Name: Green Bean Bake Re-imagined
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 10
Ingredients: 1 large sweet onion (white, yellow, or red), cut into 1-inch wedges, or 4 cups cipollini onions (wild onions), halved; ¼ cup House Blend Extra Virgin Olive Oil; 3 tablespoon packed brown sugar; 2 pound fresh or frozen whole green beans, trimmed; 6 ounce baby portobello (cremini) or button mushrooms, halved; 2 tablespoon House Blend Extra Virgin Olive Oil; 1 tablespoon soy sauce; 2 teaspoon balsamic vinegar; 6 ounce cream cheese, softened; 2 - 3 tablespoon milk

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Green Bean Bake Re-imagined

Who doesn’t love this favorite side dish casserole? We’ve made a few changes with fresh onion and baby portobello mushrooms. You can even make ahead of time to make your next holiday dinner easier.

Amount Per Serving:
Calories		187.75 kcal
% Daily Value*
Total Fat 14.35 g		21.5%
	Saturated Fat 4.68 g	20%
	Trans Fat 0.2 g
Cholesterol 17.55 mg		5.7%
Sodium 151.22 mg		6.3%
Total Carbohydrate 13.47 g		4.3%
	Dietary Fiber 2.84 g	8%
	Sugars 8.73 g
Protein 3.63 g

Vitamin A 85.87 µg		Vitamin C 12.35 mg
Calcium 62.01 mg		Iron 1.17 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Oil and Spice Company

Nutrition Disclaimer

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This is a sweet, savory and easy way to elevate the same old casserole. The best part is that you can make everything ahead of time to simplify preparing the rest of the meal.

We’ve prepared this recipe with our House Blend Extra Virgin Olive Oil and Traditional 25 Star Balsamic but you can add even more depth of flavor by using Caramelized Onion Dark Balsamic and Shallot Garlic Extra Virgin Olive Oil!

For those of you that are purists about Green Bean Bake, you can still add crispy fried onions.

Green Bean Bake Re-imagined

Persons

Prep Time

50 minutes

Cook Time

35 minutes

Wait Time

30 minutes

Total Time

1 hour, 25 minutes

Ingredients

1 large sweet onion (white, yellow, or red), cut into 1-inch wedges, or 4 cups cipollini onions (wild onions), halved
¼ cup House Blend Extra Virgin Olive Oil
3 tablespoon packed brown sugar
2 pound fresh or frozen whole green beans, trimmed
6 ounce baby portobello (cremini) or button mushrooms, halved
2 tablespoon House Blend Extra Virgin Olive Oil
1 tablespoon soy sauce
2 teaspoon balsamic vinegar
6 ounce cream cheese, softened
2 - 3 tablespoon milk

Notes

To serve right away

Chilling step may be omitted. Roast beans only 15 to 20 minutes until crisp tender; add cheese and onions as in step 10.

Instructions

In a large skillet cook onions, covered, in hot oil over medium-low heat for 13 to 15 minutes or until onions are tender.
Uncover; add brown sugar. Cook and stir over medium-high heat for 3 to 5 minutes or until onions are golden and caramelized. Cool slightly; transfer to a storage container. Cover and chill up to 24 hours.
In a Dutch oven cook green beans, covered, in a small amount of boiling water for 4 minutes.
Drain. In a 3-quart au gratin or baking dish combine green beans and mushrooms. Cool slightly; cover and chill up to 24 hours.
Let onions and bean mixture sit at room temperature for 30 minutes.
Combine olive oil, soy sauce, and balsamic vinegar.
Pour over vegetables, tossing to coat.
Preheat oven to 400 degrees F. Roast beans, uncovered, for 30 minutes, stirring once until crisp tender.
Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on medium speed.
Spoon cheese in lengthwise mounds along center of baking dish.
Top with caramelized onions.
Return to oven; heat 5 to 8 minutes or until cheese and onions are heated through.