Seahive Green Bean Casserole
Ingredients
- 2 pounds green beans
- 2 tablespoons olive oil divided
- 1 pound cremini mushrooms or other mushrooms you prefer sliced, divided
- 6 tablespoons unsalted butter divided
- 4 large sprigs of thyme
- 2 tablespoons all-purpose flour
- 1¼ cups whole milk
- 1 cup heavy cream
- 4 garlic cloves finely chopped
- 1½ cups grated Seahive
- Freshly ground black pepper
- Kosher salt
- 1 full 6 oz container of French’s fried onions
Instructions
- ►Preheat oven to 375°.
- ►Trim ends off of your green beans. Bring a pot of water to boil. Add salt. Working in batches, blanch your green beans just until they turn bright green but are not fully tender, then drop them in a bowl of ice water to stop the cooking process. Remove from the water and let air dry. Continue until you’ve done this to all your green beans.
- ►Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Cook the mushrooms for several minutes until they begin to brown on one side. Then flip the mushrooms and let them get more color on the other side. Add 2 tablespoons of butter and thyme sprigs to pan. Continue to cook until the butter begins to brown and mushrooms are tender. Season with salt and pepper. Then do the same process to the other half of the mushrooms. Remove thyme sprigs before adding to green bean mixture.
- ►Melt remaining 2 tablespoons of butter in a large sauce pan over medium low heat. Whisk in flour and cook, whisking constantly until the roux is golden brown and smells mildly nutty. Whisk in milk and cream and increase the heat bringing the sauce to a simmer. Whisk regularly until it thickens. Remove from heat and add Seahive and garlic, whisking as you add these ingredients. Season with salt and pepper.
- ►Mix together the green beans and mushrooms, then place in a 2-qt. baking dish. Pour sauce over the green beans. Cover tightly with foil and bake until sauce is bubbling, about 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, about 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.
Beehive Cheese
When you take a bite of Beehive Cheese, it melts like butter in your mouth. That’s because Beehive Cheese is made from the creamiest milk in Utah and lovingly crafted into superior cheese by a family who shares a passion for the artisan way of life. In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a simple way of life as cheese makers. They traded their grinding commute and laptops for quiet pre-dawn mornings sitting with 500 gallons of farm-fresh milk carefully mixing and warming it for hours to develop their unique cheese. Delighting in the sweet smell of warm milk, they fell in love with the natural rhythms of making cheese the old fashioned way. The long days of polishing their recipe and the months spent waiting with an artisan’s patience for wheels to ripen to perfection have made our cheeses some of the best in America. The Beehive Cheese family is delighted to share our passion with you.
