sauce, and balsamic vinegar. Pour over vegetables, tossing to coat. Preheat oven to 400 degrees. Roast beans, uncovered for 30 minutes, stirring once until crisp tender. Meanwhile, in a medium mixing bowl beat together cheese and milk with a electric mixer on medium speed. Spoon cheese in lengthwise mounds along center of baking dish. Top with caramelized onions. Return to oven; heat 5 to 8 minutes or until cheese and onions are heated through.

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