Green Beans With Mustard Cream Sauce and Toasted Almonds is my answer to classic green bean casserole. The vegetables and sauce can be made in the morning. Before serving, heat them together and sprinkle with almonds.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat. Add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.

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  • Dump onions onto a large cookie sheet. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set timer for 5 minutes; cook until bright green but tender.

  • Drain beans; transfer to cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)

  • Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)

  • Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

151 calories; 8.2 g total fat; 15 mg cholesterol; 209 mg sodium. 15.5 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/16/2005
The end result was very tasty but the method was way over complicated! I softened a finely diced onion (couldn't find pearl onions) in a pan whilst the milk mixture was heating in the microwave. I added the butter & flour to the onions added the milk and cooked till just starting to thicken. I then added some frozen green beans and simmered for 10 mins until the beans were cooked and sauce thick. Didn't use 1/4 cup of mustard as I thought that was excessive. How much mustard you need will depend on the brand you use & personal taste preference. Read More
(71)

Most helpful critical review

Rating: 3 stars
12/21/2005
NO ONE ATE IT Read More
(51)
11 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/16/2005
The end result was very tasty but the method was way over complicated! I softened a finely diced onion (couldn't find pearl onions) in a pan whilst the milk mixture was heating in the microwave. I added the butter & flour to the onions added the milk and cooked till just starting to thicken. I then added some frozen green beans and simmered for 10 mins until the beans were cooked and sauce thick. Didn't use 1/4 cup of mustard as I thought that was excessive. How much mustard you need will depend on the brand you use & personal taste preference. Read More
(71)
Rating: 4 stars
02/16/2005
The end result was very tasty but the method was way over complicated! I softened a finely diced onion (couldn't find pearl onions) in a pan whilst the milk mixture was heating in the microwave. I added the butter & flour to the onions added the milk and cooked till just starting to thicken. I then added some frozen green beans and simmered for 10 mins until the beans were cooked and sauce thick. Didn't use 1/4 cup of mustard as I thought that was excessive. How much mustard you need will depend on the brand you use & personal taste preference. Read More
(71)
Rating: 3 stars
12/21/2005
NO ONE ATE IT Read More
(51)
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Rating: 4 stars
11/07/2005
I made this last year for Thanksgiving and it got rave reviews. I used fresh green beans instead of frozen and thinly sliced Vidalia onions instead of pearl onions. Everyone loved it and I will definatley make this again. Read More
(49)
Rating: 4 stars
05/25/2009
This turned out much better than I expected. The only thing I recommend is to stick with the 2 lbs of green beans (if possible) otherwise there's just too much sauce and it ends up overpowering the dish. Read More
(9)
Rating: 5 stars
06/11/2007
Great taste. I made it as a condiment for pasta and it worked out great. I also added carrots because I didn't have enough beans. Read More
(9)
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Rating: 4 stars
12/21/2007
A very good recipe a nice side to any dish. Read More
(8)
Rating: 5 stars
04/23/2014
I steamed the fresh green beans in the microwave for 2 min 15 seconds so they were crisp and vibrant green. I didn t want the mustard cream sauce to overwhelm the freshness of the green beans so I ended up drizzling the sauce on the top which is the way I will do it in the future as well. I do have some dijon mustard cream sauce left over because drizzling doesn t take as much. That s OK it went into the fridge and will be warmed up and served over a poached egg for breakfast tomorrow. The dijon flavor in the sauce is subtle and mild and it allows the flavor of the vegetables to shine through. Very nice side dish with good presentation. Read More
(6)
Rating: 5 stars
12/27/2011
Yummy! A very nice change from the standard green bean casserole. Read More
(3)