Green Bean & Mushroom Casserole with Crispy Onions
Ingredients
- 2 lbs. Organic Green Beans, trimmed
- Kosher salt
- 2 Tbsp. olive oil, divided
- 1 lb. Organic Keiki Crimini Mushrooms, sliced, divided
- 6 Tbsp. Unsalted Butter, divided
- 4 Sprigs Thyme, divided
- 2 Tbsp. ʻUlu Flour
- 1¼ Cups whole milk
- 1 Cup heavy cream
- 4 garlic cloves, finely grated
- ½ cup Macadamia Nut Grated “Parm”
- Black pepper
- ¾ Cup Homemade Crispy Yellow Onions (recipe below)
Instructions
- Preheat oven to 375°F.
- Boil a large pot of salted water. Cook green beans in batches for 3 minutes each, until bright green and tender. Drain and set aside.
- Heat 1 Tbsp. olive oil in a large skillet over medium-high. Add half of the mushrooms and cook for 2 minutes without stirring, until golden on one side.
- Toss mushrooms, then cook for 3 minutes more, until browned on both sides.
- Add 2 Tbsp. butter and 2 sprigs thyme, cooking until butter browns and mushrooms are tender (about 4 minutes). Season with salt and set aside.
- Repeat with remaining mushrooms, olive oil, butter, and thyme.
- In a large saucepan over medium-low, melt remaining 2 Tbsp. butter. Whisk in ʻUlu Flour and cook, stirring, for 4 minutes until golden.
- Whisk in milk and cream, and cook, whisking often, until thick and bubbling (about 5 minutes).
- Remove from heat. Stir in garlic, Macadamia Nut Grated “Parm”, salt, and pepper.
- Place green beans and mushrooms in a 2-quart baking dish. Pour sauce over them.
- Cover with foil and bake for 25–30 minutes, until bubbling. Remove foil and bake another 15–20 minutes, until top is browned.
- Sprinkle fried onions on top and bake for 3 more minutes. Let sit 10 minutes before serving.
Crispy Onions
- Slice 1 onion into rings and toss in 1/2 cup ʻUlu Flour or cornstarch with salt.
- Air Fryer: Air fry at 375°F for 8-10 mins, shaking halfway.
- Pan Fry: Fry in 1/2 inch oil over medium-high for 2-3 mins until golden.
- Drain on paper towels and enjoy!