TomaProvence Green Bean Casserole

For Crispy Onions:

2 medium yellow onions, halved and thinly sliced

¼ cup all-purpose flour

2 tablespoons panko or plain breadcrumbs

½ teaspoon salt

Freshly ground black pepper

Canola, safflower, peanut or other high-heat oil, for deep-frying

 

For Mushroom Sauce:

3 tablespoons butter

12 ounces mushrooms, coarsely chopped

A few gratings fresh nutmeg (optional)

Freshly ground black pepper

¾ teaspoon salt

2 garlic cloves, minced

3 tablespoons all-purpose flour

1 ½ cups vegetable or chicken broth

½ cup heavy cream

4 ounces Point Reyes TomaProvence, grated

1 – 1 ½ pounds green beans, trimmed and halved

 

Make the crispy onions:

Toss onion with flour, breadcrumbs, salt and pepper. Heat about 1/2-inch of oil in a 12-inch heavy skillet until hot. Add onions, a little at a time, making sure not to crowd the pan, and fry until a light golden brown.  (Keep in mind they will continue to brown more in the oven, so don’t get them too dark in the oil.) Remove with a slotted spoon, and place onions on paper towels to drain. Repeat with remaining onions. Set aside.

 

Heat oven to 400°F.  Butter a large casserole dish.

 

Prepare beans: Bring a large pot of salted water to a boil and boil green beans for 5 minutes, until bright green and crisp.  Drain beans, then plunge them into ice water to stop them from cooking. Drain again, and set aside.

 

Make mushroom sauce: Over medium-high heat, melt butter in a 12-inch skillet. Add mushrooms, salt and pepper and sauté until they start releasing their liquid, 3-5 minutes. Add garlic and sauté one minute more. Add flour and stir until it fully coats mushrooms. Add broth, ¼ cup at a time, stirring constantly. Simmer for 1 minute, then add cream and bring back to a simmer, cooking until the sauce thickens a bit, about 5 to 6 minutes, stirring frequently.  Remove from heat and stir in grated TomaProvence until melted. 

 

Assemble and bake: Add cooked greens beans to sauce and stir until they are coated. Pour green beans into prepared baking dish.  Sprinkle crispy onions over the top. Bake for 15 minutes, or until sauce is bubbling and onions are brown. Serve immediately.

 

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