8 oz Giorgio® White Button Mushrooms, sliced
16 oz green beans, rinsed, trimmed
2 tbsp olive oil
4 tbsp unsalted butter, divided
2 tbsp all-purpose flour
1 cup whole milk
½ cup heavy cream
½ tsp smoked paprika
½ tsp garlic powder
4 sprigs fresh thyme
1 cup store-bought fried onions
Salt and pepper, to taste
Prep Time: 15 mins
Cook Time: 40 mins
Servings: 8
1 Preheat oven to 375º F. In a large pot, boil green beans in salted water for 3–5 minutes until tender, yet crisp. You may have to do this in batches. Drain, then transfer to a 9" x 13" baking dish. Set aside.
2 In a large skillet, heat olive oil and 2 tbsp butter at medium heat. Add mushrooms and cook until golden brown, about 4–5 minutes. Transfer to a plate. Set aside.
3 In the same skillet, heat remaining butter at medium heat. Once melted, whisk in flour to form a roux, about 2–3 minutes. Whisk in milk and cream. Stir in smoked paprika, garlic powder, thyme sprigs, salt, and pepper to taste. Cook for 3–5 minutes until sauce thickens.
4 Add mushrooms back in and stir to combine with sauce. Simmer for 1–2 minutes. Taste and adjust seasonings as needed. Pour mixture over green beans in baking dish.
5 Cover baking dish tightly with aluminum foil. Bake for 25–30 minutes, then remove baking dish from oven, remove foil, and bake uncovered for another 10 minutes. Top casserole with fried onions. Serve and enjoy!
To learn more about Giorgio Fresh Co.,
visit www.giorgiofresh.com
