I have a few Thanksgiving recipes that I haven’t ever gotten around to adding, and in the chance I lose them, I figured better to post them! As much as I love green beans, I cannot stand, “cream of xyz” soup in recipes. After mashing together a lot of different recipes, this one seems to do the trick, with a really nice, earthy flavor of mushrooms without the soup. With a caramelized onion topping tosses in breadcrumbs, is a nice take on an old favorite!

• 2 small onions, sliced
• 1/4 cup breadcrumbs (panko worked well)
• 1 lb. green beans, trimmed
• 1 small yellow onion, sliced
• 8 oz. sliced baby bella mushrooms
• 3-4 cloves of garlic, minced
• 1/4 cup butter (or dairy replacement – I use Earth Balance soy free)
• 1/4 cup all purpose flour (gluten free works fine!)
• 2 cups milk (or dairy replacement – I used extra creamy oat milk)
• 1 cup chicken or vegetable stock
• Salt and pepper to taste

Preheat oven to 375°.

Heat olive oil and sauté one onion until tender and slightly golden. Place in a small bowl and toss with breadcrumbs until coated and season with salt and pepper to taste.

Prepare an ice bath by filling a large bowl about half full with cold water, and add in a cup or two of ice cubes. In a large pot of salted boiling water, add green beans and cook until bright green and crisp-tender, about 3 minutes. Transfer green beans to ice bath to cool completely, then drain and transfer to a large bowl. 

In a large ovenproof skillet over medium heat, heat oil. Add the second onion and cook, stirring occasionally until tender.. Add mushrooms and season generously with salt and pepper. Cook, stirring occasionally, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans and lightly toss.

Melt tablespoons of butter in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in milk and stock and bring to a simmer. Cook until thickened and bubbling slightly, then season to taste with salt and pepper. Remove from heat, add green bean mixture, and toss until ingredients are coated in the sauce. Transfer mixture to a medium casserole dish. Bake until warmed through and bubbling around the edges, about 20 minutes. Top with the reserved onions and bake about 10 minutes more.