Green Bean Casserole with Onion Rings

By á-32

Ingredients

• 2 strips thick-sliced bacon, diced
• 1 ⁄2 cup onion, sliced
• 8 oz. button mushrooms, quartered
• 8 oz. cream cheese, softened
• 4 T. unsalted butter, softened
• 1 t. Dijon mustard
• 1 t. garlic, minced
• 1 t. fresh thyme, minced
• 1 t. fresh oregano, minced
• 1 t. fresh lemon juice
• 1 ⁄4 t. Worcestershire sauce
• 2 T. unsalted butter
• 2 T. all-purpose flour
• 1 1⁄2 cups milk, warmed
• Herbed cheese mixture
• Salt and pepper to taste
• 1 lb. haricot vert, blanched
• Sauteed mushroom mixture
• Herbed cheese sauce

Details

Servings 6
Adapted from cuisineathome.com

Preparation

Step 1

Coat a 1-qt. casserole dish with nonstick spray.

Saute bacon in a saute pan over medium heat until nearly cooked.

Add onion and cook until tender. Stir in mushrooms; cook until soft and onions are golden, about 5 minutes, then set aside.

Pulse cream cheese, butter, Dijon, garlic, herbs, lemon juice, and orcestershire in a food processor until blended; chill.

Melt butter in a large saucepan over low heat. Whisk in flour and cook for 1 minute.

Slowly add warm milk, whisking until thick. Stir in herbed cheese, salt, and pepper until melted.

Combine blanched beans, mushrooms, and cheese sauce in a large bowl. Transfer to prepared casserole dish and chill until ready to bake (up to 1 day ahead). Preheat oven to 400°. Bake casserole for 30 minutes, or until filling is bubbly. Before serving, top casserole with fried onion rings, see online recipe.