Green Beans Gone Cheesy Casserole
4–6
Ingredients
- 1 pound fresh green beans, trimmed and halved
- 8 oz. mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 12 oz. shredded New School American Cheese, divided
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1½ cups crispy fried onions, divided
- 2 tablespoons chopped fresh chives
- Salt, to taste
Directions
Preheat the oven: Preheat the oven to 375°F.
Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for about 3 minutes. Drain and immediately transfer to ice water. Drain again and set aside.
Cook the mushrooms: Melt the butter in a large skillet over medium heat. Add the mushrooms and cook until tender and lightly browned.
Make the cheese sauce: Add the heavy cream and bring to a gentle simmer. Reduce the heat to low and gradually stir in 8 oz. of New School American Cheese until smooth. Season with garlic powder, black pepper, and salt to taste.
Bring it together: Fold the green beans and half of the crispy onions into the cheesy mushroom sauce.
Build the casserole: Transfer the mixture to a casserole dish. Top with the remaining 4 oz. of shredded New School American Cheese.
Bake: Bake for 15–20 minutes, until hot and bubbling.
Finish it: Top with the remaining crispy onions and return to the oven for another 5 minutes, until golden.
Serve: Finish with chopped chives and serve warm.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
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