Ingredients
Whole green beans trimmed (you be the judge on how many beans you will need depending on how many people you are feeding)
Small container of Portabella mushrooms (sliced)
Olive oil (drizzle)
½ stick of butter
¼ cup of all-purpose flour
1 cup chicken broth
Container of garden herb feta cheese crumbles
Frenches fried onions
Salt and pepper to taste
Instructions
Wash & trim the green beans and place them in a large pan. Clean and slice the Portabella mushrooms if you can’t buy them already sliced and add them to the green beans (remove and discard the dark gills). Drizzle the beans and mushrooms with olive oil and toss together adding salt & pepper to taste. Place them on a baking sheet pan and bake in a preheated 350 degree oven until the liquid from the mushrooms has wicked out and they have turned dark and beans are tender. While the beans are baking make the cheese sauce as follows:
Cheese Sauce:
Melt ½ stick of butter in a pan
Add ¼ cup of flour and stir to combine
Add chicken broth slowly constantly stirring until the roux starts to thicken
Add ½ the container of feta cheese and stir until it is melted
Add a tsp. of black pepper
Pour the cheese roux onto a serving platter. Pour the baked green beans and mushrooms on top of the cheese roux (Don’t let any residual juices that might be left in the baking sheet pour out because that will make the cheese sauce runny). Top the green beans and mushrooms with the rest of the Feta cheese and as many of the fried onions as you like. You have all of the ingredients that you are accustomed to in a traditional green bean casserole, but each guest has the option of how much of any part of the dish they want to eat.