I can't believe I haven't posted this recipe! I thought it was on here, but alas, I was very much mistaken. For too long I depended on the back of the can of TJ's fried onion pieces, then they changed the recipe to incorporate a new TJ product, and I was SOL. So here I am, finally getting my act together to post one of my favorite, go-to recipes. Each time I make it gets better and better. I recently figured out adding cheese takes this green bean casserole to the next level - imagine melty cheese with crispy fried onion. It may invoke a memory, such as eating cheeseburgers and onion rings with a root beer at the Madison Bear Garden in Chico.
½ C butter or olive oil, more for pan
1 large onion, chopped
1 or 2 lbs mushrooms, stemmed and quartered
4 t coarse salt
1 t pepper
24 oz bag TJ’s frozen French green beans
½ C flour
2 c milk or almond breeze
1 C shredded cheese (I prefer cheddar)
1 can of TJ’s Gourmet Fried Onion pieces
How it's made
Preheat oven to 350 degrees. In your largest skillet over medium heat, melt a pat of butter. Add onion and sauté until it softens and caremelizes. Add mushrooms and cook until softened. Season with 2 t salt and ½ t pepper and set aside to cool.
Meanwhile, bring a pot with 1-2” of water on the bottom to boil, and place a steamer basket inside. When boiling, add frozen green beans, and steam until cooked, about 7-9 minutes.
Melt ½ C butter in a medium saucepan over medium low heat. Add flour, whisking constantly until mixture begins to turn golden, about two minutes. Pour in milk and continue whisking until mixture has thickened, about three minutes. Stir in remaining salt and pepper. Remove from heat and pour over beans and toss to combine with onion/mushroom mixture.
Butter a 9x13 pan and add spread out casserole mixture. Sprinkle cheese on top.
Bake casserole, covered, until mixture is bubbly and heated through – 10 minutes. Uncover and cook 2 minutes more. Sprinkle Trader Joe’s onion pieces over top and cook for 1-2 minutes more, but keep a close eye because they brown rapidly. Allow to cool then serve.