Description

With a little help from Farmhouse Kitchen's mushroom cream sauce and fresh vegetables, the beloved holiday casserole is transformed into an elegant side dish, packed full of fresh flavor. Tender green beans, crimini mushrooms and caramelized onions bake with the mushroom sauce until bubbly under a layer of crispy gluten-free panko breadcrumbs. Pair this refreshed holiday side with just about any roasted protein, or enjoy it alongside a line up of all the classic sides, such as mashed potatoes & roasted vegetables, for a veggie-focused feast.

Serves 6-8. (Gluten Free, Egg Free, Nut Free)

Click over to the Recipe tab for cooking instructions.

Includes*:

• 2 lb avg Green Beans
• 8 oz White Button Mushrooms
• 1 ct Yellow Onion
• 7 oz Gluten Free Panko Breadcrumbs
• 16 oz Mushroom Cream Sauce

You will need:

• Butter or Oil of Choice
• Salt and pepper
• 2-3 Garlic cloves (optional)
• 2 quart Baking Dish

Hands on Time: 15 minutes; Total Time: 45 minutes

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What's inside

Mushroom Cream Sauce, 16 oz - Default: 1 - Max: 1
Breadcrumbs, Panko, Gluten Free, 7 oz - Default: 1 - Max: 1
Organic Yellow Onion (1 count) - Default: 1 - Max: 1
Beans, Green, 1 lb - Default: 2 - Max: 2
Mushrooms, White Button, 8 oz - Default: 1 - Max: 1

RECIPE

Includes*:

• 2 lb avg Green Beans


• 8 oz White Button Mushrooms


• 1 ct Yellow Onion


• 7 oz Gluten Free Panko Breadcrumbs


• 16 oz Mushroom Cream Sauce

You will need:

• Butter or Oil of Choice


• Salt and pepper


• 2-3 Garlic cloves (optional)


• 2 quart Baking Dish

Hands on Time: 15 minutes; Total Time: 45 minutes

INSTRUCTIONS

Note: Thaw the mushroom cream sauce in the refrigerator 1-2 days prior to cooking.

STEP 1  Preheat oven to 375°F and butter a 2 quart baking dish; set aside. Bring a large pot of water to a boil.
STEP 2  Meanwhile, prepare the vegetables. Discard the ends and papery outer layers from onions, then thinly slice and set aside. Trim the ends from the green beans and chop in half into about 2 to 3-inch long pieces; set aside. Trim away the woody mushroom stems, then thinly slice and set aside. Mince garlic, if using.
STEP 3  Heat a large sauté pan over medium heat with 1 tbsp. butter or oil. Add the sliced onions and sauté until tender and browned with crispy edges, about 10 minutes. Transfer half of the onions to a mixing bowl and set aside.
STEP 4  Add 1 tbsp. butter or oil to the pan with remaining onions, followed by sliced mushrooms and garlic (optional). Sauté until mushrooms are tender and lightly browned, about 5 minutes. Reduce heat to medium and add mushroom cream sauce. Bring to a simmer, stirring occasionally. Remove from heat and season with salt and pepper to taste.
STEP 5  When the water reaches a boil, add 1 tbsp. salt and chopped green beans. Cook until bright green and crisp-tender, about 5 minutes. Drain the green beans well and rinse with cold water. Shake off all excess water and pat dry, then transfer to buttered baking dish.
STEP 6  Pour the mushroom sauce evenly over the green beans, stirring to coat if needed. Add 1 cup of panko breadcrumbs to the reserved sautéed onions. Drizzle with about 2 tbsp. butter or oil and combine, then sprinkle over the green beans. Bake in the preheated oven for 20-25 minutes or until thoroughly hot and breadcrumbs are golden brown. Let stand for at least 10 minutes before serving.

Enjoy!

*Wash and dry vegetables thoroughly before preparing.

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