We love to reinvent our favorite Thanksgiving classics with Sneaky Greens seasonings so our tried-and-true dishes can have an extra touch of spice—and nutrition! This Thanksgiving, put this updated green been casserole on the dinner table.
- 2 pounds rinsed green beans
1 pound cremini mushrooms, clean and sliced
6 tablespoons unsalted butter, divided
2 tablespoons all-purpose flour
1¼ cups whole milk
1 cup heavy cream
½ cup grated Parmesan
¾ cup fried onions
Preheat oven to 375°. Bring a large pot of salted water to boil.
Add green beans to the salted water and cook until they just start to turn bright green. This should take about 3 to 4 minutes.
Heat olive oil in a skillet, add mushrooms, and cook until lightly browned. Add 2 TBSP of butter to the pan and cook until mushrooms are dark brown and soft and all liquid has evaporated. Season with Sneaky Greens salt and transfer to a bowl.
Heat an additional 2 TBSP butter in a large saucepan until melted. Whisk in flour. Cook, whisking occasionally, until golden brown. This should take about 4 minutes.
Whisk in milk and cream. Increase the heat and bring to a simmer, whisking often, and cook until sauce is thick and bubbling, about 4 minutes. Remove from heat and whisk in Parmesan and several grinds of Sneaky Greens garlic, pepper, and salt.
Arrange the vegetables in a 2 quart baking dish and pour the sauce over the top. Cover with foil and bake until sauce is bubbling. This should take about 25 minutes.
Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker, about 3 minutes. Enjoy!