Classic Green Bean Casserole

20 Min.
35 Min.
6
Ingredients
pounds fresh green beans, trimmed and cut in half
1½ pounds fresh green beans, trimmed and cut in half
¼
cup olive oil
¼ cup olive oil
½
cup diced white onion
½ cup diced white onion
1
teaspoon minced garlic
1 teaspoon minced garlic
8
ounces baby bella mushrooms, cleaned and sliced ¼-inch thick
8 ounces baby bella mushrooms, cleaned and sliced ¼-inch thick
2
teaspoons Better Than Bouillon® Mushroom Base
2 teaspoons Better Than Bouillon® Mushroom Base
1
teaspoon Better Than Bouillon® Seasoned Vegetable Base
1 teaspoon Better Than Bouillon® Seasoned Vegetable Base
6
tablespoons unsalted butter, divided
6 tablespoons unsalted butter, divided
4
tablespoons all-purpose flour
4 tablespoons all-purpose flour
2
cups whole milk
2 cups whole milk
1
teaspoon cracked black pepper
1 teaspoon cracked black pepper
1
cup panko breadcrumbs
1 cup panko breadcrumbs
1
teaspoon sweet paprika
1 teaspoon sweet paprika
Directions
  1. Preheat oven to 350°F.
  2. Grease a 13-inch x 9-inch baking dish.
  3. Fill a large pot with water and bring to a boil.
  4. Add green beans and cook for 7-8 minutes.
  5. Drain the green beans and set aside.
  6. Add the olive oil to a large sauté pan and heat over medium-high heat. Add onions and mushrooms to the pan and cook for 3-4 minutes.
  7. Add the garlic, Mushroom Base, and Seasoned Vegetable Base to the pan and cook for 30 seconds.
Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Seasoned Vegetable Base. Also try with Better Than Bouillon Organic Mushroom Base.

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