Green Bean Casserole

Ingredients

Casserole

  • 1 cup canned fried onions
  • 3 Tbsp unsalted butter
  • 10 oz cremini or white mushrooms, sliced
  • 4 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 1/4 cup all-purpose flour
  • 1 1/4 cups low-sodium chicken broth
  • 1 1/4 cups heavy cream
  • 2 lb green beans

Topping

  • 2 slices white sandwich bread, torn into pieces
  • 2 Tbsp unsalted butter, melted
  • 2 cups canned fried onions

Preparation

  1. Pulse canned fried onions in food processor until finely ground. Set aside.
  2. Melt butter in large skillet over medium heat. Add mushrooms, 3/4 tsp salt, and 1/2 tsp pepper and cook until mushrooms release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add flour and ground onions and cook until golden, about 1 minute. Stir in broth and cream and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, ntil sauce is very thick and creamy, about 10 minutes
  3. Combine sauce and green beans in slow cooker. Cover and cook on low until beans are tender, 5 to 6 hours.
  4. Meanwhile, pulse bread and butter in food processor until coarsely ground. Toast bread crumbs and onions in clean skillet over medium-high heat until golden brown, 3-5 minutes. Top green beans with bread crumb mixture.

Spinach, Mushroom, and Goat Cheese Salad

Ingredients

  • 6 bacon slices
  • 1 large red bell pepper, cut lengthwise into thin strips
  • 12 ozs crimini (baby bella) mushrooms, coarsely chopped
  • 1 10 oz bag spinach
  • 1/2 medium red onion, cut into paper-thin slices
  • 2/3 cups olive oil
  • 1/3 cup white wine vinegar
  • 2 Tbsps sugar
  • 4 ozs chilled soft fresh goat cheese, crumbled (about 1 cup)

Preparation

  1. Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet Add spinach and onion to same bowl.
  2. Add oil, vinegar, and sugar to reserved skillet; bring to a boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.