Green Bean Casserole
with Crispy Onions
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Green Beans
4 tablespoon
Flour
(Contains Wheat)
13.5 ounce
Milk
(Contains Milk)
3 unit
Mushroom Stock Concentrate
5 ounce
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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, 3-4 minutes (check after 3).
Melt 4 TBSP butter in a small pot over medium-high heat. Add 4 TBSP flour and cook, stirring often, until lightly browned, 2-3 minutes. Whisk in 2 cartons milk, stock concentrate, and 1½ cups water. Bring to a boil and cook, stirring, until thickened, 1-2 minutes. Remove from heat and stir in 1 tsp salt; season generously with pepper.
Drain any excess water from bowl with green beans. In an 9-by-11-inch baking dish, combine drained green beans, sauce, and half the French’s Onions.
Top green bean mixture with remaining French’s Onions. Bake on middle rack until sauce is bubbling and onion topping is browned and crisp, 5-10 minutes.
