Fresh green beans are cooked to tender-crisp perfection in a delicious, homemade sauce, topped with crunchy onions and served as mini casseroles.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
348 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly-salted water to a rolling boil. Add beans and cook until just tender, about 5 minutes. (The beans will not soften too much more during baking, so if you want them softer, cook to your preference.)
Step 2
Drain beans, run under cold water, and place in a bowl of ice water to stop the cooking. When beans are chilled, drain and set aside.
Step 3
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray the inside of 4 ramekins with cooking spray.
Step 4
Melt butter in a medium skillet over medium heat. Add mushrooms and shallot and cook until they start to brown, 2 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
Step 5
Sprinkle flour over the mushrooms, stirring well to combine. Gradually pour in chicken stock, soy sauce, Dijon, and thyme, stirring constantly; the mixture will be thick at this point. Stir in half-and-half, salt, and pepper until well combined. Reduce heat to low and simmer until flavors have melded and sauce has thickened, 3 to 5 minutes.
Step 6
Stir in green beans and bacon until well combined. Spoon into the prepared ramekins and top with French-fried onions.
Step 7
Bake in the preheated oven for 13 to 15 minutes. Serve immediately.
Ingredients
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 clove garlic, minced
salt and ground black pepper to taste
1 cup sliced fresh mushrooms
1 teaspoon Dijon mustard
cooking spray
1 teaspoon low-sodium soy sauce
1 medium shallot, thinly sliced
1 pound fresh green beans, trimmed and cut into 1 1/2-inch pieces
