Green Bean & Baby Bella Casserole

This tried and true holiday side dish still has a few tricks up its sleeve! The quartered Baby Bella mushrooms amp up the natural, earthy, and savory flavor of the sauce, while soy sauce brings a rounded seasoning. Don't skimp out on the crispy onions!

Serves 4-8

Ingredients

• 1 pound fresh green beans, rinsed, trimmed, and halved

• 2 tablespoons unsalted butter

• 10 ounces RI Mushroom Co. Baby Bella mushrooms, trimmed and quartered (~2 cups)

• 2 tablespoons minced garlic (~4 cloves)

• 2 teaspoons chopped fresh thyme

• ¼ teaspoon freshly ground nutmeg

• ½ teaspoon freshly ground black pepper

• 2 tablespoons all-purpose flour

• 1 cup mushroom or chicken broth

• 2 tablespoons low-sodium soy sauce

• 1 cup half-and-half

• 1-½ cups crispy onions

Directions

1. Preheat oven to 350° F. Prepare green beans by trimming the ends and cutting in half. Bring a large pot of salted water to a boil. Add the beans and cook for 5 minutes. Drain in a colander and immediately shock in a bowl of ice water to stop the cooking. Drain and set aside.

2. Melt the butter in a large non-stick skillet over medium-high heat. Add the RI Mushroom Co. Baby Bella mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.

3. Add the minced garlic and chopped thyme and continue to cook for another 1 to 2 minutes. Sprinkle the nutmeg, pepper and flour over the mixture and stir to combine. Cook for 1 minute.

4. Add the mushroom or chicken broth and soy sauce and bring to a simmer. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, about 4 to 8 minutes.

5. Remove from the heat and stir in ¼ of the crispy onions and all of the blanched green beans. Place the mixture into a 1-½ quart baking dish and top with the remaining crispy onions.

6. Place into the oven and bake until bubbly, approximately 15 minutes. Remove from oven and serve immediately.

   Chef’s Notes:

   • The recipe can be prepared up to step 6, covered & refrigerated, then baked off at 350° F until bubbly (about 20-25 minutes) if preparing as a large dinner side.

   • Be careful not to overcook the green beans, this always leads to a mushy and sad casserole. Shocking the beans helps them keep their crisp-tender texture, even after baking.