Green Bean Casserole
with Crispy Onions
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/Â serving 6 people
/Â serving 6 people
12 ounce
Green Beans
2 tablespoon
Flour
(ContainsWheat)6.75 ounce
Milk
(ContainsMilk)2 unit
Mushroom Stock Concentrate
3 ounce
Crispy Fried Onions
(ContainsWheat)Not included in your delivery
2 tablespoon
Butter
(ContainsMilk)Salt
Pepper
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Trim green beans, then cut into 1-inch pieces. (To do this quickly, line up a few green beans and slice them all at once. Place green beans in a large microwave-safe bowl with a splash of water; cover bowl with plastic wrap and poke a few holes in wrap. Microwave until green beans are tender but still crisp, 2-4 minutes (check after 2).
Melt 2 TBSP butter in a small pot over medium-high heat. Add 2 TBSP flour and cook, stirring often, until lightly browned, 2-3 minutes. Whisk in 1 carton milk, stock concentrates, and ¾ cup water. Bring to a boil and cook, stirring, until thickened, 1-2 minutes. Remove from heat and stir in ½ tsp salt; season generously with pepper.
Drain any excess water from bowl with green beans. In an 8-by-8-inch baking dish, combine drained green beans, sauce, and ¾ cup French’s Onions.
Top green bean mixture with another ¾ cup French’s Onions (you’ll have some left over—use the rest however you like). Bake on middle rack until sauce is bubbling and onion topping is browned and crisp, 5-10 minutes.