Thanksgiving Green Bean Bake Revisited
Sooo good! from bh&g magazine, nov. 2005. same flavors in a new way. instead of french fried onions, use a fresh onion cut into wedges; in place of mushroom soup, use fresh baby portobello, cremini or button mushrooms. this can be made ahead! I just made it and it looks great (i used a red onion). i'll reheat it on thanksgiving. * i used about 3 lbs. Beans and doubled the olive oil, balsamic, and soy but kept the cheese the same and only used 3 tbsp. Milk. If you use splenda brown sugar, use half the amount, so use 1 1/2 tbsp. Which is how i made it. This went over very well at my thanksgiving! * i found it is easy to do the beans first then put them in a bowl with mushrooms and toss them in there with the soy, balsamic and olive oil and then use the pan to cook the onions- i also made thin wedges and they separated in the pan which was fine and added more color on top. I didn't put it in the oven for the last 5-8 minutes to heat through since i made this ahead. i simple made it
Steps
In a large skillet cook onions , covered in hot oil over medium-low heat for 13-15 minutes until onions are tender.
Uncover and add brown sugar.
Cook and stir over medium-high heat for 3-5 minutes or until onions are golden and caramelized.
Set aside.
Preheat oven to 400 degrees f.
In a large saucepan cook green beans , covered in a small amount of boiling water for 3 minutes and drain.
In a 3 quart au gratin or baking dish combine the green beans and mushrooms.
Combine the olive oil , soy sauce , and balsamic vinegar.
Pour over the vegetables , tossing to coat.
Roast for 15-20 minutes , stirring once until crisp tender.
Meanwhile , in a medium mixing bowl beat together cheese and milk with an electric mixer on a medium speed.
Spoon cheese in lengthwise mounds along center of baking dish.
Top with caramelized onions.
Return to oven.
Heat 5-8 minutes or until cheese and onions are heated through.
Ingredients
sweet onion, cooking oil, brown sugar, fresh green beans, mushrooms, olive oil, soy sauce, balsamic vinegar, goat cheese, milk